LloydPansKitchenware Deep Dish Pizza Pan 14 Inch - PSTK

I used to own a deep dish pizza restaurant and we only used lloyd pans. 9 years of massive daily use banging around and still working great. Sure they can dent if you drop them but they are really sturdy. Dark finish holds in more heat so you get a little faster cook. Not fully non stick but it's not a coating so nothing to scratch off and get in your food. Still easier to clean than other pans for sure. Made in the u.s. Lots of different styles. This 12" pan I use in my new home outdoor pizza oven when I want to roast things or make a pan style deeper pie. works great.

There are several different manufacturers who make deep dish pizza pans, many of which can be bought here on Amazon. I bought two of these 14” pans from Lloyd as I have had excellent results with their Detroit Style pans. I will say there are less expensive pans available but so far I have been very pleased with these pans, more so than other deep dish pans I have used.First things first. These pans are 14” across and that makes a big pie. Be aware of this when selecting pans. I set out to get this size so I was not surprised, but if you are used to making a 12” pie or smaller you might consider a smaller sized pan. Lloyd makes larger and smaller sizes; know what size you need before you purchase.These are heavy pans, made of adonized aluminum and coated with a non-stick material that isn't Teflon. Because of my other pans I was not surprised by the weight, but these are as heavy if not heavier than a slightly smaller steel pan I have. The non-stick material works surprisingly well and so far I have had no issues with sticking or staining, though in time I expect these pans to get darker and darker. According to the documentation, the coating is metal utensil safe – I am not willing to test that claim out.When I opened the packages, my pans were individually packaged in large plastic bags, and each included a sheet of care instructions as well as a small booklet that explains about the company, care instructions again and a short catalog of products that Lloyd manufacturers. This is nice – I expected the pans to be stacked together, in one container, and nothing more than a single sheet of care instructions glued to each.So, how do they work? In a word: excellent. I get very even cooking, and at higher temperatures I have no issue with warping. Even sticky doughs do not stick to these pans after initial treatment, and clean-up is a snap. Because these heat much more quickly than cast iron, these pans perform better for me than my cast iron skillet for the purpose of making pizza.I have worked with other pans by Lloyd so I knew what to expect and these pans delivered for me. They're a solid choice, they're safer and work better than Teflon and they're nice and heavy. Yes, they are more expensive than most, but they're worth every penny I paid. You can expect very consistent and repeatable results with these pans, whether you're working on deep dish pizza or a hand-tossed crust.

Wonderful pan. I was looking for the same kind of deep-dish pizza pan that they used in the pizza place where I worked as a teenager (many years ago.) This pan is IT. It makes perfect homemade pan pizza and gets better with age. Recommend it highly. It's expensive but well worth the price!!!! RECIPE just for YOU: Homemade dough - 2 Cups plus 2 Tblsp. BREAD flour (must use BREAD flour and not all-purpose flour); 1/2 package rapid-rise OR fast-acting yeast (half of one of those little packets of yeast. Must use rapid-rise!); 3/4 cup tap water (not cold but tepid); 1 Tblsp. olive oil. So .... IN FOOD PROCESSOR, pulse the dry ingredients for 5 rapid pulses, Moving on .... With FOOD PROCESSOR running, add water and oil and let processor run for 40 seconds until rough ball develops. Let dough sit in processor for 2 minutes. Then, process another 40 seconds until ball forms. Take dough out of food processor and knead dough well on lightly floured surface for about 5 minutes. Shape dough into ball and place in large oiled bowl - turning dough ball around to coat it with oil. Cover bowl with plastic wrap and let rise 1 and 1/2 hours on kitchen counter. No extra warmth needed. After dough has doubled in size, roll out well and pat/place in the pan into which you have put about 3 Tblsp.oil in bottom of pan. This is so the crust will "fry" and get all brown and crispy. THIS IS THE SECRET TO GREAT PAN PIZZA. Now, you want to pre-heat the oven to 400 degrees Fahrenheit. Cover pan into which you have pressed the dough, and again, cover with plastic wrap for second rise. When oven as pre-heated (takes about 30 minutes) top pizza with a couple cans of Hunt's tomato sauce (yep, that is it) and top with 3 cups of whole milk, shredded mozzarella (grate it yourself; do not use pre-shredded mozzarella.) Place any toppings you want over the cheese. Do not overload. Please do it in this order: Cheese first, THEN toppings.) Bake pizza for 30 to 40 minutes or until done. Enjoy! I want to warn you to put cheese on FIRST AND then TOPPINGS. If you put the toppings on first, your pizza will be sub-par. Also, if you don't have a food processor, you will need to get one for this recipe. It is well worth the cost JUST for making super easy, super yummy pizza. It pays for itself quickly if you normally order pizza out!!!

Pretty nice pan. I feel that it is overpriced though.

I worked at the hut back in the mid 80’s when pan pizza was awesome. Nice fried bottom. We used a fair amount of oil in the pan. Todays pan pizza isn’t what it used to be.So I was looking to replicate that style of pizza. This pan is very similar to on we used back then. Pizza came out great with a nice fried bottom. Could have used a bit more oil. Take it out, slice it, and serve in the pan.If you lived during this era you might also remember to little “personal” ones sold at lunchtime.Who says you can’t go back

This my second Lloyd pan and I love it. I can make Chicago deep dish pizzas and other types of Italian style dishes that require this type of pan. Very happy.

This pizza pans produces a beautiful brown crunch crust!! Highly recommend, you won’t be disappointed.

Product arrived with two large parallel scratches across the bottom, discoloration inside the pan akin to hard water stains or baked-on residue, and a few random light-colored scuff marks. Product was either mishandled or pre-owned. I don't suspect it'll affect the performance of the pan, but to pay as much as I did I expected to received a pristine product.