Professional Nonstick Perforated Baguette Pan (17x9-in.) by Chicago Metallic

I thought the product was good but I did not know if I should grease it and I did but my bread stuck to the pan. It was very difficult to get the dough off the baguette pan. I think you shoild include instrutions as to grease or not grease the pans. Just a comment!

I found it is great to make baguettes, then slice them thin and toast them like little crackers, garlic etc. is good on them. A low calorie compliment to soups etc.

I love the product! It works well and maintains the loaf in its original shape. I do wish that it had come with instructions as far as maximum dough weight per section so that I did not overfill and get the proper use for the pan. I learned this through trial and error.

The first bread I cooked on it didn't turn out to well, but I think that was my fault. I am sure I need more practice. The dog stole a loaf and he enjoyed it very much.

I purchased 2 of the baquette pans to be able to bake a full recipe of sour dough french bread at the same time. Works great! My loaves looked professional(all the same length) and were evenly browned.Cleanup was a snap. Just wipe out. Thanks BC, Old Monroe, MO