Product Description

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Chicago Metallic is a manufacturer of high quality commercial  metal bakeware serving the foodservice, supermarket and retail baking markets. Founded in 1898 by the Debs family, the firm has established itself as an expert in metal bakeware.

Residential Delivery Available at Additional Cost.
No International  Delivery Available

Pan Use & Care Guidelines

Daily Use
LUBRICATE PANS – Apply a baking pan lubricant to the baking areas of the pan prior to each use. Brand new pans, once seasoned, do not require as much lubrication as older pans.

DE-PAN PRODUCTS QUICKLY – Baked products should be de-panned while the pan is still hot or warm. If baked products are allowed to cool in the pan, steam from the product will penetrate the glaze and may cause glaze lifting, premature glaze failure and damage to the Pan’s surface.

DO NOT SCRATCH OR SCRAPE PANS – Do not use metal utensils or other objects that could scratch the glaze. Deep scratches may cause surface corrosion on the pan.

Daily Cleaning

CLEAN AS YOU GO – Wiping still-warm pans with a clean towel, or a towel that has pan lubricant on it, usually provides adequate cleaning. Avoid pan washing whenever possible.

WASH WITH MILD SOAP AND WATER – Commercial baking pans can be washed with pH-neutral products, but only when absolutely necessary. Do not use acidic cleansers, alkaline detergents or abrasive scrubbing pads. Use of these materials will cause the glaze to fail prematurely and may  cause corrosion. Do not soak pans in water. Do not wash in automatic dishwashers.

THOROUGHLY DRY PANS IMMEDIATELY AFTER WASHING – Warm ovens work best.

SEASONING PROCESS – Apply a baking pan lubricant to both sides of the pan and place in an oven until the pan is hot to the touch.
New pans must be seasoned before first use.

ONCE DRY, STORE PANS UPSIDE DOWN -Do not nest pans immediately after towel drying. Keep pans away from moist and humid storage environments. The best storage areas are dry, warm storage areas or still-warm ovens.