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Sunday 11-5 CST | |  | Loaf Pans | Home » » » » » » » Chicago Metallic 69610 Professional Nonstick Perforated French Bread Pan | | | | | | | Description: | | Perforated for a crustier crust! This durable professional quality pan will give years of daily use. Heavy gauge steel with SilverStone non-stick finish. Two channels. Overall size 16 x 8 x 2 deep. | | | Features: | |
• Essential for making French bread
• Heavy-gauge steel construction
• Nonstick surface
• Hand washing recommended
• 25-year warranty
| | | Product Details: | | | Product Length:
| 16.0 inches | | Product Width:
| 8.0 inches | | Product Height:
| 3.0 inches | | Product Weight:
| 1.0 pounds | | Package Length:
| 15.7 inches | | Package Width:
| 8.1 inches | | Package Height:
| 2.8 inches | | Package Weight:
| 0.6 pounds | | Average Customer Rating:
|  based on 82 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 82 customer reviews )
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Most Helpful Customer Reviews
93 of 94 found the following review helpful:
 Fabulous pan, highly recommend!!!May 03, 2006
By Amalfi Coast Girl
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.
23 of 23 found the following review helpful:
Great Pan, Very Easy to UseNov 22, 2000
By K. Stewart
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.
38 of 41 found the following review helpful:
 Dough comes through the holesSep 18, 2004
By Cheryl
"Busy Baker"
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.
19 of 19 found the following review helpful:
French Bread PanOct 02, 2000
By Alison Woods
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.
18 of 18 found the following review helpful:
Must-have if you want to bake your own GF french breadMar 23, 2006
By Merryj
This is the second one that I have bought. I've had the other for 7 or 8 years now, and it hasn't worn out, I've just misplaced it in my most recent move. As Gluten-Free breads can be depended on NOT to hold any particular shape other than "flat" while rising and baking, if you miss French Bread and want to be able to bake it yourself, you need one of these. It holds the shape, and allows even airflow around the loaves for a consistent crust. A tip, though - put a layer of parchment paper between the bread and the pan, or you'll be working hard to pry the bread out of the perforations. That shouldn't be a problem if you're baking normal bread, however.
See all 82 customer reviews on Amazon.com
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