This is a question for anyone using Lloyd pans in a deck oven, on a stone, or on a baking steel.
I've been testing a Lloyd pan on a baking steel in my home oven to replicate the conditions of baking on a hearth in a deck oven. I've found the bottom of my squares are getting very dark very quickly, compared to a steel pan that hardly Browns at all.
The convection and air flow in a deck oven may be completely different, but I'm interested in knowing if anyone has cooked in these pans on a hearth for the entire bake without scorching the bottom. I'm at a crossroads here; I can get a Lloyd pan safe at higher temps (if it cooks properly) or season my own steel pans and Pop the pie onto the deck to finish the bake