Review on Kaiser Bakeware LaForme Plus 10 Inch by Robert Lee

After trying various non-stick and cast-iron baking pans for wholegrain rye bread (this dough is said to be very sticky), this one wins by a wide margin. I was fed up with the results, and although the price seemed a little high, I finally decided to do what I should have done much sooner. The bread just falls out of the pan - nothing, I mean nothing, sticks to it. Again and again. All other pans required the use of a spatula to snip out the baked bread, even the so-called non-stick pans. However, I have not tried anything other than bread.