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Customer
Reviewed in Singapore on December 2, 2024
Appreciate if you can state clearly where the products comes from ( place of production) in your merchandise to give better service to your customers
Juan Manuel Barriga
Reviewed in the United States on April 4, 2024
Muy buena calidad
Kikay
Reviewed in the United States on June 24, 2022
Pretty good material and sturdy . My only comment is that the 4 corners are not safe . They are sharp ! My husband use the grinder to round the edges .
AE Gross
Reviewed in the United States on February 4, 2022
I've done 2 to 4 loaves multiple times and always get nice, crunchy baguettes on the outside while being soft and yummy on the inside. It also gives a great color all the way around the bread. Cooking is pretty quick with great results and the pan itself is pretty sturdy. Clean up is quick and easy. Definitely improves my baguette making!
Cristina
Reviewed in the United States on February 18, 2022
It's a bit flimsy, feels like it would break if forced, you need two hands to hold and transfer, however, held up to 400-degree temp, baked my loaves nicely. I did lightly spread some oil over the pan, better to be safe than sorry.
JCzar
Reviewed in the United States on January 6, 2022
Great baking tool for the right price. Works as described.
R. ODonnell
Reviewed in the United States on September 2, 2021
I've seen one of these used on The Great British Baking Show and wanted one. This GGC pan is very sturdy, non-stick, and priced right at ten bucks. Using it tonight!
A reader, a crafter, a gardener and cook
Reviewed in the United States on October 8, 2021
I've been baking bread for years now but never tried a baguette pan so this was my first time with a dedicated device.I made my dough in a bread machine and then did my punching and folding outside the machine.I knew this pan was non-stick but in did not remember from the description that I was suppose to oil this pan, in my brain, non-stick was non-stick. So I took my dough rolls and put them directly on this pan with no oil/parchment paper/etc.I let the dough rise directly in the pan, then baked. My loaves came off the pan with no issues whatsoever...other than the dots from the pan were all over the bottom of my loaf (photo). I guess that's why I was suppose to oil the pan...??? or was I not suppose to use this for the rising??My baguette was excellent, so crispy it was amazing.I then put the whole pan in the dishwasher and it came out with no problems.
Prince of Peas
Reviewed in the United States on October 24, 2021
I love baguettes and the contrast between the crusty outside and the soft inside.This pan produced perfect baguettes but I did take one or two extra steps.1) I put the pan in the oven to pre-heat it.2) I put a very thin layer of oil on it AFTER I pre-heated it3) I raise the temperature to about 500F for the last 5 minutes of the bake4) I add a bowl ¼ full with water in the oven to create some steam when baking5) Make sure you oil the dough well when it is rising, I usually add at least ¼ tsp more oil than suggested.The holes in the pan that create the dimples on the bottom, are there to distribute the heat more evenly and to allow the dough to release steam from the bottom as well as the top of the bread.This pan washes well and is thick enough to resist warping due to heat/cold reaction and is strong enough to stay in shape despite the typical banging and clanging of accessories in a typical storage area.RecommendedReview of: GGC Baguette Pan for Baking French Bread Pan Nonstick Perforated Food Grade Coating, 4-Wave Silver Baguette Mold Makes Breads Loaves Crust Golden-Brown and Crispy (15" x 13")
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