On sale now for Chicago Metallic Gourmetware Non-Stick 2-Piece Lowfat Meatloaf Pan is becoming hot. This cool product is currently on sale, you can buy it right now for just
Product Info
The top pan of this two-tiered set has holes to separate out fat and juices; covering the pan ensures the meatloaf is moist. The fatty liquid can then be tossed, or, for the less calorie-conscious, stored for later or used to make a quick gravy. The pan's nonstick surface makes cleaning easy and keeps leftovers from sticking. Its cooking area is 9-1/4 by 5-1/2 by 2 inches, making it great for smaller loaves, while the bottom pan can be used to make a traditional, larger meatloaf. You'll need to set the cooking temperature 25 degrees lower than a recipe calls for, because the pan's dark color absorbs heat. --Shannon Borg
Strong Feat
- Pans let fat drain while cooking
- Nonstick aluminized steel
- Dishwasher-safe
- 10-year limited warranty
Customer Reviews
"sadams@hci.net"
I was excited about my new dual purpose baking pan. It makes great banana bread and I just used the other half for a meatloaf this week. The pan was in the sink overnight, not soaking, just residing. I was in the process of hand washing it just now and all the non stick starts to peel off the lowfat piece. I was so sick I immediately booted up the computer to come on here and prevent another from investing in this particular product. Save your money and try to find same concept by different manufacturer.
Unhappy
I was so excited when I first tried my new 2 piece loaf pan and found it to make moist less fatty meatloaf. After using it 3 to 4 times and promptly washing/drying it each time; I put it away for a month or so. It rusted slightly in the corners of the pan and then when I used it anyway, the coating bubbled and peeled off while I was cooking at 325 degrees. What a disappointment for a great idea to be ruined by a poor coating! I suggest you seek this pan from a different manufacturer!
Michela
My Mom taught me how to make her delicious "Ketchup Meatloaf" when I was young. It was baked at 350� for one hour in a square pan. We always used ground chuck meat for this recipe, and when the meatloaf cooled after cooking, it sat in a puddle of congealed fat. No more! I have found this Chicago Metallic 2-Piece Lowfat Meatloaf Pan. (Another bonus is that I can now have a "dedicated" meatloaf pan and no longer have to use my Calphalon loaf pan for meat.)At first, I was worried that the meatloaf would be too dry, but after trying out Mom's recipe in this pan, I am convinced! The fat from the ground meat drains out through the holes and collects in the bottom pan. When making meatloaf, you want to use ground meat that has about an 85% meat-to-fat ratio ("ground chuck") for the best flavor.When the meatloaf is cooked, let it cool for five minutes, and then slice it for serving. The leftover meatloaf makes for great leftovers and wonderful sandwiches. This 2-Piece Meatloaf Pan is truly nonstick, so clean-up is easy. I wash my pan by hand with a mild liquid detergent. I highly recommend this product--it is not a gimmick!
Key: Chicago Metallic Non-Stick, Chicago Metallic Gourmetware, Chicago Gourmetware Non-Stick, Metallic Gourmetware Non-Stick
