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Made In
Made In Carbon-Steel Pizza Pan
$59.00
in-stock
SHIPS FREE WHEN YOU SPEND $250 OR MORE
Style : COOK-PIZZA-CN-S
This carbon-steel pizza steel from Made In is engineered to perform at extreme temperatures - up to 1,200° F - making it the perfect material for high-heat pizza firing. With 86 perforations along its cooking surface, it improves airflow and browning on the bottom of your pie, so you can easily achieve a crispy, brick-oven-like crust, even in a home oven. The Made-In pizza steel comes pre-seasoned with a mixture of coconut oil and shea nut oil so you can experience the difference Carbon Steel makes on day one. To craft this piece, Swedish artisans stamp Carbon Steel into a thin disc that’s half the weight of cast iron but every bit as durable. It has natural non stick properties, so your perfectly crafted crust will slide off the pan instead of sticking and tearing.
Made In may seem like a new name in the world of fine cookware, but it's actually a 4th-generation family company with deep roots in the restaurant industry. With a network of over 2,000 restaurant customers, Made In cookware is designed in conjunction with chef's from around the world, and is the known as the cookware that chef's actually use, not just endorse. Cookware from Made In is made in the United States and in Europe, utilizing the best materials, techniques, traditions, and expertise of several countries. Made In cookware carries a lifetime manufacturer's warranty.
Made In carbon-steel cookware is made in Sweden, and is a lighter, more responsive alternative to cast iron. It's stamped from a disc of steel and is pre-seasoned with two heat treatments of bassao, coconut and sunflower oils that creates a naturally non-stick cooking surface. Made In carbon-steel cookware performs superbly on electric, gas and magnetic induction stovetops, it's perfect for use over open flame on grills, and is safe in the oven to 1,200° F. It must be hand-washed with hot water to maintain the seasoned finish, and occasional seasoning may be needed.
