Perforated Baguette Pan, Homono Non-Stick Perforated French Bread Pan Wave Loaf Bake Mold, 15 by 13 by 1 inch 4 gutters (Color: grey metallic)

This is the second baguette pan I've owned. I have a larger 2 gutter as well I've been using for a long time. On the plus side, it's non-stick, which can be really helpful as french and italian doughs tend to be tacky. The perforations allow for a crisp crust all around - don't use parchment paper if you want that crispy, authentic crust. Do not rise your bread in the gutters as they tend to latch on to those perforations and will tear when you remove them. Instead, transfer the loaves when ready to bake with a peel. The downside to the perforations is it won't hold semolina or cornmeal as well for finishing the bottom. It is a definite trade off. This pan, unlike my other is flexible, so you will need to support it with a half sheet pan. Hand wash with dish soap and a good rinse. If you want the chewy crust, don't forget to use a water pan and add additional steam as well as they bake. This is most important in the first third of baking. It allows for the full bloom of the rise and gives you that wonderful crisp-chewy texture we love. All-in-all, I would buy it again. Happy Baking!

I have used this pan several times now and overall pretty happy.Even though it's on the thinner side, it is pretty sturdy. It does not attempt to bend or fold.It doesn't look like a non-stick surface, but none of my bread stuck.I do love the air holes on the bottom. It gave my baguettes more of a crispier bottom.BUT.... it also seemed to cook faster than my normal time, so some adjusting needed to be done. The first time using the pan, the bottoms of my baguettes turned out browner/crispier than we liked. The next time I turned heat down just 10 degrees and shortened the baking time 5 minutes with much better results.The only cons are minor:If you have 4 baguettes on the pan, it's a tad awkward to grab the pan to remove from the oven. I haven't found a solution for this yet.Wish it was longer. Normally I bake longer baguettes.But I knew the size when I ordered, so no fault of the company.Otherwise, all other features of this product is great and very happy I purchased it.

Makes great baguettes. The non-stick finish works well: no issues with sticking or it coming off.The pan is pretty flexible, so I slide it in and out of the oven on a cutting board. You could also place it on a cookie sheet, but that would reduce the airflow. I don't raise the bread on it, as that could let the bread expand into the holes.Update: I've started raising the loaves in the pan. No problem with it sticking to the holes. 'Still very happy with it.Update a year later: Still making great baguettes with no sticking. I do raise the bread on it, but that still doesn't cause sticking.

I bought this to replace my old pan, after I loaned old pan to a friend. My old bauguette pan only had two gutters, and I'd been wanting a larger pan so I could make larger batches of bread.This one does the trick. The only difference (apart from the two additional gutters) is my previous pan was nonstick...this one isn't. That's no big deal. All you need to do is spray it very lightly with oil, give it a good scrub when you're finished baking and you'll be fine. Definitely keep the box this was shipped in to store it in, as by the nature and design of the pan, it moves and bends. If not taken care of properly, you could easily damage it. Storing it in the box doesn't take much more room, and it guarantees keeping the bauguette pain in perfect shape.

I am in a search for the ultimate light delicate crispy (not overly chewy) baguette from my oven. I started by using parchment paper on a cookie sheet and was not happy. I bought this pan to see how it would work mainly because I cook my pizzas on a perforated pan and the crust turns out crispy. I was not disappointed. I have baked 4 batches of baguettes each one better than the last and I am getting closer to the ultimate baguette like the ones I had when I was in Paris. With a little more recipe experimentation I should be there.So this pan is just right as each baguette is just enough for 2 people for supper. The pan makes the baguette shape up correctly and the perforations allow the bottom to crisp up nicely. It appears to be very durable as I have baked my baguettes at 465 without any damage to the pan. While the pan is ‘bendy’, especially when loaded with the dough, it is not a problem as I use 2 hands to transfer it to the oven. Hand washing it takes only a minute as the dough does not stick to it. I do sprinkle some corn meal on the pan to add a little texture to the baguette. After cleaning the pan I put it back in its box for storage.So this pan is a keeper.

Much easier than using a cookie sheet or stone, and I like the crust achieved on the bottom. I also love the efficient use of space and can fit more loaves closer together since they are encouraged to grow up instead of out.I was able to buy this at a discount for a review, but I plan on buying another at full price since I'm that satisfied with it (and because my mixer doesn't like small batches).Also, I know this is a small thing, but the box it comes in is well crafted, compact, and lifts up like a pizza box. I'm glad this oddly shaped pan has a nice box to live in. I cannot confirm it, but I suspect a second pan will nest nicely in with the first.

There was NO brand name written. Was dented in the corner and looked like some cheap locally made pan.

Good product