Review on 🥖 Premium Italian Bread Pan: USA Pan Bakeware's Aluminized Steel Perforated 2-Loaf Pan by Heather Hale

I have a few pans but the US pan was pretty much the best. More expensive, but knowing my experience with it, I bought this brand. Didn't disappoint. What's good: - literally doesn't stick. no - The shape of the loaf is much better than lying flat - the perforations provide ventilation, better cooking and crust size. Ideal. I can put three in my oven at once. Bad: - no. Which I would like to see improved. - thicker loaf size is less available for French baguettes but after cooking a dozen with it I realize you need to go for the thinner side or stretch over the lip. So it looks more like a French size. If you're planning on buying the French version, I wouldn't condone that. Too tight fit unless you want breadsticks. Ha ha. It's a little awkward to take out of the oven. Keep your hands nowhere to really grab this stall. Your loaves are very hot, you can only grab the edge, but not very unbalanced. I wish they had a spoon shaped lip to cling to. On the other hand, when you pull the pan out, the loaves just slide off. The tray cools down very quickly. I've found that you can cook the strips, cover, and then gently roll (tilt) them into this pan without messing up the final preparation. I plan to get 2 more to fill my oven and use this technique for batches.