G&S Metal Products Company ProBake Non-Stick Teflon Xtra Pizza Baking Pan, Set of 2, Charcoal
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You probably shouldn't use this pan for that kind of heat, but I can suggest using a piece of 10-inch stainless steel instead. Steel plate with a thickness of 14 gauge. You put it in the oven, turn it up as high as it will go (you can even use the cleaner function to make it hot enough to scorch the sun, or 600 degrees Fahrenheit). 900°F) and toss your pizza on top, using plenty of crushed cornmeal to keep the dough from sticking to the metal. After a few minutes, slide it out with a peel, and you've got yourself the best-possible home-made pizza.
For things like chocolate chip cookies, airbake pans/cookie sheets are ideal because they slow down and even out heat transfer. However, when it comes to pizza, I prefer rapid heat transfer so that the bottom of the pizza browns. I'd rather use this pan for pizza than airbake.
MINE GOES IN THE OVEN AS WELL AS ON THE GRILL.
Yes, that is correct.
Selected User Reviews For G&S Metal Products Company ProBake Non-Stick Teflon Xtra Pizza Baking Pan, Set of 2, Charcoal
Cleaning and removing the stickers and glue from this pan took longer than baking a pizza. Manufacturers of cooking and baking products should ensure that any stickers or bar codes used for product identification can be easily removed and that no glue residue remains. From the moment I unpacked it, this pan was a pain. I had to soak the pan in order for the sticker to come off, and then I had to use Goo Gone to remove all of the glue. This should not happen with items that will be baked at 400 degrees. When I finally get the pan ready to use, I discover that it holds a pizza, just as I expected.
This is an excellent pizza pan, which I strongly recommend. I've been looking for a good pizza pan for a while, and I'll be honest, I never expected to pay $12 for one. It would suffice to use a 00 pan. I bought some of the more expensive pizza stones, such as Pampered Chef's, but they were a pain to work with. This pan is lightweight, allows for easy removal of the pizza, and browns the crust nicely. I either make my own dough in a bread machine or buy it from a pizza parlor for a few dollars. For those who prefer a crispier crust, I poke holes in the dough with a fork and cook it for about 5 minutes before adding toppings and finishing cooking. If I am too lazy to precook the crust, the pan will still cook the crust nicely at 460 degrees with the pizza on the middle rack. The pizza in the photo was made with Sprouts jalapeno pepperoni and spicy chicken sausage-- I strongly advise you to try the spicy chicken sausage; it is delicious! I also found a fantastic pizza sauce recipe that I'll share with you.
The issue appears to be related to the way these bad boys are machine-cut. They're cutting them first, then spraying whatever the non-cutting non-cutting non-cutting non-cutting non-cutting non-cutting non It's called a stick coat. The issue is that the coating does not reach the rusting area beneath the surface. br>br>Basically, I'm throwing it away because I don't want to look at unsightly rust on items that come into contact with food. But it was fun for a while.
This is a good value for the money. I placed my order about 6 years ago, and it is still in good condition. We take good care of it by using non-scratch and non-damaging utensils. It's simple to maintain. The only issue I have with it is that it warps in the oven. Half of the pan will be lifted while the other half will remain flat, similar to a contorted pan. When you don't remember it doing this, it scares the hell out of you - You'll be sitting in your chair when you hear a loud noise. So, if you don't want your toppings to fly all over the place, don't make a messy pizza. We typically use it to reheat frozen foods such as egg rolls and chicken tenders.
This is far superior to a pizza stone! If you want a crispy crusty pizza, this is the place to go. This pan should be purchased. For years, we hoped that using a pizza stone would result in the crispiest crust possible, but it never did. Because we can easily shape the dough right into the pan, add our toppings, and pop it in, this pan now gives us the crunchy crust we've been looking for. Because it heats up quickly (unlike a pizza stone), the pizza spends the majority of its baking time on a hot surface (assuming you don't have the tools to get your shaped and topped pizza into a hot stone cleanly). We were never able to get it right, hah). This is the second one we bought - They're fantastic! Just don't use them to cut your pizza. To slice them, you must pull them onto a cutting board; otherwise, the nonstick surface will be damaged.
When I first put the pan in the oven at 4:20, it warped horribly. 25, when I took it out and placed it on top of my stove, the bottom label melted onto the top of my stove and was a pain to remove. The second time I used it, I sprayed it with Pam and it easily released my lasagna; however, the Pam appears to have left a permanent ring on the pan's outer edge that will not come off. I really wanted to get the 12 inch, but for some reason the 16 inch was half the price.
a 12-inch pizza pan The first one had served me well, but when it began to show signs of wear, I decided to replace it (rather than invest in a more expensive pizza stone). br>br>I've used this little pan to bake bread, strombolis, scones, biscuits, and other items, and it works well and doesn't warp. This pan makes excellent pizza even without a pizza stone - Even more so after a little seasoning. The crust is crisp, and the entire dish bakes evenly. br>br>For the price, this is a good pizza pan that will last a long time; highly recommended!.
Cookies that are absolutely perfect. Yes, it is a pizza pan, but it can also be used to bake cookies.
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