what is the point of perforated baking pans?
Depends on who you ask. Some claim they make a better crust because the moisture isn't trapped in the pan. Others claim the loaf browns better in the perforated pan. There are other claims as well. Frankly, I've never found that they're much of an advantace. Some commercial bakeries in our region use a fully enclosed pan with a perforated insert that rests near the bottom. I suppose that's a moisture control thing also but I'm not sure.