Chicago Metallic 60640 Gourmetware Original Muffin Top Pan |  | Brand: Chicago Metallic
Category: Kitchen
List Price: $17.50
Buy New: $13.95
as of 9/4/2010 06:48 CDT details
You Save: $3.55 (20%)
New (7) from $13.95
Seller: Cooking.com
Rating:  90 reviews
Sales Rank: 20,491
Country: China
Color: Grey
Shipping Weight (lbs): 0.9
Dimensions (in): 16 x 11.5 x 0.8
Warranty: 10 years
MPN: 60640
Model: 60640
UPC: 070687100409
EAN: 0070687100409
ASIN: B0000CFN2C
Release Date: June 1, 2005
Availability: Usually ships in 1-2 business days
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| Features:
| • | Constructed of steel for strength and durability | | • | Superior heat conduction | | • | Non-stick coating for easy removal of food and quick clean up | | • | Dishwasher safe |
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| Editorial Reviews:
Product Description
Have you ever eaten the top of the muffin and thrown the rest away? Muffin crowns are indeed the best part, so why not invent a pan that practically elimates the bottoms? Far less wasteful, no more guilt, lots of yummy muffin. Featured in Cook's Illustrated Resources September/October 2002 If you favor the crusty, browned top of the muffin over the delicate, crumbly bottom, a muffin-top pan might be for you. Almost flat, each of the pan's six muffin cups is jut 1/2 inch deep, yielding flying-saucer shaped muffins that are virtually all crispy brown top. Our favorite pan is made by Chicago Metallic..."
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| Customer Reviews:
Showing reviews 1-5 of 90
 This one is a keeper February 10, 2007
Marianne O. Schmidt
61 out of 64 found this review helpful
I had bought muffin top pans a few years ago, from a different manufacturer, and they were just plain awful. I really liked the idea of a pan like this that actually worked, and after reading the reviews, I decided to buy two of them. They are even better than I had hoped for. I have multiple allergies and have to use non-wheat flours, so I was understandably skeptical when I mixed up the first batch. They turned out perfectly. With many non-wheat flours, you won't get the rise and height that you would with wheat flour, because the gluten just isn't there in the right quantity. That aside, the muffins were excellent, and very moist. The muffins slid right out with no problems, and nothing stuck. Does it get any better than that? This is one of the few non-stick pans that I've used, that actually didn't stick. Quick release and nothing is left behind. I have several pieces of Chicago Metallic backeware; they are a little more expensive than other brands, but there is very high quality, and they are worth every penny. I am seriously considering buying two more of these pans. They do just what they are supposed to and are very easy to use. This is the best non-stick item I have ever used, and it is the only one that worked the way it was supposed to. I'd give it ten stars, but Amazon only goes as high as five.
Muffin tops are the new family favorite! August 14, 2007
Grace Doll (Fanwood, NJ USA)
30 out of 31 found this review helpful
I just received my muffin pan top and have tested two muffin recipes (Pillsbury Banana Bran & Giada DeLaurentis' Lemon Ricotta) with delicious results. The instructions tell you to reduce the oven temperature by 25 degrees and to reduce baking time by 10 minutes, which seems to work. The non-stick surface truly is non-stick - you don't even need to use cooking spray. The pan also cools off very quickly - I find that I can remove just-baked muffins to a cooling rack, immediately refill the tin with fresh batter, and by then, the pan has already cooled enough to handle with bare hands. I use a slightly-heaping two-inch diameter ice cream-style scoop to portion out the perfect amount of batter. Being flat, the muffin tops are much easier to store and transport than traditional muffins - they also freeze & thaw well. The kids love them, too - they're much neater and easier to eat, and no messy cupcake liners to deal with! Since the tin makes only 6 muffin tops at a time, it does make sense to own two or more - I plan on ordering another one. Happy Baking!
Great for Buns Too! January 27, 2008
Grumpy Old Man (Winnipeg, MB Canada)
24 out of 24 found this review helpful
I am a yeast bread and bun baker at heart and have been looking for a pan to use for hamburger buns. Sure I love making muffin tops with the grandkids and watch them decorate away afterwards and this pan is TERRIFIC for that .... nothing ever sticks PERIOD!
But my passion is bread and bun baking some with very slack dough so I was interested to see how this pan would perform for buns. In short it is FABULOUS! The slight indentation designed for the muffin tops provides just enough form so that your buns will rise nicely and keep their shape. I am going to order another so I can bake a dozen at a time.
This is a typical Chicago Metallic product, very high quality. I own a number of their pans and roll sheets and have never been disappointed. They may be slightly more money than others but they outshine anything out there and are well worth the extra.
Highly recommended.
Perfect muffin tops! January 11, 2007
Big5starc (United States)
21 out of 21 found this review helpful
I purchased 2 of these pans, and have used them approximately a dozen times. My muffin tops have come out perfectly with each use. I plan on ordering more in the future, since they were hard to find.
I love muffin tops and this pan is the tops. December 14, 2007
Donald O. Cox (Lexington, NC United States)
11 out of 11 found this review helpful
I bought one a few months ago and am so pleased with it, I ordered another. Now I can make twice as many muffin tops.
A few tips I have discovered.
* As the instructions say, definitely decrease the oven temp by 35 deg
* Keep on higher oven rack
* My fav recipe calls for 14 minutes of cook time so decreasing by 10 minutes (as the instructions recommend) is not practical. I usually decrease cooking time by about 15%.
* Decreasing cooking time often does not get the tops as brown as I like so I broil them for about 2 minutes after the (adjusted) cooking time. (However watch them CLOSELY until you get the hang of it.)
Showing reviews 1-5 of 90
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