Chicago Metallic 14-Inch Deep Dish Pizza Pan, Nonstick Carbon Steel Bakeware for Chicago-Style Pizza, Cookie Cakes, Thick Crust Pizzas, and More

Love this pan. Worth the price...works great. Pizza comes out great every time. Easy to clean.

I primarily bought this pizza pan because it allowed me to make a bar pie style pizza that requires a pan edge I baked my first pizza at 450 degrees (74% hydration) and the pizza pan exceeded my expectations. The pizza easily slide off the pan and the pan was very easy to clean. There was no evidence of the pan warping. I would have preferred a 16" size with a temperature up to 500 degrees but was not disappointed by the results.

Cookie cakes, pies, pizza, cakes. This pan was one of the best purchases I've made. Amazing non stick quality, cant find anything like this in stores, and its sturdy/thick! I washed it with a scrub daddy after using it and there were no scratches. It came clean so quick, probably could have just rinsed it out 😆. Baking time did vary because of the size of it but thats expected. Its like a deep dish pizza depth so be prepared for making extra. Overall I paid for a great utensil in my kitchen & im happy with the value.

This is an awesome, high-quality pizza pan. I use it for making my version of the 1980s era Pizza Hut pan pizza. Always turns out great with a perfectly browned and crispy bottom crust. Non-stick surface is perfect. The finished pizza will practically jump out of the pan and onto the cutting board by lifting one edge with a spatula. Clean-up is a snap.

Nice pan that cooks very well! Lightweight and great quality! Very easy to use!

This review will be short and to the point. This pan is one of the better investments I've made while in college. I make roughly three pizzas a week using it. It has never failed to cook the dough nicely and evenly. The non stick on it is wonderful. The pizza slides right off very easily. I have been dumb a few times and used a pizza cutter on the pizza while it was still in the pan, thus cutting into the pan slightly. That can be expected to happen with any good, non stick pan. So, use a proper plastic or rubber spatula to cut it while the pizza is still in the pan, or take the pizza out before using a normal cutter. Here is the recipe I've tweaked to use with this pan: Jake's recipe: Dough: 3 cups all-purpose flour (bread flour and others can be substituted) 1 package yeast 1 cup warm water 1 tsp sugar 1/3 cup corn oil with a thimble-sized amount of extra virgin olive oil Cheese and sauce: At least one 12-oz package of sliced mozzarella cheese (or shredded mozzarella) 1 can of crushed tomatoes (pizza sauce or spaghetti sauce works) Begin by mixing the yeast together with the water in a small bowl. Add the sugar to the water and a pinch or two of salt. Put the flour in a large bowl then pour the yeast water into it. Knead until most of the loose flour is gone. Now add the oil mix. This should get any remaining loose flour into the ball of dough. Knead until all the oil is well into the dough and the dough is a soft ball. If the ball is tough to knead, it may need a little water. Add only drops of water (literally, drops) because if you add a little too much, the dough will become sticky and a nightmare to knead. Once done, cover the bowl (with saran wrap or a wet paper towel) and leave in refrigerator to rise for at least 4 to 5 hours, but preferably over night. Take out of fridge and let sit at room temperature for 1 to 2 hours prior to use. Preheat oven to 365°F. Oiling or buttering the pan makes the final result even better. Spread dough on pan and pinch it against the vertical rim. Layer dough with cheese. (Chicago deep-dish pizza is distinguished by having the cheese as the bottom first layer.) If you're going to add toppings (e.g., Italian sausage, pepperoni, garlic, onions, mushrooms, etc), put them on top of the cheese as the second layer. Finally, add the sauce (the sauce on top cooks everything underneath together, so don't put the toppings on top of it). Salt to liking, and you can also add Parmesan. Cook in oven for around 30 minutes. Delizioso!

Perfect size and great depth for oil use! Easy to clean, large cooking surface gives so many options. Sear family size portion of cut potatoes on stove burner on really low setting then transfer to oven! Oil never splatters! MAJOR bang for the buck!

A solid baking pan that made about 20 croissants for Thanksgiving without one sticking! Have just used it once, but will be for baking whole chickens due to the high sides. A good upgrade to our pan collection!