Trying to learn to make thin pizza and need to buy cutter pans. Do the coated ones work better than the plain?
If you are considering cutter pans for home oven use, I would say that the dark anodized coated pans, such as the PSTK pans from Pizzatools.com (http://www.pizzatools.com/Cutter_Pans/30870/subgrouping.htm
), are better for that application since they don't require any seasoning. Also, because they are dark, they absorb the oven heat better and do not reflect it, as would the bare aluminum cutter pans. The bare aluminum cutter pans require seasoning before they can function like the dark pans. That happens fairly fast in a pizza operating environment where hundreds upon hundreds of pizzas are made but in a home setting you don't get anywhere near that kind of volume. Of course, the tradeoff is price. Pizza operators will often buy bare alumininum pans because they are considerably cheaper than the anodized versions.
I believe that American Metalcraft also sells cutter pans. They are sold through distributors, whereas Pizzatools sells direct to customers.