I'm really struggling with the amount of oil in the pan, 9oz and 6oz is nowhere close to what I have ever used. I think that needs to be tried though...thank you very much for sharing your information. I can't imagine what that will taste like, mine as well toss the dough in a deep frier. Also, must be pretty expensive to make for PH to use that much oil per pan.
For the PH pans, I have those and got them off ebay. They are my favorite pans by far, thicker metal and very flat, no warping at all. None of these have the PH marking on the bottom center, but they came out of a PH.
( I just replied to an old post, did not realize)