Air Bake® Ultra Insulated 15 3/4" Large Pizza Pan
This premium insulated bakeware has 100% aluminum construction that promotes even baking and will not rust, ensuring long-lasting use for all your baking needs. It is crafted of two heavyweight aluminum sheets that surround a layer of air which reduces the temperature of the metal coming in contact with the food. This ensures that the food is heated evenly all around. Air Bake® Ultra uses new Micro-Dome technology to decrease bake times by up to 15% over traditional insulated bakeware, providing overall enhanced baking performance including moister results, better browning and no burning. This pizza pan has specially designed perforated holes that allow oven heat to penetrate the center of baked goods evenly, while the rounded pan edge prevents burning. The result is a crispy crust. Also great for appetizers and bread sticks. Pizza pan measures 15 3/4" in diameter. Dishwasher safe. 10-year warranty.
Air Bake® Ultra™ Insulated 15 3/4" Large Pizza Pan 5 6
Excellent product Air Bake Ultra is an excellent product. I bake dog biscuits. The air holes allow the cookies to bake evenly and in a shorter period of time, The product is reasonably priced. May 9, 2013
Good pan, great value We have two of these pans and absolutely love them. If you spray the pan with non-stick spray prior to putting a homemade pizza crust on it they clean quite well. Some times a little soaking or scrubbing is required. They bake crispy crusts on frozen, ready-bake and homemade pizzas when used correctly. The best part is these pans do not warp in the hot oven like many pizza pans. Also, I never put any of our pans in the dishwasher regardless of manufactures' notes. This will shorten the life of or ruin any pan. I highly recommend these pans! May 2, 2013
Mushy pizza Used it twice. Bought all the ingredients from whole foods. What a waste. Returning it for a stone. September 28, 2012
Sticky Pan Pizza sticks like glue to this pan. The dough does not get crispy as advertised. A waste of money. May 28, 2012
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