---
product_id: 2806747
title: "Chicago Metallic Professional 6-Shell Baked Taco Rack. Pefect for baking, filling and serving, 15-Inch-by-7-Inch, Grey"
brand: "chicago metallic"
price: "10121 som"
currency: KGS
in_stock: false
reviews_count: 8
url: https://www.desertcart.kg/products/2806747-chicago-metallic-professional-6-shell-baked-taco-rack-pefect-baking
store_origin: KG
region: Kyrgyzstan
---

# Superior heat conduction Nonstick, easy cleanup Bakes 4 taco shells simultaneously Chicago Metallic Professional 6-Shell Baked Taco Rack. Pefect for baking, filling and serving, 15-Inch-by-7-Inch, Grey

**Brand:** chicago metallic
**Price:** 10121 som
**Availability:** ❌ Out of Stock

## Summary

> 🌮 Elevate Taco Night: Bake, Fill, Impress!

## Quick Answers

- **What is this?** Chicago Metallic Professional 6-Shell Baked Taco Rack. Pefect for baking, filling and serving, 15-Inch-by-7-Inch, Grey by chicago metallic
- **How much does it cost?** 10121 som with free shipping
- **Is it available?** Currently out of stock
- **Where can I buy it?** [www.desertcart.kg](https://www.desertcart.kg/products/2806747-chicago-metallic-professional-6-shell-baked-taco-rack-pefect-baking)

## Best For

- chicago metallic enthusiasts

## Why This Product

- Trusted chicago metallic brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Quadruple Taco Power:** Make 4 hard taco shells at once, ideal for date nights, family dinners, or taco parties.
- • **Durable & Versatile Design:** Metal construction built to last with easy handwashing care—your go-to taco rack for years to come.
- • **Mess-Free Nonstick Surface:** Food-safe coating ensures tacos release easily and cleanup is a breeze—less time scrubbing, more time savoring.
- • **Precision Heat Distribution:** Engineered for even baking with superior heat conduction—no more unevenly cooked shells.
- • **Effortless Gourmet Taco Nights:** Bake perfect, crispy taco shells in just 7-8 minutes—impress your guests every time.

## Overview

The Chicago Metallic Professional 6-Shell Baked Taco Rack is a durable metal baking rack designed to create perfectly shaped, crispy taco shells by baking corn or flour tortillas. It features superior heat conduction for even baking, a nonstick food-safe coating for easy release and cleanup, and can bake 4 taco shells simultaneously. Ideal for home chefs seeking a healthier, low-fat alternative to fried tacos, it’s perfect for family dinners, parties, and date nights.

## Description

desertcart.com Chicago Metallic's baked taco rack is an excellent way to cook low-fat taco shells. Simply place one flour or corn tortilla over each panel and bake for seven to eight minutes. The tortillas will cling to the rack as they bake, making flawlessly shaped taco shells. The nonstick surface requires no greasing, is easy to clean, and releases shells without a fuss. Unlike the deep-fried variety, baked taco shells turn out light and crispy--not heavy and greasy. --Jane DePaolo Product Description Bake, fill, and serve perfectly made, restaurant-quality, delicious tacos at home with this Taco Baking Rack from Chicago Metallic. This versatile pan bakes corn or flour tortillas into hard taco shells; change position when cool for easy filling and serving. The rack offers superior heat conduction and even baking, and quickly makes 4 hard taco shells at once--great for date night, family dinners, taco parties, and more. The food-safe, nonstick coating prevents foods from sticking for easy release and cleanup. Hand wash.

Review: Great but you need to experiment - The description is adequate. You get a well-enough-made, non-stick, taco rack that makes four tacos at a time. It is pictured upright. The price is not bad for a specialty item but would be far cheaper if everybody wanted one. I expect it to last many years but it's not heirloom quality. I've just ordered my second rack and may order a third to make enough for parties. I had to play with my method as I wanted no oil. The biggest trick is getting your tortillas flimsy enough to rest on the rack without cracking. This works best for me: * I'm using regular sized corn tortillas (35 calories no fat each). * Individually steam the tortillas for just under a minute (I use a bamboo steamer). Microwaving did not work for me. * Use tongs to transfer and place on the rack. * Bake at 350 for about twenty-five minutes (rotate rack half-way through for even cooking). I live at sea level in very low humidity. Other instructions suggest shorter cook times at higher temps -- my burn frequency increases when I cook faster. * Tacos get shaped by the rack but don't stick to the rack. * I bake tortilla chips while I'm at it. Cut the tortillas into wedges, sprinkle with whatever (lemon pepper is my current favorite) and spray with white vinegar to make the pepper stick. I suppose you could spice up your tacos the same way. The result is a very crunchy, healthy, no fat taco. They are also slow to absorb moisture.
Review: I Have My Baking Method Down - Purchased three racks so I can do 12 taco shells at a time. Extremely well made racks that, with a little care, should last a lifetime. They do take up a lot storage space but have room to spare. Prior to purchasing the baking racks I have baked corn tortillas flat for about 10 yrs so have a lot of experience. They can come out really dry and tasteless. Over the years from experimenting here's what I do for cooking. Spray uncooked tortillas with a tiny amount of vegetable oil spray and sprinkle with a shake of salt (optional to add flavor mainly). Wrap the sprayed tortillas in paper towels and microwave for about 1 min. This is to steam the raw tortillas and make them soft and pliable. Take the microwaved tortillas and place across the room temperature baked taco rack. Make sure the tortillas are balanced or they may slide off the racks during baking. Bake in convection oven set to 325 deg. (actual) for about 20-25 minutes (each oven is different so experiment). Remove from oven when golden brown and immediately take off the racks to cool. Found in my tortilla baking experiences you want the cooked tortillas to be browned for flavor at the same time all moisture is removed. Too hot a temperature with shorter baking times may turn out chewy tortilla shells (browned but still have moisture). Too cool an oven with longer baking times will produce dehydrated tortillas but with no browned flavor. So experiment with cooking times and temperatures.

## Features

- VERSATILE: bakes corn or flour tortillas into hard taco shells; change position when cool for easy filling
- ALL OCCASSION: quickly makes 4 hard taco shells at once--great for date night, family dinners, taco parties, and more
- GREAT RESULTS: offers superior heat conduction and even baking
- NONSTICK: food-safe coating prevents food from sticking to pan for easy release and cleanup
- EASY CARE: handwashing is recommended to extend the life of the product

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Best Sellers Rank | #149,603 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #107 in Taco Holders |
| Brand | Chicago Metallic |
| Color | Metallic |
| Customer Reviews | 4.2 out of 5 stars 1,742 Reviews |
| Included Components | Taco Shell Holder |
| Material | Metal |
| Product Dimensions | 14.9"D x 3.5"W x 7.1"H |
| Special Feature | Washable |

## Product Details

- **Material:** Metal
- **Brand:** Chicago Metallic
- **Color:** Metallic
- **Special Feature:** Washable
- **Product Dimensions:** 14.9"D x 3.5"W x 7.1"H

## Images

![Chicago Metallic Professional 6-Shell Baked Taco Rack. Pefect for baking, filling and serving, 15-Inch-by-7-Inch, Grey - Image 1](https://m.media-amazon.com/images/I/51W1gJOoEsL.jpg)
![Chicago Metallic Professional 6-Shell Baked Taco Rack. Pefect for baking, filling and serving, 15-Inch-by-7-Inch, Grey - Image 2](https://m.media-amazon.com/images/I/61fI7KrPKdL.jpg)
![Chicago Metallic Professional 6-Shell Baked Taco Rack. Pefect for baking, filling and serving, 15-Inch-by-7-Inch, Grey - Image 3](https://m.media-amazon.com/images/I/61gZU4IK+4L.jpg)
![Chicago Metallic Professional 6-Shell Baked Taco Rack. Pefect for baking, filling and serving, 15-Inch-by-7-Inch, Grey - Image 4](https://m.media-amazon.com/images/I/71IfNK5xVfL.jpg)
![Chicago Metallic Professional 6-Shell Baked Taco Rack. Pefect for baking, filling and serving, 15-Inch-by-7-Inch, Grey - Image 5](https://m.media-amazon.com/images/I/81+lrG1EvNL.jpg)

## Questions & Answers

**Q: what is the measurement? will this work for baking 8" tortillas?**
A: I donated it to a thrift store because the surface is too slick and my tortillas kept sliding into the crevice.  Maybe if you roughed up the top edge, you could get it to work for you, but I think you would have to drape the tortilla over two of the ridges for an 8 inch tortilla.

**Q: Are they oven safe?**
A: Yes, that's the whole point. They are designed to go into the oven. Works very well, w/ zero fat added to your taco shells.

**Q: How does this accommodate 6 shells?**
A: Read the description-it clearly states 4 shells.

**Q: What country is it made in?**
A: Probably China. I would not ever buy it again - returned the ones I bought.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Great but you need to experiment
*by A***H on July 18, 2009*

The description is adequate. You get a well-enough-made, non-stick, taco rack that makes four tacos at a time. It is pictured upright. The price is not bad for a specialty item but would be far cheaper if everybody wanted one. I expect it to last many years but it's not heirloom quality. I've just ordered my second rack and may order a third to make enough for parties. I had to play with my method as I wanted no oil. The biggest trick is getting your tortillas flimsy enough to rest on the rack without cracking. This works best for me: * I'm using regular sized corn tortillas (35 calories no fat each). * Individually steam the tortillas for just under a minute (I use a bamboo steamer). Microwaving did not work for me. * Use tongs to transfer and place on the rack. * Bake at 350 for about twenty-five minutes (rotate rack half-way through for even cooking). I live at sea level in very low humidity. Other instructions suggest shorter cook times at higher temps -- my burn frequency increases when I cook faster. * Tacos get shaped by the rack but don't stick to the rack. * I bake tortilla chips while I'm at it. Cut the tortillas into wedges, sprinkle with whatever (lemon pepper is my current favorite) and spray with white vinegar to make the pepper stick. I suppose you could spice up your tacos the same way. The result is a very crunchy, healthy, no fat taco. They are also slow to absorb moisture.

### ⭐⭐⭐⭐⭐ I Have My Baking Method Down
*by A***C on May 6, 2018*

Purchased three racks so I can do 12 taco shells at a time. Extremely well made racks that, with a little care, should last a lifetime. They do take up a lot storage space but have room to spare. Prior to purchasing the baking racks I have baked corn tortillas flat for about 10 yrs so have a lot of experience. They can come out really dry and tasteless. Over the years from experimenting here's what I do for cooking. Spray uncooked tortillas with a tiny amount of vegetable oil spray and sprinkle with a shake of salt (optional to add flavor mainly). Wrap the sprayed tortillas in paper towels and microwave for about 1 min. This is to steam the raw tortillas and make them soft and pliable. Take the microwaved tortillas and place across the room temperature baked taco rack. Make sure the tortillas are balanced or they may slide off the racks during baking. Bake in convection oven set to 325 deg. (actual) for about 20-25 minutes (each oven is different so experiment). Remove from oven when golden brown and immediately take off the racks to cool. Found in my tortilla baking experiences you want the cooked tortillas to be browned for flavor at the same time all moisture is removed. Too hot a temperature with shorter baking times may turn out chewy tortilla shells (browned but still have moisture). Too cool an oven with longer baking times will produce dehydrated tortillas but with no browned flavor. So experiment with cooking times and temperatures.

### ⭐⭐⭐⭐ Works great if you hack it a little
*by C***S on March 9, 2023*

This perfect for anyone baking homemade tortilla taco shells if your oven racks won't do the job. you just have to hack it a little. Its really slippery so the tortillas slide right off before they can mold into shape and stay in the saddle. I don't know why they made it non-stick but they did. Oh well. That's the reason its 4 and not 5. Solution? Lay something oven proof but light across the top of them for the first five minutes of baking till they wilt and harden up a bit. I use some small stoneware saucers. Man, the guys who returned or threw theirs away cuz they couldn't cope really lack imagination! Hope yer more adaptable when the zombies come.

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*Product available on Desertcart Kyrgyzstan*
*Store origin: KG*
*Last updated: 2026-02-28*