Chicago Metallic Commercial II Non-Stick Perforated Baguette Pan. Creates a crisp, golden-brown crust, 16 L x 9 W x 1.5 H

This pan is solid and bakes wonderfully. Easy to clean as well. I’ve used it a dozens times and it still looks new. The pan is stiff enough that I proof the bread right in it and then straight into the oven.

We have several baguette pans, including some from France. This is the one we reach for first. It is solid quality and turns out wonderful crispy baguettes. We bake at least twice a week so it has gotten a lot of use in the past 8+ years since purchasing it. We recommend this highly.

I have used this quite a few times now, and it works great. Baguettes turn out great-baked on both sides, nice texture and minimal fuss.The Good Points:* It really is non-stick. I usually spray a real light coating of olive oil, and then let the dough rise right in this pan. Never had anything stick, and clean-up is usually as simple as a quick wipe with a soapy sponge.* Bread bakes very well in the perforated pan. While (at least in my oven) the topside tends to brown a little quicker than the bottom, the bread is always baked though. I usually just flip the loaf over for the last few minutes to even up the color.The Not So Good Points:* Not sure why I think this, but it seems like it should be a little heavier. This hasn't been a problem, and it is certainly well made enough to stand up to my use, just feels a little light.* If you let the dough raise in this pan, and maybe even if you don't, the bottom side of the loaf will pick up the texture of the pan. You will have lots of little bumps where the dough works its way into the perforations. I personally don't care, but it might annoy some of the more "artistic" bakers.* Could have been more finished. Not really sharp edges, but not really smooth either. More of an aesthetic issue-pretty hard to cut yourself with it.* It would have really made my day if it was about 8" longer.Overall-I am very happy with it, and expect to get quite a few years of service from it. Does a great job on baguettes, which is all that really matters.

The first time I used this pan and the results were exceptional. I made the dough with bread flour, sourdough starter and 70% hydration. I shaped the loaves, placed them on the pan and did a 24 hour cold proof covered. Took the pan out of the refrigerator at the same time that I heated up the over to 500. I put a tray of hot water in the oven. Baked the bread at 450 and took the pan of water out after 15 minutes. Baked another 8 minutes and tested the temperature of the bread. 207 degrees. The loaves came off of the pan with NO sticking. This pan works. My only disappointment is that the name of the company implies it is made in the USA. It's made in China. I took one star off for that.

I ordered this by accident and I am so glad I did!Usually I do not write reviews but since reading comments here that the pan allegedly is sticky I feel like somebody has to set the record straight.This pan is NON STICK - I repeat: NON STICK. If your baguette sticks to this pan - YOU are the problem, the pan for sure isn't!It is very well made, sturdy, and has a very robust non stick coating. No odor or chemical fumes detected at first use. Since I read about alleged "stickiness" in the reviews here, I did coat it with a thin layer of olive oil for my first use. It didn't need it at all. I have made plenty of perfect baguettes with no oil coating of the pan since. I am baking at least once a week for a couple of month now and it hasn't disappointed me not even once. The pan is easy to clean with a soft sponge/ brush after soaking it for 5-10 minutes in warm soapy water.I am hoping they are making this pan in a larger size too, because that is the only thing I'd like different if possible: longer baguettes.Other than that the pan is pitch perfect. Well worth your money.I'll add a video of my next baking session with the baguettes sliding of the pan. For now I only have a picture (see attached)

For months, I've used a large cookie sheet to bake three small sourdough baguettes. The recipe I use yields a very soft dough, which doesn't hold it's shape very well during the rising/baking process, so the loaves tended to spread out, rather than up. I happened upon this pan on Amazon one day - the price was very reasonable and now I don't know how (or why) I ever baked the baguettes without it.The perforations allow air circulation for even browning and the size is perfect for three small baguettes. Once, I did try forming the dough into two larger ones, but they were a bit too large for the depressions of the pan. Even though the finish is non-stick, I line the baking surface with sheets of parchment paper, ensuring very easy bread removal and clean-up. Best of all, the sourdough baguettes are beautifully shaped and appear very professional.The pan is a medium-weight metal and holding up very well. But, I'll replace it when required - recommend highly for all french, italian and sourdough bread bakers...

The perforated holes in this baking pan provide great even baking for the perfect baguette. After I formed my baguettes I set them on this pan to finish rising, then popped them into the oven. Once they were done baking they slid right off the pan. No sticking at all. My baguettes were lightly browned all the way around with a slightly crunchy crust and a soft interior. I highly recommend this baking pan.

This Baguette pan is fantastic! My bread turned out beautiful , and I never sprayed any non stick and bread came off easily . Perfect pan