Author Topic: Deep Dish Pan Differences  (Read 414 times)

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Offline pythonic

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Online Pete-zza

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Re: Deep Dish Pan Differences
« Reply #1 on: February 12, 2014, 08:33:53 AM »
Nate,

Obviously, price is one major difference. But to get a better feel for the benefits of the dark anodized pans over uncoated, unseasoned aluminum pans (mainly heat transfer), go the following link and click on "What is PSTK":

http://www.lloydpans.com/standard-pans/pizza-tools/deep-dish-pans/deep-dish-stacking

Peter

Offline pythonic

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Re: Deep Dish Pan Differences
« Reply #2 on: February 12, 2014, 11:13:59 AM »
Peter,

What I have right now is Chicago Metallic.  That's neither of the above right?

Nate
If you can dodge a wrench you can dodge a ball.

Online Pete-zza

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Re: Deep Dish Pan Differences
« Reply #3 on: February 12, 2014, 01:23:15 PM »
What I have right now is Chicago Metallic.  That's neither of the above right?

Nate,

I am not sure which Chicago Metallic pan you have. But, several years ago, around 2006, CM used a topical (not baked in) non-stick coating called Silverstone. But by around 2008 or so, they sold two pans under the Bakalon name, one with a non-stick coating and one with a baked in coating, similar to the one used by Lloyd Pans and also by American Metalcraft. I believe that CM may have stopped selling the non-stick coated pans and now only offers the Bakalon dark anodized coated pans for baking pizzas. As evidence of this, I cite page 26 of the most recent CM catalog at http://www.cmbakeware.com/sites/default/files/pdf/012113_cm_2013_cat.pdf. You will also note from page 25 of the catalog that CM also sells aluminum steel pans (unseasoned).

Peter


 

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