Newby question re: deep dish pan

[LowRent]

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/qid=1112300580/sr=1-2/ref=sr_1_2/002-7538607-6628827?v=glance&s=kitchen

(http://images.amazon.com/images/P/B0001MRSAC.01-A2UYNUE1EJLQ25._SCMZZZZZZZ_.jpg)

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.

[jeancarlo]

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.

[varasano]

Do not cook teflon at high temperatures.  They give off toxic gasses

http://tuberose.com/Teflon.html

[jeancarlo]

Oh!!! Thanks for telling I didn't know that. I'll just stick to pizza pans then.

[jeancarlo]

My oven only reaches to 300°C so it's ok to use teflon then since the danger is at 340°C and I bake pizzas at a much lower temperature so i guess i'm doing good, thanks for the tip anyway.