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75 of 113
Cake/Bundt Pans:
USA Pan Non-Stick Biscotti Pan
Biscotti pan is great to have on hand when you're in the mood for biscotti. Made of aluminized steel, the thickness of this biscotti pan allows even heat distribution and maximum service life. Pan is coated with the silicone coating Americoat Plus. The clear, non-stick, environmentally-friendly coating is formulated for superior baking and easy cleaning. Does not contain PTFE or PFOA. Hand wash. Measures 12" L x 5 1/2" W x 2" H. Made in the USA.
USA Pan Non-Stick Biscotti Pan
3
3
Love my biscotti pans,
I absolutely love these pan. I have only used them for biscotti, but I understand that some have found other uses for them. They are sturdy and don't warp in a hot oven and they maintain an even heat distribution. Best of all they are USA made. You can't say that about to many things these days.
December 14, 2012
Heavy, nice pan but sized for biscotti?
This pan like all USA pans is heavy-duty and nice. I have used it lined with parchment and also just greased and have never had an issue with anything sticking. My only issue with this pan (and I'm still working through it) is that so far I have made several batches of biscotti, and I'm struggling with the dimensions of this pan. So far I've been cutting the biscotti at different angles to experiment with size but still end up with huge biscotti from this shape. Normally I roll my biscotti dough out a little bit longer and wider than this pan and got perfectly shaped biscotti however since using this pan, I've had a hard time getting normal sized biscotti. I'm hoping I can just continue to experiment with the angle cut and get a better size but right now this pan produces very large, long biscotti. This is still a great pan - I just have to experiment more with the angles to cut at.
January 12, 2012
Best Purchase Ever
I cooked a roast in this pan and it cleaned up with ease. Did not having any staining like other pans. This was well worth the money and I plan on buying more USA Pans in the near future.
December 26, 2011
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