Calphalon Nonstick!

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I have 3 different pizza pans now. I make gourmet from scratch. The other two are 13″ round and for obvious reasons wanted a larger one, but I had to have the holes in the bottom. I have two Farberware cripers – love them and the holes, but they aren’t truly nonstick. This is so far. No crust sticks on the edges like my Farberware. It doesn’t have the same cool hole pattern on the bottom of the pizza like the Farberware, but this is superb and cooks evenly. I’m very pleased. Why buy a stone?

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This is my second pizza pan, my other is a deep dish and is not coated. This pan is definitely my favorite, it produces a nice thin crust and even crisp cooking. The size at 16″ is just right for a family of 4. The non-stick works really well but keep in mind you need a big cutting board to slide the pizza on to cut it as you cannot cut on this pan.

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I wanted to see how a $20.00 Pizza pan compared to a $5.00 pan, and it does produce a noticeable difference. The Pizza I made was evenly cooked, and actually looked like the picture on the box. My other pan either burnt my Pizza, or didn’t cook it well enough. The only weird thing I noticed, is that after baking, the pan bends a little, but goes right back to its shape 5 minutes later.

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I use mine on top of a pizza stone and I can’t believe I ate the whole thing. Burp.

Excellent crusts.

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I went back & forth deciding between getting a pizza stone (too difficult to use & many stories of breakage) or a pan. I picked this pan & I could not be happier. It’s a large size & the crust turns out nice & crispy even when the pizza is loaded w/ toppings. Also the pizza slid off onto a cutting board with absolutely no sticking. I am ordering another today.

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This pizza pan is the best available because of the holes, it lies flat, slightly elevated (maybe 1/4 inch or so) on a 16 inch pizza stone I use to cook on in my oven. It comes out crunchy on the crust with a golden brown color on the bottom because of the holes in the pizza pan. If you want crunchy crispy crust on the bottom too, you have to cook on the bare stone itself (with cornmeal underneath) without the pizza pan, or take the cold left over pizza cooked in this pan, put the pieces in a toaster oven on the bare rack itself for 15-18 minutes at 350 degrees. This will give you crispy crunchy crust on the bottom and sides. Remember NOT to use metal utensils on this non stick bake ware because you will scratch it.

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It works above average of the several pizza pans I have used. There is good crisping. The heat is even accross the pan.

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GREAT product.

I would only suggest the following. Manufacturer should indicate that the product be baked at 25 to 50 degrees less than suggested. Product comes out so much better.

This is a fantastic pan.

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Just as expected, needed a pan to get the crust crispy in a convection oven – not easy. On the lower shelf this does it! Perfect.

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Have now used this product two times and I am very satified with its quality. The pizza slides right off the pan onto the cutting board without having to even touch the pizza. The holes in the pan really help make the crust crispy and well done. The dough is throughly cooked evenly. Would recommend the pan to anyone who loves to make pizza at home.