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

I was very disappointed in the product. The first time I used it my bread stuck so bad and burned that it has a permanent mark...also the edges of the pan seemed to wear away. The pan looks as though it has been used/abused for a long time. I did not spray first because it had the stick free finish.

Sincerely, Kathleen Vito

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 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 pan performed very well and was easy to use. Although directions didn't indicate whether the non-stick surface should be greased, I did grease it and had no problems with sticking. The bottom of the bread was well browned, although I still gave the bread a final couple of minutes in the oven without the pan to complete crisping the bottom crust.

I have been baking baguettes (bread) in a flat pan for years and simply came across this pan on accident. I can say it has changed the crust to perfect and made my life a bit easier... simple and ready to use - thanks for thinking out of the box and coming up with such a simple solution