Personal Long Style Pizza Pans – Black Iron

The advantage of using a steel pan is that they are heavier than aluminium and steel absorbs the heat far more evenly than aluminium and therefore creates a better bake. Once the pans have been seasoned they develop a natural patina that only improves with age.

Seasoning Instructions

To season: wash in warm, soapy water and quickly dry. Wipe a small amount of cooking oil on all surfaces and bake until the oil has burnt on to the pan. Wipe all excess oil from the pan. Pizza pans may need periodic re-seasoning. Pizza pans will darken with repeated use. Never soak ‘black iron’ in water.

Black Iron is the term given to product made from mild/carbon steel, not it’s colour.

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