Pan Make and Material for Pequod's/Burt's Place Style

Hey all,

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.

Lou T.
posted about 2 years ago

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Hi Lou,

I bought a couple of blue steel pans made by Paderno World Cuisine for making deep dish pizzas and I've been happy with them. I've used them at least a couple of times in a fashion similar to what you're describing and didn't have any problems with release or cleanup, though I of course greased the pans plenty beforehand.

When they arrived they had to have the protective, factory oil scrubbed off and then needed to be seasoned in the oven once or twice, but they've done well for me so far. I also have two rectangular pans made by the same company that I used for Sicilian pizzas and have likewise been happy with them.

Here's a link that shows all of the different sizes of the round pans that they offer, but I bought mine as a two pack of the 14 1/4" pans from through Amazon:

Christopher S.
posted about 2 years ago

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