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

I hesitated when I saw the price, but after using this pan, I understand why it has such a strong reputation. The build quality is excellent. The pan feels substantial, heats evenly, and releases pizza effortlessly. I seasoned it according to the instructions, and from the very first bake it performed far better than the cheaper pans I've used in the past. While it's marketed as a Chicago-style pan, I've been using it for Detroit-style pizza and the results have been fantastic. Detroit-style pizza intentionally pushes cheese all the way to the edges of the pan to create the crispy, caramelized crust that makes the style unique. I fully expected to fight with baked-on cheese along the sides, but the pizza released cleanly and the pan cleaned up far easier than I anticipated. This is one of those products that seems expensive until you use it, and then you realize it's likely the last pizza pan you'll ever need to buy. If you're serious about making Detroit-style, Sicilian, Chicago-style, or other thick-crust pan pizzas at home, I highly recommend it.

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.

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.

First, these pans are THE BEST deep dish pizza pans I've ever used, and I own a dozen or so! These took the direct 500F temp on a pizza stone, no warp, and a FLAWLESS old school Pizza Hut pan pizza (circa early 80s, before they sold to a conglomerate). I'm certain they will do Gino's East and all the rest, but I had a need for nostalgia, so I picked up a few of these, and a new grabber (the volrath here on Amazon). The crust did exactly what it was supposed to, it fried a gorgeous thin, crispy, golden brown layer on the bottom, pulled away from the sides, and released like a dream. Clean up is so easy. The recipe I used is Todd Wilbur's of the Top Secret Recipes books fame. You can buy the book containing said recipe here on Amazon, called Top Secret Restaurant Recipes 3. It is perfect with these pans, I bought 2 mediums and I am very happy I did. Do yourself a favor and pick up a pan grabber, the Volrath one is wonderful and a bargain here on Amazon. TL:DR - don't wait, these are American Made and the best you can buy, worth every penny, will last forever if you take care of them. They are ready to go, no seasoning or break in period. And you KNOW you want some old school Pizza Hut pan pizza with perfect crust!!

Great pan, cooks extremely evenly, and non-stick surface. One thing to be aware of is the weight of the pie in a 16” pan makes it a bit difficult to get out if your use a cooling rack to avoid steaming the crust. Definitely recommend.

Damaged. Nicked clean through the coating in 4 spots. I needed it for a gathering, so I didn’t send it back. Thrown into a box with a knife with no wrap or protection on either.

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.

We bought this pan to try our hand at authentic Chicago deep dish pizza. We found a great recipe & the pan performed as advertised…..flawlessly! Highly recommended.

Exelente material, no sé pega la masa a la sartén, eso sí usa un como de aceite, es fácil de limpiar, de las mejores sartenes que he tenido, lo recomiendo ampliamente si quieres una pizza de plato hondo

Great pan. Totally non-stick and easy to clean. Made it easy to make my first Chicago deep dish.

Great deep dish pizza pans. Great product, great service, efficient delivery.

Die beste und pflegeleichteste Form für Pizza, die ich je hatte.

Never thought I'd pay that much for a pan but it's worth it. Fill the bottom with olive oil and you've got Pizza Huts' crispy crust! Best pizza on the planet!