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Due to overwhelming demand, shipment of this product may be delayed. You may Pre-Order this item and we will process your order and charge your credit card today. We will ship your product by March 6, 2015. In the event there are any manufacturer delays regarding this item we will contact you as soon as possible.
You read it right: If you find an item you bought with us sold for less somewhere else, we'll match the item price!
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If you should find a lower advertised price on an in-stock, identical item from one you purchased from us, you can submit a Price Match request up to 14 days after your purchase.
Forward your order confirmation email or send an email to email@example.com and include a link to the retailer's website promotion with the lower price. Please include "Price Match" in the subject line of the email.
Once approved, the price match will be calculated and refunded based on the item price. (Note that some exclusions may apply to keep things on the up and up.)
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Discover the secret to making artisan bread at home with this innovative Chicago Metallic 17-in. x 9-in. Professional Nonstick Perforated Baguette Pan. This pan has a unique design featuring tiny perforations that allow for air to circulate during the baking process — the result of which is a crisp crust that is golden brown and delicious. You can use this pan to make all kinds of breads, from baguettes to sub sandwich breads and Italian loaves. It is part of the Commercial II Collection from Chicago Metallic and is designed to provide you with commercial bakery results in your home kitchen. It is made from premium heavyweight aluminized steel for superior heat conduction and precision baking. You can even use this baguette pan for frozen loaves of bread, since its special perforations allow for a crisper crust and more even browning, even when you're using commercially prepared dough. It has a nonstick surface to provide easy release of your bread every time. It is designed to hold three baguettes at once, which makes it easy to cook for a crowd if needed. This pan comes with a lifetime warranty from the manufacturer for added peace of mind with your purchase.
Durably strong construction for long-lasting use
Dual nonstick coating so your bread releases without effort for the best results possible
Design allows for the easy circulation of air around the dough so that you can achieve a golden-brown crust
Comes with a lifetime warranty from the manufacturer
I thought the product was good but I did not know if I should grease it and I did but my bread stuck to the pan. It was very difficult to get the dough off the baguette pan. I think you shoild include instrutions as to grease or not grease the pans. Just a comment!
I love the product! It works well and maintains the loaf in its original shape. I do wish that it had come with instructions as far as maximum dough weight per section so that I did not overfill and get the proper use for the pan. I learned this through trial and error.
Customer Reviews for 17x9-in. Professional Nonstick Perforated Baguette Pan by Chicago Metallic
4.5 out of 5 stars, based on 60 ratings
98% of reviewers recommend this product
95% say this is a "good value"
Another Chicago Metallic winner
This is great for making baguettes, even gluten free. Perferations are the key to even browning and a crispy crust. I can make 6 at a time and have them fresh, not those half stale things available at the store. Wouldn't be without my baguette pan!
I now live in rural NC and do not have access to the wonderful breads I ate for ten years in Boston, so any help I can get to continue my 'French Girl' lifestyle is welcome! After finding the perfect french bread recipe, I needed a pan to make my bread look as good as it tasted! This pan was great! I make enough dough for four loaves, setting aside a quarter to freeze for pizza this leaves a perfect amount for baking in this 3 loave pan.
The pan performed very well and was easy to use. Although directions didn't indicate whether the non-stick surface should be greased, I did grease it and had no problems with sticking. The bottom of the bread was well browned, although I still gave the bread a final couple of minutes in the oven without the pan to complete crisping the bottom crust.