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

I ordered this and also ordered a proofer, a fabric that lets dough rise to form the loaves of bread you put on the baguette pan. You have to wipe the baguette pan with a thin layer of Crisco or whatever else the loaves will stick. Very easy to clean. I place a baguette pan on a large baking sheet and pour about 1/2 cup of water onto the baking sheet to release steam while the bread bakes. Not only do I get great baguettes, but I also find that I can shape loaves of bread. several smaller sizes

I love and appreciate being able to buy products made in the USA. The only thing I found "wrong" with this pan is a "design flaw". This "fault" is that the sides of the pan are lower than the central ridge (see 1st photo). Because of these low walls, the moist bread dough runs through the pan. If you're using wet dough, you'll need to use a parchment paper ribbon, pinning the ends together along the center edge. You can easily fix the "mistake" by 1) placing a baking sheet on a large plastic…

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…