Cee Gee
Comentado en los Estados Unidos el 16 de diciembre de 2024
True to the description, home made bread doesn't stick to the dimpled loaf pan! I used a small amount of real butter to grease it (DO NOT USE CANNED SPRAYS) The loaves just slide right out. Even cooking and easy to grab with a pot holder. I'm very happy with this purchase. I may save up to buy a second one.
Maricarmen
Comentado en México el 14 de febrero de 2022
Son un poco delgadas a comparación de otra que tengo de la marca Wilton, eso hace que la cocción sea diferente, pero es cuestión de que hagas una prueba en tu horno y veas cuánto tiempo es el indicado ya que cada horno es diferente. Son funcionales.
Elsy Trinidad Alvarado Paredes
Comentado en México el 1 de febrero de 2022
EXCELENTE, NO SE LE PEGAN LAS GALLETAS Y DE MUY BUEN MATERIAL
Jesus Gonzalez
Comentado en México el 4 de diciembre de 2021
Buena compra, ha sido excelente producto para cocina
María C
Comentado en México el 8 de agosto de 2020
El diseño es excelente, solo que me la esperaba mas gruesa, cumple su función, hice galletas y me hornean bastante bien en esta charola.
Anon
Comentado en los Estados Unidos el 6 de julio de 2016
My absolutely favorite brand of baking pan. I own several other sizes of the Doughmakers' jelly roll pan, but had never seen this size before, so I thought I'd check it out. It has the same very sturdy, well made qualities that I love -- does not warp like cheaper brands, is aluminum with a pebbly finished that washes easily and looks very distinctive. With a cooling rack fit inside, it also makes a large batch of perfectly cooked bacon in the oven. I'll be able to make more cookies at one time also, so I'm really looking forward to that. Even though it says "nonstick" in the pan name, I think that make refer to the pebbly finish that makes food easily come off and clean -- it does not have a typical nonstick finish that many pans have. In my opinion, that is a good thing because I don't have to worry about some finish coming off in the future.
T. Scott Wellman
Comentado en los Estados Unidos el 9 de noviembre de 2016
I had a very similar pizza pan that my grandmother bought me years ago. It finally died on me and I ordered this one since it had the same pebble feature. I am VERY happy with this pan. It looks great, cleans up easily and is more stout then my original pan. I plan on ordering more of these in the very near future.
Nicola
Comentado en Italia el 9 de abril de 2015
È un ottimo prodotto. Non serve ungere ed i cibi si staccano facilmente comunque. Io la uso per farci la fainata alla ligure che di solito naviga nell'olio durante la cottura.Ho impiegato un pò x averla perchè nin avevo capito che sarebbe arrivata dagli USA.
Big Bill
Comentado en Canadá el 29 de diciembre de 2013
I have had a number of loaf pans , all with non-stick coating , that I used for meatloaf and banana bread. Even with a goodspray coating of vegetable oil there were always areas where stuff sticks , which means that eventually when cleaningI would break through the non-stick coating , which turns your loaf pan into a fine thingy to put all your screwdrivers into.After some on line research it seems that pro's seem to prefer aluminum for baked goods. Seeing this developmentI again examined the use of aluminum cookware regarding disease , Alzhiemers in particular. The caution on aluminumcookware goes back a couple of decades so there has been time to gather evidence and they have not found a link ,BUT there are cautions in the literature about not cooking highly acidic foods in aluminum and the manufacturer includesa similar notation with this product - so you'll have to make up your own mind on that.Now back to the loaf pan itself. It does not have a non-stick coating , but it does make use of a perhaps centuries oldbaking trick , which is a sort of rippled pattern in all surfaces. It says this helps let heat get in and around the edges andbottom. In order to get the food not to stick you will do it like grandma did , that is to grab about a tsp of butter or lard andgrease the sides and bottom by rubbing the butter around with your fingers. I used butter - works fine.I just made my first loaf of banana bread in it. It is a beauty. Evenly cooked , well formed , popped right out onto the coolingrack when turned upside down , no shaking necessary .I'm a health conscious cook so returning to the days of adding fat/calories by greasing the pan is not something I dowithout remorse , but the pan works so great! Technology from grandmas' day! Thanks Grandma! On deck is myground turkey & extra lean ground beef meatloaf. Will advise here if it doesn't turn out well.Pricing varies greatly - look around.