New Seasoned 10 x 14 - Authentic STEEL Detroit Style Pizza Pan

Pan was nicely seasoned. For good measure I did rub some Vegetable Oil on the pan surfaces and let it sit in my oven at 400 degrees for an hour when I first got it. Just to give it an extra fresh season coating. Right after that my 1st Pizza I made from it slid right out of the pan, no scraping at all. Very great non-stick. You have to know how to take care of the pan - very good detailed instructions included in the box with my pan.You have to "throw out conventional wisdom" as you can't clean it like a normal pan or even like you would cast iron. Its a unique pan and coating, but the instructions are clear. It will have "pits" and sections of the coating being "rough" and not entirely smooth. The pan isn't meant to have a mirror finish. I had no problems.*5-month update: still works like a dream and slides out great everytime. some flaking happens but that is normal, overall its worked flawlessly. I've made probably 30+ pizzas from it so far.

This pan works great as it creates the crispy edges and bottom you want in the thicker crust. We had no trouble with the dough sticking to the pan; the baked pizza slid out cleanly. When we received it and read the instructions, we were concerned about the warning that the crust could stick, especially if you use a well hydrated dough. Well, we do use a well hydrated dough that we age for a day (or more) in the refrigerator. But we did some additional preseasoning: my wife slathered the pan with vegetable shortening and put it in the oven for an hour at 400 degrees (no dough). She did the same the next day. On the third day, we baked the real thing, with the pan generously greased with olive oil. We baked at 475 degrees for about 17 minutes in the middle of the oven. Pizza was perfect. We first tried baking this style pizza in a deep aluminum cookie sheet, but the crust didn't get crispy enough. This steel pan is far superior. Clean up is easy because all you do is wipe it out with a paper towel, no washing, and then generously oil again prior to the next use. This pan works as advertised and makes a uniquely Detroit-style pie.UPDATE Oct 28 2019: We've used the pan 6 times now and it's worked perfectly every time and looks the same. Those reviews (and pictures) that show the seasoning peeling off has NOT been our experience. But before baking, we generously coat the pan with olive oil. We use perhaps more oil than you'd imagine, but the olive oil gets soaked into the crust when baking which makes it taste even better. That's the key -- very generous oiling before baking. And again, we preseasoned the pan twice before baking the first pizza. Do this and you won't be disappointed.

As a few others have stated, even following the instructions to the letter, sometimes your pizza is just going to fuse to this pan. Even after the first use, the seasoning was coming off all over the place and the pan was gouged after getting in there to break the pizza free. Whether the shop is using blue steel or aluminum, oil is involved and there's always a clean release.With regards to seasoning, I'm no stranger. I have chemically and/or mechanically stripped and re-seasoned multiple pans in my time around the kitchen with extremely tough, lasting results. Cast iron, carbon steel, sure -- but the notion of seasoning stainless steel to any meaningful degree however is a bit dubious. The very nature of stainless steel does not lend itself well to this process. That said, I gave it a shot with this pan and the results were about what I expected. A friend of mine (an avid baker) also picked one of these up and had a very similar experience, needless to say we are both extremely disappointed.Curiously the support team insists I did not follow instructions, that it is "very obvious you are not educated on what an actual authentic detroit style pizza pan is". Funny enough, I worked in pizza joints 10-15 years ago making this style of pie in Metro Detroit and haven't ran into a scenario like this. On top of that, the support staff claimed my complaints about the thin, flimsy metal (26 gauge) are bogus as the gauge of steel is (allegedly) included in the product description page. I went back, and I still can't find it.It's one thing to be proud and confident in the quality of your product, it's another to take criticism personally and let it out on your customers. I suspect I now know why they have a firm 20% restocking fee associated to their product. I would not recommend this pan to anyone, there are better options out there.

Made a perfect Detroit Style pie right off the bat. It came with clear directions for use, storage, and care. The pan came well packaged and in a timely manner. The seasoning on the pan is great and it's a comfort to know it was done with canola oil. There is no worry here about chemicals or nonstick agents peeling off and into your food with use. Highly recommend this pan for all your Detroit Style pizza needs. It's durable, made to last, and well worth the money you spend on it!

Love the rectangular pans but had a hard time finding them. These are just like the original style pans and now can make it at home.

I have been making pizza for 49 years and this is by far the best pan for pizza I have ever used. I have tried cheaper Detroit style pizza pans and they weren't even close to this one. It costs more but it is worth it! It is a pain to clean but it is worth it! Read the instructions carefully, subscribe to their YouTube channel and start making the best pizza you have ever had. I am so picky about pizza I won't use the chains restaurants to order pizza unless in a pinch. Get this pan! You won't be sorry if you follow instructions and use your favorite ingredients. I use cilantro and habanero Rotel in my sauce, but that is just me! I also use whole milk mozzarella and Jimmy Dean sausage!