American Metalcraft, inc. TP14 Wide-Rim Pan

Good pan, offering good value for money. I bought it about six months ago, and it's still in good condition.

Very nice, just what I needed for meat prep and moving from counter to grill. got 2 so when meat is done clean one from grill to counter

I specifically got the 14" Wide-Rim pan, and for the price, I’m pretty impressed. It’s exactly what you’d expect from a classic aluminum pizza pan, but the quality feels very solid at this price point. The pan bakes perfectly well, but I especially like it for shaping and serving. The slight bump along the lip helps create a more defined and consistent crust while also helping keep your toppings from flowing too far to the edge, exactly what I was hoping for. I did notice a couple of dark oil or grease spots on mine when it arrived, so I’d recommend giving it a good wash before the first use, but otherwise, it was in great condition, just the minor appearance issue. Like most aluminum pans, it can scratch if you cut directly on it, so just use a bit of care there or move it to a cutting board when done, but otherwise, it's very easy to use and fits my preferred pizza sizes perfectly. I also throw a little cornmeal on the pan beforehand and it helps with any of the sticking issues you might see from typical thin aluminum pans like this, just a bonus tip. All in all, great value, works well, and exactly what I was looking for!

Love this pan for the price! Made classic yet sturdy. I used to use similar when I worked for one of the pizza companies. That was the main selling point for me.

Excellent product

Lets start with quality - I really like it for price I paid. Its all aluminum, I should be aware that aluminum is not good for heat transfer. I should never purchase this for purpose I got this pan in first place. There are 2 ways general people bake their pizza at home. One way is from scratch (from dough) and another way getting pre-cooked bread. This or any aluminum pan are designed for pre-cooked bread. The reason is aluminum cannot transfer heat and bottom of pizza will be uncooked. Pizza I baked came out moist on bottom without even cooked and top was completely baked. I always make dough at home from scratch. I have old pans from my parents. I think those are not aluminum. The old ones I have is dark so probably its steel. Steel is good for pizza baking if bottom of crust needs to be crispy. It will work best for precooked bread that requires top of pizza to be cooks properly. This aluminum pan did not stick pizza on bottom as I used some oil and sprinkled flour. It cannot be cleaned in dishwasher since its aluminum and washing with hand is very easy. Do I recommended this - yes only for those who prebaked their pizza base. People like me, who likes make pizza base from scratch, stay away from all aluminum bakingware.

Good

Good value. Very minor, tiny bow after a few uses between 400 and 425°F.