Author Topic: Pan Seasoning  (Read 1444 times)

0 Members and 1 Guest are viewing this topic.

Offline ironcheflove

  • Registered User
  • Posts: 8
  • Age: 39
  • Location: Honolulu, HI
Pan Seasoning
« on: March 15, 2006, 04:44:01 PM »
So seasoning a deep dish pan, is it any different than seasoning a cast iron frying pan?  And does any one have any links that has some good pans that I can mail order?  I've checked my restaurant supply but there isn't much demand for Chicago style pizza here in Hawaii. ???


Offline chiguy

  • Registered User
  • Posts: 560
Re: Pan Seasoning
« Reply #1 on: March 15, 2006, 04:59:04 PM »
 Hi Ironchef,
 This is a good site www.pizzatools.com for a deepdish pan, try to get 2in deep for a authentic Chicago style.  As for seasoning the pans, some pans need no seasoning at all. The consensus seems to be a coat of oil and baked at 350F for 20-30min(approx). The best seasoning of all for these pans is to start baking pizza's in them.
    The pans should be hard coated anodized and are darker in color. They should be at least 1-1/2 in deep, but 2in is more authentc. American meatcraft also makes good pans but i think they need to be purchased from a authorized dealer. Here is their website www.amnow.com ...         Chiguy           


 

pizzapan