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

Nice, angular corners but sides slightly flare at the top. (I saw another reviewer had mentioned this.) Was looking for a pan like I own with perfect 90 degree corners. This is close. I can use for a single cake or dessert but I may/may not be able to use to create a stacked cakes.

My wife likes the chicago metallic pans for her rolls. It bakes very evenly which she likes. She has used chicago metallic pans for years. She rates them at the top of her baking pans.

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).

Great heat distribution and allows cooling after removing from the oven. As with most pans, grease and flour well so the cake will release easily. I don't think I will cut cakes or serve them directly from the pan as I would like to avoid deep scratches. Also the corners are straight so your cakes will be truly rectangular.

The main reason I bought this pan was that I needed an aluminum pan with very square corners, nothing rounded. This pen is exactly what I needed. I have only used it once so far but I’m very happy with it.

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.

Love this pan. Use it almost daily in the smart oven. It is sturdy, Cleans up easily and everything I cooks is perfect.

Haven’t actually baked with this yet but I plan to tomorrow. I’m just admiring the size as it’s perfect for the focaccia I plan to make.