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Author Topic: 12x12 cold rolled steel pan first bake.  (Read 167 times)

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Offline Decoy205

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12x12 cold rolled steel pan first bake.
« on: August 19, 2023, 08:23:06 AM »
I hope this is the right place to post this.  I received my steel pan from Walter last week and got round to seasoning Thursday and Friday. 

The first pic is what it looked like after four thin layers of crisco at 400* full hour and full hour cooling.

I had a dough CF in fridge for 2 days.  I made enough to do one pie in my Lloydís 14x14 and one in the 12x12 steel pan.

2nd pic is dough in the steel pan after stretching.  I used olive oil for the bottom  It filled the pan within an hour. 

I baked at first 450 convection and noticed since I put such a heavy dose of oil some spilled through the corners.  And started smoking on the bottom of the oven.  That was my fault I probably went too heavy in the corners with the oil and this thing is new so the gaps will be filled in onceís itís really dark and fully seasoned.

I lowered oven to 425 so I can get a longer bake as the dough was higher than the pan at this point and looked great. 

I par baked about 13 mins or so with sauce.  Pulled and added the cheese and a little more sauce.  Then bakes another 6-7 mins then broiled for about 3 to crisp up the top.

This was definitely one of my best.   I didnít go too dark on the bottom because I like to reheat and get a crisp bottom for reheated slices.

Next pics are the finished pie.

I had some cheese get on the sides and corners so scraping that off was tough.  But Iím not washing it and basically treating it like cast iron.

Love this pan so far and once I get my temps and times down Itís gonna be awesome.

If I didnít have a couple of these Lloydís already Iíd be buying another as we usually make 2 at a time.

Thanks for reading.

« Last Edit: August 19, 2023, 08:27:34 AM by Decoy205 »
John - Home baker.  Enjoy making Sicilian, NYS and will work on Neapolitan.

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