Chicago Metallic Commercial II Traditional Uncoated Bake N' Roast Pan. Perfect for roasting chicken and vegetables, creating one-pan meals, and more. 13 by 9 by 2-1/4-Inch

I bought this particular pan because it was recommended in the book Extreme Brownies by Connie Weis. First of all, if you need brownie recipes that you will ACTUALLY make, buy her book! It's my most used cookbook, and I've made several of the recipes multiple times! These are like, the fancy make at home from scratch kind of brownies. Anyway, I digress.I only use this pan for brownies, nothing else. I don't want to transfer any potential flavors into my brownies, after all. I absolutely love this pan so when my other, nonstick Calphalon pan needs to be replaced (which is kind of bleh compared to this lovely pan!), I might buy another Chicago Metallic Commercial pan as replacement. I rub vegetable shortening directly in the pan before topping with heavy duty aluminum foil, and I can't seem to get all of it out whenever I wash it... However since the brownies aren't touching it directly, I've never tried too hard to get it out. It poses no issue for me. When you wash this by hand, you just need to be mindful because the lips can hold water so you might need to flip it around so it doesn't just sit in there while air drying. The quality of the pan is great though, and I like how the edges are straight (compared to some pans that are more rounded).

I am someone who doesn't like to cook in a soup of Petroleum Products and Chemicals. Regardless of the supposed "low risk" of using coated cookware, I choose the old ways. Nice pans that you season yourself over time and care for by hand and not a dishwasher. Every one of my Chicago Metallic *Uncoated* pans I own is "naturally" no stick. Oil the pan, put your batter or dough or whatever in... cook/bake or whatever, cool *in the pan* for about 10 minutes and than tap the pan on it's sides and bottoms and turn out a perfect loaf of bread, cake or whatever. The key to caring for real bake ware is in the cleanup... No scouring pads (and if you do use one be gentle)... if you have something that stuck a little just soak in some water with some mild dish soap, wipe the pan out and then dry it. Don't feel like you have to scrub these until they shine... they are not supposed to! They are supposed to darken with time and develop a "season" on them which many folks don't know about anymore. These pans heat up super evenly, are a perfect weight (not too heavy/not too light) and hold their shape. I love this bake ware and the uncoated is getting harder and harder to find. If you want bake ware you can pass down from generation to generation... this is the type you want.

I highly recommend these uncoated pans as opposed to the ones that are coated due to the longevity of it. This is a forever pan as long as you take care of it. The ones that are coated will eventually break down and can present health hazards. First off, uncoated aluminum does not overbake. You'll find that most restaurants use non coated ones due to this reason and in part because it's cheaper too. Anodized aluminum, non-stick, and dark metal conduct heat much more intensely so if you do end up purchasing that type of metal, you have to drop your oven temperature by 25°F to prevent over-baking.Sturdiness 5/5 *****Value 5/5 *****My Recommendation 5/5 *****

I have previously had this pan for years and finally decided it was time for a new one. It is so good at cooking things evenly and has been my 'go to' pan for so long, I decided I would replace the original with two new ones.Before I looked on Amazon for them, I looked locally and couldn't find them anymore and tried to buy and use the nicest pans I could find at Target and other stores. I was sorely disappointed! I guess I didn't realize how long I've been spoiled with the quality of this pan.The only reason I didn't give this pan five stars is because it isn't coated, you have to be careful about how you clean it and dry it. You cannot soak this pan for a long time without causing the pan to rust or the finish to degrade. That is the trade-off that I have agreed to though as I prefer the health benefits of having a pan without any coating.

I’ve washed this pan by hand twice and in dishwasher once. Getting a grey aluminum residue on towel after wiping it down. I can’t get rid of the residue and afraid to use it…

High quality pan. Bought for a Christmas gift, wish I had got one for myself. Upon opening I could clearly see this pan is truly commercial quality and made to last. It is not thin metal like others that tout "commercial" quality and then quickly warp when heated. Absolutely a great price for such a quality pan. I will update when my sister has used it and how the food cooked in it (or any negatives). She was very impressed with the quality as well and thought I spent much more :DOH and this purchase was to replace one I had bought for her last year for Christmas ( http://www.amazon.com/gp/product/B000FCD118/ref=oh_aui_detailpage_o04_s00?ie=UTF8&psc=1 ) A WILTON that the coating flaked off completely and she had to throw it out. Bummer. I will take Chicago Metallic any day over Wilton.

The pan is not a good quality. It rusted before I coukd use it.

This pan is an addition to the one we already own. The older pan has had constant use for over 9 years and is still going strong. We brought this additional pan because of the volume of our baking during the Christmas season. Since we have had good results with the other pan we are confident this this pan will also holdup well. My wife and I own quite a few of the Chicago Metallic Commercial Uncoated pans and are extremely happy with the quality. One reviewed commented that the pans rusted. Most people know that these type of pans need to be hand washed and hand dried. Any non stainless steel product, including these non-coated baking pan, if allowed to hold water will have the tendency to rust.