PIZZA PAN - made of sturdy 18 gauge aluminum to enhance durability. Rolled edges for quick and easy cleaning. This pan is made to last in a busy kitchen. Whether it's baking or reheating your signature pie, use this pan for all of your pizza needs!  Hand Wash.

Pizza has a long and fascinating history, one of the most iconic styles is the deep dish pizza, which originated in Chicago in the 1940s. Ike Sewell, a Texan, wanted to create a "heartier" version of pizza that would appeal to American tastes, so he created a pizza with a deep, thick crust, abundant toppings, and cheese at the bottom underneath a mountain of chunky tomato sauce. Another key aspect of pizza history is the origin of pizza itself. Flatbreads with toppings were consumed by the ancient Egyptians, Romans, and Greeks, although the version eaten by the Greeks was more like today's focaccia, with herbs and oil. 

Tips to season your pan.

The reason to season your pan is it will create a dark bottom so the pan will absorb heat rather than reflect heat.

To properly season a pan, first wash it thoroughly, then dry it and pass it through the oven to heat the pan and make sure it is thoroughly dry. Now you can coat the pan with salad oil and pass it through the oven at about 425 F for 20 minutes.

400 degrees is just a little hotter than the smoke point of most cooking oils, but not hot enough to vaporize the oil. The pan should have a slight golden tint to it at this point

Orders of up to 10 pieces ship quickly. Case packs (12 pc) orders take up to 10 business days to ship. For more details or private label information, call 413-562-2042 or email ideas [@] terra-americana.com.