LloydPans Chicago Style Deep Dish Stacking Pizza Pans, Pre-Seasoned Tuff Kote (1, 8 X 2.25 inch)
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Questions & Answers
No, the coatings on our pans do not contain PTFE or PFOA. Thank you for your kind words, LloydPans.
Yes, you can use these in a wood-fired pizza oven. The pans have a temperature rating of 750 degrees. They can fly much higher if they have food in their stomachs. You're good to go as long as you remove the pan before the food starts to burn. Many thanks to LloydPans.
Amazon doesn't have the 18" pan. We only sell it through LloydPans at the moment. Thank You
Sticking should be unaffected by hydration. We've used it up to 85% of the time with no problems. Thank You LP
Selected User Reviews For LloydPans Chicago Style Deep Dish Stacking Pizza Pans, Pre-Seasoned Tuff Kote (1, 8 X 2.25 inch)
Prior to purchasing this pan, I made deep dish pizza in regular round cake tins. They did the job, but I needed something that could make a large pizza. This skillet has performed admirably: it's non- It doesn't stick, but the crusts hold on long enough for you to easily shape the dough and press it up the sides for thin crispy walls. It also releases easily. Pizzas appear to bake faster in it as well, though I'm not sure why. br>br>It does make a large pizza, and transferring a cooked pizza this size from the deeper pan to a cutting board can be difficult. However, I'm glad I went with the larger pan in the end! Lloyd Pans has a knack for not letting you down.
I have a pizza toasting oven that is 12 inches in diameter. It regularly toasts 12" pizzas. br>It can accommodate a 12" pizza pan. br>YOU CAN USE ANY 12 INCHES PIZZA PAN. This isn't a pizza pan that fits a 12" pizza. br>As a result, I won't be able to make use of it. Be truthful with your measurements! How difficult can it be? br>F is for minus.
I've been making pizza for the past few weeks - a thin crust as well as a deep dish pizza - I've been using all types of pans for over 40 years. I almost passed on this one because of the price, but I'm so glad I did. The quality is excellent, and cleanup is minimal. br>br>I'm ordering two more so I can take advantage of the stacking feature and always have dough ready to go in the fridge without taking up too much room.
I made Giordiano's copycat Chicago style pizza with this pan for the first time last night. Everything turned out great. To get a done bottom crust, I recommend using a pizza stone, and cleanup was simple. The anodized coating was missing in a few places, which was the only flaw. These are referred to as "beauty marks" in the product literature. They were small and lived in a non-descriptive environment. areas that are crucial.
Using the Binging with Babish recipe, I made my first Chicago deep dish pizza in here, which turned out fantastic and was a big hit. Due to family obligations, all of the authentic Chicago eateries in the area have closed, so I've had to create my own. It's worth noting that a pizza made this way serves about 6 people.
LloydPans never fails to impress; their Detroit-style pans are fantastic, and this Chicago-style pan is equally so. Excellent durability, excellent heat distribution, and easy, no-fuss release. My only blunder was ordering only a 1" pan; however, the family enjoyed the pizza so much that I'm going to order another (this time a 14"). br>br>Some reviewers complain about "marks," but the product description clearly states that these pans will have some "imperfections," and there's even an insert included to remind people of this. These are top-of-the-line products that perform admirably. br>br>Pro tip (purists, skip this section): br>Some amazing chefs smear cold/soft butter on the pan bottom and sides, then top with fresh Parmesan for an even more delicious crust. br>br>Definitely recommend this pan, or two if you're feeding a family (or the larger 14" pan).
These were in perfect condition when they arrived and were a huge hit. I made one stuffed pizza and one extra-thick deep-dish pizza. Both pans were heavily buttered, and they were only slightly sticking, so I'll add a little oil and cornmeal to the next batch. I just ordered two more so that I don't have to wait until the first one is cleaned before starting on the next. I transferred the pizza to a cutting board and cut 6 thick slices (I'm using the 12" 2. (25-inch deep skillet). Edit: To get these pans out of the oven, I bought an "aluminum pan gripper," which is complete garbage, with an awkward grip, chipping nickel coating, and so on. Stainless steel deep dish pan grippers are the way to go.
This is my second Lloyd's pan, and each one improves upon the previous. I have a 14" pan that I use to make a Pizza Hut clone, and I bought this 12" pan because the 14" pan makes a Chi-Chi. That's a WAY TOO BIG style DD! Both of these pans have the "tough-as-nails" finish. The "kote" finishes look amazing. They don't warp or stick, and they're not easily scratched (I remove my pies with metal spatulas on both of them). They're quick to clean (I hand wash mine) and don't require any cutting. They also nest, which is a bonus! The price is the only drawback, but it is in this case: What you pay for is exactly what you get. This is the pan to get if you're serious about making deep dish pizza. Enjoy!.
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