Who has experience using an aluminum pan

[holdem]

I got a 14" aluminum deep dish pan as a gift. Wanted to hear from anyone that has experience using this type of pan. I've never had good results with other types of pizza using a shinny pan. Maybe deep dish is OK since it bakes longer. Thanks.

[Matthew]

I got a 14" aluminum deep dish pan as a gift. Wanted to hear from anyone that has experience using this type of pan. I've never had good results with other types of pizza using a shinny pan. Maybe deep dish is OK since it bakes longer. Thanks.

You may want to season the pan first.  You will have to do it a couple of times to get it good & dark.  You're best bet is to use vegetable oil because of it's fairly high smoking point & it doesn't leave a sticky residue on the pan.

Matt

[Pete-zza]

I think you will find Tom Lehmnn's advice on this matter of interest, at the PMQ Think Tank at http://thinktank.pmq.com/viewtopic.php?f=6&t=8016&p=55383&hilit=#p55280. He says to season the outside of the pan, not the inside. As long as enough oil is used in the pan, that should produce the "fried" effect in the finished crust.

Peter

[scott123]

Holdem, I'll second the outside of the pan recommendation.  Shiny aluminum has a harder time sticking to seasoning than cast iron so I take a page out of the teflon applier handbook and hit up the aluminum with some very fine sandpaper.  This provides some nooks and crannies for the seasoning so it adheres a little easier.

[Randy]

When I first started making deep dish pizzas, the only pan I had was a Walton 10" aluminum cake pan albeit a dull gray, not aluminum foil shinny.  It works very well without the seasoning if you use the bottom rack.  I think I have a picture pasted somewhere.  I will look and see.

Randy

[Randy]

here ya go, that is a 10" aluminum Walton cake pan.

Randy

[vcb]

I got a 14" aluminum deep dish pan as a gift. Wanted to hear from anyone that has experience using this type of pan. I've never had good results with other types of pizza using a shinny pan. Maybe deep dish is OK since it bakes longer. Thanks.

You may not be aware, but there are varying types of this kind of cake/pizza pan.
Some are made of all-aluminum.

The optimum kind of pan is a heavy gauge aluminized steel pan. Steel conducts heat better than aluminum on it's own.
I have used the AMCO brand of this type of pan and get very good results for deep dish pizza.
http://www.amazon.com/exec/obidos/tg/detail/-/B00188CAC4/ref=ord_cart_shr?_encoding=UTF8

The info others have posted about blackening the outside of the pan is sound advice, though I've been getting good results with just placing my aluminized steel pans on top of a pizza stone while baking.

[apizza]

Steel conducts heat better than aluminum on it's own.

I believe the reverse is the case. The steel may give the pan some strenght, but the aluminum is doing the thermal work.

[vcb]

Steel conducts heat better than aluminum on it's own.

I believe the reverse is the case. The steel may give the pan some strength, but the aluminum is doing the thermal work.

You are probably right.

But perhaps there is a difference due to the steel being more dense (heavier) than aluminum?
I'm thinking that because Aluminum heats up faster and Steel cools down slower,
that maybe the combination of the metals works together to improve overall heating.

[goosen1]

I use aluminum pans all of the time and never had a problem.

[goosen1]

A couple more..

[goosen1]

I forgot to say that I use the Wilton Decorator Preferred cake pans. 14", 12", 10" and 6".

[Randy]

Steel conducts heat better than aluminum on it's own.

Just backwards dude.  Copper  then aluminum then steel.

It is easy to get confused on this one.

Randy

[scott123]

It is easy to get confused on this one.

Really, is it easy to get confused? 

Thermal Conductivity of some common Materials

Copper     401 W/mK
Aluminum     250 W/mK
Steel, Carbon 1%     43 W/mK

[vcb]

Really, is it easy to get confused? 

Thermal Conductivity of some common Materials

Copper     401 W/mK
Aluminum     250 W/mK
Steel, Carbon 1%     43 W/mK

Don't forget iron comes in at 80. Remember cast iron pans?

It's not just about how fast they heat up.

[kurt72]

aluminum pans are all that i have used. never had any problems.

actually i did once use one of my fiancee's fathers 30+ year old cast iron skillet. DEEP skillet. i made my stuffed pizza 4" think with about 3 pounds of mozz.  i let it cool for 15 minutes before cutting and the cheese still came rushing out like liquid. 

[Randy]

LOL I had it right just left off the other posters quote.

Just backwards dude.  Copper  then aluminum then steel.

It is easy to get confused on this one.

Randy