We have a real nice set of non-stick cake pans. I'm going to make deep dish pizza in the Weber tomorrow and wonder how smoke will affect the pan. I'm thinking it might be smart to go by Wal-Mart and pick up a cheap pan just for this.
Weber Kettle -- 22.5" (In-Service Date June 2015)
Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
Pit Boss 820 (Retired)
GMG Jim Bowie WiFi (In-Service Date April 2017)
Maverick ET-733
Fireboard
Home-brewer
Walmart. Whether or not they work I can tell you with stories attached to lumps on my head what happens when I take my wife's kitchen stuff to the BBQ.
texastweeter and Mr. Bones. No joke - I ruined the base on one of her pots making a sauce and promised to never use her stuff again. Two months later I needed a small pot and melted the weld on the handle. I got #2 fixed but nothing I could do about #1. I can be dumber than a brick, sometimes.
You have probably seen some of my pics. I bought one of these a few years ago. It has worked perfectly on the grill, or oven. Does not seem to matter. I keep it oiled like a well seasoned cast iron skillet.
Craft your pizza creations or invent new flavor combinations and cook them perfectly using this Chicago Metallic 91120 BAKALON pizza pan. With its deep edges, you can produce crispy-crusted, thick pizza slices that your patrons will love, no matter what the topping. Made of 14 gauge aluminum, this pan is sturdy and reliable and will retain its shape even after repeated use. The embossed feet make the pan stable wherever you set it. Also, the pans are nestable for space-saving storage. Made in the USA with global materials, each BAKALON deep dish pizza pan is a high-strength aluminum pan, made with a durable, hard-coat anodized surface that will not chip, peel, rust or interact with food. Tough enough to resist the use and abuse of commercial kitchens, this pan will help you achieve a perfect bake every time because its dark surface color absorbs radiant heat - allowing faster baking times at lower temperatures. After seasoning, a small amount of oil on the surface of this pan will keep food from sticking and make cleanup easy. Dimensions Top Diameter: 12" Bottom Diameter: 11 3/8" Depth: 1 1/2"
Make doughy, thick-crusted pizzas with this Chicago Metallic 91105 BAKALON deep dish pizza pan. Crafted from 14 gauge aluminum, this pan offers superior durability. It is designed to resist corrosion and is an excellent conductor of heat. This pan is even nestable for easy storing and has embossed feet for added stability. Made in the USA with global materials, each pan comes complete with AMERICOAT® ePlus. This glaze is the industry's leading silicone coating technology and is used on all Chicago Metallic glazed pans. Using breakthrough silicone resins to achieve unparalleled results, AMERICOAT® ePlus is specifically formulated for bakeware applications and is suitable for contact with food. The glaze features longer-lasting performance, having up to a 30% longer release life than competing glazes. It also reduces the need for oil usage up to 50%, is PFOA free, and helps reduce staining. You will spend less time cleaning and more time cooking, cutting down on both labor and overall costs!Every BAKALON pan is constructed of high-strength aluminum, made with a durable, hard-coat anodized surface that will not chip, peel rust or interact with food. Tough enough to resist the use and abuse of commercial kitchens, this pan will help you achieve a perfect bake every time because its dark surface color absorbs radiant heat - allowing faster baking times at lower temperatures. After seasoning, a small amount of oil on the surface of this pan will keep food from sticking and make cleanup easy. Overall Dimensions: Top Diameter: 10 1/4" Bottom Diameter: 9 5/8" Depth: 1 1/2"
I like Detroit style deep dish even better than Chicago. You can buy the square pans reminiscent of the old nut an bolt pans from the auto industry(my first love) online at many retailers. The caramelized cheese at the crust and lower sauce to cheese ratio does it for me at least!
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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