Lloyd Pans Chicago Style Pizza Pan 10 by 2.25 Inch - PSTK

I live in a small space and was very reluctant to buy essentially a single purpose pan for pizzas. However, I make pizza at least twice a month and wasn’t getting the results I wanted from cake pans, or even from combining cake pans with a baking steel. Cast iron is great, but I only have one. I decided storing two of these since they stack was better than storing a second heavy cast iron pan. My pizzas turn out perfectly every single time. They slide right out of the pan with no sticking, and clean with minimal effort. They’re also fairly light weight, and since they stack they’re easier to store than my cake pans. They would also be great for focaccia. I love them so much I’m considering buying a rectangular one.

I did a lot of research on the best deep dish pizza pan and finally decided on this one and it was a good decision. I have used this multiple times, it cooks the Chicago pizza perfectly, its the perfect and size and cleanup is a breeze! My crust did not stick and the pizza is always perfectly cooked. I do not use sharp items to cut the pizza for fear of scratches. Great value for the money.

Thick, sturdy and transfers heat well. I've already cooked many deep dish pizzas, and the crust is perfect and evenly cooked every time! The fact that it's non-stick though is a double edged sword for me... I prefer to slice up my deep dish in the pan with a flat metal spatula, then lift out the slices with it, but that would ruin the non-stick finish... On the other hand, my pizza pies do pop right out without any sticking whatsoever, though it can be tricky to get under the whole thing with a non metal spatula without breaking or messing up my pizza... I wish these came in a non-coated, carbon steel variety, but alas, I cannot find any. Still though, this is a great product, and I'm sure it will be helping me make delicious pies for many, many years to come!

I bought this 12 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 10-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.

This pan is great. It is well made, durable, and makes excellent Chicago-style pizza. Lloyd's pans are now my go to pans for all pizza types that require a pan.

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.

Reminds me of the commercial pans we used when I worked at little Caesar’s. Same ones? Very durable if so. This is easy to clean and can make back to back pizzas reasonably quick. I like how it browns the bottom of the pizza very well. Just right actually. The top and bottom get done at the same time. Making pan pizzas is tasty and also easier than using a pizza stone and peel, in my opinion

I'v been grousing about the lack of real Chicago style deep dish pizza in southern Calif for a LONG TIME. I finally decided to solve the problem by learning to make it from scratch, so I started with a quality pan. The non stick characteristics of this pan have been epic in the two uses it has had. Its a breeze to clean, and it did an excellent job handling a pretty heavy thick crust, cooking it to perfection. No soggy bottom, no scotches coming from uneven heat distribution. I'm still refining my recipe, but at least I know the pan is PERFECT for its stated purpose. Don't by something cheaper - you won't like it. This pan is worth the money!