Price: $37.70
(as of Nov 21, 2024 17:36:08 UTC - Details)

Professional performance deep-dish self-stacking pizza pans in multiple sizes feature rolled rims for added strength and durability. Can be stacked dozens high for easier transport. Pre-seasoned, hard anodized aluminum. Exceptional durability. Pate free, water-based release coating. Fast cooking, easy clean-up. Heat safe to 700 degrees F.다양한 크기의 전문적인 성능의 딥 디쉬 셀프 스태킹 피자 팬은 강도와 내구성을 높이기 위한 롤 림이 특징입니다. 쉽게 운반할 수 있도록 수십 개의 높이로 쌓을 수 있습니다. 미리 시즈닝된 경질 양극산화 알루미늄. 탁월한 내구성. 페이트 프리, 수성 릴리즈 코팅. 빠른 요리, 쉬운 세척. 섭씨 700도까지 열에서 안전합니다.
Can be stacked dozens high
Ideal for proofing dough
Less expensive, since seperators are not needed
No Pre-Seasoning - Our exclusive Pre-Seasoned Tuff-Kote finish adds a release coating, eliminating the need for any pre-seasoning.
Permanent Stick-Resistance - Metal utensil safe and long lasting
Reviewer: Amazon Customer
Rating: 5.0 out of 5 stars
Title: Great pan!
Review: Solid pan, perfect for deep dish. The non stick surface works well and cleans easily. Don’t buy into the reviews that mention poor quality control, the marks on the rim don’t have an impact on the cook and they are part of the manufacturing process as they are clearly explained in the instructions that come with the pan.

Reviewer: Tim M
Rating: 5.0 out of 5 stars
Title: An outstandiing 10 inch pan for making Chicago style deep dish pizzas.
Review: I bought this 10 inch Lloyd pan to make Lou Malnati style Chicago deep dish pizzas, and it did not disappoint. The photos are of a 12 inch sausage and cheese Malnati style “Chicago Classic” pizza. I also bought the 12-in version of this pan and both have performed with aplomb.I've been making pizzas of various types at home for many years, but didn't have a pan specifically for making Chicago deep dish pizzas. Cake pans never really hit the mark, so a commercial grade pan was on my short list.While some will use ordinary cake pans for making deep dish pizza, there is no substitute for using the correct pan for the type of pizza that you are trying to make. For occasional pan or deep dish pizzas, a cake pan will work, but when trying to replicate those iconic Chicago deep dish style pizzas, a commercial pan is necessary. While the Lloyd pans are pricey, for me they are worth it and I know that I will be using them often. To make commercial quality pizzas, a commercial grade pan is part of achieving that.Many, if not most Chicago deep dish pizza establishments use commercial grade, shiny aluminum pans, and those are also excellent. They also cost a lot less than these Lloyd pans. Commercial grade aluminum bakeware is thicker than most consumer versions, and thicker is better for baking.However, those shiny commercial aluminum pans work best when they are seasoned with several pizza bakes and uses, so that they become darker and bake more evenly. That takes a lot of effort, time, and pizzas that don’t quite hit the mark until the pans are where they should be. It was worth the extra money for me to buy this pan that would work and deliver great results on the first use out of the box, and it did.Over the years I have bought many Lloyd items. In addition to this one, I also have the 10 inch version. I also own two 10x14 inch pans for making Detroit style pizza, two 10x1 inch pans for making South Shore style cafe/bar pizza, and two Lloyd pizza screens one at 16 inches, and one at 12 inches.All my Lloyd pans are commercial grade aluminum that were manufactured with Lloyd's Pre-Seasoned Tuff Kote (PSTK) process, and have performed flawlessly over the years. I've even used the 10x14 pans for making cakes and desserts, casseroles, mac and cheese, and pot roasts. That 10x14 size is quite versatile.While the Lloyd pans are at the high end of the pizza pan price range, I learned long ago, that if you buy quality, you only cry once. For me, they are absolutely worth the price if you know that you will be using them often, and want them to last many, many, years.

Reviewer: Jim V. Grochowski
Rating: 5.0 out of 5 stars
Title: Best pizza pan around!
Review: First time using these pans for pan pizza, and they came out perfect! The crust was perfect! I wish I would have bought it a lot sooner.

Reviewer: Alex
Rating: 5.0 out of 5 stars
Title: Does what it is supposed to
Review: I use a convection over religiously out of convenience. Every week I make at least one pizza / focaccia and several types of breads. This pan is my go to for small flat or grandma style pizzas. Lightly coating the pan with butter gets the pizza crust crispier than ever but I tend to use this more to make sandwiches and does very well. I wish it was a little bigger but there may be a 12” from this company and will have to see if there is.

Reviewer: BH1
Rating: 4.0 out of 5 stars
Title: Pretty good pan.
Review: I like this pan. It makes an excellent deep dish pie. I took off a star because it arrived with damage that almost certainly happened during manufacturing. Poor quality control as this is a "second" to be sure. The hard anodized finish is missing in four places on the rim and in corresponding places on the bottom. Almost like it was resting on a rod while it was being anodized. So far I've had no sticking issues with those spots, but I do wonder if I will. Otherwise, for the price it is a pretty good pan. See my pics to see what I mean.

Reviewer: Shawn
Rating: 5.0 out of 5 stars
Title: Excellent commercial pan
Review: These are great pans for pizza and anything else. Tough. Hardy. You can cut in them. You can abuse them really. They cook your bread or pizza to a crispy perfection. I use my square Lloyd pans for brownies too. Great pans. Company is very reliable to work with.

Reviewer: RW-Tucson
Rating: 5.0 out of 5 stars
Title: Perfect for deep-pan, Detroit style pizzas
Review: 10" round pan: I use the recipe for Detroit style, deep-pan pizza from Peter Reinhart's book "Perfect Pan Pizza" (which I also recommend). I loosen the cheesy crust from the pan sides using a round-tipped offset spatula and slide the finished pizza to a cutting board. I always cut pizza on the board, never in the pan. My husband does all the washing up, and finds it easy to clean after soaking in water overnight. Happy with my purchase.

Reviewer: Darren Whitcher
Rating: 5.0 out of 5 stars
Title: It’s the real thing
Review: Makes a high quality deep dish pie that releases!

Reviewer: h58-asb
Rating: 5.0 out of 5 stars
Title:
Review: Perfect for Chicago pizza.

Reviewer: Andreas K.
Rating: 5.0 out of 5 stars
Title:
Review: LloydPans sind zwar wirklich sehr teuer, aber einzigartig in der Qualität. Absolut kratzfest, hohe Wärmeleitfähigkeit, hohe Temperaturbeständigkeit und bei richtiger Benutzung backt nichts an.

Reviewer: NSWizard
Rating: 5.0 out of 5 stars
Title:
Review: Tried a pizza when in Chicago in the fall and had to try and replicate it as it was so frikkin awesome. pan works exactly as needed, no sticking at all. pizza turned out crispy and delicious.

Reviewer: JP.
Rating: 1.0 out of 5 stars
Title:
Review: Pan looks ok, but disappointed to see it’s got wear marks and we havnt even used it yet, marks on on both sides of pan