Yes on both counts, yes they are expensive, and yes they are worth it. You can safely soak them in hot soapy water, then scrub them out using a plastic bristle brush, rinse, and sanitize, then wipe dry and if you want, give them a quick pass through the oven to thoroughly dry and be ready to reuse the pans. You can't soak the seasoned pans as this will result in the seasoning peeling off like a bad sunburn (been there, done that, pictures available upon request). I would suggest getting one or two pans to experiment with, and let the pans sell themselves. Be sure to request the black anodized, non-stick finish. In our annual pizza seminar we do a simple test with these pans where we forcefully scrub the edge of a quarter across the pan (back and forth numerous times). The only damage that occurs is to the quarter where a flat spot has been created on the edge of the quarter. I can only account for these pans lasting close to 20-years as that is how old some of ours are, and they are still in great shape. As for baking quality, they bake as good as the best seasoned and blued steel pans, and better from the "get-go" since you don't need to wait for the seasoning to cure. With the Lloyd pans you just wash them when you get them, dry thoroughly, oil lightly with the first use, and then either don't use oil for a baked appearance/texture, or use oil in the pans for that fried texture and appearance.
Tom Lehmann/The Dough Doctor