Customer Reviews

AirBake Ultra by T-Fal Insulated Nonstick 15.75-Inch Perforated Pizza Pan

5 star:		(8)
4 star:		(4)
3 star:		(2)
2 star:		(0)
1 star:		(0)

 

 

This is a lovely pie pan, its teflon coating looks very very good and slippery. The holes which make it air bake I would think would make delightful crisp crusts, but I warn you shopper, measure your oven first. I have a smaller older oven and this pie pan will not fit. So unless you have an oven measuring greater than 16" wide, you'll need to go smaller in your pan. This pan is a good weight and sturdy, not a flimsy pan and does not have any exposed metal (that hasnt been teflon coated first) which means it will last a good long time. Unfortunately I will have to be returning this to Amazon[.com]

I received this for a wedding gift and I now make pizza about once a week. My husband and I love that the pan is perforated. Not only does it allow for even cooking, but it gives the crust an amazing texture. One reviewer complained that it was difficult to clean sauce and crust out of the holes. There is a simple solution...lightly spray the pan with cooking spray before putting the crust on. All food will come right off when cleaning. Also, to cut down on any messes such as crumbs falling through the holes when cutting the pizza, I just place the pan on top of a towl. This allows for quick and easy clean up. All in all, this is a wonderful pizza pan.

The perforations in the pan ensure that pizza crusts will be crisp and evenly baked, not soggy. The double-layer metal also helps to ensure even baking. My favorite pizza pan! It is lightweight and easier to handle than a pizza stone.

This pan is the best, whether making pizza from scratch, or with a kit, or even baking a FROZEN store-bought pizza.

The nonstick surface works well. I wash it off with a Dolbie sponge. Bits of melted cheese, from around the edge of the pizza, can fall into the perforations. I use a toothpick, to get any remaining gunk out of the perforations.

I own both the nonstick and regular uncoated versions of this pan. When using the non-stick version, my rolling pizza cutter scratched the surface a little with my heavy-handed use. It would be best to remove the pizza from the pan before slicing it, but I don't have any scratch-resistant platters that are wide enough for an extra-large pizza.

The 15-3/4 inch pan does not fit in my dishwasher. I sometimes soak it in the sink, even though the label warns about the risk of getting water trapped between the 2 layers. The pan is aluminum and does not rust; however there could be a safety risk if there is still a LOT of water between the layers when you go to use it again, and put it in the oven, there could conceivably be hot steam coming out when you go to take the pan out of the oven. During 5+ years of ownership, I have not experienced water getting trapped between the layers, even though I haved soaked it in a sinkful of water. If it were a problem, I would think about getting thick oven or BBQ mitts with a water-resistant outer layer (suede maybe?)

Despite these minor drawbacks, this is still my favorite type of pizza pan. I am hoping to get a smaller pan, like 10-12 inch diameter, to add to my collection.

My wife makes great pizza, and this pan always makes a much nicer crust than our pizza stone. This pan is also good for baking Totinos or other cheap pizzas (I never liked putting them directly on the rack).

I received this pizza pan as a wedding shower gift and was very excited to use it. It bakes the pizza evenly but it is difficult to clean out any sauce/crust that had gotten caught into the holes. It also is rather large and doesn't fit into our dishwasher so must be washed by hand.

Crust doesn't stick, gets good and crisp - what more could you ask for a "pizza" pan? Cleans easy too. One of my favorite baking items.

If you place something on it that'll drip through, place something on another tray/rack under it to catch the drips. Otherwise enjoy cleaning the burnt-on stuff in the oven. A single sheet of aluminium will do the job and can be tossed or recycled afterwards.

I've always brought 16'' pizza from costco, sam's club or bj's, but I had a regular size pan that always left the center raw because all the ingredients were in the center. A girlfriend of mine told me to use aluminum instead. I thought great, but how wasteful and expensive (I could go through a roll in 1 month at the rate I was using them). So I searched and searched....This had the one of the best rating around. I brought it and it became an instant success w/family. Once I brought my 16'' pizza from one of the warehouse store, I followed the direction and it came out perfect everytime. Whether you want the bottom of pizza crisp, crispy or crispier, you could tell by watching your crust (from tan to brown). And remember this is a nonstick pan (dark gray color) which means it cooks faster than regular aluminum pan (silver).
I so far do not have a hard time cleaning it, but if I was cooking single pizza slices with cheese oozing off on the side I could see one of the rater's fustrating. This pan has tons of 1/4 inch hole all over it, but I think that's the pan best quality. I don't cut my pizza on this (scratch surface), I place pizza back in pizza box and cut it (that's how store does it).
I plan on collecting the whole Airbake collection now for all my baking needs.

I have had several pizza pans and a pizza stone. This is by far the best one I have used. The crust comes out crispy like a cracker and cooks evenly.

This pan is excellent. Makes the pizza nice and crispy and easy to come off the pan. I'm going to get two more!

When I purchased this pan, I was expecting a pizza with a crispier crust, but instead the edges came out crispy and the middle was soggy...might be my technique but I got a better effect for crispness with the silpat :)
good luck hope this helped