Author Topic: Blue Steel Pans  (Read 23299 times)

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Offline shuboyje

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Re: Blue Steel Pans
« Reply #25 on: March 31, 2013, 09:21:57 PM »
Agree completely, I don't see it as an issue, but think it is relevant that "blue steel" pans are no longer actually blue steel.  I plan to season all three of mine the exact same way with flax seed oil then begin my quest to what I feel is the perfect Detroit style pizza.
-Jeff


Offline redox

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Re: Blue Steel Pans
« Reply #26 on: April 01, 2013, 11:13:01 AM »
Here's a little more info about seasoning the cold rolled steel pans. I contacted Shawn Randazzo via email about the seasoning of my 8x10 pan and the coating peeling off.
In part, he said, "We do 3-4 thin coats and bake around an hour each time. I did notice a handful of pans several batches ago where looking like the third coat was spotty and I have seemed to pinpoint them as the ones doing this excessive flaking. When they were being made with the blue steel pans we never encountered the problem, but since they are now made with cold rolled steel we noticed even if cold air slightly catches pan right after coming out of the oven during the seasoning process it instantly just releases from the pans, so now we make sure the pans are put into a designated area we have built for them to stay warm to cool down and now they don't do that."
So it might be helpful to factor that into your seasoning equation.
Shawn, btw is a stand up guy. He addressed my problem satisfactorily.
« Last Edit: April 01, 2013, 11:53:19 AM by Pete-zza »

Offline Pete-zza

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Re: Blue Steel Pans
« Reply #27 on: December 20, 2013, 02:49:27 PM »
A member on another thread provided a link today to a source of cold rolled steel pans: http://www.redhillgeneralstore.com/housewares/kitchen/kitacc/Blue-Steel-Utility-Dripping-Pans.htm . The website doesn't use the term "blue" but that word appears in the URL itself.

Peter
« Last Edit: December 20, 2013, 02:51:42 PM by Pete-zza »

Offline Homer32

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Re: Blue Steel Pans
« Reply #28 on: February 04, 2014, 12:54:28 PM »
Hi Pete,
I called and talked to Ellen at PA Products in Livonia, MI and was told that the Blue Steel pans are no longer offered or made. (Website still shows them but Ellen insisted they were no longer available). I know you mentioned this in a prior post but wanted to give specific information. She also told me that the anodized aluminum 9x13 pan they sell has been well accepted by local chains and work the same. That said, has anyone confirmed this result? I found your posts on the Jets pizza thread enjoyed the dialog and joined so I could add my efforts and successes. The pans I have been using for my Jets copies are 12" round deep anodized aluminum and while the results have been good. I cannot reproduce the results like Norma had displayed (fried crust), so I am thinking the pan might be the limiting factor. I'd appreciate your thoughts.

Thanks,
Paul

Offline Pete-zza

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Re: Blue Steel Pans
« Reply #29 on: February 04, 2014, 03:30:00 PM »
Paul,

I can only recall one instance offhand where someone used a dark anodized pan to make a Detroit style pizza, and that was in a post at the PMQ Think Tank at http://thinktank.pmq.com/viewtopic.php?p=75816#p75816. That pan was from Lloyd Pans. You can see their Detroit Style pizza pans at http://www.lloydpans.com/standard-pans/pizza-tools/rectangular-pans-and-disks/detroit-style-deep-dish. You will want to take particular note of the prices of the Lloyd pans, especially when compared with the prices of the hard rolled steel pans from either the Detroit Style Pizza Company (http://detroitstylepizza.co/detroit-style-pizza-pans/) or from the Red Hill General Store mentioned in my last post.

In my opinion, if you want to make a classic Detroit style pizza I would try to use the same types of pans as the professionals use to make that style of pizza. Maybe someday, after the dark anodized pizza pans have gained wide acceptance by Detroit style pizza makers and the results justify the higher prices of those pans, then that might be the time to consider the Lloyd type of pans.

With respect to the PA Products pan that Ellen mentioned, you might want to get more specific details, such as the depth of the pan. The depth of the pan was a point that was raised and discussed at the PMQTT at http://thinktank.pmq.com/viewtopic.php?f=6&t=13677&hilit=. Also, if it matters to you, I should mention that the PA Products 9" x 13" pan is not one of the standard sizes that the Detroit style pizza makers typically use, which are 8" x 10" and 10" x 14".

Peter

Offline Mmmph

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Re: Blue Steel Pans
« Reply #30 on: February 04, 2014, 03:54:15 PM »
I have two of these...Had them for a few years. More expensive, and not as deep as a the Detroit style pans discussed here, but they're quite good.

Genuine blue steel. Other sizes available, too.

http://www.foodservicedirect.com/product.cfm/p/144752/World-Cuisine-Paderno-Blue-Steel-Baking-Sheet-15-3/4-inch-Length.htm
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Offline Homer32

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Re: Blue Steel Pans
« Reply #31 on: February 05, 2014, 12:46:50 AM »
Quote
With respect to the PA Products pan that Ellen mentioned, you might want to get more specific details, such as the depth of the pan. The depth of the pan was a point that was raised and discussed at the PMQTT at http://thinktank.pmq.com/viewtopic.php?f=6&t=13677&hilit=. Also, if it matters to you, I should mention that the PA Products 9" x 13" pan is not one of the standard sizes that the Detroit style pizza makers typically use, which are 8" x 10" and 10" x 14".

Thanks Pete. I called PA Prod and asked for a few more details. I don't know why, but the 9x13 size Ellen gave was the bottom of the pan. It is 10x14 at the top, 2 inches deep and she quoted $15.41 for each one. I am only minutes from PA and she offered for me to visit their showroom. If there is any information I can gather for anyone, please do not hesitate to let me know. Lids are $5.00 which are plastic.

I ordered a steel one from http://detroitstylepizza.co/detroit-style-pizza-pans/, already seasoned for $15.75. They sell unseasoned ones for $9.50.  These are 10x14. They also have the other common sizes. These are much lower in cost than the one Mmmph suggested. I'll post my results once I try it in the Jets pizza topic I followed, unless otherwise directed.

Thanks,
Paul

Offline crcurrie

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Re: Blue Steel Pans
« Reply #32 on: March 16, 2014, 11:17:10 PM »
I ordered two new pans from a seller on ebay that he said were from a lot of Dover Parkersburg pans, made in West Virginia, that he came into when he bought a pizza restaurant.  They weren't in a box and there are no markings/stickers on either so I couldn't verify their provenance.  I would have thought that the American-made Dover Parkersburg pans would have been "blue steel," but these look more black than blue.  Any thoughts about the origin of these pans?

Also, I'm curious about the seasoning process.  I followed the guidelines on seasoning at http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/ that have been highly rated elsewhere on this forum, except that I used canola oil rather than flaxseed oil.  How are properly seasoned pans supposed to look? These have thousands of tiny splotches of enamelized oil -- not an even coat.  And they're not very slick.  Do I need to start over?


Offline jsaras

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Re: Blue Steel Pans
« Reply #33 on: September 04, 2014, 06:29:52 PM »
Do you typically cut the pizza in the pan, or do you lift it out and use a cutting board?  My Lloyd PSTK cutter pans do fine with cutting them directly in the pan, but the Paderno blue steel pan is a bit different.

Thanks,
J
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