Get the best deal for Paderno World Cuisine 14 1/8 Inch by 1 3/8 Inch Blue Steel Cake Pan is becoming hot. This awesome World Cuisine 14 is currently on sale, you could purchase it this moment for only
Product Info
This 14 1/8 diameter by 1 3/8 high blue steel cake pan has flared sides and is typically used to make genoise and sponge cake, although it is also suited for baking pizza. Its relatively shallow depth keeps contents compact and moist, which allows quick heating and prevents overdrying. This cake pan is made of blue steel, enhancing browing. It also has rolled edges.
Strong Feat
- Blue Steel
- Ideal for baking genoise and sponge cake
- Great for baking pizza
- Blue steel enhances browning
- Rolled edges for durability
User Reviews
R. Apte
this is a blue steel pan--it is not dishwasher safe. no blue steel pans are. just rinse, wipe, and oil. I have a set of tart pans that are blue steel and they make excellent tarts.I bought this for pizza, and it works extremely well. I didn't want to use a pizza cutter and scratch up my aluminum cake pans--its hard enough to unmold a cake as it is. this steel pan can be used with a knife (ordinary or pizza rolling knife). I use it without a pizza stone in a 500F oven. Chicago pizza takes about 20 minutes and is browned evenly top and bottom. the cast iron alternatives tend to underbake the bottom unless you start them off on the stove--a dicey proposition IMHO. I started with the 15" model, but bought some smaller ones too. these are great pans.
J. Chesnut
I have used cast iron pizza pans before and this makes getting a crispy pan pizza crust much easier. It is steel and should be dried after washing (by hand only). Then apply a light spray of vegetable oil to ensure it doesn't rust. But when I use my cast iron pizza pan I have to place the pan on the bottom rack to make sure the bottom of the crust browns well. But then I also have to move it to the top rack to brown the top. This Paderno pan allows me to leave the pizza on the top rack and enjoy excellent crust. But I need more testing. I always use two cast iron pizza pans and that may be part of the reason I have to rotate them in my oven. I only purchased one Paderno pan and only made one pizza that day. But it was excellent. On the negative end, you can hardly destroy cast iron pans no matter what you do to them. (No dishwasher for them either.) But this Paderno pan is so light vs my 8 lb cast iron pizza pan that I have to choose it for ease of use and the way the pizza turned out easily. I can get the same results with cast iron but it is more weight and more work.
TRCar54
First off the quality appears to be excellent.I bought four of these pans to finish cooking half-cooked pizzas from our favorite pizza shop. We will often freeze a number of pizzas and bring them south to Maryland when we visit family. We haven't used them yet and I might find that the pizzas fit OK but if you are considering doing something similar, be aware that the base of the pan is considerably less than 10.25". The seller might want to add a note concerning this for future customers. If I were to do it again, I think the 11.88" pan would work better for my needs.
Tags: Paderno World Cuisine, World Cuisine 14, Paderno World 14, Paderno Cuisine 14
