I recalled that there was some discussion at the pizzatools/Lloyd Products website about the use of oils in the PSTK pans but when I tried to find the specifics at the Lloyd Pans website, I couldn't get the links in the FAQ section to work. So, I called Lloyd and spoke to one of their customer service personnel. From what I was told, oils can be used in the PSTK pans but it is recommended that soy-based oils not be used because such oils appear to interact with their coatings and can cause crusts to stick to the pans. But canola oil and olive oil are fine. Most so-called vegetable oils and salad oils are soybean oil, so one should check the label on the container of the oil to be sure that it is not soy-based. When I asked whether the pans could take using a lot of oil, as much as a half a cup, such as is commonly used to make pan pizzas with a bottom crust that is essentially "fried" (e.g., Pizza Hut type pan pizzas), I was told that that was OK. The Lloyd customer service rep suggested that one try making a test pizza without any oil in the pan to see if the results are satisfactory before deciding to use oil in the pan. I didn't think to ask whether butter or margarine can be used in lieu of oils, so one may want to make a test pizza or two to see how well those fats work in the PSTK pans.