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

After trying to bake baguettes on a pan I decided to break down and get a baguette pan. This pan is perfect for counting. The holes helped crisp the crust on all sides. "Täler" made beautifully shaped loaves of bread. The recipe I used called for 1 pound of flour. The three loaves she baked were about 10 inches long. The pan could probably hold up to about 2 pounds for full-length loaves. All in all a great skillet.

I bought this baguette for my mother, she said the best baguettes in this pan. That's what she needs, not heavy, easy to handle. The tiny holes in the pan allow heat and air to pass through while baking, resulting in an excellent baguette. Bread is baked evenly and faster than in a conventional pan. She was concerned that the raw dough would seep into the tiny holes, making the baked baguette difficult to remove and clean, but that didn't happen. She is very happy with it and will continue to…

I didn't buy this pan for baguettes (although I might try in the future). I needed a pan to help shape lunch buns - long buns for hot dogs, hot dogs, and Philadelphia cheesesteaks - and it worked great, making a soft, well-shaped bun that's about 6 inches long and about > each 5 ounces. Each of the three bowls holds 2 buns, so you can make 6 in total. I used a no-knead dough with lots of all-target flour in the pan. The dough didn't stick to the pan, they slid out easily at the end After the

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…

I bought this pan after seeing the recipe for real french baguettes 🥖 and I had to try it! The coating feels very smooth and my loaves just slipped off. I put the pot of water on the bottom shelf to increase the humidity, and since the pot has all those little holes, it should be an integral part of making perfect baguettes. Cleaning was a simple wipe as it's coated in some sort of magical non-stick substance that makes it easy to clean. I am so happy with my purchase as I try to prepare as…

I love these baguette/lunch boxes. They are heavier and more durable than some of the others I've bought recently. They have rims on the sides that make them more durable. The whole pan feels solid. The best thing about these pans is that they cook evenly and the crust on the bottom also browns. I don't have to flip the baguettes to brown the bottom. Also, my bread looks store-bought. I feel like a pro baking on these baking sheets. I tried to put two pans in my oven and some of my bread burned

I just baked three delicious French Rye Sourdough Baguettes in the Fulimax 3-Piece Baguette Pan. Each loaf baked evenly with an excellent crust. They were baked at the right time and were just like the baguettes I've had in France. They were so good that today I made bruschetta with small slices that I placed in a cast-iron skillet and then drizzled over low heat on the stovetop with a mixture of fresh basil, tomatoes, olive oil and a little parmesan. They came out perfect, crispy on the bottom