Review on Emile Henry France Baguette Charcoal by Shelly Rozendaal

It turned out to be very difficult for something "non-stick". I COULD put parchment paper on top, but honestly why not use a regular baking sheet and afford to make longer baguettes (about a foot each). If I'm less into the shape of my bread, I could also use my roaster. More importantly, the quality of the baguettes I had afterwards didn't seem to be as good as other methods I'd used to bake bread. Others may have much better results, but I was hoping that this would be an "easier" solution and instead I found out that it wasn't (mainly due to the cleanup). My personal experience is that I can make bread much easier (less cleaning time) and better quality with common kitchen tools. It may certainly work for others, but for >ME< it's an expensive gimmick that offers no advantage over my existing (and standard) kitchen utensils (tray and parchment paper). But I definitely recommend reading about positive experiences, people should have made an informed decision.