Eight models on Amazon, from mini loaf pans at 5.75 by 3.25 inches up to a 9 by 5 inch standard loaf. Six are non-stick, two are uncoated, and the range includes perforated baguette and French bread pans.
Two pans share the one-pound size and differ only in surface, one uncoated and one coated, which is the clearest choice in this category.
Where the manufacturer publishes both outer and inner dimensions, the figure shown is the outer measurement.
4.7 / 5 · 11,475 ratings
4.7 / 5 · 6,082 ratings
4.6 / 5 · 1,194 ratings
4.7 / 5 · 6,082 ratings
4.7 / 5 · 1,554 ratings
4.7 / 5 · 426 ratings
4.6 / 5 · 363 ratings
4.3 / 5 · 96 ratings
| Model | Size | Coating | Line | Rating |
|---|---|---|---|---|
X50801 | 12.2 in, 2 lb | Non-Stick | Professional | 4.7 (11,475) |
59609 | 16 × 9 × 1.5 in, 3 loaves | Non-Stick | Commercial II | 4.7 (6,082) |
49042 | 8.5 × 4.5 × 2.75 in | Uncoated | Commercial II | 4.6 (1,194) |
59610 | 2 loaves | Non-Stick | Commercial II | 4.7 (6,082) |
59440 | 5.75 × 3.25 × 2.25 in, set of 4 | Non-Stick | Commercial II | 4.7 (1,554) |
16042 | 8.5 × 4.5 in | Non-Stick | Professional | 4.7 (426) |
5237969 | 9.2 × 5.2 × 2.75 in | Uncoated | Uncoated Textured | 4.6 (363) |
26705 | 9 × 5 × 4.25 in | Non-Stick | Professional | 4.3 (96) |
Four loaf pans in this range, covering the one-pound standard, the nine by five inch size most American recipes assume, a mini loaf set, and a taller pan built for gluten-free doughs.
Two pans share this footprint and differ only in surface. Model 49042 is uncoated heavy-weight aluminized steel; model 16042 is heavy-weight carbon steel with a non-stick coating. Both measure 8.5 by 4.5 by 2.75 inches, both use folded corners and a wire-rod reinforced rim, and both are rated to 450 °F.
The uncoated pan browns crust more aggressively and has no surface layer that can wear away. The coated pan releases without greasing. This is the clearest either-or choice on the page, and the two pans sit at the same size for a reason.
Model 5237969 is the larger standard, with outer dimensions of 9.2 by 5.2 by 2.75 inches. It is heavy-gauge 1.0 mm aluminum, the only pan here that publishes an actual metal thickness, and it uses a textured base rather than a coating to reduce contact between dough and metal. Uncoated natural aluminum, hand wash only.
Model 59440 is a set of four pans, each 5.75 by 3.25 by 2.25 inches, in aluminized steel with a dual-layer non-stick coating. Individually sized breads and quick breads, four at a time in one oven load.
Model 26705 stands 4.25 inches tall against the 2.75 inches of the standard pans and ships with an insert that adds further height. Gluten-free doughs rise differently and need the extra wall to climb. Aluminized steel with a non-stick coating, oven safe to 450 °F, not for use under a broiler.
Three pans in the range are built for a specific job rather than a general loaf.
Model 59609 holds up to three full-size baguettes or sub rolls. The perforations let air circulate around the dough, which is how the crust browns underneath instead of steaming against solid metal. Heavy-weight aluminum with a dual-layer non-stick coating, rated to 450 °F.
Model 59610 is the same perforated construction sized for two loaves instead of three. Heavy-weight aluminum, dual-layer non-stick, rated to 232 °C.
Model X50801 holds the largest review count in this category, 11,475 ratings at 4.7 stars. It is a two-piece pan: a perforated inner insert holds the loaf while fat drains into the outer pan below, and the insert lifts out to serve. Heavy-weight carbon steel with a silicone-based non-stick coating, two-pound capacity, rated to 450 °F.
Pullman pans, the lidded pans that produce square sandwich bread, belong to the Chicago Metallic foodservice catalogue rather than the consumer range. Model numbers 44650, 44685, 44365 and 44615 sell through restaurant supply channels and do not appear on Amazon.
The same is true of commercial bun and roll pans: hoagie bun pan 41055, sub sandwich roll pan 49015, and the hamburger and hot dog bun trays in the 42000 series. None of those are part of the range covered here.
For a straight-sided loaf without a lid, model 49042 and model 5237969 are the closest consumer equivalents, though neither produces the fully square crumb that a lidded Pullman pan gives.
Six of the eight pans are coated and two are not. The choice affects browning, release and how long the pan lasts.
Models 59609, 59610 and 59440 use a dual-layer coating. Models 16042, 26705 and X50801 use a single non-stick surface, described as silicone-based on the meatloaf pan. Bread releases without greasing and cleanup is faster.
Model 49042 is traditional uncoated aluminized steel, and the manufacturer states plainly that the uncoated finish is what lets bread develop its crust. Model 5237969 is uncoated natural aluminum with a textured base doing the work a coating would otherwise do. Neither has a surface layer that can degrade with use.
Most American bread recipes assume either the one-pound size at 8.5 by 4.5 by 2.75 inches, covered by models 49042 and 16042, or the nine by five inch size, covered by model 5237969 at 9.2 by 5.2 by 2.75 inches outer. The nine by five pan produces a wider, flatter loaf from the same quantity of dough.
Pullman pans with lids are part of the Chicago Metallic foodservice catalogue, sold through restaurant supply channels. Model numbers 44650, 44685, 44365 and 44615 are not available in the consumer range on Amazon. Models 49042 and 5237969 are the closest straight-sided alternatives, without the lid that gives Pullman bread its square shape.
The holes let air reach the underside of the dough during baking. On a solid pan the base sits against metal and traps moisture, which softens the bottom crust. Models 59609 and 59610 use this design, holding three loaves and two loaves respectively.
Models 49042 and 16042 are the same 8.5 by 4.5 by 2.75 inch size. The uncoated 49042 lets bread develop a firmer crust and has no coating that can wear away over time. The coated 16042 releases bread without greasing and cleans up faster. Both are rated to roughly 450 °F and both use a wire-rod reinforced rim.
Model 26705 is 4.25 inches tall compared with 2.75 inches on the standard pans, and it includes an insert that adds further height. Gluten-free dough needs taller walls to rise against. The pan is oven safe to 450 °F but is not intended for use under a broiler.
Chicago Metallic 2-Piece Healthy Meatloaf Pan with Draining Insert Professional Grade Non-Stick Carbon Steel Baking Pan with Lift and Serve Feature, 12.2 inch, GreyBuy on Amazon
