Integraoligist
New member
I’m going to start testing Stuffed pizzas and was looking at the 2" pans… they have Regular and Black Anodized. Is there a big diffrence in how the pie cooks with the diffrent pans? The Black anodize are a $5 more ea. so thats a kick in the pants!
Somewhere I heard the Black causes the crust to “puff up” more so it’s looks even thicker… but I dont understand why that would happen.
Thanks all!
Somewhere I heard the Black causes the crust to “puff up” more so it’s looks even thicker… but I dont understand why that would happen.
Thanks all!
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