Calphalon Nonstick Bakeware, Pizza Pan, 16-inch
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I'm afraid I won't be able to tell you what the highest temperature is. However, I've probably used mine at 425 degrees for over a hundred times and haven't noticed any damage to the coating or pan. When I take the pan out of the oven after making a pizza, it slightly bends up like a giant Pringle potato chip, but as soon as it cools, it returns to its original shape. Again, it appears that this has no impact on the pan or the coating. This pizza pan has exceeded my expectations.
Transfer it to an old pan, a cutting board, or a pizza peel that you don't care about. It's possible that cutting it on a pan will scratch the nonstick surface. However, on other similar pans, I've noticed that it bends the pan as well.
Thank you for taking the time to learn more about our products. PFOA is not present in the Calphalon nonstick Pizza Pan. PTFE is a chemical that aids in the adhesion of nonstick coatings to pans during the manufacturing process.
Sure, why not? It's made in the same way as a single-layer cake. a cookie sheet made of metal You'd have to experiment to see if the small holes would cut the baking time in half. It was impossible to keep it in place.
Selected User Reviews For Calphalon Nonstick Bakeware, Pizza Pan, 16-inch
It's exactly what we needed (especially since we didn't have anything for the 16" take). On Fridays, our local grocery store has baked pizzas for $6. br>br>There were cheaper ones on Amazon, but I chose this one because it's from Calphalon, which is known for producing high-quality products. The pan has a lot of weight to it. br>br>Because pizza should not be cut while still on the pan, when we tried to tip it onto a cutting board, it slipped right off - Simply by tilting the pan slightly. br>br>The bottom of the pizza was nice because of the holes in the pan. crispy. br>br>Frozen pizzas that are supposed to be placed directly on an oven rack will also work - To avoid pizza drips in the oven, use this method. br>br>Because of the holes, it's ideal for re-heating leftovers with a soggy bottom crust. any other method of heating: Pizzas, pies, and other similar items can also be placed directly on the pan. (Because you don't have any cooking time, keep an eye on it. ) )br>br>Items less than 16" will slide around on the pan (due to the non-stick coating). Try to keep it level as you carry it to the oven, put it in, and take it out. br>br>A wet paper towel is all that is required for cleaning.
This pan is great because it keeps the pizza crust from getting soggy and it's simple to clean. The only drawback is that cutting the pizza is difficult due to the slickness of the pan. That, however, is doable.
This brand is one of my favorites, but this item isn't one of mine. These pans were purchased to replace my 18-year-old pizza pans. I've tried these six times and each time they don't turn out evenly. For years, I've been making my own pizzas from scratch. br>These are a complete waste of money.
I bought one, but it was slightly warped and wouldn't sit flat when I got it. If you arrange for an exchange, the replacement will be far worse. Very warped and filthy (see pictures for a brown substance on the bottom). It's unclear whether the problem is caused by Calphalon or Amazon.
My son's favorite dinner (yuck) is frozen pizza, so we bake one once a week. We needed a new pan because our old one, which had holes as well, had worn out. My husband had purchased one from a local store, but it produced soft, mushy pizzas that we all disliked, so I looked for another. We really like how the pizzas back on this pan because the holes in the pan allow heat and air to get through the bottom of the crust, resulting in a nice, crispy crust.
Keep an eye on it; I'm guessing the pizza will be ready sooner than you think, and it'll be super simple to clean.
Most of the time, they would stick to the rack and drip, making a mess, but this pizza pan is a lifesaver. This one appealed to me because it was larger than the others I was considering. So far, it's fit every pizza I've placed on it. I get a golden crunchy crust throughout the pizzas, and they all slide off easily. I only wash it by hand, but so far it's held up well.
proof! I was looking for a pan like this, and I found it. Many other pans are made of a cheap aluminum that does not absorb heat well enough to get a crisp pizza crust, while this one is made of a metal that absorbs heat well and has holes to ensure a nice crust. It has a stick surface and is extremely long-lasting. My teenagers have repeatedly used a metal pizza cutter, which has proven to be durable. I've since hidden the metal pizza cutter, because telling a teen not to do something repeatedly does not always guarantee the desired outcome:.
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