Professional Nonstick Perforated Baguette Pan (17x9-in.) by Chicago Metallic
The perforated design of this French Bread Pan promotes even browning and a crisper crust on fresh or frozen breads. Heavy-gauge steel with SilverStone non-stick surface for easy release and cleanup. Holds 3 baguettes and measures 17x9-in. See complete description »
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The perforated design of this French Bread Pan promotes even browning and a crisper crust on fresh or frozen breads. Heavy-gauge steel with SilverStone non-stick surface for easy release and cleanup. Holds 3 baguettes and measures 17x9-in.
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 bought a baguette pan so that my individual long loaves of bread would not become one huge loaf. That didn't happen. All three compartments expanded to become one very large loaf, even extending beyond the edges of the pan. The center loaf did not cook through even though I separated the three loaves toward the end of cooking time.
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.
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<i>Baguette</i> means "little stick" in French, which refers to the long, slender shape of the bread.