Many of you would agree that the kitchen is essential for our daily lives. Whether a chef is a seasoned pro or a relative newcomer, there is one thing that all chefs’ must-haves. Better utensils would also aid them in the preparation of their recipe. Pizza is one of the most delicate dishes to cook, and it deserves it.
Making pizza in a deep-dish pan is a quick and straightforward method. The use of a pizza peel is also an option. Nonstick materials are commonly used to construct deep-dish pizza pans, making cleanup a breeze.
Another benefit of using a deep dish pizza pan is that it is straightforward, even for those just starting in the kitchen. So, here are nine of the best deep dish pizza pan reviews that are sure to help you.
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Why utilize a deep-dish pizza pan?
You can make thin-crust and deep-crust pizzas in a single pan; complete the base and crust thinner when preparing regular pizza.
The pan’s versatility is what makes it such an exceptional tool. If you do not know what makes a deep dish pizza unique, allow me to explain.
Regular Pizza Pan
A standard pizza pans or stone is flat, typically has a thin crust, and is limited to the usual assortment of toppings.
- Base (which will not rise)
- Cheese and toppings are included.
Deep Dish Pizza
However, deep dish pizza has so much more to offer.
Chicago-style deep-dish pizza pans are ideal if you enjoy an array of ingredients, cheese, and toppings in each slice.
First, the dough is not allowed to settle. As the dough rises, the base becomes more substantial and airier.
And the highlight? This thicker crust can support a greater quantity and weight of ingredients.
For instance, you might include:
- MORE cheese
- Thick sausages with delicious ingredients
- MORE sauce
- Even more cheese!
See? You have one or two inches (a few centimeters) to work with; however, excessive toppings on a standard pizza would cause them to slide off the edge.
Chicago Deep Dish Pizza
There are numerous varieties of deep-dish pizza, and one of my favorite things to do is to fill one with whatever ingredients I have on hand. This may consist of leftovers or food that will soon expire – waste not, want not!
However, a Chicago pizza is more than merely a deep-dish pizza. If you’ve never made one before, you should experiment with it at least once.
Materials for the Best Deep Dish Pizza Pan
Cast iron has numerous advantages. It is a robust, heavy material that is naturally non-stick and long-lasting without the use of harmful chemicals.
Moreover, once heated, pizza pans made of cast iron resist heat exceptionally well, making them an excellent choice for the oven.
Instead of cooking on unseasoned iron, you should season it before use. Even better, most items are already seasoned.
I believe that pizza cooked in cast iron tastes slightly better!
Aluminum steel is quite common in pizza pans.
It combines the strength of steel with the heat-conducting properties of aluminum, and according to some, it conducts heat better than aluminum. (Although I haven’t seen any actual research to support this common saying,)
This combination of two metals makes aluminized steel cookware an excellent investment. Caution: if mistreated, they may eventually rust.
Carbon steel is very similar to cast iron, but it is formed by pressing sheet metal into the desired shape. As a result, a pizza pan made of carbon steel has a smoother surface and is thinner than one made of cast iron. Still suitable for use as a deep-dish pizza pan but lighter.
It must be seasoned with cast iron, though it may come pre-seasoned. It will require re-seasoning at some point during its lifetime.
According to numerous users, it heats more uniformly than cast iron. I believe this is due to how individuals cook. Carbon steel and cast iron require preheating (cast iron more so as it is thicker). I’ve found that cast iron can cook more evenly if it is preheated.
As with cast iron, never cook acidic foods in this material; use caution with acidic sauces. Iron and carbon steel are reactive materials. When acidic foods are cooked in them, they acquire a metallic flavor. In addition, it is eating your pan.
To save money and storage space, you can substitute a pizza pan with a standard carbon steel skillet. Just ensure that the measurements add up.
Anodized aluminum is an excellent material because it is lightweight, strong, and resistant to scratches; however, I have heard it is prone to warping. This depends on the manufacturer and how the pan is utilized.
Also superior to standard aluminum but more expensive. I believe the additional cost to make the pan more durable and seal in the aluminum is justified.
Aluminum is the best material for a lightweight pizza pan if cost is a factor.
Occasionally, the crust is too thin for a substantial pizza and can warp when heated. Do you want a crooked pizza? Me neither!
In addition, it reacts with specific foods. It may stain foods with lighter hues. This can depend on whether it has a coating and its composition. Without a coating, uncoated aluminum can be hazardous.
Which Size Of Deep Dish Pizza Pan Should I Purchase?
How large is the family’s stomach?
The larger your family, the larger your pan needs to be.
The diameter of most of the pans I’ve reviewed is 14 inches (35.6 centimeters). Two measure 12 inches (30.5 centimeters).
Consider the size you’re accustomed to order when dining out. Then, acquire an appropriate-sized deep-dish pan. If you ordinarily order two pizzas of a particular size, either order two pans or cook the pizzas one after the other.
If you don’t know how many inches your typical pizza is across, here are some standard pizza dimensions:
- Small: 8–10 inches (20–25 centimeters)—suitable for one or two individuals.
- Medium: 12 inches (30.5 centimeters); suitable for two or three people.
- Large: 14 inches (35.6 centimeters) in diameter; can feed four to five people.
- Extra-large: 16+ inches (40.6+ centimeters) – five or more individuals
When serving teenagers, one must increase the portion size. I enjoy preparing two medium pizzas for my family of four, two of whom are children. In that case, I only need one 12-inch pan; the second pizza is cooking as we consume the first. Two times as fresh! Just ensure the second pizza is prepared before the first finishes cooking.
9 Best Deep Dish Pizza Pan Reviews
A deep-dish pizza pan is one of the five pizza pans used to cook pizza. Unlike other pans, it is distinguished by its raised sidewalls.
This type of pan is available in two distinct shapes: square and round. Whether you prefer a Detroit-style pizza, or a Chicago-style pizza will determine the shape of your pans.
The best deep-dish pizza pan has a non-stick coating and is durable. It should also be able to distribute heat without burning the pizza evenly. A pan that is easy to use and maintain is also an excellent option.
In this post, we have compiled reviews of the nine best deep dish pizza pans on the market. If you are looking to purchase a pizza pan, look no further. Let’s begin.
1. Best Overall - Lodge Seasoned Cast Iron Pan
Lodge Cast Iron Dual Handle Pan, 12 inch,Black
Lodge The 12-Inch Seasoned Cast Iron Dual Handle Pan is a contemporary take on a traditional design. Ideal for everyday cooking, from pancakes in the morning to roasted chicken dinners. The heat retention and even heating of cast iron cookware are unparalleled.
This pan is ideal for searing, sautéing, baking, broiling, braising, frying, and grilling due to its oil-seasoned, nonstick surface that improves with use. At home, in the oven, on the stove, on the grill, or over a campfire; also suitable for induction cooktops.
This is not merely a pizza pan. It is a skillet, so it can be used to cook various dishes, but it’s ideal for deep dish pizzas! It is equipped with handles, making it easy to move in and out of the oven. Wear some mitts nonetheless! It is already seasoned, so you can begin cooking with it immediately.
Cast iron can be difficult to season if you are not used to it properly. Lodge has completed the task for you. This is one of the reasons why I like this pan so much, and some customers concur that it is convenient.
However, some customers claim the pan is not perfectly seasoned. I would suggest adding more seasoning before use. Transport can cause minor damage to season, but this is simple to repair.
The only real disadvantage of this pan is that it is made of cast iron, which can be heavy. Several customers have reported an unpleasant shock when lifting it for the first time.
In addition, storing something of this weight can be difficult. Indeed, I would not hang it on my pots and pans rack.
- Seasoned with oil for a natural, easy-release finish that improves with use
- Easy care: hand wash, dry, rub with cooking oil
- At home in the oven, on the stove, on the grill or over the campfire
- Great for induction cooktops
- Unparalleled heat retention for even heating
- Made in the USA
- Incredibly easy to clean
- Cast iron is intensely durable
- Several size variants
- Handles make transporting the dish easy
- Heavy (it is cast iron after all)
- Weight makes it difficult to store
- Some customers report issues upon arrival, like chipped seasoning
2. Runner up - Chicago Metallic Deep Dish Pizza pan
Chicago Metallic Deep Dish Pizza pan, 14-Inch diameter
If you prefer something lighter to accommodate your large pizzas, this carbon steel pan is an excellent choice. True, it is not the lightest material, but it is not as heavy as cast iron.
Nevertheless, it is a durable pan that should withstand extensive use, mainly if it is hand-washed. Handwashing is always recommended for a nonstick pan such as this one.
However, you may need to invest time in cleaning because nonstick is not always practical. Customers note that removing the cheese from it is challenging, especially if it has been burned. Also, they claim that oil burns in a pan.
In the past, we have attempted to achieve the desired crispness of the crust using a variety of pans, but all have failed. Until we acquired the Chicago Metallic Professional Non-Stick Deep-Dish Pizza Pan, that is. Indeed, that assertion is entirely false. A deep dish Pan of the Chicago variety was required to make a good St. Louis-style thin-crust pizza. We have made excellent thin-crust pizzas at home thanks to this pan for prebaking and a flat pan for finishing the toppings.
The dimensions are 14 inches in diameter and 1.5 inches in depth. This deep-dish pan makes it simple to prepare a Chicago-style pizza.
You may also use the pan for cooking other foods, such as stuffed pizza and cookie pie.
This pizza pan is safe for use in ovens up to 232°C/450°F. Moreover, it is dishwasher safe. This professional quality pan is ideal for both novice cooks and seasoned chefs.
Carbon steel is naturally nonstick if treated, so I do not see why the coating was necessary; additionally, it does not specify that it is PTFE-free. (PTFE is Teflon’s primary component.) I would not recommend using the pan for anything other than pizza.
Also, avoid stacking these pans in the oven; they nest, which is convenient for storage but will compact the food below.
- Perfect Chicago Style Deep Dish Pizza
- Heavy-duty carbon steel for strength and durability
- Non-stick Bakeware
- Easy To Clean
- Lighter than cast iron
- Smooth surface for easy cleaning and food release
- Great for cakes
- Dishwasher safe
- Handles would be an improvement
- Does not clean well if cheese melts or burns on it
- Oil burns in the pan
- The pans do not stack if you want to cook multiple pizzas at once
- Likely contains PTFE
3. Best Aluminum - Nordic Ware Deep Dish Pizza Pan
Nordic Ware Natural Aluminum Commercial Deep Dish Pizza Pan
This aluminum pan from Nordic Ware is one of the lighter options available. In addition, it will not rust.
Unfortunately, this pan is not nonstick; aluminum is never nonstick without a coating. That would have been a problem for me. I made the pizza crusts too sticky, causing them to stick to the pan.
However, if your bases are flawless and do not stick to the pan, you should encounter no issues—simple preparation and release, followed by prompt cleanup.
This item can only be cleaned by hand, which is unfortunate. You would think that an item without a nonstick coating could withstand a more vigorous scrub. Worse, some individuals report having difficulty thoroughly cleaning the pan.
The primary issues lie within the pizza itself. Some users found the dough difficult to spread due to the pan’s sloped sides. Others found the crust to be poorly baked.
- Natural aluminum commercial bakeware is made of pure aluminum which will never rust for a lifetime of durability
- Baked goods rise and bake evenly due to aluminums superior heat conductivity and the reinforced encapsulated steel rim prevents warping
- Easy clean up, hand wash only
- Pan exterior dimensions 15 x 15 x 1.63 inches and interior dimensions 14 x 14 x 1.75 inches
- Proudly made in the USA by Nordic Ware
- Reinforced sides to ensure no warping
- Even heat distribution
- Curled edge makes it easy to grip
- Very deep—1.75 inches (3.3 centimeters)
- Adjustable thickness via a floating cover
- Users report that the crust doesn’t bake well
- The sides are at a slight angle to the bottom, so it’s hard to spread the dough
- Some people had difficulty cleaning the pan
4. Chicago Metallic Aluminized Steel Deep Dish Pizza Pan
Chicago Metallic Commercial II Non-Stick 14-Inch Deep Dish Pizza Pan
If you liked the Chicago pizza pan pictured above but disliked the carbon steel, a similar item is made from a different material. The construction is identical, but aluminized steel conducts heat more efficiently.
It is also coated with a double layer of non-stick coating, making it easier to remove cooked pizzas from the pan.
This dish fits snugly and securely into the tabs of the water pan when pressed firmly. I wrap it in aluminum foil, and it’s perfect. The pizza was cooked perfectly, did not stick to the pan, and maintained its integrity when transferred to a cutting board.
Caution, this is not a significant issue, but the pan contains PTFE. (PTFE is the primary component of Teflon.) And, it may not be amazingly effective, as customers reported difficulty cleaning the pan.
The pizza crust browns nicely in this pan, which is a definite plus. This pan can be cleaned in a dishwasher, but handwashing is recommended to prolong its life.
This is the closest thing I could find in shape and dimensions to a large Pizza Hut pan without spending twice as much. If you are searching for the same thing, you are unlikely to find a better deal than this.
- Heavy-weight aluminized steel for superior heat conduction and even baking.
- non-stick dual coating
- Built In Warping Prevention
- Dishwasher Safe
- Thick, non-stick coating
- Compact form
- Strong construction
- Highly effective at browning
- Extreme heat distribution due to the aluminized steel
- Able to select one's own ingredients
- Despite the non-stick coating, customers found it difficult to clean
- The bottom is not flat, so it may rock
5. Best stackable - LloydPans Chicago Style Deep Dish Stacking Pizza Pans
LloydPans Chicago Style Deep Dish Stacking Pizza Pans, Pre-Seasoned Tuff Kote (1, 12 X 2.25 inch)
This is one of the deepest pizza pans currently available. This pan is a true deep dish pan for cooking Chicago-style pizzas, measuring 2.25 inches.
It is constructed of 14-gauge anodized aluminum, making it a durable pan. The pan does not require preheating before use and significantly reduces cooking time.
The surface is coated with LloydPans-exclusive pre-seasoned tuff-kite or PSTK. This makes removing the dish after cooking amazingly simple.
It may not even be necessary to use a pizza peel to plate and serve pizza. The surface coating also eliminates the need to season the pan before use.
The pan is oven-safe up to 371 degrees Celsius or 700 degrees Fahrenheit. To ensure the pan’s durability, it should be cleaned by hand with soap or dish detergent and water as needed.
The ability to stack the pans was a feature that we found exciting and practical. This is highly convenient when transporting multiple pans.
- Can be stacked dozens high for easier transport.
- Pre-seasoned, hard anodized aluminum.
- Exceptional durability.
- Pate free, water-based release coating. Fast cooking, easy clean-up. Heat safe to 700 degrees
- Made of heavy-duty aluminum
- Does not require pre-heating or pre-seasoning
- Excellent depth
- The pans can be stacked for easy carrying
- Not dishwasher safe
- Price is a bit high
6. Best Square - LloydPans Kitchenware Detroit Style Pizza Pan
LloydPans Kitchenware 10 by 14 Inch Detroit Style Pizza Pan USA Made Hard-Anodized
This is yet another excellent LloydPans deep dish pizza pans. Unlike the previous items on our list, this pan is for cooking pizzas in the Detroit style.
The pan is of superior quality and is made from hard-anodized aluminum, making it highly durable. In addition, the pan’s rims are double-thick and flat, making it extremely strong and durable.
Permanent Dura-Kote coating renders this pizza pan non-stick and non-toxic and eliminates the need for pre-seasoning.
The pan’s dimensions are 10 by 14 inches, making it a perfect size. It is also an authentic deep-dish pizza pan at 2.5 inches.
Like washing a crepe pan or a frying pan, cleaning the pan is simple. The 76-degree nesting angle of this pan makes it extremely easy to store when not in use.
Like other products from the brand, this deep-dish pan is resistant to rust and is of excellent quality.
I resisted investing in something that had a narrow application. Still, the results are so superior to the alternatives that I cannot imagine making this style of pizza any other way. I receive either six or eight slices, which is ideal for family dinners and the standard size I prefer for making dough balls.
The quality of the pan is exceptional; it is incredibly well-made and could withstand severe abuse in a commercial kitchen. The true significant change is this pan’s nonstick capabilities. You may attempt to burn a pizza in it, but it will not adhere.
In addition to making, it easier to remove the pizza, the gently sloping sides provide a good angle for the crust to separate during baking. Overall, I’m impressed, and I may even purchase a second one so I can cook two pizzas at once for my guests.
- 10 inch by 14 inch by 2.5-inch-deep Detroit Style Pizza Pan Used by commercial pizzarias
- Hard-Anodized; Permanent, Stick-Resistant Coating is PTFE Free; USA Made
- No Pre-Seasoning Required or Recommended, Ready for Baking Pizza
- Easy to bake with, easy to clean, easy to maintain
- Heat safe to 700 degrees F, Lid sold Separately
- Excellent quality
- Non-stick and non-toxic
- Extremely easy to use and store
- No Pre-Seasoning Required or Recommended
7. Best For Individual Pizzas - Chicago Metallic Professional Perforated Mini-Deep Dish Pizza Pan Set
Chicago Metallic Professional Perforated Mini-Deep Dish Pizza Pan Set
This Chicago Metallic deep dish set is an excellent buy for those who want to make individual, customized pizzas. These pans made from carbon steel will bake pizzas quickly and evenly. The perforated bottom of each pan guarantees a crispier crust. However, since a smaller pizza will cook faster, you will need to keep a close eye on it to prevent it from burning. As with the other options on this list, these pans must be hand-washed.
Perfect for families and small gatherings. Set of four pans with a 7″ diameter and rolled rims for added durability and perforations for a crispy crust. Safe for use up to 450°F / 232°C in the oven; not intended for use under the broiler. Knives and cutlery with sharp edges should not be used.
These pizza pans are excellent. I purchased these to make individual deep dishes and stuffed pizzas so that everyone could have a pizza with their preferred toppings. I have used them thus far to create recipe clones of my favorite Chicago-style stuffed pizza and a large chain pan pizza. The crust turned out perfectly without using a pizza stone, and they were simple to remove from the pan.
The only disadvantage is that they are easily scratched, so take care when handling them. However, they work wonderfully for deep dishes! Even cookie pizzas I made with them were a hit. In my experience, it was not excessive to place a baking sheet on the rack below to catch anything that fell through the holes.
The pan is nonstick, so even the first time using it and removing pizza from it was simple, as was the cleanup. I recommend this item if you enjoy deep-dish pizza and want a pan that cooks it evenly and is easy to clean.
- 4-PIECE SET: great for creating pizzas with different toppings
- CRISPY CRUST: perforations on the bottom of each pan increase air flow for a crispy crust
- DURABLE FOR EVEN BAKING: 7″ diameter heavy-duty carbon steel pans feature rolled rims for added durability
- GREAT FOR ENTERTAINING: make guests their own customized pizzas or mix and match
- QUICK, SIMPLE CLEANUP: dishwasher safe but hand wash recommended
- Best for personal size
- Very sturdy, not flimsy at all
- Easy to clean
- Nonstick surface works well
- They stack nicely inside of each other
- There are no handles
8. Best Perforated - Manpans Deep Dish Pizza Pan
Manpans USA Made Hard-Anodized 12 Inch Perforated Deep Dish Pizza Pan
The Manpans USA Made Hard Anodized 12-inch perforated deep dish pizza pan is a different high-quality pizza pan. This pizza pan is approximately 12 inches in diameter and conventionally adequate. It is hard anodized and PTFE-free easy, release coating. As it is made in the United States, quality is not compromised. This pizza pan does not require pre-seasoning. This is one of the best options and is worth purchasing.
This dish is ideal for making Chicago-style deep dish pizza. The ventilation holes on the bottom allow moisture to escape without difficulty. This pan produces a golden-brown crust, crisp on the outside and chewy on the inside, which is difficult to achieve without it.
It is simple to clean and ready to rock again. Additionally, bottom holes contribute to a crispier crust. The crust was not soggy (Which was an initial concern for me). If you are concerned about holes in the bottom, I advise you not to worry. It is a quality pan.
- 12 Inch Deep Dish Pizza Pan Perforated
- Hard-Anodized; Permanent, Easy Release Coating is PTFE Free; USA Made
- No Pre-Seasoning, Ready for Baking
- Perforations Reduce Soggy Crust
- Heat safe to 700 degrees F
- Pretty stick resistant
- Holes in bottom help crust to crisp up
- Easy to clean
- Smooth, easy-release material
- Non-stick and toxin-free
- Takes little effort to clean
- Will not burn or rust
- Requires no pre-seasoning
- Parts of the pizza base may burn in powerful ovens
- May end up with a textured crust—not a pleasant visual for everyone
- Not as solid as other pans
9. Best Affordable - American Metalcraft Deep Dish Pizza Pan
American Metalcraft HA90162 HA9000 Pan, 16″ Dia.
The American Metalcraft HA-9016-2 with a 16-inch diameter is of superior quality and will undoubtedly meet your needs. Using this pizza pan with a depth of 2 inches, you will be able to complete your task efficiently. This American Metalcraft product satisfies all requirements to meet the standards. As it is made from high-quality materials, you need not worry about its dependability.
This large deep dish pan was exactly what I needed to experiment with my Chicago deep-dish recipe. It is not American Metalcraft’s top-tier pan, but it is a good, sturdy pan that is sufficient for even the heaviest pies. Due to its aluminum construction, the American Metalcraft HA90162 pizza pan conducts heat evenly and efficiently. It is also resistant to corrosion and durable enough to withstand extensive, high-volume use. As the pan is not dishwasher-safe, employees must scrub it with an aluminum-safe detergent. Overall, it has a diameter of 16 inches and a depth of 2 inches.
Some individuals are willing to pay more for the anodized pan, but I am satisfied with this one. Since my purchase, I have used it multiple times and am delighted with it. Here, you cannot go wrong with the price.
- The products are most attractive and durable around
- 16″X2″ tap. 14 gauge AL
- Manufactured in United States
- Hand-wash Only
- Easy to clean
- Not dishwasher safe
Best deep dish pizza pan - FAQs
In addition to the guidelines for selecting the best deep dish pizza pan, I also include my concise responses to frequently asked questions. This section may also help you resolve your problems.
If you prefer Detroit-style pizza, you’ll need a square pan to produce an airy, light interior and a crisp exterior. For Chicago-style pizza, you’ll need a round, non-bendable pan that can support the weight of your creation.
Deep-dish pizza is cooked in a cake- or pie-shaped steel pan. The dough is pressed against the pan’s sides to form a basin for a layer of cheese and fillings. The pan is oiled to facilitate removal and create a fried effect on the crust’s edges.
In contrast to regular pizzas, where the ends of the dough are rolled, Chicago deep-dish pizza dough is pushed and pressed to the pan’s sides, resulting in a crispy crust. Like an apple pie crust, bakers move the pizza dough to the sides to create a thicker pizza.
With a much thicker and more substantial crust than New York-style pizza, one slice is often sufficient to satisfy hunger. This makes Chicago pizza the best option the next time you order online from a local pizza delivery place for a group of friends. You can order less food to feed more individuals, thereby saving money.
If you are baking a deep-dish, stuffed, or other pizza with a thick crust, you may use a cake pan instead of a pizza pan. The diameters and side heights of these pizza pans and cake pans are identically sized.
Slide a large spatula under one side of the crust to remove the pizza from the pan. You may need to pull one side of the pizza away from the pan with one hand to slide the spatula underneath the pizza. Because the dough is sturdy, it should not separate during transfer to a board.
The primary distinction between deep-dish pizza and other types of pizza is, as the name suggests, the crust, which is extremely thick and resembles a pie more than a flatbread.
Chicago-style pizza is distinguished by its high-edged crust, which provides ample space for copious amounts of cheese, chunky tomato sauce, and layers of toppings. Deep-dish pizza is baked in a circular pan with high enough sides to allow the dough to rise.
This is because deep-dish pizza requires a longer cooking time due to its thickness, putting many toppings at risk of overcooking. Therefore, most of the toppings are placed on the bottom, while the sauce is spread on top to shield them from the oven’s heat.
Each slice of deep dish pizza is so thick and loaded with toppings that it will satisfy your appetite. (Unlike a thin-crust piece, which can seem more like a snack than a meal.) This also means that one pie will go a LONG way, allowing you to share the pizza love with your friends.
After adding the cheese, layer the remaining toppings (veggies, sausage, peppers, etc.). To finish, drizzle the sauce evenly and sparingly over the toppings. Excessive sauce on a deep-dish pizza will result in a soggy mess.
Every household that takes pride in its homemade cooking should have a deep dish pizza pan. They are simple to use, versatile, and consistently produce delicious food.
Any of the pizza pans I reviewed could be used with satisfactory results. The Lodge Seasoned Cast Iron Pan is the best deep-dish pizza pan.
Cast iron is the preferred material because it is durable, long-lasting, and resistant to high temperatures.
In addition, the Lodge’s handles make the decision even more straightforward. Cast iron is a complex material to lift without a grip. It demonstrates that the manufacturer is attentive to your needs.
Overall, I believe it to be an exceptional pan for deep-dish goodness.
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