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Chicago Metallic 69610 Professional Nonstick Perforated French Bread Pan

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Chicago Metallic 69610 Professional Nonstick Perforated French Bread Pan

(75 customer reviews)

SKU:

101415

In Stock

Availability: Usually ships in 2-3 business days

At last the secret to baking authentic crusty French bread at home is revealed! The perforated surface allows moisture to escape, resulting in a satisfying crunch. The unique shape of the pan provides a real, honest-to-goodness baguette, or actually a pair of baguettes. Now put on some Edith Piaf, pour yourself a glass of wine, and get baking!

List Price:	$23.99
Our Price:	$20.99
You Save:	$3.00 (13%)

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Product Details

Product Length:	16.0 inches
Product Width:	8.0 inches
Product Height:	3.0 inches
Product Weight:	1.0 pounds
Package Length:	15.9 inches
Package Width:	6.9 inches
Package Height:	1.3 inches
Package Weight:	0.7 pounds
Average Customer Rating:	based on 75 reviews

Features

Essential for making French bread
Heavy-gauge steel construction
Nonstick surface
Hand washing recommended
25-year warranty

Customer Reviews

Average Customer Review: 4.5

Write an online review and share your thoughts with other customers.

Works great Aug 29, 2010
Works great - crust comes out nice, and it is definitely more convenient than using a stone and a peel.

The only issue I tend to have with it is that it is difficult to cover the loaves with plastic wrap while they proof. The unusual shape of the pan contributes to this - there isn't anything protruding high enough to drape the wrap over. I just end up covering it very loosely so that it doesn't constrict the dough, and so that the wrap doesn't stick.

You will get lots of little dots on the bottom of your loaf, but it isn't a big deal. Crust turns out fine (though I still use steam/etc).

Nice Bread Pan Jul 31, 2010
Bought this pan so I could make multiple small loaves of bread.
It does what I needed it to do. Wish that the finish wouldn't
scratch so easily. Bread doesn't stick as long as I spray with
Pam and use lots of cornmeal.

Should the paint scrape off on first use? Jul 14, 2010
I am a novice baker who has just started baking bread using a Peter Reinhart book as a guide. Although I have followed his advice and baked French baguettes on a hearthstone,I saw this perforated pan and thought I would give it a try. The bread turned out as well as those baked on a stone, but the paint scraped or burned off the underside of the pan after one use. I did not overheat the pan and I hadn't even washed it yet when I noticed the flaking paint. I had thought I might give these pans to my baking friends as birthday or Christmas presents but have reconsidered.

1 of 1 found the following review helpful:

I Just Threw Mine In the Garbage Jun 09, 2010
I bought the predecessor to this pan about twenty years ago. It served me very well. Bread didn't stick to it, the non-stick coating didn't come off, and it always produced good bread. I replaced it only because I made the mistake of laying it down on a hot burner on my stove and damaged it.

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.

Works great! Baguette is shaped much better than baking sheets. May 03, 2010
I have tried baking baguettes on baking sheets and I was disappointed at how wide and short they turned out.
I ordered these pans and while looking for them, I found a book that sounded great: Peter Reinhart's Artisan Breads Every Day. The first time out with the sourdough recipe (p. 64) I was able to bake the best bread in all the years I've been trying. Peter talks about "stretching and folding" the dough before you let it rise and adding hot water to a tray in the oven when you put the bread in to bake. I think both of those steps are as important as these pans to get the right shape baguette during the baking process. If you don't have his book, I'd encourage you to get it as well!

I did spray the pans with cooking oil and dust them with corn meal before using them. I'm washing them by hand. I did not have any problem with the bread sticking to the pan or the pans cleaning up. The bread baked a lot quicker than the book suggested (19 min vs. 27 - 47) I'm not sure if my oven is hotter than I think or if the pans help bake the bread quicker. The crust is perfect. I'll be making more use of them soon.