I am looking for the pan make and material similar to Burt's Place, Pequod's, and Colony Grill in Stamford.
I want to bake a round pie with cheese pressed up against the edge that will release from the pan after the entire bake in the pan.
I have had success for Detroit style with seasoned steel pans. I've had poor luck with my 14ga aluminum Lloyd pans. They became defective after a few bakes, leading to stuck cheese and crust.