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Others say...
"Baking away with Chicago Metallic" The product met all of my expectations and I'm glad I purchased both the baguette and french bread pans. Highly recommend. "You must have it!" Great pan! I bake bread twice a week, and I have found this perforated pan of a great help in accomplishing crispy crust. The baguettes come out evenly baked, and the crust "sounds" professionally. The pan is very easy to clean overall with the exception of the holes, but if you use it as much as I do, don't expect it to look new very long :) I highly recommend it. "Works perfectly" Just as advertised and works perfectly. I have had no sticking problems but I use very light flour rather than oil when shaping baguettes. I have not had to spray the pan, though I don't think it would hurt. Using and egg wash (as I do) does clog some of the perforations if you use enough to run under the loafs. They almost all come clean in the dishwasher. A quick touch up with a toothpick takes care of the rest. If you use dough that is too soft or too wet it will sink into the perforations but if the dough is right it's not a problem. Be sure to reduce temperature/cooking time by 50 degrees (f) and 5 minutes are you can use them as ball bats. "Made my sourdough even better" This pan is great! It made excellent sourdough baguettes. They browned nicely and were nice and crunchy. I just sprayed with pam and there wasn't any sticking. Clean up is easy, too. Put it in the dishwasher. I'll be buying the french bread pan next! "This Pan and The Bread Baker's Apprentice Are All You Need" I've used 3 recipes with this pan and they all turned out great, but the best recipes are in the Bread Baker's Apprentice book that usually shows up on Amazon.com someplace close when you view this baguette pan. The recipe for Pain a l'Ancienne is tough to make without a pan because the dough is so wet, but this pan is exactly what you need to do it right. If you never though you could bake real artisan French bread from your own oven, get this pan AND the book!
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Chicago Metallic Professional Nonstick Perforated Baguette Pan
Why I buy this one ? - Bakes three baguette-shaped bread loaves - Heavy-gauge aluminized steel with nonstick Silverstone surface - Safe to use in dishwasher - Comes with 25 years limited warranty It's better to buy this one too...
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What our customer's say! "Great!", The pan is just as it is described. It arrived quickly. Great value. "baguette pan", Chicago Metallic Professional Nonstick Perforated Baguette Pan I love to make home baked bread. This pan helps to make the bread crisp on the outside and soft on the inside. I make italian bread with it all the time. I have two of them and I can make 6 loaves and freeze them. Thanks Amazon, I looked in a lot of cooking and kitchen stores and could not find anything like this. Ann Philbeck, Providence Forge, VA "Great results!", Got this pan on a whim when I decided to try French bread from my breadmaker, and it turned out great. My husband said the bread tasted like it was fresh from a Parisian bakery, so it is a winner in my books! "No more droopy loaves!", This is a great pan, heavy-duty, and does exactly what it is supposed to do. Made baguette-size loaves of cheese bread to slice thinly for appetizers, and very pleased with the results, nice crispy crust all the way around, without worrying about a baking stone. "Great pan", I use this to make the Best Bread Ever by Charlie VanOver (baguettes using a food processor). He recommends not putting it on the stone if using a convection oven. Very good results. I read some other reviewers complaining that the dough gets stuck in the holes or the new model is too short or that the loaves "might" turn out too flat (reviewer hadn't yet bought the pan). If the dough gets stuck in the holes, your dough is way too wet. Not long enough? Most pizza stones aren't deep enough for normal size baguettes (I have to put my loaves on at an angle, and I have a large stone). I also use this to proof my loaves with a canvas couche on top of it to make beautiful French loaves. My next experiment is to make some rustic Italian loaves with it. For the money, it can't be beat. 
Read this reviews before You buy... "baguette yes!", What a great invention! I take a bite of my baguette and feel like I'm in Paris! "For the serious bread baker", I have returned to the kitchen and that usually means trying new types of bread. I started looking into making real French bread and particularly baguettes. This particular pan makes three, perfect for most recipes one finds for making baguettes. It does a good job holding the shape of the very slack dough and browns well on the bottom with the mesh like holes. Because it is a dark pan, one needs to lower the oven by 25 degrees to get the best result. The bread comes out well formed, good crust and color. It makes the adventure into artisan breads a more successful venture. "Perfectly formed loaves - like training wheels for baking", I used this pan once so far and have nothing but positive things to say about it. Starting my new hobby of bread baking, I thought I'd need a little help with properly forming the loaves and keeping them in their form when I baked them. This pan did the trick. I gave myself a little insurance with some spray oil to keep the loaves from sticking and it cleaned up quite easily. As I get more proficient and get better gadgets, I'll try baking baguettes without this pan, but for now, it is exactly the right tool in my kitchen. "Solid and Sturdy", For a non-stick Baquette pan, this one is pretty good. It is not flimzy and so far, it has not rusted around the edges when coming out of the dishwasher (with a NO heat dry setting). I still recommend some oil on the surface, as it really made it easy to pop the loaves off. Be cautious on handling the edges, as they can cut. I had my kids work with it on my Corian counter-top, but only with a dish towel underneath, as it scratches the surface. Overall a good buy for the money. "Don't Use Too Much Dough", Another excellent product by Chicago Metallic and a must if you bake baguettes - or want to. One warning, don't use more than 12 oz. of dough or it will overflow the sides and you will end up with one very odd shaped loaf. |
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