Chicago Metallic 69610 Professional Nonstick Perforated French Bread Pan

by Chicago Metallic

Product Features

• Essential for making French bread
• Heavy-gauge steel construction
• Nonstick surface
• Hand washing recommended
• 25-year warranty

Product Details

• Product Dimensions: 16 x 8 x 3 inches ; 1 pounds
• Shipping Weight: 1 pounds (View shipping rates and policies)
• Shipping: This item is also available for shipping to select countries outside the U.S.
• ASIN: B00004R91I
• Item model number: 69610
• Average Customer Review: 4.6 out of 5 stars  See all reviews (81 customer reviews)
• Amazon Best Sellers Rank: #15,336 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
  • #13 in Kitchen & Dining > Bakeware > Bread & Loaf Pans > Bread Pans

Product Description

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

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!

Customer Reviews

Most Helpful Customer Reviews

89 of 90 people found the following review helpful:

5.0 out of 5 stars Fabulous pan, highly recommend!!!, May 3, 2006

By 

Amalfi Coast Girl (Mid-Atlantic, USA) - See all my reviews

This review is from: Chicago Metallic 69610 Professional Nonstick Perforated French Bread Pan (Kitchen)

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 people found the following review helpful:

5.0 out of 5 stars Great Pan, Very Easy to Use, November 22, 2000

By 

K. Stewart (California) - See all my reviews
(REAL NAME)   

This review is from: Chicago Metallic 69610 Professional Nonstick Perforated French Bread Pan (Kitchen)

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 people found the following review helpful:

3.0 out of 5 stars Dough comes through the holes, September 18, 2004

By 

Cheryl "Busy Baker" (Culver, OR, United States) - See all my reviews
(REAL NAME)   

Amazon Verified Purchase

This review is from: Chicago Metallic 69610 Professional Nonstick Perforated French Bread Pan (Kitchen)

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.