Instruct: Classify a given Amazon review into positive or negative sentiment.
Query: nice thought, but it didn't work.

the two french bread pans (i should have bought one first) really didn't work well for me. browning was inhibited on loaf bottoms at 425 degrees. no comparison to a black cookie sheet or a good hot pizza stone. i used 11 oz of dough per loaf and they seriously over rose compared to the profile of the pans (they looked like big long ice cream cones). they browned well on top but were white on bottom. loaf was forced to flow over the edge of the pans (even at 11 oz per loaf). i just can't think of a single advantage for these pans. well, possibly they would make good spetzel. sorry.