🍕 LloydPans Quik-Disk 16" Pre-Seasoned PSTK Perforated Pizza Pan Review

Item was bent and box crushed. Very thin, like aluminum. I paid about €15 for shipping. Including taxes, it was almost $40. I'll probably keep it, but it's thin and not built to last, so I have low expectations. would not recommend

Ugh. I really wanted to love this pan because it's made in the USA. Unfortunately, the pan felt unfinished and rough, and there was one part where the coating had worn away and exposed the aluminum. I just felt uncomfortable using this pan for cooking for my kids and it's too cheap to return. At least 2 stars for being made in the USA.

Perfect for the toaster, makes the BEST crispy crust and very easy to clean! What else would you like to ask? It's important to note that it's completely flat - no rim around the perimeter, so some might not like taking it out of a hot oven. I actually liked it better because it slides easily from the pan onto a plate or cutting board. Don't think that slicing in a perforated pan is a good idea.

Bought this after using the traditional silver aluminum pizza strainer for a while. It worked poorly compared to him. The screen warped and lifted the pizza off my baking steel (like a stingray flapping its wings). The crust was not baked properly and the filling was moving. I really liked my other Lloyd's products, but the pizza strainers don't do it right.

Baking pizza on our gas grill used to be a problem: the dough stuck to the grid, the dough/toppings fell onto the grid, the pizza stones cracked. This pizza slice works great. Super crispy, no mess on the grill, it's easy to lift pizza from the slice to the cutting board with just a pair of silicone-tipped tongs. We've used the pizza slice almost 10 times in the short time we've had it. Can hardly ever be cleaned up because the pane doesn't stick.

Good for crisping pizza and giving dough some grip. If you press the dough against the pan, the dough will obviously go through the holes and will be harder to remove after baking. I would recommend spreading the batter onto something else first and then transferring it to the sheet pan to reduce the chance of the batter falling out through the hole and snagging the finished product. Be sure to oil the sheet or use cooking spray. I also add some cornmeal to help. Made in the USA. highlighted.

Fits both Coleman camp and home stoves! Very light, easy to use and clean. Upon receipt, gently washed and dried, then rubbed with a thin layer of grapeseed oil and wiped. No sticking, mostly after rinsing and wiping. I usually bake my pizza right on the oven rack, but it can get messy and I've burned myself taking it up and down more than once. Now I put my pizza on this pan/wheel/cool thing and then onto the rack and it cooks beautifully! I wish I had found this many years ago. it's awesome…

I love this 16 inch Lloyd Pans pizza screen. In the photo is the very first pizza I made with it. I've been making pizza for many years, but this was the first pizza I made with Lloyd's Pizza Screen. As always when I test out a new pizza pan, colander, or other pizza, I make a regular cheese pizza. This is and will remain a guideline. The results were pretty impressive. The strainer is made like Lloyd's pizza pans with their patented pre-aged tuff coating (PSTK). I've made 8 pizzas with it so…