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

Received this as I switched from aluminum and other metals to stainless steel. I immediately noticed the high quality. The first use showed me that I would have to bake the cake a little differently than my old one with holes: either just before the filling, or longer, all together with the sauce and filling.

Used several times. When this pan cools it makes a very loud popping noise, it was only two nights ago when I was cutting pizza, I know it will sound dramatic but I thought I was going to have a heart attack it was so loud. I bought 2 of these pizza pans, they both do it every time. The pan is beautiful. but I advise against buying it. look elsewhere

The stainless steel coating comes off after prolonged use (9 months) and leaves small indentations in the metal. I expect most people will continue to use it, but the small pits expose chromium and other heavy metals that are unhealthy. Despite careful treatment, it didn't last long; For example, it can be cleaned quickly after each use and does not scratch when using wooden spatulas.

Excellent frying pans. The base is about 13 inches in diameter. Stainless steel (no non-stick coating that gradually peels off food) and thick enough not to warp when heated. It is not necessary to preheat the pan. I rub the pan with about 1/2 teaspoon olive oil before adding the fresh (rolled out) dough. This is important to prevent sticking. Leave in the warm oven for 20-30 minutes. Add toppings and bake at 375-400F for 16-18 minutes. Perfect every time.

Looks like cheap plated steel that everyone is trying to pass off as "stainless". It bends and pops when you roll dough on it. Its weight is nowhere near what a stainless steel pan of this size should weigh. The pizza dough will not cook properly. I would throw it away but since it doesn't conduct heat at all I'm going to use it as a baking sheet. Too bad I can't find a company that makes a decent sized stainless steel pizza pan.

My friend's son admired my pizza pan when he visited last summer. I bought it almost 30 years ago and it's still in amazing condition after making hundreds of pizzas on it. Unfortunately the place I bought it from no longer exists so I started searching on Revain and came across this product. Since it cost about half what I spent on mine at the time, I was a bit worried about how heavy it might be, but figured I'd order it anyway and return it if it seemed unreliable. The good news is I won't…

The stainless steel coating will peel off after prolonged use (9 months), leaving small indentations in the metal. I expect most people will continue to use it, but the small pits expose chromium and other heavy metals that are unhealthy. Despite careful treatment, it didn't last long; For example, it can be cleaned quickly after each use and does not scratch when using wooden spatulas.

The perfect pizza pan! Perfect shape for cookies! Stainless steel! gotta love it! Baking pizza is super and natural. I actually use this for cookies, just like at the mall. I make a double batch of fresh cookie dough and place it on the first edge. It will expand a bit as it bakes, so be sure to leave some room. Note that I bake both pizza and cookies on the bottom rack of the oven as it may be stainless steel but it doesn't seem to be. Permeate the bottom and cook the top before the bottom…

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…