great french bread pan!, This works so much better than using a flat baking sheet for making french bread. It is curved and it helps shape the loaf. The perforations are great for a crisp crust, the whole thing is nice solid construction and I can make two loaves at once!
It can go in the dishwasher although with the perforations I think it might just be easier to clean by hand, sometimes stuff can get stuck in there.
I can't say enough nice things about this pan. If you bake bread this is a MUST HAVE. It will make your loaves really look professional out of the oven.
Fabulous!, This pan is absolutely perfect for baking baguettes. I lightly brush it with an oiled paper towel, but it may not even need that.
The loaves come out perfectly browned, crispy and crusty and slide off easily. I'm sold.
Works great, Works great - crust comes out nice, and it is definitely more convenient than using a stone and a peel.
The only issue I tend to have with it is that it is difficult to cover the loaves with plastic wrap while they proof. The unusual shape of the pan contributes to this - there isn't anything protruding high enough to drape the wrap over. I just end up covering it very loosely so that it doesn't constrict the dough, and so that the wrap doesn't stick.
You will get lots of little dots on the bottom of your loaf, but it isn't a big deal. Crust turns out fine (though I still use steam/etc).
Winning!!, (What's this?) This bread pan is awesome!! I recommend this to everyone! I am a novice bread-maker and it makes professional-looking bread.
Should the paint scrape off on first use?, (What's this?) I am a novice baker who has just started baking bread using a Peter Reinhart book as a guide. Although I have followed his advice and baked French baguettes on a hearthstone,I saw this perforated pan and thought I would give it a try.
I Just Threw Mine In the Garbage, (What's this?) I bought the predecessor to this pan about twenty years ago. It served me very well. Bread didn't stick to it, the non-stick coating didn't come off, and it always produced good bread. I replaced it only because I made the mistake of laying it down on a hot burner on my stove and damaged it.
I bought this pan about six months ago. Within about half a dozen uses, the "non-stick" (more on "non-stick" later) coating was being rubbed off on the bottom of the pan. Shortly thereafter, bread would stick to the edges of the pan. Today, bread stuck to nearly the entire pan, although the bread dough wasn't at all sticky when I put it into the pan. I couldn't get the bread out of the pan. It's in the garbage now. I'm done with this pan, and I'm done with Chicago Metallic (actually made in China) equipment.
good pans, (What's this?) I am learning to bake bread and have enjoyed a french bread recipe, but till I got these pans, my loaves were not very pretty. I like them and they clean up easy. Bread comes out just right.
Nice Bread Pan, (What's this?) Bought this pan so I could make multiple small loaves of bread.
It does what I needed it to do. Wish that the finish wouldn't
scratch so easily. Bread doesn't stick as long as I spray with
Pam and use lots of cornmeal.
Italian bread anyone?, (What's this?) I've made 3 batches of italian bread with this bread pan and it came out perfect everytime. The perforations make the bread bake nicely.
Essential for making French bread.25-year warranty.Hand washing recommended.Heavy-gauge steel construction.Nonstick surface. Having trouble getting French bread to look and taste like the local baker's? This professional perforated French bread pan is the answer. With two 16-by-4-inch curved holders, it's ideal for making two loaves of French bread. The perforations in the curved holders promote a crisp crust and even browning by allowing the oven's heat to reach the bread directly. Heavy-gauge steel and a Silverstone nonstick surface deliver a quick release and easy cleanup.
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