Author Topic: Newby question re: deep dish pan  (Read 1963 times)

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Offline LowRent

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Newby question re: deep dish pan
« on: March 31, 2005, 03:27:39 PM »
Hello,
I've been making pizzas at home for years, but I can see after the hour or so poking through threads here that I have a lot to learn.  A lot.

I haven't seen any specific make or model recommendations for deep dish pans.

I found these so far:
http://www.amazon.com/exec/obidos/tg/detail/-/B0001MRSAC/?tag=pizzamaking-20

I have no idea what's out there, or how the quality or value of this pan ranks.

Everytime I'be gotten Chicago style deep dish from a pizzaria it's been served directly from a cast iron pan.  The one above is aluminum.  They must cook differently.

I've rambled enough.  What suggestions do you have?  Thanks in advance for your help.


Offline jeancarlo

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Re: Newby question re: deep dish pan
« Reply #1 on: April 28, 2005, 01:17:53 AM »
I've been using T-Fal teflon baking pans (9'') and they work pretty good as for making deep dish pizzas or pan pizzas. I'll put some pictures someday.

Offline varasano

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Re: Newby question re: deep dish pan
« Reply #2 on: April 28, 2005, 02:01:05 AM »
Do not cook teflon at high temperatures.  They give off toxic gasses

http://tuberose.com/Teflon.html

Offline jeancarlo

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Re: Newby question re: deep dish pan
« Reply #3 on: April 28, 2005, 02:04:53 AM »
Oh!!! Thanks for telling :) I didn't know that. I'll just stick to pizza pans then.

Offline jeancarlo

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  • Location: San Diego, California, USA
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Re: Newby question re: deep dish pan
« Reply #4 on: April 28, 2005, 02:14:00 AM »
My oven only reaches to 300C so it's ok to use teflon then since the danger is at 340C and I bake pizzas at a much lower temperature so i guess i'm doing good, thanks for the tip anyway.


 

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