Best Chicago Metallic 69610 Professional Nonstick Perforated French Bread Pan
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Chicago Metallic 69610 Professional Nonstick Perforated French Bread Pan Reviews
Many customers was gave reviews and ratings to Chicago Metallic 69610 Professional Nonstick Perforated French Bread Pan. If you want to read those detail to make your decision on this product just CLICK HERE
Chicago Metallic 69610 Professional Nonstick Perforated French Bread Pan Overview:
- Essential for making French bread
- Heavy-gauge steel construction
- Nonstick surface
- Hand washing recommended
- 25-year warranty
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Chicago Metallic 69610 Professional Nonstick Perforated French Bread Pan Reviews
93 of 94 people found the following review helpful 
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... Read more
23 of 23 people found the following review helpful Great Pan, Very Easy to Use, November 22, 2000 By 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 
Dough comes through the holes, September 18, 2004 By 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.
› See all 82 customer reviews...
| 93 of 94 people found the following review helpful Fabulous pan, highly recommend!!!, 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... Read more 23 of 23 people found the following review helpful Great Pan, Very Easy to Use, By 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 Dough comes through the holes, By 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. |
› See all 82 customer reviews...
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