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| |  | Calphalon Cookware | Home » » » Calphalon Classic Bakeware 5-by-10-Inch Rectangular Nonstick Large Loaf Pan | | | | | | | Description: | | Ever wonder why professionally-baked breads look so beautiful? It's because they're baked in professional-quality cookware! Now, you can duplicate those results at home with Calphalon loaf pans. Colors affect baking performance because they conduct heat differently. That's why our bakeware features a two-tone design: a silver grey exterior assures efficient baking time and a medium grey interior protects against overbrowning. Sturdy, steel-reinforced rolled rims enable these pans to maintain their level bottoms and perfectly rectangular shapes. Folded corners produce crisp, professional edges. Finished loaves slide out effortlessly, thanks to our easy-release nonstick surface. And clean-up is fast and easy. | | | Features: | |
• Large, nonstick loaf pan made of heavy-gauge, aluminized steel
• Heavy-duty construction means no twisting or warping
• Two-tone surface promotes perfect browning
• Oven safe to 450 degrees F; not broiler safe; not dishwasher safe
• Measures 5 by 10 by 3 inches; lifetime warranty
| | | Product Details: | | | Product Length:
| 10.0 inches | | Product Width:
| 5.0 inches | | Product Height:
| 3.0 inches | | Product Weight:
| 0.0 pounds | | Package Length:
| 10.6 inches | | Package Width:
| 5.6 inches | | Package Height:
| 3.2 inches | | Package Weight:
| 1.4 pounds | | Average Customer Rating:
|  based on 4 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 4 customer reviews )
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Most Helpful Customer Reviews
5 of 5 found the following review helpful:
 Excellent productDec 07, 2007
By bread baker
I have been baking two loaves of bread per week with my 5X10 pans for about a year and they show absolutely no signs of wear. I just bought a new oven that will accomodate four pans so I am buying additional pans.
The pans are heavily constructed. The non-stick surfaces are very high quality. It is advised to lightly oil the interior surfaces before baking. The bread comes out perfect every time. What more can you ask?
2 of 2 found the following review helpful:
Love this pan!Mar 10, 2010
By M. Wheeler
I've owned a lot of non-stick cookware/bakeware over the years, including Chicago Metallic (which I still own and love).
When it came time to replace my bread pans I couldn't find what I wanted in Chicago Metallic. When I happened upon the Calphalon, and discovered the very same warranty, I decided to take the plunge. I bought two from a local store.
I bake quite a bit of bread and the pans get fairly heavy use. I rate them right up there with Chicago Metallic and consider them to be one of the best purchases I've ever made.
That said, I don't use metal utensils on them, I wash them by hand (which is relatively simple and quick), and dry them by hand, or sometimes in a warm oven for a few minutes. Not a difficult or time consuming job to maintain the quality of the pan.
The price may make people really have to consider (it did me), but with the fantastic warranty there isn't much to lose.
**One year later...One of the pans has developed pits in the finish. Calphalon does offer a lifetime warranty, but I'll have to compare postage costs over buying a new pan. Sadly, sending it back for replacement may not be worth the effort.
Perfect pan for meat loafApr 05, 2012
By glassyide
OK - I'm probably not using this pan the way most do, but several years ago I decided to buy a pan strictly for meat loaf and this is the one I picked. I don't really like the pans that have the draining piece in them - I use a combination of 90% lean beef and turkey, so there isn't much fat that would need to be drained off.
This pan has held up beautifully and still looks new after probably 6-7 years of regular use. A quick soak and it cleans up like a dream. It is also large enough to hold a mixture containing about 2.5 lbs of meat plus the other ingredients I add. I just wish they made an even bigger version of this pan - meat loaf doesn't last very long around this house!
4 of 7 found the following review helpful:
 I'm DoneJul 09, 2006
By dbphoenix
I'm done with non-stick. The coating on this pan has started peeling off, just as it did with Kaiser's and Chicago Metallic's non-stick. I'm going back to tinned steel. (My experience with cake pans, including springforms, has been the same.)
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