USA Pan Bakeware Aluminized Steel Pizza Pan, 14 Inch

Ignoring the fact that it was made in an unwise manner with toxic metals that may or may not cause long-term brain-related health problems. br>br>The pan itself is of poor quality. I purchased this as well because it was made in the United States, which I thought was cool. However, this pan warped in my oven, whereas a lower-cost Indian-made bargain pan did not. Its nonstick surface also flaked off, implying that I ate bits of whatever their "Americoat!" was made of. "It's all true. great. br>br>In short, demand that the people who make your products treat you with respect. After reading reviews of identical experiences with ALL of their aluminized products, I concluded that this company is trash and produces trash products.

Sam Bauer

| Jul 25, 2021

I'm going to go out and buy some more! These pots and pans are fantastic! They're thin enough to make a decent crust. The stick coating technique is extremely effective. I'm trying to keep the pizza from sliding off the pan. I purchased a plastic cutter in order to be able to cut these without scratching them. br>br>Recent changes: br>br> br>br>I'm going to buy two more of these on 8/6/2020br>br> I started using my metal pizza cutter on them about a year ago, and they are still in great shape. For a $16 pan, I figured it was worth the risk. I use these to make rolls, bisquits, and cookies all of the time. They're fantastic!.

Frankie Barker

| Jul 17, 2021

I'm on my second purchase of this brand's cookware, and I'm once again impressed. It's sturdy, and the nonstick coating is fantastic. I did cook a pizza on this pan at 475°, which is higher than the manufacturer's recommended maximum temperature of 450°, but it was the temperature recommended by the raw dough maker. The pan performed admirably at that temperature, though I believe I will continue to use it at 450° in the future, as the manufacturer recommends. We previously used a nonstick pizza pan with perforations, and those perforations definitely helped in making the bottom of the crust come out more crispy, so I baked it on this pan at 450° and it came out fine. Despite the pan's wavy surface, the bottom did not get as crispy at any of the temperatures we tried. Nonetheless, we discovered a workaround that yields a crispy bottom crust: we now bake the pizza on the pan at 450° for the majority of the bake time, then slide the pizza onto the oven rack for the final few minutes, resulting in a nice crispy bottom crust. It's easy to slide the pizza onto the oven rack because it slides right off the pan. I've been spraying a little nonstick spray on the pan before baking the pizza, though I'm sure it'd slide off just fine without it. Because the nonstick surface is so effective, it's important to keep an eye on the pizza after it's baked to make sure it doesn't slide right off. This pan is one of my favorites, and if it were to break or go missing, I would most likely replace it with another. I hope you find this review useful in your search for the ideal pizza pan.

Haven Hurst

| Nov 16, 2021

I have no idea why the reviews are so positive. I've made oatmeal chocolate chip cookies with this product as well as a lot of pizza with it. After baking them for 5 minutes longer than recommended, they turned out fine. It's a newer oven, but it's a higher-end model, and I checked my temperatures with a temperature gauge to make sure they were correct, and they were. br>The pizza was never crisp enough. For a crispy bottom, the recommendation was to cook for 5 minutes longer. I baked a Jack's pizza for 26 minutes, and the top was ruined, but the bottom was fantastic. Crispiness is still lacking. I tried it twice. br>I don't want to put my pizza directly on the rack because that would obviously make it dirty, and that's something I don't want right now. That is, however, what I did for my third Jack's pizza. It was a good crisp and fully cooked on top after ten minutes. br>br>This pan is a waste of money and does not perform as expected. I was hoping to get a pan that did exactly what it said it would do: cook the bottom of things. br>I'm not pleased. br>One side had a crease as well.

Zyaire PARKINSON

| Jun 07, 2021

I've tried a variety of pizza pans but have yet to find one that works for me! I lightly greased this pan with Crisco, spread pizza dough to the edges (slowly), followed by sauce, cheese, and toppings in that order, and baked it at 450 degrees for 18 to 20 minutes. I did follow the directions on the bag of pizza dough I found in Walmart, (I don't think I'll be trying to make my own dough again after this turn out so fantastic!) and the entire crust was crispy, which is where I always had a problem, soft bottom crust. I did follow the directions on the bag of pizza dough I found in Walmart, (I don't think I'll be trying to make my own dough again after this turn out so fantastic! ) I believe the key is to bake it at a higher temperature in the bottom of the oven than I would normally use. I hope this information is useful to all aspiring pizza bakers.

Tomas NAYLOR

| Jul 28, 2021

I've had a half-dozen pizza pans in my life, but this one should keep me going until I can't taste my food any longer. Your pizza will last indefinitely if you remove it from the oven before cutting it. br> It's incredibly well-made, so nonstick that you'll be tempted not to wash it, and made in the United States of steel and silicone, neither of which will be found to be carcinogens by the FDA until much later. It's also useful as a cookie sheet, with enough room for a dozen cookies. br> It also toasts appetizers, so I'm tossing out my old cookie sheets in favor of a new one. br> To remove your cookies, use one of the wide-bladed nylon "knives" that resemble cave servers. Because the nylon blade is sharp, it slips beneath your baked goods instead of mangling them as some plastic pancake turners do. Simply tilt the pan to release the pizza onto your cutting board; it's fantastic!.

Fisher Fritz

| Nov 18, 2021

I really like this brand, and I've had "USA" bread pans for over a year and they're still going strong. I recently purchased a new pizza oven and decided to try my hand at making them. They warp at 500 degrees F if placed directly on the stone hearth, so I'll probably use them at 450 degrees in my kitchen oven. When they cool, however, they return to their original shape. br>Aside from that, there are a lot of great non-fiction books out there. Clean up is a breeze with this stick.

Karson Gaines

| Jun 16, 2021