Perforated Baguette Pan, 14.5-Inch 2 Wave Loaves Non-Stick Ultra-Ventilate French Bread Pan 2-Inch Channel for Oven Baking 14.75" x 9.45" (Champagne Gold)

Great shape for forming baguette loaves, made of good quality materials. Very useful pan.

The “BAKELEY Perforated Baguette Pan, 14.5-Inch 2 Wave Loaves Non-Stick Ultra-Ventilate French Bread Pan 2-Inch Channel for Oven Baking 14.75" x 9.45" (Champagne Gold)” arrived promptly and was better than described online. Baking and tasting is believing! This dual-loaf high quality bake pan won’t let you down.I chose this pan because my daughter borrowed mine, and I know how much she is enjoying it. It’s hard to live without, because of the perfectly-shaped delicious loaves and delightfully authentic crust it produces.PROS:* High quality materials and 5 layer carbon steel construction from a company you can depend on.* TEFLON FREE! No PTFE or PFOA used.*Non-stick food grade safe Silicone allows loaves to slide off pan simply by tilting.* Easy to clean by hand washing to preserve silicone finish. Dishwashing detergents are extremely strong, although pan is listed as dishwasher “safe.”* Please watch the All-you-need-to-know BAKELEY online video demonstrating exactly how to make French baguettes. Recipe is included.* Perfectly shaped loaves with even crust due to the perforations uniform heating.* Oven safe to 450F.* Makes a wonderful gift for yourself, or someone equally as special.Cons:* It’s hard to stop eating homemade bread! My half-whole wheat baguette is irresistible.I love BAKELEY products. They are made with baking excellence in mind and produce delicious picture-perfect baked goods. Try this baguette pan and you won’t be disappointed. It’s a top-notch winner to add to you baking pan collection. (Try their 10” removable bottom Tart Pan from Amazon, too.)Enjoy!Highly Recommended.

Check out youtube videos about these pans, but this one works as it should. No surprises, good quality. Yeah, I should be cool enough to scrunch up a tea towel, or shape it perfectly by hand, but bah -- thats for people with a LOT of experience. This is easy, and I have made the baguettes instead of "it's too hard" and blowing them off. Will I ever be good enough to not need this pan? Maybe, maybe not. No one but me notices. The only drawback to ANY pan is that there isn't a flat bottom, so for a sandwich, it rolls. But I don't use these for sandwiches, but for good ol' bread at the dinner table.

I enjoy making bread, but had never made baguettes; the specialized equipment all seemed a bit expensive and the information and conflicting opinions regarding it was all a bit much for me to want to risk the investment. This baguette pan is a great product; it is affordable and effective! I've attached a photo of my first attempt -- a sourdough whole-wheat dough that was very tasty!(NOTE: Because the loaves looked like they were going to join together when they rose, I put a bit of parchment paper between them to keep them from sticking.)The loaves released easily (though I did coat the pan with butter and dusted it with cornmeal because I wanted this on the crust). And the pan cleans up easily -- I just used hot water (I do not want to shorten the life of the non-stick coating by putting it in the dishwasher). I'm VERY pleased that I have this pan, and would highly recommend it; it is both affordable AND effective!

Bakeley Perforated Baguette Pan in champagne gold is a quality product. The pan worked as described. It has a baking maximum temperature of 475°F. I preheated my oven to 500 and then turned the temperature down to the maximum setting. The bread browned slightly more than in my parchment control version. The baguettes slipped right out of the pan without any stinking. I was a tad concerned because of the perforation, I thought that the dough in the rising process would somehow get caught up in the holes, but to my surprise, it did not. It did leave a bit of texture but was released without incident. They cleaned up very easily that a dishwasher isn’t necessary. The pan requires some storage but is well worth the hassle if making loaves regularly.

I am an enthusiastic home baker, and bake bread and rolls every week. This sort of baguette is a boon to home bakers as it allow one to do the final rise of baguettes and rolls in a form that hold their shape during the rise, and is the baking pan as well. This one has a non stick surface, and indeed rarely needs any cleaning at all. This is a very handy and useful baking tool. It can be used for baguette shapes or for smaller shapes as well. For the home bread baker this is indispensable.

I got these since they were silicone coated metal. I don't usually do coatings, but I do cook in silicone.These are very nonstick. They basically just rinse off. The instructions say to handwash rather than dishwasher, to extend the life time of the coating. It apparently only has so many releases in it.The pan is shaped well and makes nice French sourdough baguettes. The metal is firm and not flimsy.

Seems to be good quality baguette pan. Haven't had an opportunity to use it yet. I'll update my rating once I do.