Bakeware Aluminized Steel Perforated Italian Loaf Pan, 2-Well

It's a USA pan product! Need I say more. The brand speaks for itself. Quality that will last for years to come, easy to clean and manage and so good looking!

A must buy

I have baked several breads using this pan and really like the way they turned out nice and crispy. I followed another reviewer's suggestion to press down on the center to flatten a bit and force the outer curves to become higher to prevent proofing overflow. The pan is sturdy and easy to clean.

Very pleased with the quality of this made-in-the-USA product, much better than previously purchased products (made in PRC). Easy to clean, makes wonderful sourdough loaves.

Really liked this. Bought it as a replacement for one I had in Canada and its perfect for our needs for French bread. Not baguettes by the way but proper french bread. Yum.

My very first time making baguettes, they turned out perfectly...pan is good size and non stick...highly recommend...

I have several bakeware pans but USA Bakeware has been pretty much the best. More expensive but knowing my experience with them I bought this brand. Didn’t disappoint.What’s good:- literally no sticking. None.- shape of loaves so much better than laying flat- perforation gets airflow, better cooking and crust- size. Perfect. Can fit three in my oven at once.The bad:- noneWhat I wish was improved.- thicker loaf size there are smaller ones for French bread baguettes but after making a dozen with this realize that you have to go on the thinner side or expands over the lip. So ends up being more like French size. If considering buying French version I’d discourage that. Too tight of a fit unless you want bread sticks. Haha.- pulling out of the oven is a little wonky. Have mits on, nowhere to really grab that’s stable. You have very hot loaves, can only grab the end but not well, very imbalanced. I wish they have some spoon shaped lip to grab. On the upside when you do pull the trey out, loaves just slide off.The pan cools off very quickly. I found that you can prep strips, cover, then gently roll them into this pan (tilt) and won’t ruin its final rested prep. I plan to get 2 more to fill up my oven and use this technique for batches.