Blue Steel Pans

[buceriasdon]

Once again, The maker of the pans has eliminated the "bluing process" most likely to reduce production costs. All blued pans must be first "seasoned" to make them no stick, the bluing is only to prevent rust during storage. That's all bluing does, it does not create a no stick surface. All blue steel pans start their life as cold rolled steel. The cold rolled steel pans once seasoned will perform just the same as blued steel pans.
Don

[hockman4357]

So, in a nutshell, can someone please tell me where the best place to purchase a cold rolled or blue steel steel pan is???

[DSfan]

http://detroitstylepizza.co/detroit-style-pizza-pans/

Detroit Style Pizza Co. now offers authentic Detroit Style Pizza pans, which are the same pans Pizza Maker of the Year Shawn Randazzo used to bake his way to the championship at the 2012 International Pizza Challenge. It is the only pizza pan made exclusively for baking true Detroit Style Pizza and they are pre-seasoned with Randazzo’s own signature seasoning process.

Complete pan maintenance and cleaning instructions are shipped with the pans. Most orders are shipped within 1-2 weeks.

If looking to place an order over 20 pans contact us for discounted pricing information. See contact email in footer. If you are local and would like to save on shipping by picking up at one of our locations send us an email and we can arrange for them to be picked up.

Authentic Detroit Style Pizza pans are a slice of Motor City history. Once used as parts trays by Detroit's auto manufacturers, the square-shaped pans are made from steel. Each pan is specially-prepared to bake Detroit Style Pizza with a three-hour seasoning process that involves several cycles of coating and baking. These qualities make for the perfect Detroit Style Pizza: proper heat conduction for an evenly-baked deep dish crust that's crispy outside yet light and airy inside, cheese that caramelizes on the edges when baked and the retention of more pizza flavor with each bake.
Other companies market aluminum, chemical-coated pizza pans under the Detroit Style Pizza name, but those pans aren't the same as the original pans used for decades by pizza artisans. Aluminum pans typically cost around $30, and do not feature the same seasoned flavor.

[shuboyje]

Once again, The maker of the pans has eliminated the "bluing process" most likely to reduce production costs. All blued pans must be first "seasoned" to make them no stick, the bluing is only to prevent rust during storage. That's all bluing does, it does not create a no stick surface. All blue steel pans start their life as cold rolled steel. The cold rolled steel pans once seasoned will perform just the same as blued steel pans.
Don

Interesting to see this topic pop up today, because I was about to go looking for it to post an update.  Today is my birthday and along with my gorgeous 4 day old daughter my wife went to Roselli Foods and got me steel pans in three different sizes.  The largest size is blue steel, the smaller two are plain steel.  The woman in Roselli's informed her that the large pan was part of the old stock and that is why it was still blue, the new ones are now all plain steel as Don posted in the message above.  The only wrinkle is that she was told the FDA actually caused the change and will no longer allow them to sell the Blue steel pans for food use.  Roselli's supplies a lot of Detroit Style pizzerias, and I think it is safe to assume they are very much in the loop with this info.

[TXCraig1]

This should not be an issue. It's a simple matter to turn a shiny pan a dark as you want it.

[shuboyje]

Agree completely, I don't see it as an issue, but think it is relevant that "blue steel" pans are no longer actually blue steel.  I plan to season all three of mine the exact same way with flax seed oil then begin my quest to what I feel is the perfect Detroit style pizza.

[redox]

Here's a little more info about seasoning the cold rolled steel pans. I contacted Shawn Randazzo via email about the seasoning of my 8x10 pan and the coating peeling off.
In part, he said, "We do 3-4 thin coats and bake around an hour each time. I did notice a handful of pans several batches ago where looking like the third coat was spotty and I have seemed to pinpoint them as the ones doing this excessive flaking. When they were being made with the blue steel pans we never encountered the problem, but since they are now made with cold rolled steel we noticed even if cold air slightly catches pan right after coming out of the oven during the seasoning process it instantly just releases from the pans, so now we make sure the pans are put into a designated area we have built for them to stay warm to cool down and now they don't do that."
So it might be helpful to factor that into your seasoning equation.
Shawn, btw is a stand up guy. He addressed my problem satisfactorily.