Chicago Metallic Roasting Pan with Rack - 9.5 Inch

This is a great pan, it bakes evenly and cleans easy nonstick. I highly recommend it. It is durable and great quality.

This is a GREAT baking pan at a fair price. Heavy duty indeed and I love the roasting rack.

We love this pan. It is a well made pan. It’s a nice weight doesn’t change shape in the oven , nothing sticks to it so it’s easy to clean the rack is nice and made well. Well worth what I paid for it. For the price I was honestly surprised how nice it is.So happy with this purchase and would definitely purchase again.

ratings and reviews (to better or even potential downgrades) may change as time goes by and depending on the what the site allows me to and how much time I find to revisit. Liking it. I think I'd have liked it to be a little larger but I need to keep a ruler and pad by my 📱or💻or notepad, emoji choices need an upgrade - Amazon are you listening? or Microsoft... windows... who cares, back to the pan... so a little smaller than I would have liked, my fault for imagining what a 13 by 9 inch pan, but I'm a guy, we genetically have problems with length and measurements in general. As to the other descriptors listed below... only time will reveal and refer back to my intro. Bottom line - I like, its getting me through an immediate need for a somewhat reasonable price (reasonable- I'm old and ain't nothing worth what they charge anymore. I just used it to cook in the oven, a half dozen pieces of bacon, Id have cooked all 10 pieces but for the noted size... Oh well, Grandpa needs a nap, God willing and the creeks don't rise, I'll be back

I needed roasting rack to fit into my quarter-sized baking tray for Breville oven, but alas, none exist. Only flimsy cooling racks for baking which would be decimated after short usage as roasting rack. My goal was to roast split chicken wings recipes by Chef John & others. This roaster holds six split wings--good for one serving--perfectly. Of course, other things can roast in it, too. Won't suit everyone's needs, of course, but for Breville owners, it's perfect. As for quality & complaints about rust, everyone should know by now that circa 2014, almost everything has quality 'issues' due to globalization. I count on at least 20% lemons in any category of item I plan to buy. It's the new normal. Expecting an item like this to do well in the dishwasher or dish drainer is just not realistic. Helpful workaround for rust & ease of cleaning: Line pan with heavy duty aluminum foil, using knuckles (to not poke fingernail holes in foil) to snug into corners, folding over edges tightly. Then, keep a roll of parchment paper on hand, and whenever you use the roaster, place a piece of parchment paper on top of foil on the bottom of the pan. After cooking on the rack, place it in hot soapy water in sink for a few minutes, lightly clean with scour sponge, rinse and dry RIGHT AWAY. Discard the used parchment, leaving the original heavy duty foil in pan, wiping its sides if needed w/ paper towel or sponge. Voila! It's ready for next use. No rust. And, by reusing the foil several times (with only new parchment) before replacing it, you throw less foil into landfills. Should we have to go to this trouble? No. Does it annoy me? Yes. It just depends on how much you want a roaster like this given your particular needs. This strategy works for any baking/roasting pan size. I haven't tried this method yet for broiling. A larger Calphalon nonstick rack instructs: not for broiling, so maybe 450 is the limit.

This pan works great. Love the way it is made. Very easy to clean. And the wire rack great.

This is a flat-stamped sheet-steel pan with a non-stick coating on both sides. The sides are folded like a piece of paper and rolled at the top edge, then welded together, so there are sharp inside corners and the top edge is somewhat uneven at the corner. This makes the pan somewhat harder to clean (than a smoothly rounded cast aluminum pan) and prone to the non-stick surface chipping at the corner, but it is cheaper to manufacture which is why the price is much lower than a cast-aluminum pan. On the plus side it is lightweight, and easy to clean if nothing gets "baked on" to the surface (but then, so is any pan). The metal is thin enough that it will flex when you put pressure on it, making it easier to gouge the non-stick coating off when cleaning it, so you need to "learn" how to clean this type of pan or you will quickly damage it. Some people have mentioned using a bamboo skewer to clean the corners, but you still need to take care not to press too hard with anything pointy or you will gouge off the non-stick coating. Similarly, flat plastic pan scrapers will gouge off the coating as well with too much force, and I managed to ruin the pan after 6 cleanings.Thick hard coatings like carbonized sugar are nearly impossible to remove without damaging the coating unless you use the proper technique. Once the surface becomes damaged, it will continue to delaminate each time you clean it. However, because the metal is relatively thin, there is one solution that may work well if you have large areas of thick, baked on coatings like a sweet glaze that has burned into the bottom of the pan. Just let it cool to room temperature, then place it in the refrigerator for an hour. The metal will contract and the burnt food will crack apart, and should be easy to remove from the pan at that point. I discovered this too late to save the first pan, but am buying another one in the hopes that it will last longer.

Love 💞