On Sat, 6 Aug 2011 19:55:14 +0000 (UTC), Nad R
> wrote:

>
> I like Chicago Metallic COMERCIAL Pans... However, I think Chicago Metallic
> NON Stick Pans are over priced and are terrible. They need a spray coating
> according the "Owners Manual", like "Pam for Baking" spray. The darker the
> pans the darker and almost burnt like sides of the bread. The temperature
> needs to be about 25 degrees less than most bread making instructions. Also
> they do not last forever, the non stick coatings wears out.
>
> I personally hate, I mean dislike, the non stick pans. It is better to
> grease the cheaper pans. In my unprofessional opinion.

I like nonstick things, but what's the point of nonstick bread pans?
They're easy enough to grease up and very easy to scratch & otherwise
nick up.

--

Today's mighty oak is just yesterday's nut that held its ground.