baguette pans (who said there are no stupid questions?)
At least this doesn't require a sophisticated answer!
I bought a metal baguette pan (cheaper version) like this:
Stupid question: Do I just let the baguette dough rise in it and then slide it onto a stone, or do I slip the whole thing in the oven and bake it right on the metal pan?
Edited to say that mine aren't perforated/nonstick - they're just the same shape.