Actually, the 700 degree rating is for an empty pan. There is a relationship between the temperature of the pan and food inside when you bake. The food temperature is not too different than the pan. If your food temperature is 700 degrees, it is black and burnt beyond eating. There are many pizza bakers using the LloydPans pan in Ooni, RokBox and other high-temp ovens with great success. BTW great comparison of pans!
@NEPAPizzaReview i wouldn't enjoy Detroit style pizza I've eaten at Pizza Inn and hated it. I don't know if you have that chain, but they put so much sauce that it's like drinking sauce. I would think that it would have a similar experience since the sauce is on top.
@@NEPAPizzaReview I'm thinking of trying this Lloyd pan out for at home BBQ pizza. I use unglazed tile like you used to see in McDonald's as a kid. I make NY style that way. Do you think there would be any issue trying the same method for Detroit style Lloyd pans?
I use the Detroit Style Pizza Co pan at least once a month. In my opinion, the more you use the DSPC pan the better it gets! I did the prep work with oil when I got it. I used to use a lot of oil before using it, but now I just use a tiny amount and brush it around the whole pan. Nothing sticks! The crispy cheese comes right off with a light wipe of towel. Oh and the pizza is crispy enough too, its not too soft or soggy. I love it! I would like to try the Lloydpan too though just to have another reason to eat more pizza!
Well it sounds like you put in the work to get a great pan! Totally agree once you get it seasoned properly it works great. I still use both brands of pan, but i still favor the lloyds for the ease of use and the way it crisps up the bottom a little better in my home oven. I really appreciate you sharing your knowledge and experience in this thread!
Another bonus to the Lloyd lids is that you can use them in the oven if you need to cover your pizza to keep the top from overcooking (if that is an issue).
My work has been using the same Lloyd pans since the restaurant opened hmm 35 years ago. They are used in and out of a conveyer belt oven every single day on a loop and they are still going strong. Obviously time has left its mark because they are soaked at night but they perform top notch. In a kitchen these will long outlive you and if you follow the proper cleaning instructions they will no doubt look close to new as well.
I appreciate you sharing this story! My comments about longevity is geared toward sliding the pans in and out of brick ovens over and over again. Clearly they are very durable and my favorite pans, but i appreciate your experience and perspective!
I worked at a Detroit pizzaria for years and we used the black steel pans. We cooked at 550 degrees and we had Baker Pride ovens. The cooking deck was thick granite and held heat real well. We never washed them we would use a dough scraper to get the crusty bits out but that was it.
I have a USA pan too. NOTHING sticks to the USA pan (a positive), however I think the Lloyds makes a crispier crust on sides and bottom. A bit more work to clean later, but not a deal breaker. Depends on how you like your crust. I personally enjoy the crunch more. Both work for me. I'm tempted to buy a second Lloyds in 9x13 in hopes it too will make a crispier crust and provide 6 slices. Some folks will prefer a softer crust/edge. Your call. Good luck. @@davehammelef6220
I love aluminum for baking. I use Parrish Magic Pans and I only use dedicated aluminum pans for omelettes. That said, I'm also a Detroiter and Detroit pizza has to be made in steel pans. I don't bother making pizza because buying it at Cloverleaf is
What I would love to see is making 2 pizzas side-by-side, baking at the same heat, and taking them out of the pan to compare the crusts. The crust is a critical part of a Detroit Style pizza, not just the way it looks on top.
The lloydpan provides a more even and crisp crust, especially at lower temps in home ovens as it heats up and transfers heat faster. I frequently end up with a soggy, white bottom in the dsp that needs more cook time vs the lloyd which cooks faster at lower temps.
Use a pizza steel, put it in oven to preheat, with the aluminum pan, the heat transfer is fast and you get a good crunchy bottom to your crust, and don't have to leave in and overcook your top.
I ordered the Detroit Style Pizza Pans. They came with very few instructions in the box. I also received their gluten free dough to make at home. Now that I’ve tried to make pizzas according to the few directions, I may have ruined them. The GF crust from them stuck like crazy. I can’t get them clean. I didn’t oil them first because that wasn’t in the instructions. So, how do I get the stuck on crust off and the pans clean?
It absolutely does. The lid actually fits better on the lloyd than it does on the dsp co, because the dsp co has a lip on their top edge, but still fits fine on either.
@@NEPAPizzaReview That's amazing! I'm planning on opening Brazil's first Detroit Pizza place. The distance can make it tricky to get some details. You really helped me!
You mentioned that you make about 20 of these at a time. Do you parbake them and freeze? if so, do you store them in the original pan or put them in a disposable aluminum pan? Any suggestions?
When i do volume like that i to parbake, allow to cool down and wrap in plastic wrap. I'll either regrigerate or freeze depending on when i need them. I don't put them back in the pan until i need them
@@danielrenoartisan yes, nearly all of their pans are made of aluminum. Directly from their website The best Detroit Style Pizza Pans come from Spokane, Washington. No Pre-Seasoning: Our exclusive Pre Seasoned Tuff-Kote finish eliminates the need for any pre-seasoning. Permanent Stick-Resistance: Metal utensil safe, easy-to-clean. Will Never Rust: Heavy-duty anodized aluminum with PSTK finish.
Have you noticed a smell with the Lloyd pans? I just got an 8x10 and it puts off a very gross odor when it heats up. Even with just warm water. I think I’m going to return it…
@@NEPAPizzaReview I haven’t cooked anything in it. I went to wash it when it was new and as soon as hot water hit the pan it started off gassing something. I washed a few times with just soap and water but it still does it. I filled it with water and baked it at 350 for half an hour too to see if it just needed to burn off but it still smells. I returned it today as I did not trust eating food cooked in it.
Blue Steel is always better than aluminum. Who cares if it's not as non stick. I use the Detroit pan, and the Teglia pans made in Italy that are blue steel. I wouldn't EVER use aluminum for pan pizza again. Non stick coatings isn't healthy either.
I purchased a DSP pre-seasoned blue steel pan and it is a pain to clean since you cannot expose it to even a small amount of water. I used the type of oil and amount recommended, I used their pizza dough mix and baked at the recommended temperature and time. I spent well over an hour total over several days unsuccessfully trying to remove baked-on dough with a plastic scraper. So after one use, the pan is useless.
Unfortunately that is one of the drawbacks of a "manual" and more traditional seasoning process. That is a big reason why i favor the lloyds. But don't throe it away. You can scrub it to the bare metal and start over or there are companies which can apply non stick coating for a small fee. I have a place near me that costed a few old pans for me and they work like new with no maintenance
@@NEPAPizzaReview Thank you for the quick reply and all your good to know info. Any idea how to find companies that can reapply the coating? I left a voice msg for DSP Company where I recently purchased the pan but they have not returned my call.
@@slr4172 here's one company that does it via shipping. I presume it's cost prohibitive to ship just 1 pan, but perhaps there is something similar near you www.americanpan.com/na/durashield/
I have both pans. I originally bought the DSPP because I was caught up with the nostalgia of the whole thing. With that said....... Lloyd hands down is easier to use for the home cook. I make high hydration doughs and I tend to use wonky unsifted flours in combination with bread flour and as long as you lightly oil the pan, the dough will not stick. Also the Lloyd pan is sooooo much easier to clean. DSPP is high maintenance. It will need to be reseasoned from time to time. Moreover, if you like playing around with different flours and high hydration doughs, then you will have epic sticking using a DSPP. Thus I have to use parchment paper DSPP also warp under high heat and they bend when using a pizza gripper under high heat. Also DSPP are such a PITA to clean. Do yourself a favor. If you're deciding which pan to get, just pay the piper and get the Lloyd.
A fair criticism. The thought was to describe the conditions in different types of ovens and how each would perform. Since all ovens, stones, steels, fuel sources, recipes, and ingredients are different, i opted for a more conceptual framework discussion rather than a visual based on my specific ovens, ingredients, recipe, and process.
Actually, the 700 degree rating is for an empty pan. There is a relationship between the temperature of the pan and food inside when you bake. The food temperature is not too different than the pan. If your food temperature is 700 degrees, it is black and burnt beyond eating. There are many pizza bakers using the LloydPans pan in Ooni, RokBox and other high-temp ovens with great success. BTW great comparison of pans!
Thank you for the explanation and clarification! I'll be sure to communicate this in future posts!
@NEPAPizzaReview i wouldn't enjoy Detroit style pizza I've eaten at Pizza Inn and hated it. I don't know if you have that chain, but they put so much sauce that it's like drinking sauce. I would think that it would have a similar experience since the sauce is on top.
@@NEPAPizzaReview I'm thinking of trying this Lloyd pan out for at home BBQ pizza. I use unglazed tile like you used to see in McDonald's as a kid. I make NY style that way. Do you think there would be any issue trying the same method for Detroit style Lloyd pans?
I use the Detroit Style Pizza Co pan at least once a month. In my opinion, the more you use the DSPC pan the better it gets! I did the prep work with oil when I got it. I used to use a lot of oil before using it, but now I just use a tiny amount and brush it around the whole pan. Nothing sticks! The crispy cheese comes right off with a light wipe of towel. Oh and the pizza is crispy enough too, its not too soft or soggy. I love it! I would like to try the Lloydpan too though just to have another reason to eat more pizza!
Well it sounds like you put in the work to get a great pan! Totally agree once you get it seasoned properly it works great. I still use both brands of pan, but i still favor the lloyds for the ease of use and the way it crisps up the bottom a little better in my home oven. I really appreciate you sharing your knowledge and experience in this thread!
Another bonus to the Lloyd lids is that you can use them in the oven if you need to cover your pizza to keep the top from overcooking (if that is an issue).
I never thought of that! Thanks for the hot tip!!
My work has been using the same Lloyd pans since the restaurant opened hmm 35 years ago. They are used in and out of a conveyer belt oven every single day on a loop and they are still going strong. Obviously time has left its mark because they are soaked at night but they perform top notch. In a kitchen these will long outlive you and if you follow the proper cleaning instructions they will no doubt look close to new as well.
I appreciate you sharing this story! My comments about longevity is geared toward sliding the pans in and out of brick ovens over and over again. Clearly they are very durable and my favorite pans, but i appreciate your experience and perspective!
I worked at a Detroit pizzaria for years and we used the black steel pans. We cooked at 550 degrees and we had Baker Pride ovens. The cooking deck was thick granite and held heat real well. We never washed them we would use a dough scraper to get the crusty bits out but that was it.
I appreciate you sharing the perspective!
And experience
Good explanation. I have an 8x10 Lloyd and a 9x13 USA Pan. Both work great for Detroit style pizzas in my home oven.
Thank you for sharing!
We have been using the 9x13 USA pan, thinking of getting a 2nd pan, so was considering the Lloyd's. Any preference between the 2?
I have a USA pan too. NOTHING sticks to the USA pan (a positive), however I think the Lloyds makes a crispier crust on sides and bottom. A bit more work to clean later, but not a deal breaker. Depends on how you like your crust. I personally enjoy the crunch more. Both work for me. I'm tempted to buy a second Lloyds in 9x13 in hopes it too will make a crispier crust and provide 6 slices. Some folks will prefer a softer crust/edge. Your call. Good luck.
@@davehammelef6220
I love aluminum for baking. I use Parrish Magic Pans and I only use dedicated aluminum pans for omelettes. That said, I'm also a Detroiter and Detroit pizza has to be made in steel pans. I don't bother making pizza because buying it at Cloverleaf is
Thank you! I have the Lloyd pans as well and love the performance
Both great pans to be sure! I do love my lloyds tho!
What I would love to see is making 2 pizzas side-by-side, baking at the same heat, and taking them out of the pan to compare the crusts. The crust is a critical part of a Detroit Style pizza, not just the way it looks on top.
The lloydpan provides a more even and crisp crust, especially at lower temps in home ovens as it heats up and transfers heat faster. I frequently end up with a soggy, white bottom in the dsp that needs more cook time vs the lloyd which cooks faster at lower temps.
It's truly oven, temp, and circumstance dependent.
@@NEPAPizzaReview thanks.
Use a pizza steel, put it in oven to preheat, with the aluminum pan, the heat transfer is fast and you get a good crunchy bottom to your crust, and don't have to leave in and overcook your top.
Great Review Jim!!!
They thanks Ken! I appreciate you!
I ordered the Detroit Style Pizza Pans. They came with very few instructions in the box. I also received their gluten free dough to make at home.
Now that I’ve tried to make pizzas according to the few directions, I may have ruined them. The GF crust from them stuck like crazy. I can’t get them clean. I didn’t oil them first because that wasn’t in the instructions.
So, how do I get the stuck on crust off and the pans clean?
for sure either pan is wonderful.
Agreed!
Wife made me sleep in the garage for a week after a stunk the house up seasoning my steel pans. I just ordered another 5 steel pans 😂😂😂😂
Very very helpful, thank you.
Thanks for the feedback? I'm working on a follow up article to go with the video. Was there anything you felt i left out of the video?
Thanks for the video! Can you tell if the DSP Co lid fits the 8 x 10 Lloyd pan?
It absolutely does. The lid actually fits better on the lloyd than it does on the dsp co, because the dsp co has a lip on their top edge, but still fits fine on either.
@@NEPAPizzaReview That's amazing! I'm planning on opening Brazil's first Detroit Pizza place. The distance can make it tricky to get some details. You really helped me!
Does the Detroit Style Pizza Co lids fit the Lloyds? If so, is it a tight seal?
Yes and yes. I have been using them for a long time on and no issues!
You mentioned that you make about 20 of these at a time. Do you parbake them and freeze? if so, do you store them in the original pan or put them in a disposable aluminum pan? Any suggestions?
When i do volume like that i to parbake, allow to cool down and wrap in plastic wrap. I'll either regrigerate or freeze depending on when i need them. I don't put them back in the pan until i need them
@@NEPAPizzaReview thank you for the reply. I'm starting to figure that stuff out.
Lloyd aluminum? Where did you find those. Lloyd is famous for their carbon steel not aluminum. Compare apples to apples
@@danielrenoartisan yes, nearly all of their pans are made of aluminum. Directly from their website The best Detroit Style Pizza Pans come from Spokane, Washington.
No Pre-Seasoning: Our exclusive Pre Seasoned Tuff-Kote finish eliminates the need for any pre-seasoning.
Permanent Stick-Resistance: Metal utensil safe, easy-to-clean.
Will Never Rust: Heavy-duty anodized aluminum with PSTK finish.
@@danielrenoartisan here's the link amzn.to/4fvztFt
How tall is the pan? I want to know the size that says "deep dish".
The pans are 2.5 inches tall
@@NEPAPizzaReview thank you so much
@@DBFCP anytime!
Have you noticed a smell with the Lloyd pans? I just got an 8x10 and it puts off a very gross odor when it heats up. Even with just warm water. I think I’m going to return it…
That is the first time I've heard that. I've purchased over 30 lloydpans and have never encountered that. What type of oil are you using?
@@NEPAPizzaReview I haven’t cooked anything in it. I went to wash it when it was new and as soon as hot water hit the pan it started off gassing something. I washed a few times with just soap and water but it still does it. I filled it with water and baked it at 350 for half an hour too to see if it just needed to burn off but it still smells. I returned it today as I did not trust eating food cooked in it.
Blue Steel is always better than aluminum. Who cares if it's not as non stick. I use the Detroit pan, and the Teglia pans made in Italy that are blue steel. I wouldn't EVER use aluminum for pan pizza again. Non stick coatings isn't healthy either.
I respect your opinion. Thanks for sharing
You do realize the Aluminum pan doesn't have a teflon non-stick coating, they just anodize the aluminum. (oxygenate it.. AKA rust, if it were steel)
@@davehammelef6220 And? Aluminum doesn't retain heat the same as steel and does not produce the same results.
I purchased a DSP pre-seasoned blue steel pan and it is a pain to clean since you cannot expose it to even a small amount of water. I used the type of oil and amount recommended, I used their pizza dough mix and baked at the recommended temperature and time. I spent well over an hour total over several days unsuccessfully trying to remove baked-on dough with a plastic scraper. So after one use, the pan is useless.
Unfortunately that is one of the drawbacks of a "manual" and more traditional seasoning process. That is a big reason why i favor the lloyds. But don't throe it away. You can scrub it to the bare metal and start over or there are companies which can apply non stick coating for a small fee. I have a place near me that costed a few old pans for me and they work like new with no maintenance
@@NEPAPizzaReview Thank you for the quick reply and all your good to know info. Any idea how to find companies that can reapply the coating? I left a voice msg for DSP Company where I recently purchased the pan but they have not returned my call.
@@slr4172 what area do you reside?
@@NEPAPizzaReview Houston TX
@@slr4172 here's one company that does it via shipping. I presume it's cost prohibitive to ship just 1 pan, but perhaps there is something similar near you www.americanpan.com/na/durashield/
My Lloydpan warped at 625 NOT GOOD! buy the steel pans imo
Brother, where can I buy that shirt?! Lol
So i bought this off izzy's pizza bus website. It's a pizza spot in vegas
lloyds pan my choice over steel easy
I'm with ya!
@NEPA PizzaReview thanks dude I use it everyday
I have both pans. I originally bought the DSPP because I was caught up with the nostalgia of the whole thing. With that said.......
Lloyd hands down is easier to use for the home cook. I make high hydration doughs and I tend to use wonky unsifted flours in combination with bread flour and as long as you lightly oil the pan, the dough will not stick. Also the Lloyd pan is sooooo much easier to clean.
DSPP is high maintenance. It will need to be reseasoned from time to time. Moreover, if you like playing around with different flours and high hydration doughs, then you will have epic sticking using a DSPP. Thus I have to use parchment paper DSPP also warp under high heat and they bend when using a pizza gripper under high heat. Also DSPP are such a PITA to clean.
Do yourself a favor. If you're deciding which pan to get, just pay the piper and get the Lloyd.
Great points all around and i concur!
Why would you do all that and not show a side by side cook, it's like you only did 1/2 the job
A fair criticism. The thought was to describe the conditions in different types of ovens and how each would perform. Since all ovens, stones, steels, fuel sources, recipes, and ingredients are different, i opted for a more conceptual framework discussion rather than a visual based on my specific ovens, ingredients, recipe, and process.
"Not to say one pan is better than the other" but your video is literally titled which pan is better. Another useless review
Did you not watch the whole video? He clearly explained his personal preference and why....