Scored this Calphalon "cake/brownie" pan at a garage sale today for a buck. Couldn't pass it up for the price, even if it doesn't make the perfect Detroit style. I'm ultimately aiming to make a Jets style pizza at home. This may or may not do the trick but for $1 it is certainly worth a shot!
I know that nonstick pans don't always prevent sticking, and of course I want to use as little oil as possible, so I was thinking about seasoning it anyway. Then I read online that nonstick pans should still be seasoned once or twice per year to maintain its nonstick quality by filling in any imperfections.
I'm letting Bar Keeper's Friend work some magic on the pan as we speak.
Here's the product description I found for this pan online:
"Perfect Release. Beautiful Results. Create beautiful and delicious desserts, cookies, cakes and more with Calphalon Nonstick Bakeware. We’ve improved our bakeware by adding interlocking nonstick layers to deliver high performance release. In fact, it releases up to 2 times better than Calphalon Classic Bakeware. Now, even the stickiest baked goods can be removed cleanly for beautiful results and easy cleanup. Interlocking nonstick layers for high-performance release Heavy-gauge steel core heats evenly Dishwasher safe Full Lifetime Warranty"
Any thoughts or tips in regards to seasoning and/or cooking Detroit style with this before I were to spring for the much pricier steel pans from DSPC?