Lloyd Pans 16 inch Quik-Disk, Pre-Seasoned PSTK, ...

February 24, 2020 - Comment

Professional NSF approved pizza baking disks in multiple standard sizes. Pre-seasoned, hard anodized aluminum. Exceptional durability outlasts and outperforms screens for thin crust pizza. PTFE Free, water-based release coating. Fast cooking, easy clean-up. Heat safe to 700 degrees F. Product Features Hard coat anodized 18-gauge (.040″) aluminum No seasoning required and ready to go out

Buy Now! $19.15Amazon.com Price
(as of April 20, 2020 5:42 am GMT+0000 - Details)

Professional NSF approved baking disks in multiple standard sizes. Pre-seasoned, hard anodized aluminum. Exceptional durability outlasts and outperforms screens for thin crust . PTFE Free, water-based release coating. Fast , easy clean-up. Heat safe to 700 degrees F.

Product Features

  • Hard coat anodized 18-gauge (.040″) aluminum
  • No seasoning required and ready to go out of the box
  • Permanent finish will not chip, bake, flake, or off…ever. Durable: outlasts and outperforms pizza screens
  • Folded flat rim for added strength and easier removal with peels
  • 40% airflow to 60% surface ratio
  • Made in the USA

Comments

Anonymous says:

Perfect I bought this for the sole purpose of reheating pizza in my pizza oven…works great!!! Cheese doesn’t stick and pizza comes right off…not like the regular pizza screens I was using. Use it to toast hamburger buns in pizza oven too. You won’t be disappointed in this one!

Anonymous says:

Easy to use, easier to clean… Turn the oven to to 450°F, place the Frozen pizza in this perfect size “pan”, pop it into the oven and around 10 minutes enjoy a pooping hit, lightly crunchy crust delight!Just be careful to measure your oven depth and width in order to select the correct and maximum size that will for into your oven.

Anonymous says:

Works Just fits a 12″ pizza and baked it well. I just can’t help that it reminds me of something that belongs in the garage as a maintenance tool rather than in the kitchen as a baking tool.

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