Review on 🍝 Chicago Metallic Professional Lasagna Trio Pan, 12x16x3 Silver - Effective Baking Solution for Multilayered Pasta Dishes by Shannon Smith

So we're working on a challenge to make a very specific style of Italian Subway Buns and Sandwiches. We use a very wet dough with a moisture content of 70%. Even with a lot of kneading (and we don't want any of that) a loose, sagging dough is the result. We needed a pan that would hold its shape AND we could rise the dough in and then pop it in the oven. All of this had to happen without working the dough after the initial rise. We looked everywhere and wanted to try to cook something. Then we found this pan. We already use several Chicago Metallica bakeware and they are fantastic! Easy to remove, difficult to scratch and durable non-stick surface. They are heavy enough to cook evenly and everything is great. This pan conforms to the same profile. It's about 2-3/4 inches all the way down, with maybe up to 3 inches of slope at the top of each channel. This gives the bread a slightly curved shape. But not so much that it's a problem. The top has a bit of a problem with hand washing (we would never want to do that in the dishwasher!), but that's not really a problem. The non-stick coating is really, really good. Plus, the lip makes it look a lot easier to pick up and take out of the oven. For dough, the pan is large enough and heavy enough to be easier to use with two hands (with oven mitts). But it can also be done with one hand. It's just the right size to fit in our homemade lift basket, and we end up with three 12-inch buns (or baguettes if we're making them). Cut each in half and we have a 6 inch metro roll. The channels are about 3 inches high, so there's plenty of room to stand up, check, and oven springs. I. Nobody does that anymore! We've searched a lot everywhere, and there's no way you can do it with such a wetness. This pan is the answer.