Author Topic: Blackened DD pans  (Read 8028 times)

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Offline peetzabone

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Re: Blackened DD pans
« Reply #25 on: November 12, 2012, 04:38:16 PM »
I'm a n00b at DD pizza- having made true Chi style only 3 times... but I don't "get" the desire to season a pizza pan... my early attempts at DD made me wish the crust would cook slower, not faster (and I'm adjusting the oven temp to slow down so internal temp rises faster) but a dark pan would only make this worse. I use a "granite" colored springform and a metallic springform and I've had better luck with the lighter color. I've never had sticking issues (oiling with corn oil).

I'm open minded- if seasoning an aluminum or stainless pan somehow improves flavor or performance I'm all ears (or eyes). But from what I can intuit from history this wouldn't be a good use of time.


Offline Tscarborough

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Re: Blackened DD pans
« Reply #26 on: November 13, 2012, 08:05:33 PM »
I had my Grandmothers CI frypan with 30+ years seasoning on.  Well, I did until my wife burned something in it and took it outside (because the contents were on fire) and threw it on our burnpile.  I didn't find it for a week or so, so it was rusted out and crudded up.

I left it in the burnpile and burned it, and spent a couple months seasoning it back up, it is good as new.  You can't kill them, you just have to use and clean them correctly.  I wash it with soap every time, FYI, but I also reheat it to wash and dry it and wipe it with oil each time too.  It is better than Teflon anyday.

Offline The Dough Doctor

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Re: Blackened DD pans
« Reply #27 on: November 14, 2012, 09:45:30 AM »
Seasoned pans are nothing more than pans coated with oil and baked multiple times until the oil polymerizes, turning into a type of "varnish" and then turning dark/black with continued use. The thing to remember about seasoned pans is that they need to be washed in a special manner. Here's how we recommend washing a seasoned pan: Hold pan in one hand and soft plastic bristly scrub brush in the other hand, dip pan in soapy water and scrub gently, immediately followed by a rinse dip, immediately followed by a sanitizing dip, set the scrubbing brush aside and pick up a clean towel and thoroughly dry the pan (NOTE: The pan has NEVER left your hand up to this point) Now place the pan in an oven to force dry for a couple minutes. Failure to follow this procedure may result in the seasoning peeling off of the pan like a bad sunburn, allowing you the honor of stripping all the remaining finish from the pan and starting all over again...Ugh!
The dark colored anodized finish pans, on the other hand can be soaked in hot soapy water for a few minutes to help soften any debris adhering on the pan, but the truth id the matter is that this is seldom an issue as in most cases you can just wipe off and adhering matter. Why wash in the first place? 1) All pans should be washed to remove any residual oil before being put into extended storage. This is for sanitation purposes, and it will also prevent the pans from going rancid due to the residual oil in the pan. 2) Some place require that all pans used in a commercial food establishment be washed daily, in this case the non-stick, pre-seasoned pans are a no-brainer. 3) If you serve a pizza while in the pan, the pan MUST be washed and sanitized before it can be reused (restaurant application).
Lastly, have you seen those commercials for non-stick cookware where the guy fries cheese in a frying pan, then just lifts it out? The commercial non-stick finish on some of the pizza pans is just that good.
Tom Lehmann/The Dough Doctor

Offline rondo

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Re: Blackened DD pans
« Reply #28 on: December 14, 2012, 10:50:58 AM »
Late to the posting, but I bought 2 -  9 1/2 inch Padermo blue steel cake pans ( referenced in another post, which I cannot find) and seasoned them and they work very nicely for deep dish.

http://www.amazon.com/Paderno-World-Cuisine-Inch-Steel/dp/B003DZ1JZE/?tag=pizzamaking-20

peace
The first pizza I ever made was Chef Boyardee pizza in a box. That was many, many slices ago and I remember thinking it was fabulous.

Offline peetzabone

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Re: Blackened DD pans
« Reply #29 on: January 01, 2013, 04:21:50 PM »
Seasoned pans are nothing more than pans coated with oil and baked multiple times until the oil polymerizes, turning into a type of "varnish" and then turning dark/black with continued use.

I appreciated the post Tom but it still doesn't answer my question... if we have a choice between "seasoned and dark" versus "virgin and light" I'm still of the opinion that the latter is better all other things considered equal.. as it slows down the crust browning. What am I missing- does the seasoning somehow improve flavor or release? Or are you simply saying that with continued use there's no way NOT to darken your pans?


Offline TXCraig1

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Re: Blackened DD pans
« Reply #30 on: January 01, 2013, 04:39:03 PM »
I appreciated the post Tom but it still doesn't answer my question... if we have a choice between "seasoned and dark" versus "virgin and light" I'm still of the opinion that the latter is better all other things considered equal.. as it slows down the crust browning. What am I missing- does the seasoning somehow improve flavor or release? Or are you simply saying that with continued use there's no way NOT to darken your pans?



The seasoning will not directly affect the flavor (the dark color may speed browning of the crust which would in turn affect flavor). Seasoning should improve the release. That and rust protection are the main reasons to season iron/steel pans. Your pans will darken over time, but if you wash them thoroughly after use, it should not be meaningful with respect to performance.

CL
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline Chicago Bob

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Re: Blackened DD pans
« Reply #31 on: January 01, 2013, 09:10:30 PM »
peet,
This is what I use and they are perfect.
Never "seasoned" mine. Just greased it up for my first pie and into the oven it went. Good company to buy from too.
Bob

http://www.foodservicewarehouse.com/american-metalcraft/hc900915/p521045.aspx
"Care Free Highway...let me slip away on you"


 

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