Review on 🥖 Fulimax Baguette Pan - Nonstick Perforated French Bread Pans for Golden, Crispy Loaves by Cathy Magel

I bought this mold for baguettes because I recently got a baking craze. My loaves used to be baked on a good baking stone, but there were too many on the bottom. Wonderful rolls were obtained in this pan, perfectly fried on all sides, top and bottom. As a bonus, the pans do not require oiling, so food prepared with lard does not need to be cleaned. Removed from the oven and cooled for about ten to twelve minutes, the baguettes can be easily removed from the pan. The pan was tapped to remove crumbs and didn't need to be washed. Unless you're a cleanliness freak like me and run them in soapy water to make me feel better. I highly recommend.