A D V E R T I S E M E N T


Author Topic: Lloyds 14 x 14 pan  (Read 1834 times)

0 Members and 1 Guest are viewing this topic.

Offline FoodSim

  • Supporting Member
  • *
  • Posts: 526
  • Location: United States of America
  • Maillard Reactionary
    • FoodSim Tools
Re: Lloyds 14 x 14 pan
« Reply #20 on: February 14, 2022, 08:15:07 PM »
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

I have the 10"10"1" version of this pan (SQ1010). I bought it simply for testing without any expectation of a great result. American Metalcraft makes very durable pans, but when they're as reflective and substantial in mass as these are, the bake times and temperatures can be tricky. I wouldn't advise their purchase unless you bake on the bottom rack, at high temperatures, and/or for a moderate to long time. A "disposable" aluminum pan, while also very reflective, has little mass to heat up, so it's more forgiving.

I also have a 10"10"1.5" LloydPans Sicilian style pan (H76F-10X10X1.5-PSTK). It only took two bakes at 550F with soybean (vegetable) oil to eliminate the sticking problem. In fact, I wouldn't use anything but a high smoke point lipid like soybean oil or rice bran oil on these pans just to improve the nonstick odds.

I haven't noticed any lack of heat distribution uniformity with either pan, but then mine are only 10". The larger the pan, the greater the probability of uneven baking. In the case of a 14", almost twice as probable.
The yeast flies south in November.

A D V E R T I S E M E N T


 

wordpress