Cheap Oversized Nonstick Cake Pans that Don't Warp at Higher Temps?

[scott123]

I bake Detroit pizza at 500 in incredibly cheap non stick lasagna pans.  After about 15 bakes, the pan starts sticking, I toss it and buy a new one.  I'm not super amped about the landfill impact, but, at around $7 a pan, at least it's not breaking the bank.  Doing it this way gives me an exponentially easier time of getting the fried cheese off the sides as compared to the traditional Detroit style pizza pans that you have to season.

 

As time goes on, I'm slowly increasing the size of my pizzas.  I'm having an impossible time finding a pan that's

• 12 x 16 (or close to this)
• nonstick
• less than $18
• has a flat bottom
• doesn't warp

 

There's loads of 1" x 12" x 18" cookie sheets that I think would be tall enough for my pies, but I'm pretty sure those are going to be warp city at 500.  There's a handful of blue steel pans out there for a pretty penny, but, the thought of gambling on the cheapest $40 blue steel pan and either having it stick or warp- that wrecks me.

 

And yes, I've thought about making two smaller pizzas, and, while most people would jump at the thought of increasing the ratio of fried cheese edge to the non edge area, I'm not one of those people.

 

Am I looking for something that doesn't exist?  

[weinoo]

3 minutes ago, scott123 said:

Am I looking for something that doesn't exist?  

 

I don't know about this, but is it in any way possible to work with parchment paper in a standard sheet pan?

 

The pans I've found to not warp are these:

 

Nordic Ware...https://www.nordicware.com/products/naturals-bakers-half-sheet/

 

And Chicago Metallic.  But I guess then we're getting into that $40 range....have you seen these?

 

I know nothing about these, but might be worth a try...USA Pan Bakeware Half Sheet Pan, Warp Resistant Nonstick Baking Pan, Made in the USA from Aluminized Steel 17.75 x 12.75 x 1 (eG-friendly Amazon.com link)

 

 

 

 

[scott123]

44 minutes ago, weinoo said:

I know nothing about these, but might be worth a try...USA Pan Bakeware Half Sheet Pan, Warp Resistant Nonstick Baking Pan, Made in the USA from Aluminized Steel 17.75 x 12.75 x 1 (eG-friendly Amazon.com link)

 

From the review synopsis:

Quote

The warp resistance receives mixed feedback - while some say it won't warp or bend, others report it warps within minutes at high heat.

 

The Chicago Metallic references seasoning, but then says it's non stick- and a review says that it scratches easily, making me guess it's probably non stick, so that's $31 for 15 bakes.  And I'm seeing a review that said it warped

I like the encapsulated rims anti-warping tech on the Nordic Ware, but aluminum is pretty notorious to try and season and my direct cheese on pan bake is about the stickiest thing you can expose a pan to.

 

The parchment paper is interesting.  Dumb question, but can you fry cheese on oiled parchment?  I would only need to line the walls- the bottom of the pizza never sticks.

Edited yesterday at 12:25 PM by scott123 (log)

[weinoo]

1 hour ago, scott123 said:

but can you fry cheese on oiled parchment?

 

Only one way to find out!

[weinoo]

I'm just gonna throw this out there, but wouldn't the most cost-effective thing (in the long run) be to buy a pan that you're positive doesn't warp (or at least if it does warp you can get your money back), spending that money up front? Certainly seems as if you are replacing a pan after 7, 10, or 15 uses, that a more expensive pan that never needs to be replaced will save you money in the long run.

[dans]

These pans are meant for pizza. Maybe they will fit your needs.

https://lloydpans.com/

[weinoo]

Something like this?  https://northernpizzaequipment.com/shop/xl-detroit-style-pizza-pan/
 

is this place near you? Might be worth a shot…https://www.equippers.com/detroit-style-10-x-14-rectangular-steel-pizza-pan