LloydPans Chicago Style Pizza Pan 10 by 2.25 Inch - PSTK

Makes a high quality deep dish pie that releases!

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.

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.

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.

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.

My homemade pizzas got even better after trying this pan. You cannot go wrong with this. Bakes a great crust and is easy to clean.

Love this pan. Can't wait to make more pies.

These pans work very well for my needs. They are durable and just the right size for the pies I like to make. Highly recommended.

Perfect for Chicago pizza.

LloydPans sind zwar wirklich sehr teuer, aber einzigartig in der Qualität. Absolut kratzfest, hohe Wärmeleitfähigkeit, hohe Temperaturbeständigkeit und bei richtiger Benutzung backt nichts an.

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.

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