Average Reviews:
(More customer reviews)Recently took an artisan bread baking class and the instructor made a point of telling us not to buy a baguette pan with holes in the bottom. This one doesn't! It is quite light weight, and the finish cleans up easily. Please check your oven depth though, as my 50's built-in electric oven requires that the pan be placed at an angle; but that's OK because it should be turned front to back during the baking process anyway.
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This blackened steel pan makes crunchy, thin ficelles, skinny baguettes served warm with butter and jam. A hefty pan, manufactured by one of the finest professional companies in Europe, it has a perforated center ridge that allows the heat from the bottom of the oven to circulate through the pan and up over the loaves. The dark metal guarantees a well-browned crust.
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