Chicago Metallic Large Bakalon Deep Dish Pans reviews
Having spent 3 years perfecting my thin crust pizza at home, I wanted to venture into Chicago style deep dish pizza. Living near Chicago most of my life, I am very familiar with what it should taste like, and what the signature Chicago style crust should be like.
After a couple of failed tries with a large cast iron frying pan, (too thick, I thought) and a couple of 9" cake pans (too thin and too small) I started hunting for a real pizza pan like I have seen in some of Chicago's pizzerias. This was the pan I found on line that met my wants.
I contacted the manufacturer of this pan who only sells comercial quantities. Luckily, a part number search revealed ABestKitchen.com
How does it work? Absolutely great. Coat the pan with butter first, and the pizza pops right out with no sticking, and the crust has that crisp, buttery bottom to it. I found that as the pizza nears completion, the edge of the crust actually shrinks back a little from side of the pan, making it easy to remove a whole pizza from the pan. I don't cut my pizza while in this pan, I want to protect the Bakalon. The pan cleans very easily.
ABestKitchen.com answered all my questions on the phone, and was very promt in filling my order, I would definitely order from them again.