Review on 🍕 15.5in Stainless Steel Pizza Pan by Norpro - Model 5673 by Jason Lee

Arrived on time, in perfect condition. There was a label stuck to the inside of the pot, but it came off easily in warm soapy water. Many, many uses later - no discoloration, no cracking, no warping, no complaints at all. I kept an eye on this for at least a year and finally took the plunge and bought it. I'm pretty picky and very picky when it comes to cookware so I made sure this was the best bang for my buck. I wasn't wrong. Who cares if the surface is a little worn? This will happen with normal use, period. It has a hell of a shiny finish and could easily be used as a nice serving tray if it wasn't already busy with all the ways I've found to do that. When the Pizza Crust Goes Soft: When it comes to yeast-infused pizza crusts that are NOT baked in a brick-walled pizza oven, blind baking is a must for *any* type of pan. It takes much longer to prepare the dough than it does for the filling to warm up and the cheese to bubble. I can't tell how it works with biscuit cakes - I don't make them. This pan is also great for baking frozen french fries, reheating a large batch of buns at once, reheating leftover hamburgers, etc. The curved edge makes it ideal for storing food without sacrificing the ease of use of the turning/removing spatulas Also ideal for rolling out the edges of dough on pizza bases. Pizza pans with deep slabs and near-vertical walls make it difficult to work with dough or remove a finished pie, while pans with flat rims allow the pizza to slip off easily. This pan is the golden mean. With a good coat of oil (and a light dusting of pizza cornmeal) nothing has yet stuck to the surface. It is very easy to clean, even burnt cheese comes off immediately. I love finding new ways to use it and so far they've all turned out great. I was impressed by Norpro and will be the first to remember them for future baked goods purchases.