Review on Set of 2 Stainless Steel Pizza Pans - 13½ Inch, Heavy Duty Round Pizza Trays for Pie, Cookie, Cake - Non-Toxic, Easy to Clean, Brushed Finish - P&P CHEF by Laurie Fisher

Nice looking, strong. I've used this a lot now, usually with a piece of parchment paper under the pizza dough when baking, although I've sprayed PAM once before putting the tortilla dough directly into the pan and haven't had any sticking issues. I cook cold-fermented pizza dough at 550 degrees, so I found it best to have one of the pans preheated in the oven and the other pan on the counter to stretch and coat (with parchment paper) the pizza. under). When I'm ready to bake, I simply slide the parchment-lined pizza from the cold pizza pan to the hot one in the oven. After baking (6-9 minutes!) I take out the hot pizza pan and put the pizza in the cold pan and put the hot pan back in the oven to start a new pizza or bake with the oven off. The one I'm preparing now has a nice polished patina. The only downside (and it's tiny) is that the small rounded edge on the rim of the tray prevents my pizza cutter from slicing through the rim of my pizza, but that's easily remedied by changing the way I cut the Hold cutter and move the pizza a bit. . Very impressed with these trays and a HUGE improvement over using cookie trays. The pizza is much tastier.