Average Reviews:
(More customer reviews)I have baked bread for ten years and it is with delight that I cast away my old battered bread pans. These new pans are sturdy enough for a lifetime and the light colored metal surface does not burn the crust. I find this especially important when baking breads with a high sugar content which tend to over-brown. I will never buy dark, non-stick coated pans after using these. The bread does not stick at all when I use just a little oil on the pan and the sharply creased corners do not get all gunked up (as I feared), they just make a beautifully shaped loaf.
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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.
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