🥖 Aluminized Steel Perforated French Baguette Bread Pan - USA Pan Bakeware, 3-Loaf Review

Quality cookware is crucial. So there are many products that are made in China and some of them might be ok. This is a very good baguette pan. I've already used it 3 times with 3 different recipes and they all turned out great. I love the feel of a quality product and this pan ticks all the boxes. The fact that it's made in the USA was the deciding factor in my purchase. I'm so glad I didn't go for the cheap version. I will be replacing all other baking pans with other USA Pans products. Buy it

We ordered a second one to replace the first one which we thought passed quality control. However, it was also malformed. The metal is warped in uneven channels and is actually deformed to the point of being a joke. Is this from a company that proudly proclaims "Made in America"? That confuses. If it was a $5 pan, no big deal, but they're Revain's more expensive offering. They don't sell for twenty-five cents at the flea market. And it's not aluminized steel as described, but 100% aluminum. We…

I ordered this and I'm also ordering a proofer, a fabric that allows dough to rise into the shape of loaves of bread that you place on a baguette pan. You have to wipe down the baguette pan with a thin layer of Crisco or whatever, otherwise the loaves won't 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…

Don't buy this if you want to make ciabatta or other high moisture doughs. At first it arrived quite bent. I'm a locksmith and I recognize cheap sheet metal products immediately. I could easily buy a piece of sheet metal and cut something better. It's not as high quality as you might think from the picture. Hit one. I bought it to try not to have to move the dough after proofing. but instead the dough leaked through the perforations and overflowed in less than 1 kg of dough. Second Strike…