Author Topic: Deep Dish Pizza Pans  (Read 13315 times)

0 Members and 1 Guest are viewing this topic.

Offline Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23186
  • Location: Texas
  • Always learning
Re: Deep Dish Pizza Pans
« Reply #25 on: February 19, 2009, 12:27:08 PM »
bennychuck,

Here is the complete URL: http://www.lloydpans.com/images/PSTK_new_beautymark.pdf.

I have sensed for some time that there were issues surrounding the use of oils with the PSTK pans because of statements about eliminating "messy, smoky oiling before first use" or requiring "little or no oil between bakes" (why is the word "little" used?). It does not appear that the pans are harmed by the use of oils so I would just try using different oils as called for by recipes and see what results you get. I forgot to mention in my last post that the person I spoke with today at Lloyd did mention using a Pam spray.

Peter


Offline lloydrep

  • Registered User
  • Posts: 7
Re: Deep Dish Pizza Pans
« Reply #26 on: February 19, 2009, 01:09:46 PM »
I would like to comment here as a Lloyd representative (transparency is always best!). Your comments here have caused us to review our PSTK information sheet and will be clarifying our recommendations in it. Our information is often geared towards commercial applications of our products and when simplified can be confusing.

The recommendations about not using soy-based oils is because they are not a very good release agents and they tend to create a sticky residue with continued use over time. This is true with any pan. All oils are safe to use with our PSTK pans, nothing "reacts" with them. The statement about not using olive oil is more for commercial considerations. It is safe to use with PSTK pans. Butter or margarine as well is safe to use with PSTK although butter is preferable because of the soy oil often contained in margarine.

In a commercial setting, pans that are not pre-seasoned must first be seasoned and this typically involves coating them with oil and baking them, sometimes several times. This is where our statement about eliminating "messy, smoky oiling before first use" comes from. And the text about "little or no oil between bakes" depends entirely on the recipe used. For instance some non-traditional pizzas like desert pizzas may have a lot of sugar and this kind of recipe may require some oiling. Also we have had one instance of sticking from a gluten-free recipe a customer is developing. So our statements must cover quite a variety of uses.

We will be updating our information about the care and use of PSTK pans soon and I will post that update here. We really appreciate the questioning about our products as we try incredibly hard to make the best pans available. We also appreciate the favorable comments in some posts.

Robert

Offline JConk007

  • Registered User
  • Posts: 3755
  • Location: New Jersey
  • Lovin my Oven!
    • Flirting with Fire
Re: Deep Dish Pizza Pans
« Reply #27 on: February 19, 2009, 01:56:04 PM »
Thanks Robert, I recently purchased the Cutter pan and deep dish PSTK from you and I posted the exact samre question with regard to using oils specifically olive oil I did use olive oil first time and everything worked out , and Came out (of the pan ) fine! :)
Love these new cutter pans an recommend your site often.
Are you at the NY Pizza show? are there tickets available ?
Thank you again
John C
I Love to Flirt with Fire! www.flirtingwithfirepizza.com

Offline MWTC

  • Registered User
  • Posts: 517
Re: Deep Dish Pizza Pans
« Reply #28 on: February 19, 2009, 03:25:38 PM »
PSTK Pans, Great product. Love them!!!! 

                          ;D

Offline lloydrep

  • Registered User
  • Posts: 7
Re: Deep Dish Pizza Pans
« Reply #29 on: February 19, 2009, 03:38:37 PM »
Since the topic is Deep Dish Pizza Pans, I would love to hear any comments, additions, pointing out gross errors...anything about a web page we have put up about Deep Dish Pizza. I know there are many similar pages on the web but we wanted to have one factual source on our site so that customers could both know the differences in styles and be able to select the right pans.

Any comments would be greatly appreciated. You might want to email me or use the comment form on that page instead of posting here to spare the forum of commercial related posts.

www.lloydpans.com/deep-dish-pizza.aspx

Robert

Offline November

  • Registered User
  • Posts: 1892
  • Location: North America
  • Come for the food. Stay for the science.
    • Uncle Salmon
Re: Deep Dish Pizza Pans
« Reply #30 on: February 19, 2009, 04:20:36 PM »
Robert,

Since the topic is Deep Dish Pizza Pans, I would love to hear any comments, additions, pointing out gross errors...anything about a web page we have put up about Deep Dish Pizza. I know there are many similar pages on the web but we wanted to have one factual source on our site so that customers could both know the differences in styles and be able to select the right pans.

Any comments would be greatly appreciated. You might want to email me or use the comment form on that page instead of posting here to spare the forum of commercial related posts.

www.lloydpans.com/deep-dish-pizza.aspx

Chicago Metallic's comparable product is their hard anodized aluminum (Bakalon) pan which can be seen here, http://www.focuspg.com/catalog.cfm?dest=itempg&itemid=1633&secid=17&linkon=category&linkid=26 and here http://www.akitchen.com/store/product221.html

Also, how sure are you Chicago Metallic's other pan (the one you linked to Amazon) uses SilverStone?  I've seen descriptions include ILAFLON for many of their products.  What I wonder is if they're in the middle of a transition from SilverStone to ILAFLON since the later appears to be a newer coating technology from ILAG.  An inquiry may be necessary.

Offline JConk007

  • Registered User
  • Posts: 3755
  • Location: New Jersey
  • Lovin my Oven!
    • Flirting with Fire
Re: Deep Dish Pizza Pans
« Reply #31 on: February 19, 2009, 05:12:06 PM »
What Gauge are the chicago metallic? I have 2 of these Allied deep dish (14G) with a black buster finish, any comments or comparisons on that coating ? http://www.alliedmetalusa.com/catalog.cfm/ses_/mc,list,x,1,70,x,x,x,x/Pizza%20%26amp%3B%20Baking%20Pans/
thanks
I Love to Flirt with Fire! www.flirtingwithfirepizza.com


 

pizzapan