"Black Iron" is the term given to products made from mild steel, not because of its colour. More robust than aluminium especially when baking at very high temperatures. Suitable for deck and conveyor ovens and with both fresh dough and part baked bases.

The pans must be seasoned before use and will blacken further with continued use. Black Iron pans will rust if left wet or in a damp atmosphere. Light rusting is not detrimental to the pan and may be removed with wire wool.

Attractive traditional black coated iron enamel finish, ideal for new pizzerias and suitable for all types of ovens. These pans can be used straight away without seasoning. Buy and use instantly!

We suggest that you use plastic utensils with this pan type to avoid damage to the coating. The pans are coated both inside and out.

Aluminium Pans do not need to be seasoned as they will not rust. However it is generally considered wise to oil the pans as this helps to create a non-stick finish as well as darkening the pan. It is important to try to darken the pan as aluminium can have a tendency to reflect heat.

Aluminium is a soft metal that is attacked by detergents with a high alkaline or acidic nature. Use detergents made specifically for aluminium. Also through repeated use aluminium will soften and if scoured will thin.

Aluminium Pans are suitable for deck and conveyor ovens with both fresh dough or part-baked bases.