Aluminum Or Steel: Best Deep Dish Pizza Pan?

Aluminum and steel are two of the most popular metals used in pizza pan production. Both metals are cost-effective, formable for manufacturing, and conductive of heat. However, there are some key differences between the two. Aluminum is lighter and thinner than steel, and it is a better heat conductor. On the other hand, steel is more durable, making it a good option for grills or ovens. Additionally, steel pans with a non-stick coating are easier to clean and can be used as serving trays.

Aluminum vs steel pizza pans: pros and cons

When it comes to pizza pans, there are several options available, including aluminum, steel, and even cast iron. However, aluminum and steel pans are the most popular choices due to their heat conductivity, formability for manufacturing, and cost-effectiveness. But which one is better? Let's take a closer look at the pros and cons of each type of pan to help you decide which one is best for your pizza-making needs.

Aluminum Pizza Pans

Aluminum is known for its strength and low weight, making aluminum pizza pans lighter and thinner than their steel counterparts. It is also an excellent heat conductor, which means it can distribute heat evenly and efficiently. This results in a perfectly browned bottom on your pizza. Aluminum pans are ideal for preparing Neapolitan pizzas at home, as they can enhance the flavor and make the pizza last longer. Additionally, aluminum pans are usually cheaper than steel pans, making them a budget-friendly option.

However, one downside of aluminum pans is that they can warp and crack if they get too hot. To prevent this, it is important to ensure that your pan is not too thin and to avoid overheating it. Another consideration is that aluminum can react with certain foods, causing staining or discoloration. Therefore, it is generally recommended to use a coating or liner with aluminum pans to prevent these issues.

Steel Pizza Pans

Steel pizza pans offer several advantages over aluminum. One of the main benefits is durability. Steel pans are less likely to warp or corrode, making them a good option for grills or ovens. They can withstand higher temperatures and are generally more robust than aluminum pans. Additionally, steel pans are often easier to clean and maintain, as they are less prone to sticking and can be seasoned to create a non-stick surface.

On the other hand, steel pans require extra care to avoid rust, and they are typically more expensive than aluminum pans. Stainless steel, in particular, is not ideal for baking pizza crusts due to its poor heat conduction. Light gauge steel pans can also be quite heavy, which may be a consideration if you plan to handle the pan frequently.

Both aluminum and steel pizza pans have their pros and cons. Aluminum pans are lightweight, excellent heat conductors, and usually more affordable, but they require careful handling to avoid warping. Steel pans, on the other hand, are highly durable, less prone to sticking, and can withstand higher temperatures, but they may be more expensive and require extra care to prevent rust. Ultimately, the best choice depends on your specific needs and preferences.

Best materials for deep-dish pizza pans

Deep-dish pizza pans come in a variety of materials, each with its own advantages and disadvantages. Here are some of the best materials to consider:

Cast Iron

Cast iron is a durable and weighty material that is naturally non-stick and long-lasting. It handles heat well, making it an excellent choice for the oven. Most cast iron products come pre-seasoned, but they can be seasoned at home as well. Lodge Seasoned Cast Iron Pan is a good option for a cast-iron deep-dish pizza pan. It comes pre-seasoned and has handles for easy transport. However, cast iron is heavy and can be difficult to store.

Aluminized Steel

Aluminized steel combines the strength of steel with the heat-conducting properties of aluminum. It is an excellent investment, but it may corrode if mistreated. The Chicago Metallic Aluminized Steel Deep Dish Pizza Pan is an example of a good aluminized steel pan. It has a double-layer non-stick coating and conducts heat well. However, some customers found it difficult to clean.

Carbon Steel

Carbon steel is similar to cast iron but is pressed into shape from sheet metal, resulting in a smoother and thinner pan. It is suitable for deep-dish pizzas and is lighter than cast iron. The Chicago Metallic Carbon Steel Deep Dish Pizza Pan is a good option for a carbon steel pan. It is strong and can withstand a lot of use. However, it may be difficult to clean if food burns onto it.

Anodized Aluminum

Anodized aluminum is a lightweight, durable, and scratch-resistant material. It is better than regular aluminum but more expensive. Anodized aluminum is less likely to stain or burn and is easy to clean. The Manpans Hard-Anodized Perforated Deep Dish Pizza Pan is a good choice for this material. It has a Teflon-free non-stick coating and ventilation holes in the base for crispy crusts. However, it may not be suitable for powerful ovens as the base may burn.

When choosing a deep-dish pizza pan, consider your specific needs and preferences. Factors such as durability, heat conduction, weight, and ease of cleaning should be taken into account to find the best pan for your pizza-making endeavors.

How to season your pizza pans

Seasoning your pizza pans is essential to keep them in pristine condition. Here is a step-by-step guide on how to season your pizza pans:

• Preheat your oven to your usual pizza-baking temperature.
• Hand-wash the pan using warm, soapy water. You can also use hot soapy water and a stiff brush to wash your pan.
• Dry the pan by patting it with a cloth or kitchen paper.
• Place the pan in the oven to warm up.
• Remove the pan from the oven and cover both sides with a thin layer of oil. You can use organic oil or a tasteless oil like Canola or Ground Nut oil.
• Cover a baking sheet with foil and place it on the bottom shelf of the oven.
• Place the pizza pan in the oven on the shelf above the baking sheet.
• Bake for around 15 minutes.
• Remove the pan from the oven and wipe away any excess oil with a cloth.

Once your pan is seasoned, do not wash it. The oiled surface will prevent the pizza crust from sticking. You may need to re-season your pan periodically, especially if you notice that food starts to stick to the surface.

Pizza pan shapes and sizes

Pizza pans come in a variety of shapes and sizes, and the right one for you will depend on the type of pizza you want to make and the kind of crust you're looking for.

Shapes

Pizza pans can be round, square, or rectangular. Round pans are ideal for making personal-sized pizzas as they allow you to create perfectly shaped crusts with minimal effort. Square and rectangular pans are better for deep-dish pizzas and stuffed crust pizzas. They can also be used for baking pies, casseroles, and other types of food.

Sizes

Pizza pans come in various sizes, from small individual pans to large, family-sized pans. The size you need will depend on the number of people you're cooking for. A small pizza pan is typically 8–10 inches (20–25 cm) in diameter and is suitable for 1–2 people. A medium pan is 12 inches (30.5 cm) and is good for 2–3 people, while a large pan measures 14 inches (35.6 cm) and can feed 4–5 people. If you're cooking for a bigger group, you might need an extra-large pan, which is 16+ inches (40.6+ cm) in diameter.

Materials

The material of your pizza pan is also important, as it will affect the cooking time and the texture of your crust. Aluminum and steel pans are good conductors of heat and will result in a more evenly cooked crust. Cast iron pans, on the other hand, are poor conductors of heat, and you might end up with a denser and chewier crust.

How to choose the right pizza pan

There are many things to consider when selecting a pizza pan, from the material it is made from to its design and thickness. Here are some tips to help you choose the right one for your needs.

Material

The two most popular materials for pizza pans are steel and aluminum. Stainless steel is durable and a good option for grills or ovens, but it is costly and unsuitable for baking pizza crusts. Aluminum is a better heat conductor than steel, and it is also strong, lightweight, and usually cheaper. However, aluminum can sometimes be too light for a heavy pizza and may warp with heat.

Design

The design of your pizza pan will depend on the type of pizza you want to make. A deep-dish pizza pan is best for deep-dish pizzas, which are usually larger and more convenient. If you want to make a thin-crust pizza, a rectangular, perforated pan can be used for both baking and steaming. A round, quarter-sheet pan is best for small-sized pizzas, while a large round 12- to 14-inch pan will allow for airflow, improving the quality of your pizza.

Thickness

A thinner-gauge pan will give you a crispier crust and be more efficient at releasing excess fat, but it is also more expensive. A thin-gauge pan is perfect for thin-crust pizzas.

Size

Consider the size of pizza you usually order or make, and get a pan that matches. If you normally order two pizzas of a particular size, either get two pans or cook one pizza after the other. Also, make sure the pan fits into your kitchen!

Coating

A non-stick coating on your pizza pan will make cleanup a breeze. Anodic-hardening pizza pans, for example, have a high-quality non-stick coating and are available in three sizes. However, they are not ideal for making gourmet pizzas.

Frequently asked questions