On Sat, 6 Aug 2011 23:34:01 -0500, "Polly Esther"
> wrote:

>
>"Miche" > wrote in message
...
>> In article >,
>> Jennifer Murphy > wrote:
>>
>>> I would like to find a source for matching heavy-duty (ie good quality)
>>> non-stick bread baking pans in a variety of sizes.
>>
>> Forget about the non-stick. If you grease or oil your pans properly the
>> bread will come free easily.
>
>Mine are Chicago Metallic Commercial Uncoated. Good grief what a
>pretentious name but they serve us well year after year. I think they came
>from Chefs. About once a year the loaves stick but that's very seldom and
>slipping an old thin knife around releases the loaf. Polly

Chicago Metallic makes excellent bakeware. Professional bakers use
only uncoated bread pans and they never wash them with soap, a quick
rinse with plain water and a wipe with a towel is all that's
necessary... the darker they become the better they bake, once a layer
of seasoning is built up they are no longer greased.