LloydPans Chicago Style Pizza Pan 12 Inch by 2.25 Inch - PSTK

First, these pans are THE BEST deep dish pizza pans I've ever used, and I own a dozen or so! These took the direct 500F temp on a pizza stone, no warp, and a FLAWLESS old school Pizza Hut pan pizza (circa early 80s, before they sold to a conglomerate). I'm certain they will do Gino's East and all the rest, but I had a need for nostalgia, so I picked up a few of these, and a new grabber (the volrath here on Amazon).The crust did exactly what it was supposed to, it fried a gorgeous thin, crispy, golden brown layer on the bottom, pulled away from the sides, and released like a dream. Clean up is so easy.The recipe I used is Todd Wilbur's of the Top Secret Recipes books fame. You can buy the book containing said recipe here on Amazon, called Top Secret Restaurant Recipes 3. It is perfect with these pans, I bought 2 mediums and I am very happy I did. Do yourself a favor and pick up a pan grabber, the Volrath one is wonderful and a bargain here on Amazon.TL:DR - don't wait, these are American Made and the best you can buy, worth every penny, will last forever if you take care of them. They are ready to go, no seasoning or break in period. And you KNOW you want some old school Pizza Hut pan pizza with perfect crust!!

Reminds me of the commercial pans we used when I worked at little Caesar’s. Same ones? Very durable if so. This is easy to clean and can make back to back pizzas reasonably quick. I like how it browns the bottom of the pizza very well. Just right actually. The top and bottom get done at the same time. Making pan pizzas is tasty and also easier than using a pizza stone and peel, in my opinion

I bought this 12 inch Lloyd pan to make Lou Malnati style Chicago deep dish pizzas, and it did not disappoint. The photos are of a 12 inch sausage and cheese Malnati style “Chicago Classic” pizza. I also bought the 10-in version of this pan and both have performed with aplomb.I've been making pizzas of various types at home for many years, but didn't have a pan specifically for making Chicago deep dish pizzas. Cake pans never really hit the mark, so a commercial grade pan was on my short list.While some will use ordinary cake pans for making deep dish pizza, there is no substitute for using the correct pan for the type of pizza that you are trying to make. For occasional pan or deep dish pizzas, a cake pan will work, but when trying to replicate those iconic Chicago deep dish style pizzas, a commercial pan is necessary. While the Lloyd pans are pricey, for me they are worth it and I know that I will be using them often. To make commercial quality pizzas, a commercial grade pan is part of achieving that.Many, if not most Chicago deep dish pizza establishments use commercial grade, shiny aluminum pans, and those are also excellent. They also cost a lot less than these Lloyd pans. Commercial grade aluminum bakeware is thicker than most consumer versions, and thicker is better for baking.However, those shiny commercial aluminum pans work best when they are seasoned with several pizza bakes and uses, so that they become darker and bake more evenly. That takes a lot of effort, time, and pizzas that don’t quite hit the mark until the pans are where they should be. It was worth the extra money for me to buy this pan that would work and deliver great results on the first use out of the box, and it did.Over the years I have bought many Lloyd items. In addition to this one, I also have the 10 inch version. I also own two 10x14 inch pans for making Detroit style pizza, two 10x1 inch pans for making South Shore style cafe/bar pizza, and two Lloyd pizza screens one at 16 inches, and one at 12 inches.All my Lloyd pans are commercial grade aluminum that were manufactured with Lloyd's Pre-Seasoned Tuff Kote (PSTK) process, and have performed flawlessly over the years. I've even used the 10x14 pans for making cakes and desserts, casseroles, mac and cheese, and pot roasts. That 10x14 size is quite versatile.While the Lloyd pans are at the high end of the pizza pan price range, I learned long ago, that if you buy quality, you only cry once. For me, they are absolutely worth the price if you know that you will be using them often, and want them to last many, many, years.

best pan ever. distributes even heating. gives a great evenly baked pizza crust bottom and sides. a little hard to get out of pan because of depth but with some practice will be fine. nothing sticks if you follow directions. will be purchasing alot more things from loyd pans. superior quality

Good pan easy to clean. A little over priced

I'v been grousing about the lack of real Chicago style deep dish pizza in southern Calif for a LONG TIME. I finally decided to solve the problem by learning to make it from scratch, so I started with a quality pan.The non stick characteristics of this pan have been epic in the two uses it has had. Its a breeze to clean, and it did an excellent job handling a pretty heavy thick crust, cooking it to perfection. No soggy bottom, no scotches coming from uneven heat distribution. I'm still refining my recipe, but at least I know the pan is PERFECT for its stated purpose. Don't by something cheaper - you won't like it. This pan is worth the money!

Used for exactly what you're supposed to do, deep dish pizza! Turned out great and the pan is sturdy and well built that will likely last a long time.

I bought this pan for making deep dish pizza. Have used it once and the pizza was terrific. Will be buying another so I can make two at the same time. Highly recommend for deep dish pizza, as the pan is dark metal and is best for this kind of pizza.