Chicago Metallic 69610 Professional Nonstick Perforated French Bread Pan
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- Essential for making French bread
- Heavy-gauge steel construction
- Nonstick surface
- Hand washing recommended
- 25-year warranty
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|Sold By||Available from these sellers||Amazon.com||Homono Direct||Green Magnolia||Amazon.com|
|Color||aluminum||Black||Metallic Gray||Natural Linen||Silver|
|Material Type||Nonstick||Steel||carbon steel||Flax Linen Fabric||Aluminum|
|Size||—||16.38 by 9 by 1-Inch||—||26'' X 35''||16'' x 8''|
Bake your French bread to perfection every time using this bread pan by Chicago Metallic. The durable pan is made of heavy gauge aluminized steel for added strength and is topped with a non-stick Silverstone surface for easy cleaning. The perforated pan bakes two French bread loaves, and allows them to get crispy without overcooking. This pan is backed by a 25 year manufacturer's limited warranty.
16" L x 8" W x 3" H
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
Top customer reviews
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I suspect that there is something off with my dough recipe or technique, but the pan actually did help in forming a crispier crust and has better heat distribution than a baking sheet.
The pan is so easy to clean, I was initially worried because of some of the comments posted by other customers that the pan rusted within one use and other problems with rust and dough seeping through the holes. The fact is I don't even oil it, I just plonk my dough on the pan and prove it and then bake. The pan wipes clean marvelously, no hassle whatsoever.
A good tool to have in the kitchen if you are a fan of bread baking, you just need to be very careful not to scratch the non-stick coating on the pan. I guess I need to consider other dough recipes or techniques for baguettes. That aside the pan has done what it promised!
September 2011 Update:
Whilst this bad boy has seen a lot of baking action and has not been a let down, I recently made a couple of baguettes and the dough was slightly more sticky than usual. At first i didn't pay much mind to it, but it seems as they proved on the pan, they stuck! When i pulled them out of the oven after they were nice and golden brown, it seems that they really stuck to the pan and the baguettes had to be ripped off!
Since then I have noticed that the pan has somewhat become less 'non-stick'... meaning my baguettes were now sticking to the pan despite the non-stick coating not being damaged or scratched.
For those who have had the same problem, there is a very simple solution to that. Before placing your shaped doughs on the pan to prove, sprinkle the pan with a generous amount of flour in both grooves and then place your doughs! It's not 100% foolproof, but it does help a lot.
I bought this pan about six months ago. Within about half a dozen uses, the "non-stick" (more on "non-stick" later) coating was being rubbed off on the bottom of the pan. Shortly thereafter, bread would stick to the edges of the pan. Today, bread stuck to nearly the entire pan, although the bread dough wasn't at all sticky when I put it into the pan. I couldn't get the bread out of the pan. It's in the garbage now. I'm done with this pan, and I'm done with Chicago Metallic (actually made in China) equipment.
This pan is an excellent aid to get the right amount of crunch without scorching. Heavy construction, well made - feels like a quality piece (as do all of the Chicago Metallic pans I have). The perforations really make a difference - I have a solid french bread pan, and this one consistently turns out a better loaf.
It's a bit squatter and wider than other french bread pans I've used, which I find to be a positive feature. But, if you're looking for a pan to turn out a very long loaf, you may want to look elsewhere.
Easy to clean - never had any sticking problems.
Maybe it's the flours I use, but I haven't had the problems others report in sliding the bread out of the pan. I do spray the pans with cooking oil before baking. Doughs that are rather liquid do stick a bit in the holes, but the holes are small enough so that I've found if the pan is oiled well first, the bread just needs a bit of a nudge - maybe running a spatula down the sides - to slide out. (This leaves a lot of tiny round pieces of crust on the counter, but I find wiping them up a lot easier than messing with parchment paper.) The only problem I've had is that I bake way too much bread - bad for the waistline - and am having to ration myself to two loaves a week.