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Chicago Metallic Professional Deep Dish Pizza Pan | 
 enlarge | Brand: Chicago Metallic
Category: Kitchen
List Price: $23.00
Buy New: $19.99
You Save: $3.01 (13%)
New (4) from $19.99
Rating:  16 reviews
Sales Rank: 2312
Color: Black
Shipping Weight (lbs): 1.8
Dimensions (in): 14.5 x 14.5 x 1.5
MPN: 69124
Model: 69124
UPC: 070687691242
EAN: 0070687691242
ASIN: B0000VLGYI
Release Date: June 1, 2005
Promotion: Get free shipping on this item when you spend $79.00 or more on Qualifying Items offered by CHEFS Catalog. Terms and Conditions
Availability: Usually ships in 1-2 business days
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| Features:
| • | Heavy weight for durability and strength | | • | Superior heat conduction | | • | RESIST-Plus non-stick coating for easy release and quick clean-up | | • | Dishwasher safe |
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| Similar Items:
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| Editorial Reviews:
Product Description
The best metal baking pan for the discriminating home baker, combining the best non-stick materials with top commercial baking technology. High temperature coil-coating with Dupont's Silverstone no-stick coating assures strong, long-lasting adhesion and consistent, even coverage and also ensures superior performance in roasting and broiling applications. You will never need to replace this pan! Perfect for making Chicago-style deep dish pizzas.
Crafted from heavy-weight aluminized steel, which combines the durability, strength, and superior heat conduction of steel with the corrosion-resistance of an aluminum-silicone alloy. Coil-coating, a heat-application process, is used to bond Dupont's SilverStone no-stick coating to the metal. This state-of-the art process, used in manufacturing major appliances, means the rolled metal is coated at peak temperatures over 700 F. Each pan is then formed from the quality-assured coil-coated roll. Unlike low-temperature sprayed or dipped coatings which are applied after other pans are stamped out, coil-coating assures strong, long-lasting adhesion and consistent, even coverage--there are no bare spots to rust or stick. Dishwasher safe. 25 year limited warranty.
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| Customer Reviews: Read 11 more reviews...
Just call this the univeral pan!!! November 11, 2008
Denise T. Matthews (Philadelphia, PA USA)
1 out of 1 found this review helpful
Of course you can use this pan to make pizza AND whatever else you need. I use it to make cookies and to roast a chicken. The pan is durable. Somewhat big, I store it in my oven when not in use. For the money, it fits my needs.
Great pan July 10, 2008
Richard K. Gray
I used to own a pizza place for about a year and we always had to put flour in the bottom of aluminum pans to keep the crust from sticking. This pan is too expensive to use commercially, but for the avid home pizza maker it is awesome. No greasing necessary.
Super Pizza Pan April 29, 2008
Mary E. Simpson (Prichard, WV)
1 out of 1 found this review helpful
We love this pizza pan. I would recommend it to everyone. Shipping was very fast, and the price is very good too.
Works great April 27, 2008
Rick Glos (Portland, Oregon USA)
1 out of 1 found this review helpful
I've cooked 2 pizza's since I've purchased this item and it has worked excellent. I didn't purchase anything to cut the pizza in the pan. Both times I've used Olive Oil in the pan and the pizza has easily slid right out onto a cutting board.
Pizza restaurant quality pan April 22, 2008
Gregory Carlile (Wilmington, DE USA)
1 out of 1 found this review helpful
I want to let people know what an awesome pizza pan this is. The first pizza I ever made in this pan slide out with no effort to get it out and my neighbors confirmed it was the best pizza they have ever had and they loved the crust! I worked in a Greek pizza place when I was growing up and the pizza's that I am making at home are almost as good as what my old boss used to make, thanks largly in part to this pan. Keep in mind though that I make my own dough from scratch and my own sauce using a can of crushed tomatoes so I can't say that if you buy store bought dough or sauce, you will have great results but what I can say is that if you put some good olive oil on the surface of the pan (DO NOT USE NON-STICK SPRAY), preheat your oven with a GOOD QUALITY pizza stone for at least a half hour (I set my oven at 450), you should get a good crust no matter what you use.
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