Amazon.com Review

Chicago Metallic's classic 11-1/2-by-17-1/2-by-1-inch pan is a must for any baker's kitchen. Line it with parchment or wax paper, and thin cakes come out ready to roll. With slightly tapered sides, the pan holds twelve cups by volume, just right for a basic sheet cake. To make smaller cakes, line with aluminum foil, folding it into a little wall and filling the unused portion with dried beans or rice for balance. This versatile pan also accommodates 12 large cookies or shortbread. --Shannon Borg ... Read more

Features

• Dishwasher-safe
• Traditional, uncoated heavy-gauge alumized steel
• Ideal for large jelly rolls or sheet cakes
• Shiny surface keeps cakes and cookies from overbrowning
• Provides even heat distribution

Reviews (3)

Must have for the cookie baker
My dad gave me a couple of these baking sheets many years ago. Ever since then I have never use another brand. I now own six of these sheets. You never have to worry about the quality of the end product. The browning is always even and if you burn something you only have yourself to blame!

Much better for cookies than nonstick sheets
After a lifetime of nonstick baking sheets, I was persuaded to try this basic metal jelly roll pan with a parchment liner instead. The difference is incredible! It may be called a "jelly roll" pan, but I can bake upwards of a dozen cookies on it and rarely burn one. With the old nonstick sheets (of which I tried and discarded several brands over the years)the burn rate was more like 25-50%. Other uses for this sheet are under other open dishes, like casseroles and pies, for catching the drips and runovers -- the raised sides make this possible.

Using a sheet of parchment paper or a silicone mat, cleanup is a snap. Once in a while it doesn't hurt to handwash to remove accumulated residue on the edges, but it takes a lot of baking before that becomes an issue.

This pan will occasionally warp at the higher temperatures, but always snaps back as it cools down. I don't think I've come across a baking sheet yet that hasn't done that at one time or another, so it probably just comes with the territory.

It looks like I am done with forever replacing my scratched cookie sheets!

WOW!
nothing beats the basics! growing up in the nonstick world i'm not sure why they ever made nonstick sheet pans. this was my first basic and i have to say WOW! the browning is wayyyyyy better than those dark nonsticks and with the use of parchment i didn't have to wash the pan after every batch. a big bonus was the clean up, i've had it for 6 months and only had to use an SOS (steel wool kind) twice to clean it just as to remove the oily residue sheet pans usually get after a few months of use. when this build up happened before i'd just throw it out because you can't scour a nonstick, this accually looks better after a good SOS scrubing! ... Read more

Amazon.com Review

The right bread pan makes all the difference in the quality of fresh-baked loaves. And home bakers who want to make an authentic baguette can rely on the unique design and professional quality of this Chicago Metallic baguette pan. Three long troughs hold the dough in shape while the perforations allow for even browning from top to bottom, creating that essential golden, crispy crust. The 9-by-17-inch baking pan has solid aluminized steel construction with support bars to prevent warping. Only 1-inch thick, the pan stores neatly away. --Lynne Sampson ... Read more

Features

• 25-year limited warranty
• Bakes three baguette-shaped bread loaves
• Heavy-gauge aluminized steel with nonstick SilverStone surface
• Dishwasher-safe
• Made in the USA

Reviews (10)

I Love This Pan
I bought this pan and use it weekly. I put a pan in the bottom of the oven with boiling water to get the chewy texture for the crust. I also spray water in the oven several times while it is baking. What I get is a nice crunchy crust. I use my bread machine to make 2lbs of dough, then I divide it and make two baguettes.

Good Baguette Pan
Sometimes it is hard to find fresh sourdough baguettes at a store or bakery on the weekend, so I learned to bake them. After preparing the bread dough and dividing it into threes, I cover it with plastic wrap and refrigerate it overnight. The next day, I place the room-temperature dough in a lightly oiled Chicago Metallic Professional Perforated Pan on a baking stone on my oven rack. The baguette crust comes out crisp and the inside is chewy and moist.

Sometimes a pizza stone just isn't enough
I've been working on making the perfect French bread baguette. (It's delicious with goat cheese and some artichoke-lemon spread, but that's another review.) I have an excellent bread machine recipe for the dough but letting the bread proof on my pizza stone before cooking it resulted in slightly "squashed" loaves that were more like narrow ellipses than circles. Although I love my stone's effect on a loaf's crisp crust, I finally ordered this baguette pan.

Mindful of the recommendations in other reviews, I sprayed the pan with cooking oil before using it. I also tossed some corn meal on it. (What can I say? I like its effect on the crust.) I laid the dough in the pan's "troughs," let it rise, then moved it to a preheated oven to bake. Unable to part with the stone entirely, I placed the pan on top of it. The loaves turned out beautifully. They're almost perfectly round, about 2" in diameter; the crust was even crispier than when I used my stone, and it's fairly even all around--slightly more brown on top than on the bottom, perhaps because of the stone being underneath.

Since my kids ate them all, I had to make more the next day. This time, I didn't stretch the dough as much so they came out as 3" baguettes. I also reduced the heat a little, as the pan's instructions recommend. The loaves touched when they rose, so I pulled them apart after about ten minutes of baking. That wasn't a problem though, and they came out even better than before.

Cleanup is easy, especially if you spray the pan, but the perforations are a bit harsh on a sponge, so you might want to use the recommended nylon scrub or a paper towel instead. (Cleaning corn meal out of those holes is a little difficult, however, so I'm reconsidering using corn meal.)

If you bake baguettes frequently, I heartily recommend this pan! (No offense to my pizza stone.)

CHICAGO METALLIC BAGUETTE PAN
I USED THE BAGUETTE PAN FOR THE FIRST TIME TODAY AND WAS A BIT APPREHENSIVE AFTER READING THE REVIEW ABOUT DOUGH GETTING STUCK IN THE PERFORATION HOLES, BUT THIS WAS NOT THE CASE. IT REALLY DID A BEAUTIFULL JOB ON MY BREAD! BEFORE PLACING THE DOUGH IN THE PAN I SPRAYED IT WITH A NON STICK COOKING SPRAY AND THEN DUSTED IT WITH A SMALL AMOUNT OF FLOUR. AFTER THE BREAD WAS DONE IT SLIPPED RIGHT OUT OF THE PAN. I BELIEVE THIS IS A REALLY GREAT PRODUCT.

BEV BAKER

Makes your bread crust very crisp
This has to be my favorite pan for making the outside crust on the bread very crisp. It seems that the heat flows better through this pan with the perforation. While the pan is very sturdy and of a heavy gauge, it should provide you with wonderful bread in the years to come. Be sure to give the pan a quick spray of non-stick spray before cooking, but you would do this when making any kind of bread. The three loaves gives you just enough bread so that there won't be any major dicussions of who is getting the last piece of hot bread. If you are a bread maker and haven't given bagettes a try, this would be the idea pan to do this with. ... Read more

Amazon.com Review

Having trouble getting French bread to look and taste like the local baker's? This professional perforated French bread pan is the answer. With two 16-by-4-inch curved holders, it's ideal for making two loaves of French bread. The perforations in the curved holders promote a crisp crust and even browning by allowing the oven's heat to reach the bread directly. Heavy-gauge steel and a Silverstone nonstick surface deliver a quick release and easy cleanup. --Jane DePaolo ... Read more

Features

• 25-year warranty
• Essential for making French bread
• Heavy-gauge steel construction
• Nonstick surface
• Hand washing recommended

Reviews (4)

just what i wantd
THIS PAN WAS JUST WHAT THE DOCTOR ORDERED IT MAKES OUTSTANDING BREAD. THAT DOESN'T SPREAD ALL OVER THE COOKIE SHEETS I WAS USING. NO TROUBLE WITH CLEAN UP

Perfect for gifts
This pan is wonderful!Easy to use, easy to clean, and the loaves come out perfect, every time. I used this pan during the holiday season for gifts and some friends thought that I had bought the bread at the bakery. If you need a reliable baking pan this is definately the one.

Great Pan, Very Easy to Use
My favorite reason for using this pan is that the loaves of bread come out perfectly shaped every time. If your French bread tends to flatten out and lose it's shape, this pan is just what you need. Clean up is very easy, too.

French Bread Pan
This french bread pan is awesome! The loaves come out looking just like the ones bought in the grocery store. It's light and easy to use as well as easy to clean. I use mine a lot. ... Read more

Amazon.com Review

The large size of this cookie sheet lets you bake more in less time, which is great if you're baking dozens of cookies for a party, holiday celebration, or after-school snack. With this efficiency also comes quality: once available only to commercial kitchens, the sheet is made of professional-weight aluminized steel, so it won't buckle under intense heat and will consistently provide fast and even heat distribution. No need to turn the sheet midway through baking. Bakers unaccustomed to heavy-gauge aluminized steel should pay close attention at first since foods bake (and burn) more quickly. The pan will gradually darken with use, which will speed up baking time and require slightly lower oven temperatures.

The traditional uncoated surface of this sheet makes it extra rugged and a great conductor of heat, but this does mean butter, oil, or parchment paper should be used to prevent sticking. Greasing or lining the pan also simplifies cleanup since the pan can go from oven to dishwasher with no scrubbing in between. --Emily Wolf ... Read more

Features

• Made in the USA
• Perfect for drop, refrigerator, rolled, or molded cookies
• 14-by-16-inch size; bakes more in less time
• Heavy-gauge, rugged aluminized steel construction
• Dishwasher-safe

Reviews (7)

The Perfect Cookie/Baking Sheet !
I just recently purchased this item and the first thing I baked were chocolate chip cookies for my daughter. I have to say that when I took my cookies out of the oven they were baked evenly and they looked great! This product worked alot better than I had expected. When I decided to purchase this item I was looking for a cookie sheet that wasn't non-stick because the non-stick ones don't last very long and can get scratched up very easily. So if you're considering this product don't hesitate, it's definitely worth every penny !

Perfect Browning
Its hard to find a non-coated cookie sheet anymore. But if you're looking for a perfectly browned cookie, then this is what you need. Usually, with the darker non-stick cookie sheets, when the tops look ready the bottoms are a little overdone. With this cookie sheet, the tops and bottoms will be exactly the same color. And don't worry about it not being non-stick; for me the cookies slide right off with only about 2 or 3 crumbs stuck to the entire sheet when I'm done--even with no greasing or waxed paper. It is just as easy to clean as a non-stick. All in all, you'll get a better cookie sheet for less price, because you're not paying for a non-stick coating.

A Joy To Use
I bought this on a whim about a year ago and have never regretted it. While I'm not an expert on -- or even experienced about -- a wide variety of baking sheets, I have really enjoyed this product and am hankering after another (one is not enough)! I can sympathize with the reviewer who claims these sheets have turned baking into a joy for her. This sheet bears no resemblance to the standard tinny, bendy, rusty hardware-store variety. Enjoy!!

this is the best!
Was looking for replmnt for Mirro ones that are 20+yrs old. Ordered these...they are great...no discoloring/no warping..had two problems tho...one is that they are NOT 16 x 14..wanted to match my other size but they are actually 14-1/2 x 12..wish I would have known so I would have ordered larger size....but again, product itself is really really good and you need the shiny sheets to brown cookies correctly!!!Take it from a cookie baking fool, these are a premium product and worth the cost, which is not all that expensive!!

So far SO GOOD!!
Let me start by saying... I can't bake. (or couldn't anyway)
I am a good cook - and love to be in the kitchen - but baking, cookies and whatnot - that's a different story. I decided to be brave and try baking some Christmas Cookies so I thought I'd buy a new cookie sheet to replace my old rusty sheets. I have NO idea about such things and didn't know what to buy - but based on cost and reviews I gave one of these a try. For the first time EVER my cookies came out perfectly golden brown and slid right off the sheet. I usually burn 1/2 and break 1/2 - but EVERY cookie was perfect. I have already bought a second sheet and have baked about 6 batches of cookies on them. I have run them through the dishwasher several times... and forgotten to wash them right away once :)... And they have proven to be foolproof (I would know) both on the baking and the clean-up end. Do yourself a favor and get a couple of these. I know they are perfect for the beginning baker, and would assume they'd be great for all skill levels. I used to hate baking - and now my cookies are a hit! I have actually been enjoying baking - which is something I NEVER thought I'd say... and if a cookie sheet can make that happen - believe me - it's worth it! ... Read more

Amazon.com Review

If you enjoy wowing your friends and family with amazing cakes, you should seriously consider adding this Chicago Metallic checkerboard pan set to your cookware collection. Crafted from high-quality, noncorrosive metal and featuring a two-ply nonstick coating, the set contains three 9-inch round cake pans and a plastic batter divider. Just place the divider in a pan, pour two alternating batters (one dark and one light) into the three circles the divider creates, then remove the divider and bake. Stack the finished layers so the colors alternate. When your cake is cut, a luscious, three-layered checkerboard masterpiece will be revealed. The nonstick finish makes cleanup easy, and the pans are dishwasher-safe as well. If you choose to wash them by hand, though, use a nylon pad--rather than steel wool or abrasive cleaners--to protect the nonstick surface. This set comes with instructions and a recipe for chocolate-and-vanilla cake. --Marianne Painter ... Read more

Features

• 30-year limited warranty
• Makes one- to three-layer cakes or a multibatter tiered cake
• Made of heavyweight, rustproof metal with nonstick SilverStone finish
• Set includes a plastic batter divider
• Each pan measures 9 inches in diameter

Reviews (6)

Great Buy
Very easy to use with both homemade receipe or from any box cake mixes. Great hit at parties, special treat for home, and great for pot luck or church dinners. Recommened it highly and has unlimited use for exceptional variations on cake design. Great for the beginner or expert cook. Wonderful letting kids help prepare something special. Even my six year old loves to help.

cooking tip for a nice looking checkerboard
I used to have a checkerboard cake pan that I loved. I finally returned it to my sister after "borrowing" it for about five years, so I am ordering this one to replace it. The old one was metal, so I'm pleased with the new plastic separators that come with this one. I experimented a lot with different cake mixes, and discovered that the thicker the batter the less the two flavors bleed into each other--for a more even checkerboard look. The best mix I have found was Duncan Hines Butter Recipe Golden for the light part and Butter Recipe Chocolate for the dark. They taste great too. I'm sure other butter recipe cake mixes would work well too.

Not As Easy As It Seems
Am I the only person who ever bought this and tried to use regular boxed cake mixes with it? For anyone who hasn't tried it yet, guess what, you may end up with a huge mess. First, about half of a batch of boxed mix is all that will fit into these very shallow pans. (Remember you need two colors for a checkerboard effect.) Second, you really have to use the same brand and type of cake mix for both colors. If they don't rise and bake at the same rate, your checkerboard will look more like marble cake. My suggestion is that instead of using two different flavor cake mixes, just use a white cake mix and divide it into two parts. Color half with food coloring to give you the checkerboard effect. The directions say to fill pans no more than half-way, and they aren't kidding. I cut off and threw away more than was left in the pan on my first try. Maybe it depends on the mix, and how much it rises. The third problem should have been obvious, but I'm not that clever. This is a THREE LAYER CAKE so it won't fit into any of my domed cake plates, and a single batch of icing was not enough. Anyway, I cook more for pleasure than necessity, and this was just a little more annoying than I had planned. I'm not giving up, but the pursuit of the perfect checkerboard cake has so far eluded me.

A solid tool for achieving a classic checkerboard cake
We celebrated our son's first birthday with a cake made with this checkerboard pan set. It generated quite a bit of interest among our guests - everyone wanted to know how it was created. People thought I had to divide the layers into many pieces and reassemble the cake. Heavens, no. Use the divider that comes with the set, clip it securely onto each of the pans, pour alternating batter in each of the rings, and remember to remove the divider before baking. Note the divider is made of plastic, and not metal, and that there is one divider and not three for each of the pans. It certainly doesn't affect the outcome of the final product, of course. I keep everything in the original box so the pieces are always in one place. Oh yes, and the pans are of very good construction - no warping, and easy to clean. A practical, solid tool for achieving a classic checkerboard cake.

Great pan set!
I have a checkerboard cake pan set, and I love it! The design after it has been baked and put together is very fun. People are always asking me how I got the cake to look that way. Plus the pans are really good non-stick pans. I have a very unevenly heated oven but anything I bake in them never burns on one side more than the other. It's great! ... Read more

Amazon.com Review

The top pan of this two-tiered set has holes to separate out fat and juices; covering the pan ensures the meatloaf is moist. The fatty liquid can then be tossed, or, for the less calorie-conscious, stored for later or used to make a quick gravy. The pan's nonstick surface makes cleaning easy and keeps leftovers from sticking. Its cooking area is 9-1/4 by 5-1/2 by 2 inches, making it great for smaller loaves, while the bottom pan can be used to make a traditional, larger meatloaf. You'll need to set the cooking temperature 25 degrees lower than a recipe calls for, because the pan's dark color absorbs heat. --Shannon Borg ... Read more

Features

• 10-year limited warranty
• Pans let fat drain while cooking
• Nonstick Silverstone aluminized steel
• Dishwasher-safe
• Made in the USA

Reviews (10)

I Love This Meatloaf Pan!
We have used this meatloaf pan for a few years now and it is the best! We lightly spray our pan with oil and then put our meatloaf into the pan and all the grease drains to the bottom of the loafpan. It really works! Clean up is so easy! And........You don't get all that grease into the meatloaf!

I love this pan so much, I am buying another one for my daughter who is getting married soon. I had no idea I could find another meatloaf pan on Amazon.com. I had forgotten where I bought my original pan. I am so glad I found you www.amazon.com!

Thanks so much!

Mom's Meatloaf Never Tasted Better
My Mom taught me how to make her delicious "Ketchup Meatloaf" when I was young. It was baked at 350¼ for one hour in a square pan. We always used ground chuck meat for this recipe, and when the meatloaf cooled after cooking, it sat in a puddle of congealed fat. No more! I have found this Chicago Metallic 2-Piece Lowfat Meatloaf Pan. (Another bonus is that I can now have a "dedicated" meatloaf pan and no longer have to use my Calphalon loaf pan for meat.)

At first, I was worried that the meatloaf would be too dry, but after trying out Mom's recipe in this pan, I am convinced! The fat from the ground meat drains out through the holes and collects in the bottom pan. When making meatloaf, you want to use ground meat that has about an 85% meat-to-fat ratio ("ground chuck") for the best flavor.

When the meatloaf is cooked, let it cool for five minutes, and then slice it for serving. The leftover meatloaf makes for great leftovers and wonderful sandwiches.

This 2-Piece Meatloaf Pan is truly nonstick, so clean-up is easy. I wash my pan by hand with a mild liquid detergent. I highly recommend this product--it is not a gimmick!

Great meat loaf pan! Easy clean up!
This is a great meatloaf pan! I received one as a gift after I raved about a meat loaf cooked by a friend in one of these pans. It is great for people trying to watch their fat intake. The fat drains easily into the bottom pan and cleans up very easily. You are still left with a nice, juicy, flavorful meatloaf. I have not yet run into the rusting problem that other amazon.com reviewers have. This pan is highly recommended!

Great Purchase - Well worth the price
I recently purchased this pan and have used it about five times to date. I prepared the south beach recommended meatloaf and was pleased with the result. It is actually a multipurpose pan. I have no complaints. I wash the pan by hand immediately after use. Nothing appears to stick in this pan.

Yesterday I picked up a cornbread mix from Trader Joe, and baked it in the pan. I sprayed the pan with olive oil cooking spray and it came out beautifully. This is the second item I owned from Chicago Metallic products and I am truly impressed. I definitely recommend this pan.

Peeling Coating
I had the same problem with this pan as others, the coating started peeling after only a couple of uses. I threw the thing out. ... Read more

Product Description

Have you ever eaten the top of the muffin and thrown the rest away? Muffin crowns are indeed the best part, so why not invent a pan that practically elimates the bottoms? Far less wasteful, no more guilt, lots of yummy muffin. Featured in Cook's Illustrated Resources September/October 2002 If you favor the crusty, browned top of the muffin over the delicate, crumbly bottom, a muffin-top pan might be for you. Almost flat, each of the pan's six muffin cups is jut 1/2 inch deep, yielding flying-saucer shaped muffins that are virtually all crispy brown top. Our favorite pan is made by Chicago Metallic..." ... Read more

Features

• Premium non-stick finish
• 11" W x 15 1/2" L x 1/2" Deep
• Six cups 4" x 1/2"
• Recipe included
• Dishwasher safe

Amazon.com Review

This pan is excellent for big, moist breakfast muffins that will take you through to lunch. Measuring 3-3/4 inches in diameter and just a smidgen less than 2 inches deep, the cups can also be lined with parchment to serve as ramekins for little cakes and puddings. Its sturdy aluminized steel is of a professional quality and exceptionally durable, good for years of Sunday morning muffin baking, and the large size helps keeps muffins moist. As with all Silverstone coated pans, you'll probably need to set the cooking temperature 25 degrees lower than a recipe calls for, because the pan's dark color absorbs heat--you might also want to check baked goods a few minutes earlier than the recipe suggests. --Shannon Borg ... Read more

Features

• Makes six huge muffins
• Nonstick Silverstone aluminized steel construction
• Dishwasher-safe
• Made in the USA

Reviews (3)

Get giant store bought-type muffins at home!
After wanting a jumbo muffin pan for years, I finally received one as a wedding shower gift, and I love it! You can use this pan with standard muffin recipes that make a dozen small muffins; you'll just get six large muffins instead. With a bit longer cooking time than for smaller muffins, this muffin pan cooked my jumbo muffins to perfection: golden brown and evenly cooked throughout. Plus, it was completely non-stick, so getting the muffins out of the pan--even sticky blueberry-packed ones--wasn't a problem, and clean up was a breeze. A highly recommended item!

Ever wanted to make restaurant muffins at home?
This is the product for you! Right after I got it, I couldn't wait to try it, so I ran to the store and bought muffin mix. I used two regular-sized boxes of apple cinnamon muffin mix and got six large muffins with nice domed tops. It took about twice as long for the muffins to bake but they were delicious. Since then I have used this probably every other week for bran muffins, oat bran muffins, etc. It's great if you have overnight guests, in the morning you can serve them freshly-baked restaurant-sized muffins and it's pretty impressive. I highly recommend this item!

Jumbo Muffin Pan
This is an excellent product. Muffins are baked thoroughly and consistently throughout all of the cavities. The muffins are huge, just like gourmet bake shops. Clean up is a snap. ... Read more

Amazon.com Review

With a variety of quality, nonstick pans sized for individual baked treats, this five-piece set is a cute starter kit--especially for preteens, who might appreciate having their own pans to experiment with in the kitchen. A full cookie sheet, rather than the 7-by-10-inch minitray, might be less exasperating for impatient cookie bakers. However, it wouldn't fit neatly in small hands, or in the gift box, which also includes a 3-1/4-by-5-3/4-inch loaf pan (for tiny tea cakes and quick breads), and two 4-inch cake pans (for a diminutive layer cake to split with friends). The pint-size muffin pan will make half a dozen 3-inch muffins or cupcakes. All pans are nonstick and dishwasher-safe. A booklet with recipes, baking tips, and care and use information accompanies the kit. Trays and cake pans stack to store. --Carol Gnojewski ... Read more

Features

• 5-piece gift set for aspiring young bakers
• Mini cookie tray and loaf pan
• Two 4-inch round cake pans
• 6-cup muffin pan
• Dishwasher-safe

Reviews (2)

Just adorable and practical as well
This baking set by Chicago Metallic is a must for any junior baker. The pans are beautifully made and are non-stick (helpful for teaching clean up along with baking concepts) and are just perfect for making small items for snacks, tea, etc. (In fact, in our house, the muffin tin has been adopted by the grownup bakers - it's the perfect size for a batch of breakfast muffins). Paired with a set of kid-sized utensils (wooden spoon, spatula, etc) these pans are a great gift to encourage interest in kitchen life.

Although the recipe booklet included with the pans has some clever recipes that actually work, any competant home baker will be able to adjust standard recipes and/or mixes to work in the pans.

Very poor service
I orderd this item on November 19th. When I discovered December 17th that it would not be delivered by Christmas as I had ordered it as a gift for my niece, I tried to cancel the order. All I received were error messages. After contacting customer service and multiple delays in responses, I found out that the item was being prepared for shipping and could not be canceled. The order still did not get shipped until December 21st and was not delivered until December 30th. Per instruction from customer service, I refused delivery on the item and am still waiting for a refund (3 weeks after I tried to cancel the order).

The pans were okay but the "recipe booklet" is just a tiny brochure. I would recommend getting pans designed for a toaster oven instead if you are looking for small baking pans for a child. ... Read more

Amazon.com Review

Cakes, cookies, muffins, and other hot dishes cool quickly and evenly with this Chicago Metallic cooling grid. After cooking, transfer baked delicacies to this cooling rack, which is raised to promote air circulation and prevent sogginess as well as encourage fast cooling. The 15-1/2-by-12-inch rack is large enough to hold several batches of cookies or a quarter sheet cake. The sturdy rack is chrome-plated, and, best of all, it's dishwasher-safe. --Linda Dahlstrom ... Read more

Features

• Dishwasher-safe
• Use for cooling cakes, cookies, muffins, and hot dishes
• 15-1/2-by-12-1/2-inch rack is large enough for a quarter sheet cake
• Raised for proper air circulation and fast cooling
• Chrome-plated construction

Reviews (3)

Still waiting...
I haven't actually received this item yet. I ordered it on February 27, 2003 and was told it would ship in 1-2 weeks. It is now April 28, 2003 and my revised ship date is the end of May. I just thought I would warn others who were maybe needing a cooling rack sooner rather than latter that this rack may not be the best option.

Plenty big.
Its great to have a big rack to fit lots of cookies. It also has the added advantage of small mesh so things do'nt fall through.

Cooling rack with no more crumbs
This is by far the best cooling rack that I have yet to find on the market. It's large size reduces the need to use multiple smaller racks that clutter countertops while baking and cupboards when in storage. The grid design prevents cookies and petit fours from "sinking" between the otherwise single-direction bars found on other standard racks and eliminates the chances for dropping a cookie through two bars. The grid also makes it easy to slide baked goods off the rack onto plates. ... Read more

Amazon.com Review

Serve your guests perfectly golden, high-crowned popovers right from the oven, courtesy of this sturdy Chicago Metallic popover pan. Made of heavyweight metal that's guaranteed not to warp or buckle under high heat, the pan features six individual popover cups--each holding about 2/3 of a cup of batter--fastened together with narrow metal bars. The cups are spaced far enough apart that the popovers won't touch, which means heat can circulate freely around them, ensuring fast, even cooking--your popovers puff up light and airy every time. The nonstick SilverStone coating ensures easy removal of baked goods, and cleanup is trouble-free: just place the pan in the dishwasher or wipe clean with a nylon sponge and gentle detergent. Comes with a suggested recipe. --Marianne Painter ... Read more

Features

• Material: Steel with Silverstone Nonstick
• Size/Capacity: 6-cup, Cup Dimensions: 2.5-in. x 2.25-in
• Origin: USA
• Cleaning & Care: Handwashing Recommended
• Warranty: 1-yr

Amazon.com Review

Don't let the diminutive size of this cookie sheet fool you--it offers the same strength, durability, and reliability that Chicago Metallic has offered in top-quality bakeware for more than 100 years. Plus, the notebook-sized sheet is small enough for children to handle, stores easily, and cleans up more quickly than larger sheets.

Once available only to commercial kitchens, the sheet is made of professional-weight aluminized steel, so it won't buckle or bend under intense heat and consistently provides fast and even heat distribution. Cookies brown quickly and evenly--there's no need to turn the sheet midway through baking. Bakers new to aluminized steel should pay extra attention at first, since this heavy-gauge sheet bakes cookies more quickly than lighter-gauge varieties. The pan gradually darkens with use, which actually improves heat retention, but it may also require that oven temperatures are lowered by 25 degrees to ensure even browning. The traditional uncoated surface of this sheet makes it extra rugged and a great conductor of heat, but does mean butter, oil, or parchment paper should be used to prevent sticking and to simplify cleanup, which is already a snap since the sheet is dishwasher-safe. --Emily Wolf ... Read more

Features

• Made in USA; 25-year limited warranty
• 13-by-9-inch cookie sheet
• Aluminized steel construction combines efficient heat transfer with corrosion resistance
• Uncoated surface reflects heat for even baking
• Dishwasher-safe

Reviews (1)

Durable, excellent tool -- just what I needed and more
I was looking for a cookie sheet that wasn't too big, and this one stepped up to the job nicely. It is thick and solid -- not flimsy like some baking sheets can be. It has not warped even after being submitted to repeated dishwasher-ings...I've found that I actually use this sheet more for defrosting meats than baking even. I plop frozen chicken breasts, scallops, sausages, etc. on there and set it on a rack. (The rack allows for air flow under the sheet.)

Perhaps it is because of the thickness of this sheet; the aluminum conducts room or fridge temperature really well, and cuts defrosting time greatly. (Haven't measured enough to put a percentage, but that requires math -- yikes!) The only thing to be careful about is that there is no "lip" on the edges of the pan, so juices will run off if you're not careful!

In a word, fabulous! So glad I made this purchase. ... Read more

Amazon.com Review

Cookies, crescent rolls, and even florentines slide off this pan without sticking, bake at 25 degrees lower than recipes call for, and finish about 10 minutes quicker, thanks to the pan's heavyweight-steel construction and dark color that ensure even heat distribution. The sheet measures 16 by 14 inches, ample surface area for baking lots of goodies at once. Because thenonstick coating covers the entire pan, not just the cooking area, cleanup requires no more than a quick scrub in soapy water. But it's dishwasher-safe, too. --Fred Brack ... Read more

Features

• 25-year warranty against defects
• Provides a big, flat surface for baking
• Heavy pan bakes at lower temperatures and quicker than normal
• Use only plastic, nylon, and wood utensils
• Dishwasher-safe

Reviews (1)

Well worth the money!
This is a great cookie sheet, well worth the extra money! The cookies cook evenly and come out perfect and they slide off the pan because of the non-stick coating. Clean up is quick and easy. I highly recommend this product... durable and sturdy! ... Read more

Amazon.com Review

When you are working with a metal pie pan, you can expect your crust to brown quickly. But when you are working with a perforated metal pan, you can expect your crust to be melt-in-your-mouth flaky. The perforations allow air to circulate, which creates fewer air pockets and a fluffier crust. Preferred by professionals, its high-quality aluminized steel is an excellent heat retainer and bakes consistently all the way up the sides of the pan. With the thicker material, you can count on a more lasting durability and less chance of corrosion. It is dishwasher-safe, but if hand washing be sure to use a soft plastic or nylon sponge. Abrasive cleaners or steel wool may damage the quality of your pan. --Madeleine Miller ... Read more

Features

• 25-year limited warranty
• Perforated for brown, flaky crusts
• 9-inch diameter, 1-1/4 inches tall
• High-quality aluminized steel
• Dishwasher-safe or hand wash with soft sponge

Reviews (1)

Best pie plate ever!
I never realized how much difference a pie plate could make. It turned out a pie with a tender yet crispy crust, and was filled with fruit slices that held their shape but still melted in the mouth. ... Read more

Amazon.com Review

This bakeware set covers many home baking needs. Its 9-inch round cake pans are ideal for a child's first birthday cake or a beautifully decorated Sachertorte, while the muffin pan makes 12 muffins and features SilverStone nonstick coating, so each whole muffin comes out easily. The eponymous jelly-roll pan is wonderful for jelly-roll cakes and drop or bar cookies, and even works for candy such as peanut brittle. This set is wonderful for a new baker, as most items won't stick to the pans--thanks to the coating--but each piece is heavy and should be used only with rubber, wood, or plastic tools. The bakeware should not be cleaned with any abrasive cleaner or pad, as the surface will scratch and is not covered under the manufacturer's 25-year warranty. --Teresa Simanton ... Read more

Features

• Not meant for use in oven over 550 degrees
• Ideal for jelly rolls, cookies, muffins, and cakes
• Coated with nonstick SilverStone
• Professional weight
• Dishwasher-safe

Reviews (5)

Fabulous Set For Any Kitchen, Large or Small!
This set is another MUST HAVE item from Amazon. Oh yeah baby! We baked muffins today and they turned out so perfectly & evenly browned that we called it our master-muffins!!! You won't be disapointed if you buy this set.

WOW!!!
I am impressed. I was a little worried because i thought the set would be too "industrial", but it's perfect!!!! My husband first used the big one to bake apple flautas this evening for desert and ran the baking time over by ten or twenty minutes - and to our surprise, they turned out just fine. I love this set...

High Quality and Dishwasher-Safe
Just bought these a week or two ago and have already used 3 of the 4 pieces. I love them. No sticking whatsoever. And when they came out of the dishwasher they looked fine. Best of all -- good, solid construction. Definitely recommended.

heavy duty
I have been doing the cooking for 18 yrs ( my wife and i are cooking 20 on and 20 off. She starts her second twenty in two years. ). This is the best cooking, heaviest duty bakeware that i have ever used. you can finish fast and use less heat. They will probably outlast my oven and every other piece of ovenware that i have purchased in the last 38 yrs.

You have to buy this!
I have just discovered the joys of baking with Chicago Metallic Professional products, and am so excited to see this set at such a very LOW price! I just bought 3 of the 9" round cake pans (the ones that come with this set), and paid $15. each for them, so I know that this is an excellent deal. I bake and decorate lots of cakes for people, and had been looking for a well-made pan that I could use for a long time. You'd have to take a big hammer to make a dent in these products, and they come with an incredible 25-year warranty! I also have a gigantic rectangular pan and some of their bread pans, and wouldn't trade them for anything. Seriously, the food just slides right out, and best of all, they're dishwasher safe--safe to say I'm sold on this company! ... Read more

Amazon.com Review

When you pull lovingly made baked goods from the oven, be sure you find consistent, golden crusts; level surfaces; and thoroughly cooked interiors by using professional, heavyweight metal bakeware, such as this versatile Chicago Metallic Professional round cake pan. Guaranteed to distribute heat evenly, this pan features rolled rims and superior construction to ensure it stays level--no warping or buckling when hot. The bonded, nonstick surface makes for easy release of baked goods and fast, carefree cleanup, and the rich, dark gray surface will get even darker with age. Because it readily retains heat, consider lowering your oven temperature 25 degrees to prevent overbrowning delicate creations. Treat this one right--don't cut on the surface and scrub only with a nylon cleaning pad and soap--and you'll never buy another cake pan again. --Marianne Painter ... Read more

Features

• 9 by 2 inches; limited lifetime warranty
• 9-inch round cake pan
• Heavy-gauge aluminized steel construction combines the durability and superior heat conduction of steel with the corrosion-resistance of aluminum
• Nonstick Resist interior 10 times more abrasion resistant than normal nonstick coatings
• Hand washing recommended; made in USA

Reviews (5)

Turns out a professional-looking product
I grew up using my grandmother's cake pans and I still retain a deep fondness for them. But I wanted something a little more professional, so I turned to Chicago Metallic, and was more than a little surprised at the difference in my cakes. I've finally gotten that smooth, almost crumbless texture that is a joy to frost. My cakes are more level now because I can bake them at a lower temperature, and the result is that the finished cakes really do look more professional. I'm sold on this bakeware and plan on getting more pans, which is the highest recommendation I can give.

I cook for a livin'...
These are the best! I bake focaccia loaves in these...perfect every time!!!
Buy 'em now!!!

We be droppin' 5 mojo*z on this perfect item!!!

The Best
I've baked 15+ cakes using various ingredients and every single one of the cakes has turned out excellent. I turn the temperature down by 25 degrees as is recommended on the label, and while every cake I've baked in these pans has come out a bit lighter in color than if I had used a regular pan, none of the cakes have ever come out dry or inedible. (True, part of the science behind this is dependent upon your oven temperature.) One thing worth noting is these pans cool down fairly quickly so you can just about wash them almost soon after (about 5 minutes) you take your cake out of the pan.

yum
These are nice cake pans. They're a good weight, the non-stick surface seems to be quite solid, and they just plain work. I've tried cheaper pans, but I think these are worth the extra money--I've done 3 cakes with these so far and never had even the slightest problems with sticking or uneven cooking. (I've been very impressed with all my Chicago Metallic cooking equipment, actually.)

One minor disadvantage is that they don't stack. But that can actually be a good thing too--that means the sides really are vertical.

The real test will be how they hold up in 5 years.

A great addition to your kitchen
I have had two of these cake pans for a few years now, and I love them! I've won awards for my cakes, so take my word for it, if you don't want to take a chance on ending up with a low quality pan, this is the one to purchase. They do conduct the heat very well, so I do usually drop the temperature in my oven by about 5 degrees. This allows the sides and the middle of the cake to rise at a more even rate, preventing a high rounded top. If you like to bake cakes, I highly recommend buying this pan. ... Read more

Amazon.com Review

This pizza crisper by Chicago Metallic features lots of evenly spaced holes, which means--you guessed it--that your pizza will be evenly crisped. It's a smart, simple design, with a 1/2-inch sloped lip to hold the pizza in place, while the slick, nonstick surface lets the pie slide right off after crisping. It's also sturdy without being a monster to lift or store, so it won't sag under a load of toppings. And don't limit this crisper to pizza--use it for quesadillas or any secret recipes you might have that lend themselves to a circular shape. --Emily Bedard ... Read more

Features

• Perfect for frozen, leftover, or homemade pizza
• 14-inch diameter Heavy-gauge, aluminized steel crisper with nonstick coating
• Dishwasher-safe
• Made in the USA

Reviews (6)

I love this pan and have bought three more
I've just bought one more for myself and two for my daughter.

I've been baking pizza from scratch for almost thirty years. I've owned one of these pans for about five years and I wish I had owned it all along.

I especially like to use it to make super-thin, super-crisp crusts, but it's also great for baking pizzas with thick crusts, because the crusts don't remain soggy. If I form a rim on the edge of any thick crusts I bake, no ingredients drip over the edge.

I also use it to heat frozen pizzas and to reheat homemade cinnamon buns.

It's easy to clean, easy to store, and its size and shape don't impede air circulation in the oven.

This is one piece of cookware I would hate to do without.

Glad to have the opportunity to praise this crisper
I am online right now because I am looking at more Chicago Metallic items which I might be interested in buying. I've been very happy with their products.

My first Chicago Metallic purchase was a set which included a deep dish pizza pan and a crisper. I was most interested in the deep dish pan, but it turns out I am most pleased with the crisper.

Believe it or not, I've recently bought 3 more of these crispers. Two for my newly married daughter and one more for me.

I like to be able make 2 pizzas at once when I bake pizza from scratch. Having two pans saves me time.

My oven is smaller than most, so heat circulation can be poor when I use cookie sheets. The crisper's shape and composition help insure even heating.

I bought my original one on a whim at TJ Maxx's. As other reviewers have written, it is great for heating frozen items and store bought rolls. I especially use it for items that I might ordinarily put directly on my oven shelf like frozen pizza.

I've made a fair number of pizzas over the past 25 years and wish I had owned this pan decades ago.

My only problem with the pan is preventing the dough from going through the holes while I am spreading the dough by hand right on the crisper. Now I set the crisper on a cookie sheet while I am spreading the crust by hand. I then run a paper towel along the underside of the crisper to remove the bits of dough that are sticking through.

This may sound like an annoyance, but I often like to make super thin crusts and I REALLY do get the results I want.

When I bake a thicker crusted pizza, I make sure to form a raised rim around the crust so the ingredients are not "pushed" over the edge of the pan as they heat.

I sometimes use a fork to lightly prick a thicker crust if I am going to precook it without the toppings.

If you buy this pan, I hope you enjoy using it as much as I do.

Does a Good Job
Although this pizza pan is a bit thin, it works well, but do not expect the same crispy crust as you get with a stone. It is fine for the money and washes very easily. The non-stick coating is well made.

It Stinks!!!
I work in a pizzaria, and we have about 6 of these. The holes are nice in essence but there's a problem with leakage. If you make a good pizza, you don't want all the flavor to drip out on to the floor, we learned the hard way, don't buy these.

On a good note, you can spin the pans on your finger thanks to the hole in the middle, maybe you can break a guiness record.

Excellent choice!
You could spend a lot more "dough" on an expensive pizza stone, but this metal pizza crisper did a wonderful job - especially considering the price. I cook often and Italian is my specialty. I was very impressed with this metal pizza rack. I like my homemade crusts thin and slightly crispy. While the secret is always said to be in the dough, I think the air vents on the bottom of this pan help to make my pizza crust just perfect. It's also a great pan to use on those nights when I don't have time to let my dough rise and just want to pop a frozen pizza into the oven. It's also great for warming left overs. ... Read more

Amazon.com Review

This heavyweight steel loaf pan will please any cook, professional or novice, who is in the market for a reliable, long-lasting pan. The rolled metal rim keeps the pan level during baking--no warping when hot--and provides an easy grip when moving a cake in and out of the oven. Made of the heavyweight metal professionals prefer, this loaf pan is coated with a durable nonstick finish, inside and out, to ensure easy removal of baked items and quick, carefree cleanup afterwards. The dark metal finish darkens more with age, and you'll need to adjust your oven temperature down 25 degrees so more delicate items won't overcook. Treat this pan right--don't cut on the surface and scrub only with a nylon cleaning pad and soap--and you'll never buy another loaf pan. --Marianne Painter ... Read more

Features

• 25-year limited warranty
• Heavyweight steel construction
• Nonstick SilverStone finish
• 8-1/2 by 4-1/2 by 2-1/2 inches
• Dishwasher-safe, clean with nylon pad

Reviews (2)

Good pan for breads
I bake a lot and love this pan for baking loaves that require 8x4 pan. It produces nice crusty breads. However, because of the pan's folded metal construction, not unlike the Commercial Calphalon pans, crusts get stuck in the corners and are hard to clean. It is otherwise a most excellent bread loaf pan.

High quality
This is the best bread pan I've ever used. It is not too dark or too light, so it promotes perfect browning. It is heavy duty. It will not rust. I have used many pans over the years and eventually they rust.

I highly recommend this pan. It will be the last one you ever buy. ... Read more

Amazon.com Review

A dozen muffins bake in this pan at 25 degrees lower than recipes call for and finish about 10 minutes quicker, thanks to the pan's heavyweight-steel construction and dark color that ensure even heat distribution. The pan measures 16 by 11 inches, and muffins are 2-3/4 by 1-1/4 inches, just right for children's breakfasts or school lunches. Because the nonstick coating covers the entire pan, not just the cooking area, cleanup requires no more than a quick scrub in soapy water. But it's dishwasher-safe, too. --Fred Brack ... Read more

Features

• 25-year warranty against defects
• Bakes a dozen 2-3/4-by-1-1/4-inch muffins
• Heavy pan bakes at lower temperatures and quicker than normal
• Use only plastic, nylon, and wood utensils
• Dishwasher-safe

Reviews (2)

THE best muffin tin!
I love this muffin tin! I bought it 2 years ago on Amazon and came back to see if they were still available. I'm planning to buy another. Muffins really do cook faster in this tin. The cups are bigger than the cheap aluminum muffin tins. It's a great addition to your bakeware.

High quality
I love this muffin pan. I have used others that rusted in a short time. This pan is not too dark or too light, so you get perfectly even browning. It is heavy duty instead of thin. The dark pans will brown things too fast, sometimes almost burning them. Shiny pans hardly brown at all. This is the best muffin pan I've ever used and I have been baking muffins for years.

I highly recommend this muffin pan. It will be the last one you ever buy. ... Read more

Amazon.com Review

If you want the convenience of baking in small batches, or just have a tiny oven, this compact cookie sheet will be a welcome addition to your cookware collection. The rimless sides make it easy to slide baked goods off, and the raised lip on either end ensures efficient, steady handling in and out of the oven. Best of all, because it's made of high-quality, heavyweight metal, baked goods will brown evenly--no hot spots--and the sheet won't warp or bend in high heat. While it comes without a nonstick finish, this type of traditional baking sheet is often the choice of professional chefs who prefer to coat pans with parchment paper for easy removal and cleanup. Just wipe it clean with a sponge and you're ready for the next batch. --Marianne Painter ... Read more

Features

• 25-year limited warranty
• Heavyweight, aluminized steel construction
• 13-1/4 by 9 inches
• Great for small batches of cookies or other baked goods
• Dishwasher-safe, use a plastic or nylon mesh sponge to clean

Reviews (2)

A+++++! The best cookie sheet ever!
I agree! This is the best cookie sheet ever! I normally don't write reviews but I was ordering a few more of these cookie sheets and felt so strongly that this was such an excellent product. It bakes things so perfectly it's unbelievable the difference!!! A special note: it bakes cookies a little slower than dark cookie sheets so add an extra minute to your cooking time and they will come out perfect!

I highly reccommend this cookie sheet!

The best cookie sheet I have owned
All cookie sheets I buy in the stores for the same price need to be replaced in a few months, but this one was built very sturdy. I was thinking it was going to be a little bit bigger, but its still a good size for small batches of cookies of anything you need to bake. The items I have baked so far with this baking sheets, have just slid off. I didnt even have to use a utensil to get them off. If anything should happen to this product it is covered with a 25 year warrenty and that also helped sell me on this product. This product is also so easy to clean, it takes no effort at all. ... Read more