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Chicago Metallic Professional Nonstick Perforated French Bread Pan | 
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| Brand: Chicago Metallic
Category: Kitchen
List Price: $23.00
Buy New: $20.99
You Save: $2.01 (9%)
New (4) from $20.99
Rating:  51 reviews
Sales Rank: 1977
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: Pre-Order (6-10 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
At last the secret to baking authentic crusty French bread at home is revealed! The perforated surface allows moisture to escape, resulting in a satisfying crunch. The unique shape of the pan provides a real, honest-to-goodness baguette, or actually a pair of baguettes. Now put on some Edith Piaf, pour yourself a glass of wine, and get baking!
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 46 more reviews...
 perfect loaves December 24, 2008
Bevan Wistar (Washington-Baltimore USA)
using these pans produces a loaf that is brown,crusty all around, with those little bumps you typically associate with commercial artisanal long loaves. i use floured canvas to shape the loaves and to place them on the bread pan. with 2 pans (4 loaves) you will be able to accommodate a typical recipe that starts with 3.5 cups of flour.
these loaves are a little larger than the other pan offered, producing loaves up to 3.5" in diameter and up to 16" long. they fit in my smallish oven that, regrettably, cannot fit a standard half-sheet pan.
using a pizza stone in the oven brings an even heat difficult to get any other way. i recommend the All-Clad Pizza Baker/Stone because it has a frame that prevents breakage and a stone that holds heat (also necessary for a really good focaccia at 550 degrees).
bon appetit.
5 stars.
Perfect Homemade French Bread December 16, 2008
G. Uchello (Katy, TX USA)
The order was shipped on time and received in good condition. The pan is very nice & makes perfect French Bread loaves.
For easy-to-make, delicious baguettes December 6, 2008
Jim Bob Howard (Abingdon, VA United States)
Joie de Vivre: Simple French Style for Everyday Living
While reading "Joie de Vivre" by Robert Arbor, my bride was inspired to make a simple French breakfast for our family of seven. According to Arbor, the French typically enjoy a breakfast of a toasted baguette, homemade jam, and café-au-lait. The latter two had easy-to-follow instructions; the first, not so much.
Enter the Food Nanny, Liz Edmunds.
The Food Nanny Rescues Dinner: Easy Family Meals for Every Day of the Week
Edmunds includes a simple baguette recipe that not only saved dinner, but saved our French breakfast as well. Her recipe called for a perforated French Bread pan.
The Chicago Metallic Professional Nonstick Perforated French Bread Pan perfectly fit the bill. The bread comes out golden and crusty on the outside, soft and pillowy on the inside.
One of the best things about baking your own baguettes is that you can have delicious home-baked bread in about 20 minutes start-to-finish. This pan makes it easy.
Chicago Metallic Professional Nonstick Perforated French Bread Pan October 12, 2008
Stephen Palermo
Pan works great! I like to heat pan up before placing bread in it to proof. Just a bit though.
 Never Again October 8, 2008
Saul Schoenenberger (Sitka, AK United States)
I will never buy a product from this manufacturer again! All edges rough, sharp in places. Some non-stick scratched off so it will start to peal off before long. It's from China, naturally. I threw it away.
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