Lloyds 14 x 14 pan

Pizza_Not_War · January 13, 2022, 09:45:22 PM

Just got a Lloyds 14 x 14 and I am looking for a cover. As far as I can tell, Lloyds only has metal nesting covers which are pricey and don't really work for me. I'd prefer something I can see through but can't find anything close to that size. Nearest I came was a full sized sheet pan cover and it's way too big for me to store away.

On first bake my Focaccia with 50g of oil still stuck to the pan, hopefully that will get better or ?

Pizza_Not_War · January 14, 2022, 02:19:29 PM

Addressing my sticking issue I coated pan with Nutiva organic shortening and no issues after that. Still searching for lid.

waltertore · January 14, 2022, 04:18:13 PM

I bought one of these pans and they baked uneven, stuck. It now collects dust. Hopefully you can figure it out. I don't have time to fiddle with them.

Pizza_Not_War · January 14, 2022, 06:19:31 PM

It baked even and with the shortening it didn't stick. I wouldn't buy it again but I'll keep it even though it's Amazon easy returnable.

waltertore · January 14, 2022, 06:23:24 PM

Quote from: Pizza_Not_War on January 14, 2022, 06:19:31 PM
It baked even and with the shortening it didn't stick. I wouldn't buy it again but I'll keep it even though it's Amazon easy returnable.

glad it worked. We use allied metal cold rolled steel pans and we hope to have 12x12 cold rolled steel sicilian pans that are the same as the allied metal ones available for sale soon. You can't beat them for an even non stick bake. Lots of supply chain delays and covid hitting the metal shop staff.

Pizza_Not_War · January 14, 2022, 06:25:44 PM

I couldn't wait on your pan as I didn't know the timing. I do prefer old school when it comes to cookware.

waltertore · January 14, 2022, 06:35:37 PM

Quote from: Pizza_Not_War on January 14, 2022, 06:25:44 PM
I couldn't wait on your pan as I didn't know the timing. I do prefer old school when it comes to cookware.

I hear you. No telling when things will be available nowadays.

Pizza_Not_War · January 22, 2022, 05:43:08 PM

I think you jinxed my pan. Very next bake was uneven and back it went to Amazon. I'm back to waiting for your version.

waltertore · January 22, 2022, 05:52:26 PM

Quote from: Pizza_Not_War on January 22, 2022, 05:43:08 PM
I think you jinxed my pan. Very next bake was uneven and back it went to Amazon. I'm back to waiting for your version.

Bummer.. I have gotten a lot of feedback from the big names in pizza who also have had terrible exprience with these and basically all the sicilian pans out there today other than the AIllied pans. We are waiting for our delivery and hopefully will be soon

The downside to ours, like the raw stell Allied pans, is you will have to season them but they will last a lifetime.

Surfandpizza · January 25, 2022, 09:58:45 AM

Quote from: waltertore on January 22, 2022, 05:52:26 PM
Bummer.. I have gotten a lot of feedback from the big names in pizza who also have had terrible exprience with these and basically all the sicilian pans out there today other than the AIllied pans. We are waiting for our delivery and hopefully will be soon The downside to ours, like the raw stell Allied pans, is you will have to season them but they will last a lifetime.

I have two Lloyd pans (Detroit and straight sided for thin crust). Both pizzas tend to get stuck on the crust since there is the cheesy edge. Would the pan you are talking about avoid that? Any thoughts on what might work? Thanks!!!

waltertore · January 25, 2022, 12:00:57 PM

Quote from: Surfandpizza on January 25, 2022, 09:58:45 AM
I have two Lloyd pans (Detroit and straight sided for thin crust). Both pizzas tend to get stuck on the crust since there is the cheesy edge. Would the pan you are talking about avoid that? Any thoughts on what might work? Thanks!!!

I have tried all the pans available today and none work very well that come preseasoned. They cook uneven, stick some, or the coating comes off. The Blackbuster coating Allied used for their pans is the only coating that works and stays on over time. I have some that are 7 years old and the coating is still perfect and pies slide out easily. I wanted to get that coating for our pans but cannot find out where they were done as Allied has gone out of business. The cool thing about the unseasoned cold rolled steel pans is once you get them seasoned very little will stick to them(just a little cheese/sauce on the top edges occasionally) and what does easily scrapes off when you take the pie out. I have some that are going on 20 years old and still perform flawlessly. At the shop they need to be reseasoned once every 2-3 years due to the volume we do. I use a non stick plastic spatula to get the pies out so as not to scratch the seasoning coating off.

HansB · January 25, 2022, 03:24:28 PM

Quote from: Surfandpizza on January 25, 2022, 09:58:45 AM
I have two Lloyd pans (Detroit and straight sided for thin crust). Both pizzas tend to get stuck on the crust since there is the cheesy edge. Would the pan you are talking about avoid that? Any thoughts on what might work? Thanks!!!

Is it a PSTK pan? I use a tiny amount of Crisco on mine and don't have any sticking issues at all. There is a reason Lloyd Pans are very popular with the pros and home pizza makers.

Surfandpizza · January 25, 2022, 03:44:54 PM

Quote from: HansB on January 25, 2022, 03:24:28 PM
Is it a PSTK pan? I use a tiny amount of Crisco on mine and don't have any sticking issues at all. There is a reason Lloyd Pans are very popular with the pros and home pizza makers.

Yes. Thanks, I will try.

Surfandpizza · January 25, 2022, 03:56:14 PM

Quote from: waltertore on January 25, 2022, 12:00:57 PM
I have tried all the pans available today and none work very well that come preseasoned. They cook uneven, stick some, or the coating comes off. The Blackbuster coating Allied used for their pans is the only coating that works and stays on over time. I have some that are 7 years old and the coating is still perfect and pies slide out easily. I wanted to get that coating for our pans but cannot find out where they were done as Allied has gone out of business. The cool thing about the unseasoned cold rolled steel pans is once you get them seasoned very little will stick to them(just a little cheese/sauce on the top edges occasionally) and what does easily scrapes off when you take the pie out. I have some that are going on 20 years old and still perform flawlessly. At the shop they need to be reseasoned once every 2-3 years due to the volume we do. I use a non stick plastic spatula to get the pies out so as not to scratch the seasoning coating off.

Thanks. Any recommendations on where to get them?

waltertore · January 25, 2022, 04:15:17 PM

Quote from: Surfandpizza on January 25, 2022, 03:56:14 PM
Thanks. Any recommendations on where to get them?

We are in the process of manufacturing them for sale. The Allied pans are worth their weight in gold right now and finding any used or new will be near impossible. The cold rolled steel are the NYC area standard for sicilians for decades. One prominent NYC pizzeria owner wants 3,000 of them. Most of the big name pizza guys want them as they find the current pans not durable for commercial use. Hopefully the Crisco method will work for you.

parallei · January 25, 2022, 04:28:34 PM

Quote from: HansB on January 25, 2022, 03:24:28 PM
Is it a PSTK pan? I use a tiny amount of Crisco on mine and don't have any sticking issues at all. There is a reason Lloyd Pans are very popular with the pros and home pizza makers.

What Hans said. The Crisco also has the added benefit of stopping "spring-back" when you're stretching the dough into the pan.

Surfandpizza · January 25, 2022, 05:18:49 PM

Quote from: waltertore on January 25, 2022, 04:15:17 PM
We are in the process of manufacturing them for sale. The Allied pans are worth their weight in gold right now and finding any used or new will be near impossible. The cold rolled steel are the NYC area standard for sicilians for decades. One prominent NYC pizzeria owner wants 3,000 of them. Most of the big name pizza guys want them as they find the current pans not durable for commercial use. Hopefully the Crisco method will work for you.

Taking a step back, do you think that an aluminum pan could give good results once seasoned? I may just get one and give it a go since they aren't that expensive and readily available. Thanks for the input.

politon · January 25, 2022, 10:44:09 PM

Quote from: Surfandpizza on January 25, 2022, 05:18:49 PM
Taking a step back, do you think that an aluminum pan could give good results once seasoned? I may just get one and give it a go since they aren't that expensive and readily available. Thanks for the input.

Yes, these work great.

Surfandpizza · January 26, 2022, 08:46:23 AM

Quote from: politon on January 25, 2022, 10:44:09 PM
Yes, these work great.

LOL. I am talking about pans like these:

https://www.webstaurantstore.com/american-metalcraft-sq1410-14-x-14-x-1-heavy-weight-aluminum-pizza-pan/124SQ1410.html
https://www.webstaurantstore.com/american-metalcraft-a4014-14-x-1-standard-weight-aluminum-straight-sided-pizza-pan/124A4014.html

nickyr · January 27, 2022, 01:36:35 AM

I also have good luck with the ptsk pans as long as I use crisco or a lot of olive oil. I have the 14x14 Lloyd lid. It's definitely not as nice as the raised plastic lid I have for my vollrath half sheet pan, but it does the trick. My main complaint is that the nesting style means there's really not much room for dough between the pan and the lid, which is annoying when you're letting the dough relax before stretching or if you want the dough up the sides of the pan. I often turn the lid upside down to get around that, and that works just fine.