They sure do! I just made my first pizza with the pans you sent me. Cheese caramelized perfectly and they slid right out of the pan.
I did have one problem, though: The sides are high and vertical and when I lifted the pizza out, a lot of cheese slopped over the opposite edge. Did you have that problem? Maybe I used too much cheese?
Also, can you give me your time and baking temp? Did you cook in a home oven? Where in the oven did you put it: Top rack? Middle? Bottom? Did you use a pizza stone?
But most of all: Thanks for sending me the pans! Now if Calphalon would only make an 8 x 10 and 10 x 14 size...
It was my pleasure! And I am sure that they have rectangular pans, cuz I have one! Not sure of the exact dimensions but its rectangular. The smaller pans give the higher ratio of edge:pizza however!
Home oven. Originally used convection, but then as a result of Steve's (Ev's) suggestions, I reverted to non-convection, at 500 degrees. My oven is HORRIBLE. I don't think it has a bottom element (
) so I cook it uncovered for about 15 minutes. Then (Again, thanks Ev) I cover with foil to allow the crust to fry/brown without overcooking the top any more. For about 10 minutes more.
As to the cheese: A recent clinical study found that there is actually no such thing as too much cheese! So I kind of use a quick motion, and a very long/thin/flexible spatula to get under the pizza and keep it as horizontal as possible as I slide the pan off of the pizza, as opposed to sliding the pizza out of the pan, if that makes sense!
I have not given up on the "DOP" pans! But I'm too busy right now with other things to battle with re-seasoning, etc. The non-stick pans are a fun and easy cheat!