Blue Iron Rectangular Pizza Pan (Cm. 40 x 60 x 3h) Straight Edge With Diagonal to x Anteflexion

Use:

• Professional blue iron pizza oven tray for electric and wood-fired ovens in pizzerias, bakeries, restaurants, etc.
• Ideal for cooking pizza for anyone who, in a professional or domestic setting, wants to obtain a perfect, colorful and fragrant pizza even underneath.
• This pan can be used exclusively for preparing pizza, bread and in general for all dough-based foods.
• The pan becomes non-stick after the "burning" treatment described below.
• Ideal, due to its size, for professional ovens in pizzerias, bakeries and restaurants.
• Thanks to the X-shaped diagonals on the bottom, this blue iron pizza pan is particularly suitable for those who, when cooking pizza at high temperatures, want to avoid the pan from bending due to thermal expansion during cooking.
  
  Characteristics:
• Professional Blue Iron Pizza Pan with 4 Straight Edges, 8/10 Thickness, with Anti-Bending X-Diagonal
• Dimensions: Width 40 cm; Length 60 cm; Height of straight edges 3 cm
• Unpainted and Untreated
• Iron thickness mm. 8/10
• Weight Kg.: 2.00

Advantages:

• Unlike the non-stick Teflon oven trays normally sold, this blue iron pizza oven tray resists oven temperatures above 200 degrees, even for a long time, and is therefore suitable for use even in wood-fired ovens where the temperature even exceeds 350°
• In fact, non-stick Teflon pans, if subjected to temperatures above 200 degrees for a long time, begin to flake, with the possibility of contaminating food with the Teflon itself.
• Furthermore, unlike aluminum pans, with this blue iron pizza oven pan you do not run the risk, when cooking the pizza in the oven, that it remains white and soggy underneath.
• In fact, with the blue iron pizza pan, the pizza will be colorful and fragrant even underneath, thanks to a better transmission of the oven heat to the pan.
• Finally, unlike baking trays made with other materials, this blue iron pizza baking tray, once subjected to the initial "burning" treatment, will become perfectly non-stick and the pizza can be baked without having to grease the tray, but by placing the dough directly on it.
• Compared to baking trays made of different materials, blue iron baking trays are particularly suitable for preparing pizza, bread and other dough-based foods as they have excellent heat conduction capacity, heating up quickly and uniformly over the entire surface.
• Compared to blue iron pizza pans with a flat bottom, the diagonal X on the bottom of this pan will prevent it from warping due to thermal expansion inside the oven at high temperatures.
  
  Maintenance:
• Before Using for the First Time:
• If the blue iron pizza pan is not "burned" according to the instructions 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.
• The oily surface of the new pan is due to the protective oil used in production.
• In this case, before carrying out the treatment described below, bake the empty pan at a temperature of 150 degrees for 30 minutes, remove the pan from the oven, let it cool and clean it with dry kitchen paper (inside and outside).
• This way the protective oil is eliminated and the pan appears smooth and not greasy.
  To burn the pan, proceed as follows:

1) The new (unwashed) pan must be greased all over (inside and outside) by brushing it with a very thin layer of olive oil and baked in an electric or gas oven at maximum temperature (300 degrees) for approximately 20 minutes.
2) Take it out of the oven and let it cool for a couple of hours.
3) Grease it again with oil and bake it for the second time at the same temperature for approximately 20 minutes.
4) Take it out, let it cool and clean the pan with kitchen paper (note that cleaning the pan with kitchen paper should only be done at the end).

• At the end of the above-described "burning" treatment, you will obtain a pan covered with a dark patina that, when cold, will become hard and practically non-stick.
• During the "burning" procedure in the oven, smoke may form, so it is a good idea to ventilate the room in which the treatment is carried out.

• For a successful initial burn treatment, the following is specified:
  - brush a very thin layer of olive oil to erase, taking care not to form spots or accumulations of oil. This will clean the burn, without wrinkles, bubbles or areas where the burn is thicker than the rest of the surface.
  - burning blue iron pans in a wood-fired oven allows for better results, thanks to the high temperatures that can be reached (over 350°) compared to domestic ovens. In this case, for burning, the pan must be baked for a shorter time, approximately 10 minutes;
  - if the searing is done in an oven with low temperatures (e.g. 160 - 170°) the baking time of the pan may be more than 20 minutes.
  - whether you use a wood-fired oven or a domestic electric or gas oven to burn the blue iron pans, to understand how long you need to keep them in the hot oven for each burning session, just observe the reaching of the oil smoke point. That is, the pans must be kept in the oven for burning until they start to smoke and the surface of the pan becomes black. As soon as they start to smoke and the pan is blackened, they must be taken out of the oven.
  - instead of EVO olive oil you can use seed oil. In some cases better results have been achieved with seed oil than with olive oil;
  - although normally not necessary, during the searing procedure, you can put the oiled pan in the oven a third time;
  - if you use a domestic oven to burn the blue iron pans, place the oiled pan on the grill and not on the oven tray;
  - if after carrying out the burning procedure described above, during cooking the pizza dough should stick to the pan, simply remove the dough residues with the spatula and repeat the burning operation;

Periodic Maintenance:

• The blue iron pizza oven tray should never be washed with water.
• After use, it should be cleaned with kitchen paper and, if necessary, scraped the surface with a spatula to remove any pasta residue.
• To avoid scratching and ruining the non-stick surface of the blue iron pan, we recommend using a high-resistance polymer spatula to clean the pan.
• If the blue iron pan is not used for a while, before putting it aside, grease it all over with olive oil (or seed oil) and wrap it in cling film. This will prevent the possible appearance of oxidation spots (rust).
• If for exceptional reasons the blue iron pan needs to be washed with water, it should be dried immediately and placed in a hot oven to evaporate the humidity present on the surface.
• Avoid contact with acidic agents and detergents.
• Do not use in leavening or freezing cells.