WiltonWilton Recipe Right Non-Stick 12-Inch Pizza Pans, Set of 4

Best pizza pans ever.! I have given them as gifts too I like them so well. Nonstick, browns beautifully, durable.

Have had a set of these pans for years.

If using just for pizza there would be no problems. Using at high temperatures and no flex out of shape. Did use for some frozen food items and the oils left stains. Not a problem as just use the stained one for heating those items and others for serving pizza which has left no stains.

My husband enjoyed his pizza pans.

These pans are the perfect size for making home pizza's. I make pizza dough in a bread maker, and then flour it, roll it out or toss it, to make good pizza dough. If the pans have a flaw it's when the pizza dough has a tendency to shrink back, the pan is so non-stick that it's hard to keep it in place, I had to overlap the thin sides to hold it in place. I like the deep pans, while not exactly good for Chicago style, they make for a good rising crust and keep the cheese from falling off in the oven. There are four main ways to do home pizza, one get those frozen name brands, and cook them right. Two, grocery or cost club fresh pizzas, although you may have to cut them down with a 12" pan. Three, your own dough pizza, make sure to brush it with olive oil before putting on the toppings. Finally, four those pre-made crusts, again brush with olive oil and add the toppings.I've done the frozen ones on a pizza stone, but it has an undercooking problem when I use rising crusts for the fresher types. These pans are perfect to brown the cheese just right, and get a nice browning on the bottom. They heat up fast too, and distribute the heat so I used one of them to reheat a Hut pizza. I always order extra sauce and cheese so I can reheat the leftovers without it drying out too much. If you don't like to wait you can nuke the pizza in the microwave, and then crisp it again in these pans. These pans are heavy and seem to have a durable looking non stick coating that even covers the bottom. Still, you don't want to cut the pizza on them but if you cut it elsewhere and slide it back you can use them to serve. I'm not totally sure what the holes in the two tab ends are for, I use them to hand them up on a hook, but it's possible they were made for some sort of removable cooking device.These are not quite as good for making thin crust crispy pizza, I would recommend getting the vented ones for that or using a pizza stone for the frozen variety. In other words there is no perfect pan, and like I said before the big ones are 14" or more and you'll need a bigger pan for those. This pan works for most, and It will cook most pizzas pretty well, you can really brown the cheese to bring out the flavor. Given the good non stick coating I don't have to use that special aluminum foil I've used in the past to prevent sticking. Plus they clean up really easy compared to my big Aluminium pizza pan. These work good right on the oven rack, or they seem to work just fine on a preheated pizza stone since I like to leave mine in the oven. Having too is a good deal for having them to cook multiples for game day or a larger pizza eating family.Recommended, good price for easy to clean non-stick pizza pans for medium size pizza.

I had no idea Wilton pans were this good, always pretty much ignored because thought all their stuff was candy making + specialty. These pizza pans are excellent. They are heavyweight, feel insulated, and have a lot of extra features that are nice and you never think of till it's mentioned...Like the fact that you have the 2 lip edges on these that you can grab a hold of to pull out of oven; or the fact that the size is permanently stamped unto the metal. The non stick finish is probably the best I've ever had & used. I've used these for flatbread, pizza, biscuits, and just small batches of cookies...bottoms are nicely browned and probably would slide right off if there wasn't the raised edges on the pans. Those raised edges are another plus..They aren't deep enough for like say a deep dish pizza but deep enough that they won't let food slide off easily either. I'm going to have to get some of their full sized cookie sheets now! Another thing I learned..don't clean these in dishwasher for best results because the dishwasher soap tabs will ruin the finish. Lol, things I learn when I actually read the labels!

I'm torn about these pans in terms of how they performed. They are nice pans for spreading raw dough onto and thin enough to allow the crust to get a little crisp at high heat. They are in no way like a pizza stone, but the process of moving a handmade pizza around onto a stone using a peel is one I've never mastered so I work by forming the dough on the pan and just taking the quality hit rather than making a mess. The main issue is that these pans do warp under high heat and then flatten out after they cool off. This is disconcerting and I am worried that, over time, the warping will become permanent. Also, The pan isn't as non-stick as I'd like, even with some cornmeal under the pizza and an oiled crust/spray. My main beef is with the warping though. I expected these to hold their shape under high heat.

These are top quality pans, which I have come to expect from Wilson. I've used them 3 times already, and so far nothing has stuck to them. They are big enough to fit most frozen pizzas, but the extra large ones hang off the sides a bit. I rarely buy that size anyway, so that's not an issue for me. I've also baked sugar cookies on these pans, with some success. (These pans aren't as big as my cookie sheets, but I was in a pinch and needed something quick, and aside from the smaller size, they worked great.) Overall, these pans are great and I do recommend them.

Everything I expected