Cuisinart Chef's Classic Nonstick Bakeware 14-Inch Pizza Pan, Silver
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Oh, the horror. No! I'm not trying to get your attention by yelling. However, those who advise you to do so. Ok. I'm going to be kinder. Never, ever, ever, ever, ever, ever, ever, ever, ever, ever, ever, ever, ever If you have a nonstick pan, silicone spatulas are a must. Slide the pizza off the pan before cutting it. With the introduction of non-stock pans, silicone utensils were born. To avoid scratching the nonstick pan when making brownies or cakes, I use a plastic lettuce knife. I believe it was a gentleman who said that even if you don't see it, the knife damages the pan. People who use pizza cutters on the pan will eventually, and sometimes quickly, end up with an ineffective pan. Your pizza will start to stick or burn on the pan all of a sudden!
Pizzas are usually cooked at 500°F. Anyone who buys this pan will understand why it doesn't warp even when heated to high temperatures. It's extremely durable.
It WILL stick if you don't spray every square inch with cooking spray. Because I forgot, I just ruined my pan. Make sure it's well greased; don't rely on the non-stick spray. stick. br>br>Otherwise, it cooks up a storm.
It claims to be oven-safe on the package. it's safe up to 450 degrees; Joe Beddia's "Pizza Camp" recommends a temperature of 500 degrees Fahrenheit, or even 550 degrees Fahrenheit if possible. I'm about to use this pan for the first time, and my oven is set to 525 degrees Fahrenheit (i.e., 350 degrees Fahrenheit). We'll see., Spinal Tap's 11), so we'll have to wait and see.
Selected User Reviews For Cuisinart Chef's Classic Nonstick Bakeware 14-Inch Pizza Pan, Silver
The recipe (made from scratch dough) calls for the pizza to be placed on the bottom rack @ 500 degrees (yes, 500 degrees) for about 8 minutes, then removed from the pan and placed directly on the oven rack for the final two minutes to crisp up the bottom of the crust. These bad boys allow me to cook the pizza directly on the pan, and the large holes allow the bottom to crisp up without the need to move the pan! Oh yeah. A word of caution: I read a review where the reviewer attempted to slice the pizza directly on the pan and slammed the product; he should have slammed his head in a doorway because these awesome pans have a non-stick coating. They have a non-stick surface and are not intended for slicing pizza or other foods. Why? It's a NON STICK SURFACE, after all! The pan will be scratched as well! When your pizza is done, remove it from the pan and place it on a cutting board or pizza stone to cool before cutting. It isn't difficult because it isn't sticky. There's one more tidbit of information: Allow the pan to cool completely before rinsing it in the sink! Because of the rapid extreme temperature change, these are extremely thick pans, but they will warp if you do so. Now it's time to make another pie and drink some beer! PS If you'd like the crust and pizza sauce recipes, send me a message. It's really great.
This product appears to be excellent right out of the box. It's a nice thickness that doesn't warp when baked. However, as soon as it is removed from the oven, the silver coating all over it scratches. We didn't use metal or cut the pizza on the tray; instead, we used plastic and then a wooden spatula to lift the pizza off, but entire lines of silver came off like nothing, leaving little bits all over the place. This is what it looks like. After three uses, the following is the result. br>The stains are fairly easy to remove, but the pan can be scraped even with a plastic bristle brush. I wish the silver coating hadn't been applied in the first place.
I'm not sure why this appeals to so many people. If you use dough, the holes are particularly annoying, but even if you use frozen pizza, crumbs will fall through them as you cut the pizza. Also, stuff gets stuck in the spaces between the holes, and cleaning them is nearly impossible.
I'm getting tired of reading the entire description of items I buy on Amazon, probably more than $50,000 worth so far, only to receive something that isn't even close to what the ad stated, and then being stuck with something that, in this case, is being marketed as a pizza-making tool. While my experience is unique in that I worked for two years in an old stone oven pizza parlor, anyone with half a brain knows that using these at temperatures higher than 500 degrees, as some have suggested, will result in the non-cooking of the non-cooking of the non-cooking of the non-cooking of the non-cooking of the non-cooking of the non-cooking of the non-cooking of the non- stick product to degrade and contaminate your food, resulting in animal and human health issues. So, to recap, anyone who knows anything about pizza making knows that many people cook their pies at temperatures of 500 degrees or higher. That said, Amazon, wake up; this is not stainless steel; it has a nonstick coating; please make it clear that it cannot be used at temperatures above 450 degrees; and please, please, please do better. I'm gradually shifting my purchases to Sam's Club and other stores that are as cheap or close enough because I believe Amazon has shifted from caring to simply shilling products, never being held liable for false advertising.
I say 'these' because we've gone through three pans in the last nine years, but I'll admit that we abuse them. They hold up well in the face of adversity. br>br>They're also difficult to clean if you don't keep them spotless and dry them according to the instructions. But, as I previously stated, we used them on a daily basis, mistreated them, and still feel we got our money's worth out of them. Just a reminder: br>br> The review form inquires as to whether it is light - It's not, which is a good thing. It has some weight to it, which I like.
Pizza was made. The purist would master the art of hand-tossing a perfect circle and baking it on a stone. All I wanted was a place to call my own. I occasionally make pizza, and this pan is ideal for the job. Roll out the dough to about the same size as the pan, then push and pull it into a circle. Pre- Bake for nine minutes at 400 degrees Fahrenheit, then reduce to 450 degrees Fahrenheit while you prepare the toppings. You're done after another eight minutes or so in the oven! br>br>The best part is that all you have to do now is rinse it off and wipe it down. This is the only thing that sticks. (However, do not attempt to cut pizza on it. ) The non-stick pizza will be ruined if you use a pizza cutter. a finish that sticks Invest in a serving board made of wood or bamboo. ).
The pan provided the perfect crust, and it is nonstick and sturdy enough to be washed in the dishwasher.
It ensures that the pizza is cooked to perfection! br>br>The only thing I wish the company would do is include a silicone mat with it so that you can put the pan down after the pizza is cooked. Because if you cut the pizza on this pan, all of the crumbs will fall through the holes and make a mess, you'll need to either transfer the pizza to another plate/pan or put something underneath it.
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