15″ Thin Crust Pizza Pan Black Iron

Description

TPP Pans (cutter pans) are made without a rolled edge, so that rolled dough can be placed over the pan and then cut by using a rolling pin. Black Iron/Carbon Steel is the term given to products made from Mild Steel, not its colour. More robust than aluminium especially when baking at high temperatures.

“Black Iron” pizza pans should be seasoned before use. To season: wash in warm, soapy water and quickly dry. Wipe a small amount of cooking oil on all surfaces and place in the pizza oven  until the oil has burnt on to the pan. The pan should turn completely black, if not please repeat the process until completely black. Wipe all excess oil from the pan. “Black Iron” pizza pans may need periodic re-seasoning. “Black Iron” will darken with repeated use. Never soak “Black Iron” in water.