Kaiser Bakeware LaForme Plus Bread and Cake Pans

by Kaiser

Product Features

• New ceramic based coating for longer lifetime and unbelievable release.
• New dark grey-high gloss Kairamic coating.
• Heavy commercial weight
• 10 year warranty
• Made in Germany

Product Details

• Product Dimensions: 6.1 x 4.4 x 14.6 inches
• Shipping Weight: 3 pounds
• Shipping: This item is also available for shipping to select countries outside the U.S.
• ASIN: B002KHN9EU
• Item model number: 7006372110
• Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #236,140 in Kitchen & Dining (See Top 100 in Kitchen & Dining)

Product Description

25 years ago La Forme became Germany's most successful baking pan series. Celebrate with us and discover the uncompromising perfection and many new features that La Forme Plus has to offer. La Forme Plus is the newest product developed by Kaiser with the best materials, high-tech design, and the innovative Kairamic coating for perfect handling and beautiful baking results.

Customer Reviews

Most Helpful Customer Reviews

1 of 1 people found the following review helpful:

5.0 out of 5 stars My most favorite bread pan!, January 8, 2010

By 

Sharon Anne - See all my reviews
(REAL NAME)   

This review is from: Kaiser Bakeware LaForme Plus Bread and Cake Pans (Kitchen)

I actually have the 12-inch pan, but the price of the 14-inch is better. Now the superior metal construction looks just as identical, only a size variance. I'd think the 14-inch pan would give you a shorter loaf, somewhat like a 9x5-inch pan does to a 8x4-inch pan (for a 1 1/2 lb loaf). Get my drift? Hope you do.

I prefer the delicate crust (even whole wheat), which you CAN obtain from baking in this brand of pan (depending on your RECIPE, obviously. Anyway, I love my 12-inch pan for making a 2-lb loaf, with my Sunbeam Auto Bread Machine (model 5891). Also something I adore, but its currently out of stock on many sites, including Amazon (just out - Sunbeam says due to holidays).

But I digress... What's fun and novel to do with a 2-lb of dough, is to divide it into 2 equal portions. Set one aside, and then roll or knead in reconstituted dehydrated apple bits, raisins or Craisins (or better yet, a bit of all three!) into the other. Shape both into smaller, separate loaves. Now place each - end to end into the sprayed loaf pan and bake. You get 2 small loaves, baked in the same pan. So nice, so easy!

Enjoy,
Sharon Anne
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