Teglia pizza 32

The Blue Iron Round Pizza Pan is in a pack of 5, available in different sizes and designed to be used in ovens in both domestic and professional settings, not just for pizzas.

THE ADVANTAGES OF THE PADERNO IRON BAKING PAN

Unlike nonstick Teflon oven pans, which begin to flake at too high a temperature, these resist over 200° C, making them suitable for use even in wood-fired ovens where the temperature reaches 300° C.
Compared with aluminum pans, then, the pizza will never turn out white and mushy, but always colorful and fragrant, thanks in part to better transmission of oven heat to the pan.
Unlike oven pans made of other materials, finally, once subjected to the initial 'burn' treatment, the Paderno-branded Blue Iron Oven Pan will become perfectly nonstick, being able to inform pizza, bread or other dough-based foods without greasing the pan thanks to its excellent heat conduction capacity, heating earlier and evenly over the entire surface.

MAINTENANCE

The Blue Iron Round Pizza Pan has the peculiarity that, when subjected to temperatures around 300° C, it tends to 'board up' (warp), a condition that does not make it unusable, but not very 'pleasing' to the eye. This is a possibility concerning mainly professional contexts, which can be remedied by placing it in an oven at 400° C with a weight on the surface from its shorter sides, making the metal much more stable.
Since this is an empirical method, there is no guarantee that it will work all the time: therefore, it is not recommended for those who are unwilling to accept the possible deformation of the pan (possible even at temperatures below 300° C).

THE BURN IN VIEW OF THE FIRST USE

If the blue iron pizza oven pan is not 'burned' according to the directions below, it will remain porous and the pizza will stick to the pan.
Do not wash the pan with water before doing this treatment, even when the pan may have an oily surface, as the latter is due to the protective oil used in production. In this case, before the treatment described below, bake the empty baking sheet at a temperature of 150 degrees for 30 minutes, take it out of the oven, let it cool, and wipe it internally and externally with dry kitchen paper; in this way, the protective oil is removed and the baking sheet is smooth and not greasy.
For iron pizza pan burning, keeping in mind that it is always a good idea to ventilate the room in which the treatment is performed because of the formation of smoke, proceed as follows:

1. The new and unwashed pan should be greased both internally and externally, brushing on a very thin layer of olive (or seed) oil with a brush, without allowing it to form patches or buildup; then bake it in an electric or gas oven for about twenty minutes, about ten in the case of a wood-burning oven. Should you use a domestic oven, place it on the rack and not on the baking sheet. Whichever type of oven you use, just watch for the oil smoke point to be reached.
2. Take the baking sheet out of the oven and let it cool for a couple of hours.
3. Grease the pan with oil again and bake it for the second time at the same temperature, again for about twenty minutes. It is possible to repeat the operation a third time.
4. Take out, let cool and clean the Paderno pizza oven pan with kitchen paper.

At the end of the described treatment, you will get a pan covered with a dark patina, which will become hard and nonstick when cold.
If during baking the pizza dough should stick to the pan, simply remove the residual dough and repeat the burning operation. Also keep in mind how, if baked empty and at high temperatures, all blue iron pans tend to flex and board up slightly; however, this is a momentary situation and therefore it is not recommended to put weights on them while burning.

PERIODIC MAINTENANCE

The Paderno blue iron round pizza pan should never be washed with water (in case it should be dried immediately and placed in the hot oven) but, after use, with kitchen paper and as mentioned in the case scraping the surface with a spatula (preferably made of high-strength polymer) to remove dough residue.
Should it not be used for a while, before setting it aside, grease it with olive oil (or seeds) and wrap it in kitchen foil, thus avoiding the possible appearance of rust.
NB: avoid contact with acidic agents and detergents, not to be used in leavening and freezing cells.

On RG Mania its rectangular version is also available.