USA Pan Bakeware Aluminized Steel Biscotti Pan

After an extensive search for a non-stick, sturdy biscotti pan I ordered this pan. I have been very pleased so far.I have tried several recipes and all of them have come out of the pan easily without leaving pieces behind. I wish all of my bakeware released so well. I use a light coat of cooking spray. The pan washes up great in the sink,have not tried it in the dishwasher and probably will not do so,clean up is a snap. The pan does not warp, quite sturdy like the comercial grade chicago metallic pans. I was considering the chicago metallic biscotti pan, but really wanted non-stick. The ribbing in the USA pan helps with heat circulation and to release the biscotti. So far the coating looks durable, using silicone or teflon spatulas I expect this pan to last for many years. I make a quick run around the inside with a spatula, turn the pan upside down and the bisotti pop out in one piece. This pan makes baking biscotti so easy that I'm ordering a second pan so that I can make more than one variety at a time. My co-workers have said they've enjoyed my pan almost as much as I do because I've been keeping them supplied with fresh biscotti as I try out different recipes. I used to think making biscotti just sounded like too much bother what with shaping logs, getting the size just so, and getting the dough to bake evenly. No so with this pan, pat the dough flat in the pan and provided you can cut evenly each piece is the same size and shape. I will be checking out other USA pans.

Very good quality

Works well.

High quality and well made, works great - the nonstick coating really does make it very easy to clean up.

This pan is built like a tank, and the finish made the biscotti glide right out. I had to hunt a bit to find recipes that produce enough dough to fit the dimensions, but found some on Pinterest. And biscotti is/are not the only use for this pan. It would be good for a lot of baking and reheating purposes.

I've baked biscotti for years and always formed the logs on a parchment lined half sheet pan. I made my standard recipe , plain with no add ins to test this pan. The resulting biscotti were remarkably different than the hand formed logs. The log/loaf released beautifully and sliced cleanly after a 15 min. cool. Pan should work well for polenta, brownies, and other bar cookies. I purchased two of to add to the USA Pan collection.

I make biscotti all the time- used to use a cookie sheet but this pan is fabulous. The trick with the US Pans is to order them by themselves on at a time. Amazon packaging is so bad I had to send a couple other pans back because they got scraped so badly on the way- so I ordered this by itself. So glad I did. My biscotti have never been better. Heat distribution is great and the form factor is PERFECT. Also, it's a snap to clean. Very heavy duty pan. I am looking forward to baking many hundreds of mixes of biscotti in this!

I do love this pan. It has wonderful releasing properties. I did not even spray the pan, just loosened the edges with a silicone spatula. For those who are missing the recipe on the back of this pan, this is an important factor in ensuring that your recipes come out correctly. After all, the amount of dough varies from recipe to recipe, but this recipe should help you "universalize" the recipes for this pan.Ingredients: 1/4 c. butter, softened; 2 Tbs. unsweetened cocoa powder, 1 tsp. baking powder, 1 egg, 3/4 c. and 2 Tbs. all-purpose flour, 1/3 c. white sugar, 1/4 c. and 2 Tbs. semisweet chocolate chips(1) In a large mixing bowl, cream butter and sugar with an electric mixer until light and fluffy. Beat for 2 minutes. Beat in the eggs one at a time. Stir in flour by hand. Mix in chocolate chips. Cover dough, and chill for about 10 minutes. (2) Preheat oven to 375°F. Pat dough into biscotti pan. (3) Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Cool on cookie sheet for five minutes, and then carefully remove from pan and transfer to a wire rack to cool for one hour. (4) Cut into 1/2 inch wide diagonal slices. (5) Place slices on cookie sheet, and bake at 325°F for 9 minutes. Turn cookies over, and bake for 7 to 9 minutes. Cool completely, then store in an airtight container.