Chicago Metallic Professional Nonstick Perforated French Bread Pan |
| Brand: Chicago Metallic
List Price: $23.00
Buy New: $17.95
You Save: $5.05 (22%)
New (9) from $17.95
Rating:  48 reviews
Sales Rank: 1457
Number Of Items: 1
Shipping Weight (lbs): 1
Dimensions (in): 16 x 8 x 3
MPN: 69610
Model: 69610
UPC: 070687696100
EAN: 0070687696100
ASIN: B00004R91I
Availability: Usually ships in 1-2 business days
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Features:
| • | Essential for making French bread | | • | Heavy-gauge steel construction | | • | Nonstick surface | | • | Hand washing recommended | | • | 25-year warranty |
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Editorial Reviews:
Product Description
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. 16" x 8" x 3".
Amazon.com Review
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. --Jane DePaolo
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Customer Reviews: Read 43 more reviews...
 Fabulous pan, highly recommend!!! May 3, 2006
Amalfi Coast Girl (Mid-Atlantic, USA)
37 out of 38 found this review helpful
If you love to bake, you will love this pan. I have two different Baguette pans, this one and a non-stick non-perforated pan. This pan seems to make bread that is a little bit crisper on the exterior.
This pan is very easy to clean by hand I do not bother to use the dishwasher.
The bread is perfectly formed in this pan. No more flat looking loaves that you get when you form the baton on the baking stone.
Suggestions for perfect French bread:
1. Use a French bread pan, instead of placing the bread directly on the baking stone
2. Use a serrated knife sprayed with oil to cut the slashes in the bread
3. Place this pan on top of screaming hot (500 degree) baking stone
4. Mist the dough with water as soon as it is placed in the oven to get the oven spring
5. Turn the bread half way through baking
6. Don't cut the bread for at least 20 minutes after it comes out of the oven
If you love to bake you will really enjoy this pan. I highly recommend this product.
Great Pan, Very Easy to Use November 22, 2000
K. Stewart (California)
20 out of 20 found this review helpful
My favorite reason for using this pan is that the loaves of bread come out perfectly shaped every time. If your French bread tends to flatten out and lose it's shape, this pan is just what you need. Clean up is very easy, too.
 Dough comes through the holes September 18, 2004
Cheryl McCleery (Culver OR USA)
17 out of 18 found this review helpful
This pan works great for firmer bread dough but don't try it with soft sourdough without first lining it with parchment paper. I tried it twice and both times it oozed through the tiny holes while rising and then firmly baked to the pan. I had a devil of a time chipping the bread loose after it was baked. It did make a great crust and it kept its shape, but the bread was torn on the bottom from sticking.
French Bread Pan October 2, 2000
Alison Woods (Seattle, WA USA)
16 out of 16 found this review helpful
This french bread pan is awesome! The loaves come out looking just like the ones bought in the grocery store. It's light and easy to use as well as easy to clean. I use mine a lot.
just what i wantd December 12, 2001
14 out of 16 found this review helpful
THIS PAN WAS JUST WHAT THE DOCTOR ORDERED IT MAKES OUTSTANDING BREAD. THAT DOESN'T SPREAD ALL OVER THE COOKIE SHEETS I WAS USING. NO TROUBLE WITH CLEAN UP
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