Customer Reviews:
Showing reviews 6-10 of 41
 Hundreds of Loaves Later, and Still convinced this is the Best February 23, 2006
Alexander G. Murray (Quincy, MA United States)
12 out of 12 found this review helpful
I started making French bread using this pan about a year ago. I tried several other brands first, but got by far the best results with this pan. I've made hundreds of loaves over the past year using this pan and the results have always been terrific. People ask me to bring the bread to parties, and I even supplied a friend's wedding last summer. I use a recipe from a book called, "The Best Bread Ever," by Chales Van Over, with great results. A French and a Belgian friend have told me my bread is as good or better than anything they've ever had in Paris.
CHICAGO METALLIC BAGUETTE PAN January 27, 2003
Beverly J. Baker (Greenville, Ohio United States)
6 out of 7 found this review helpful
I USED THE BAGUETTE PAN FOR THE FIRST TIME TODAY AND WAS A BIT APPREHENSIVE AFTER READING THE REVIEW ABOUT DOUGH GETTING STUCK IN THE PERFORATION HOLES, BUT THIS WAS NOT THE CASE. IT REALLY DID A BEAUTIFULL JOB ON MY BREAD! BEFORE PLACING THE DOUGH IN THE PAN I SPRAYED IT WITH A NON STICK COOKING SPRAY AND THEN DUSTED IT WITH A SMALL AMOUNT OF FLOUR. AFTER THE BREAD WAS DONE IT SLIPPED RIGHT OUT OF THE PAN. I BELIEVE THIS IS A REALLY GREAT PRODUCT.BEV BAKER
 Excellemt french bread May 2, 2000
5 out of 24 found this review helpful
To get the size and the nice crispy crust that french or Italian bread is known for, this is the best pan that I have found. I make to dough in my electric breadmaker,then form the rolls and bake in the oven. Finally got the crust I wanted.
Good Baguette Pan June 1, 2001
Michela (Seattle, WA, USA)
4 out of 5 found this review helpful
Sometimes it is hard to find fresh sourdough baguettes at a store or bakery on the weekend, so I learned to bake them. After preparing the bread dough and dividing it into threes, I cover it with plastic wrap and refrigerate it overnight. The next day, I place the room-temperature dough in a lightly oiled Chicago Metallic Professional Perforated Pan on a baking stone on my oven rack. The baguette crust comes out crisp and the inside is chewy and moist.
Best thing since sliced bread January 12, 2007
Klaus (Albany NY USA)
4 out of 5 found this review helpful
I purchased this baguette pan along with its brother, the french bread pan. Makes perfectly shaped loaves with nice crispy crust, just like your local bakery. Teflon coating makes cleanup a whiz. Would make a nice addition to anyones kitchen arsenal. Very happy with the purchase. Cant beat the amazon price.
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