I have some really old metal pans we cook our Deep Dish pizzas in and they need to be replaced
My question is, which will work better in a Bakers Pride deck oven, the aluminum hard coat pan or a steel pan? I was looking at the stacking pans and was curious if any one had any opinions on either of these two types of pans. I lke the aluminum because they are a pound lighter than the steel but I am using metal now. Any advise would be greatly appreciated.
Aluminum will be fine in your oven. We offer hard coated and uncoated aluminum and tend to sell a lot of the uncoated because they are about 60% less expensive. From the people I’ve talked to, an uncoated pan is just as good as long as it is seasoned properly and regularly. I haven’t cooked much deep dish so I can’t speak from experience, though. Just letting you know what operators have told my salespeople.
Hope this helps.
I like the fact that the aluminum won’t rust ever. We wash our pans after each use and now that they are old and porous, they are more prone to rust if they aren’t dried perfectly. I have another aluminum pan coming from Lloyds to try out.