Category: 廚房
The holes make the bottom of the crust crisp up way faster than my old solid pan, and the carbon steel feels sturdy enough to last years. Pizza slid right off with zero sticking, no oil needed.
The holes in this pan really do the trick—my dough cooked through evenly instead of that soggy middle I usually get. Cleanup was just a quick wipe since nothing stuck, and the pan feels sturdy enough to last.
My first pizza came out with that crispy golden crust I’ve been chasing, and the perforated holes clearly did the trick for even baking. The heavy-gauge steel feels sturdy enough to last years, and nothing stuck to the surface—not even the cheese that dripped over.
