• Traditional, uncoated heavy-gauge aluminized steel
• Shiny surface keeps light pound cakes from overbrowning
• Ideal for breads, cakes, meatloaf, or terrines
• Safe to use in dishwasher
• Comes with 25 years limited warranty

Meat loaf? Banana nut bread? A loaf of sourdough perhaps? Whatever your baking, you'll want the best results possible. Commercial quality bakeware sets the standard for professional results and durability.

If you only buy one loaf pan, this classic 10-inch-by-5-inch heavy-gauge pan made of durable aluminized steel would be an excellent choice, as it's wonderful for breads or meatloaf and will last for years. Three inches deep, it holds about 2 pounds of bread dough, making a copious loaf for big sandwiches. The steel turns dark over time as the pan "cures," a natural process, which enhances baking performance and heat distribution. Versatility is the key here, and this sturdy pan will definitely earn its keep. --Shannon Borg

Even thought this isn't non-stick - everything comes out great. The weight of this pan is wonderful. I bought several for christmas last year and gave it with Beer Bread mix.

Nonstick. Works like a charm. I use this to make bob's red mill bread mixes that make 1.5 pound loaves. My bread comes out perfectly every time. I forgot to oil the pan and it still didn't stick at all. Very clean, high quality product. Highly recommended.

Top top quality, heavy construction, durable, keeps its shape in the heat, non-stick but doesn't use any coating (I hate coating), made of metal/aluminum so it doesn't corrode or get stained. You can simply feel the top quality of these pans. Best pans you'll even own.
Great for Challa, and any type of bread.

I have been baking bread for over 20 years and finally decided to treat myself to a commercial grade pan, hey the kids have left so why not spend their inheritance!
Over the years I have used a lot of pans from inexpensive tinplate loaf pans to the good quality non stick pans. This pan ROCKS. Bakes evenly with consistently even brown crust. Great results every time.
I have not had any problems with bread sticking in the pan. I spay the pan lightly and the bread literally falls out after baking. I agree with one reviewer that the folds at the ends of the pan can be a bit of a "pain" (get the pun) when you clean the pan but like they said just use a soft toothbrush to loosen any residue and problem solved (this isn't required all the time).
Chicago Metallic makes a great product .... treat yourself and get this pan.
Highly recommended.

All of my reviews on the Chicago Metallic bakeware are going to look much the same. The performance of all is great. They all have nooks and crannies that are difficult to keep clean.

But, boy this stuff can cook.