Chicago Metallic Commercial II French Bread Pan

The perforations are essential for airflow. They allow heat to circulate directly around the bottom and sides of the dough, which is the secret to achieving that signature crispy, golden-brown crust you expect from a bakery-style baguette.

This pan is crafted from aluminized steel, which is prized in commercial kitchens for its durability and excellent heat conduction. While it is sturdy, we recommend hand-washing with mild soap to preserve the finish and prevent any potential warping or coating degradation over time.

Absolutely. While it is perfectly shaped for two baguettes, you can use it for any long, lean dough, such as ciabatta rolls or even savory breadsticks. Just keep in mind that the perforated design works best with doughs that have enough structure to hold their shape without leaking through the holes.

The pan features a non-stick coating designed for easy release. However, for best results—especially with higher-hydration doughs—a light dusting of flour or a very thin layer of oil is still recommended to ensure your loaves slide out perfectly every time.

This model is designed with a double-cavity layout, meaning you can bake two baguettes simultaneously. It is an ideal size for home ovens, measuring 16 inches by 8 inches.