Chicago Metallic Commercial II Non-Stick Perforated French Bread Pan, Perfect for creating a crisp, golden-brown crust,

I have used this quite a few times now, and it works great. Baguettes turn out great-baked on both sides, nice texture and minimal fuss. The Good Points: * It really is non-stick. I usually spray a real light coating of olive oil, and then let the dough rise right in this pan. Never had anything stick, and clean-up is usually as simple as a quick wipe with a soapy sponge. * Bread bakes very well in the perforated pan. While (at least in my oven) the topside tends to brown a little quicker than the bottom, the bread is always baked though. I usually just flip the loaf over for the last few minutes to even up the color. The Not So Good Points: * Not sure why I think this, but it seems like it should be a little heavier. This hasn't been a problem, and it is certainly well made enough to stand up to my use, just feels a little light. * If you let the dough raise in this pan, and maybe even if you don't, the bottom side of the loaf will pick up the texture of the pan. You will have lots of little bumps where the dough works its way into the perforations. I personally don't care, but it might annoy some of the more "artistic" bakers. * Could have been more finished. Not really sharp edges, but not really smooth either. More of an aesthetic issue-pretty hard to cut yourself with it. * It would have really made my day if it was about 8" longer. Overall-I am very happy with it, and expect to get quite a few years of service from it. Does a great job on baguettes, which is all that really matters.

Wonderful baking pan. I made the best French bread. It was gluten free at that!!!! It was crispy on the outside and soft on the inside. I couldn’t be happier with this pan

Good quality. Perfect size for baguettes. I used a little oil on the pan but I’m not sure I needed it. Baguettes came right off. They were evenly browned and crunchy all around.

Easy clean, non stick, just the right tool for baguettes and sub rolls

Excellent baquette pan. Non stick, browns uniformly. 4 stars for being flattened during transit. Luckily was able to straighten. Was shipped in a plastic bag. Not a box. Went thru some rough handling. More than likely UPS was at fault.

Love it. Works great. Easy to clean. Takes away my excuses for screwing up my baguettes.

I bought this to make elongated loaves of bread. We needed a change from the boxy shaped loaves of our bread machine, and this pan was the ticket. Also, I wanted just 2 loaves, no more, and I wanted a divider to make sure the 2 loaves did not rise into each other. This pan is easy to use, easy to clean, and most important, can help you bake great bread with a delicate crispy crust and fluffy interior with minimal effort. I let my bread machine make the dough, then I divide/shape the dough, and proof/bake in this pan. Its so nice to have bread that fits the toaster, and has a light delicate crispy crust all around top/bottom/sides, with soft fluffy interior. The non-stick coating allows bread to release from the pan effortlessly (after proper cooling, of course). Should also say, I have never been a believer in non-stick coatings on bakeware bcuz they need to be seasoned, and they typically always peel from the extreme temp cycles of oven baking...well, until now. I am somewhat careful with any non-stick cook/bake ware. After hand washing with soap/air dry, I always use soft brush to apply a super light layer of coconut oil, then remove any excess using a paper towel (and a light touch for this pan, to prevent paper from getting into perforations). As others have noted, bread seems to bake fast in this pan. e.g., for a basic bread dough, I find that 2 loaves bake in about 10 minutes at 400F. Bottom line: This pan is a game-changer. You can proof and bake in the same pan, and bread will have a crispy crust, top and bottom. It also seems to bake faster than baking on a cookie sheet.

My second set of these amazing pans. When baking more you need more equipment