Williams Sonoma Goldtouch® Nonstick Perforated French Bread Pan
- Only at Williams Sonoma
Easy, hassle-free returns online and in-store for eligible items.Learn More
Our French bread pan simplifies baking baguettes and country breads worthy of a Parisian boulangerie. The double-loaf pan helps you attain crisp golden-brown crusts with ease, every time.
- Commercial-grade aluminized steel distributes heat quickly and evenly for uniform baking.
- Perforated surface allows air to circulate freely around the dough.
- Curved sides surround bread dough with even heat.
- Bonded to metal in two layers, Goldtouch ceramic-based nonstick coating prevents sticking.
- Finish won't chip or peel and is highly scratch resistant.
- Nonstick finish releases foods easily and cleans up quickly.
- Dishwasher safe.
- Made in USA exclusively for Williams Sonoma.
- Dimensions & More Info
- 16 1/4" x 8" x 2 1/2" high.
- Made in USA.
- Use & Care
- Oven safe to 550°F.
- Use only wood, silicone or plastic utensils to avoid scratching the surface.
- Do not cut baked goods while they are in the pan.
- Dishwasher safe.
UPS can deliver most in-stock items within 3–5 business days. UPS is unable to deliver to P.O. boxes.
The shipping rate varies depending on your order total and shipping destination. View Shipping Options and Charges.
Next Day Delivery
For an additional charge of $26 per address, we can expedite delivery to most destinations. This service is not available for some oversize items, items shipped directly from the supplier (including perishable and custom-manufactured items), out-of-stock items and items to be shipped outside the contiguous 48 states.
Orders received by 9:00 p.m. ET Monday through Thursday will arrive the next business day; orders placed Friday through Sunday will arrive on the following Tuesday.
At Williams Sonoma, we take great pride in the quality and craftsmanship of our products. Attention to design, materials, safety and construction are our priority. Upon receipt, please inspect your purchase and notify us of any damage; we will arrange for a prompt replacement.
If within 30 days, you are dissatisfied for any reason, you may return your purchase for a refund of the merchandise value. An original receipt or gift receipt is required for all returns and exchanges. Returns with a gift receipt will be refunded in the form of a Merchandise Credit for the amount indicated on the gift receipt. Returns with original receipt will be refunded in the original form of payment, cash and check refunds over $100 will be issued as a company check (may take 14 business days from time of request).
For all cutlery returns (knife sets, single knives, cutting boards, knife sharpeners and knife storage), please contact us at 888.922.4108 to initiate the return.
We cannot accept returns on monogrammed, personalized, special-order items, custom upholstery, food, items shipped direct from the vendor or on items damaged through normal wear and tear. Final sale items ending in .97 or .99 cannot be returned.
Made to Order and Final Sale Furniture items are non-returnable and cannot be cancelled once the order is placed.
For returns of items purchased from your Williams Sonoma Gift Registry, we will gladly provide a refund or exchange for the merchandise within 90 days of your event or within 90 days of purchase, whichever date is later. View Full Returns Policy.
Rated 5 out of 5 by Lisa from Love this French Bread Pan! I actually purchased this pan several years ago. I have used it dozens of times and love it. It keeps the bottom of the loaf more crispy and it helps the loaf to keep its shape nicely. It also releases the bread easily from the pan as long as you grease it before hand. I used to make my french bread on a cookie sheet, which worked, but this pan makes my loaves come of looking much more professional. Now they look as good as they taste.Date published: 2020-01-19Rated 5 out of 5 by Motomouse from The best for Making Italian or French loaves This pan makes wonderful long loaves of bread. The crust turns out perfectly brown and crusty all over. Love this pan. It can bend easily so, you do have to be a little careful in storing it.Date published: 2018-01-24Rated 2 out of 5 by ciaocarole from Nonstick Coating Comes Off After One Use I couldn't wait to receive this item and made baguettes with it that turned out crispy on the outside and chewy on the inside. I loved letting the dough rest in it to keep the desired shape. It turned out great bread. It arrived in perfect condition and it wasn't until I removed the baked bread that I noticed the gold toned nonstick coating had come off in several places. I had only used it the one time and didn't touch it with anything other than my hands or oven mitts. Could the hard crust of the bread have done this? I'm sorry I splurged for the gold toned version and wished I had gotten the plain one.Date published: 2016-04-20Rated 5 out of 5 by PatInSeattle from Quality Product I've used this bread pan at least once a week for four or five years. I love it. I've never had trouble getting the bread out of the pan, and it cleans easily and completely. Mine goes through the dishwasher after each use, and it looks as good today as the day I bought it. I HIGHLY recommend this product!Date published: 2016-03-28Rated 4 out of 5 by turtle56 from my favorite bread pan is still the original this french bread pan works well the only thing is you have to use parchment paper and let it rise on the bread pan with it and a cooky sheet and you need to keep the heat rate at 350 not 425 like the direction say you get nice shape to the bread good color would I buy this again yes I probably would it is a big thing for the bread to keep it `s shapeDate published: 2016-02-23Rated 5 out of 5 by Ancientmariner from Nonstick perforated french bread pan is a winner I received my Goldtouch nonstick french bread pan about three weeks ago and have used it five times without any diffculty. The batards come out nice and crispy. The recipe that was attached with the useage instruction was quite tasty. I added some rosemary and it came out perfectly. The pan is easy to cleanDate published: 2014-07-28Rated 4 out of 5 by BoldAsLove from Great pan. Poor packaging. I recently purchased this pan at my local WS. It's great, and I love it! BUT, the paper insert that comes on the pan is attached with a sticky adhesive, the kind that normally pulls off and can be rolled into a little rubber ball. This particular pan's adhesive was like super glue. It stuck to my fingers, the paper, the sponge, and unfortunately the pan itself. I tried soap and hot water, soap and boiling water, finally I soaked a washcloth with rubbing alcohol and scrubbed at it for 25 minutes. I still don't think it's all the way removed. I'll be honest, I don't pay attention to other people's reviews. Especially negative reviews. So, it's hard for me to write this, but I was so frustrated, and the whole time I'm thinking "I paid extra money for Williams-Sonoma because it's the best. So why I am scrubbing epoxy off my non-stick french bread pan?!" Anyway, I'm sure it's a fluke, and not the norm. However, W-S should look into it, and see if there's a problem with the glue.Date published: 2014-05-07Rated 5 out of 5 by FloridaJeff from french bread pan I love this pan. It arrived fairly quick even considering it was on backorder. I have made several loaves of bread with it, and never have a problem with them sticking to the pan. I even made some sub rolls and they came out very tasty. I only recently got into making my own bread and wonder why I never did it before. The bread tastes great and I know what's in it. So far I've been using it 3-4 times a week and have started using it for more complex recipes with great results. I also bought a bread cloche and love it as well.Date published: 2013-06-07
Is this French Loaf pan compatible with the "no-knead" bread recipes? In the normal recipe I use a cast iron dutch oven at 450 degrees. What temp should I bake at if using this French Loaf pan? Thanks!Hi Babs, We have not tested this pan with a no-knead recipe. No-knead dough tends to be pretty slack and not as formed as a standard baguette recipe (mostly due to gluten development & the structure you achieve from even a little kneading). We would expect it to get stuck in the pan perforations & not work well.Date published: 2019-08-30