Chicago Metallic Commercial II Traditional Uncoated 14-Inch Pizza Reviews

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After eating some muffins which were covered in non-stick coating from the pan I baked them in, I vowed never to use non-stick cookware again. We had a hard time finding a non-non-stick/uncoated pizza pan, but finally discovered this one through Amazon. It works great we make our own pizzas from scratch at home and it works with thin and thick crust alike. We have had it for about a year and my husband is not exactly delicate with our pans, and it has held up well. One reviewer remarked on the thickness, and it isn't thick, but I don't think you would want a thick one, seeing as many pizza recipes call for the pizza to be set directly on the rack in order to crisp the dough nicely. I assumed that's the point of the holes in this pan... We don't use Pam or any non-stick spray, and we haven't had any problems with sticking. A great product!

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The Chicago Metallic Pizza Crisper is a commercial-grade sheet metal pan that's perforated with 1/4" holes across its surface. The holes provide air circulation that helps cook a pizza crust evenly from center to edge. Without this ventilation if you use a standard cookie sheet, for example your pizza crust will cook crisp on the edge but remain underdone in the center.

A more common way to evenly bake a pizza crust is with a porous baking stone, such as 1 2 or 3. These will produce excellent results, but are more difficult to manage in the kitchen than a crisper pan. In particular, after building your pizza it can be tricky to transfer it to a preheated stone. Removing the pizza after it's cooked can also be difficult. The best answer for working with baking stones is to use a peel, such as 1 or 2, for inserting and removing pizzas from the oven. The downside for many kitchens is storage where do you put the inch-thick stone and unwieldy peel? And that's after you let the stone cool so it can be washed.

A pizza crisper pan may not create the exact same result as a baking stone, but it does evenly bake a pizza crust. Add to that the crisper's low cost, ease of use, and small storage needs, and you have a viable alternative to a baking stone for many home pizza makers. This model is uncoated and we've found it works well with pre-made crusts (such as Boboli) or fresh dough. We flour-dust fresh dough on a cookie sheet, transfer the pizza to the pan, then wipe the bottom of the pan to remove any flour that's fallen through the holes. A non-stick version of the crisper pan is also available, though households with pet birds must avoid overheating PTFE non-stick cookware, as it is a reported source of avian death. [©2009 hyperbolium dot com]

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We have gotten rid of nonstick cookware the past few years, and this pan is a rare find when almost everything has that awful coating. It works well, and all I've done is use cooking spray. No sticking problems, and no chemicals either. I would highly recommend this.

Honest reviews on Chicago Metallic Commercial II Traditional Uncoated 14-Inch Pizza

Not dishwasher safe! 1 time in the dishwasher and its got metal dust all over it that won't come off. Not at all what I wanted!

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I own a bunch of CM professional/commercial pans that are wonderfully thick & will last 20 years or so. This product is made differently of thin metal. I actually got a grocery store pizza pan that was thicker than this? Sorry CM, but this is a return.