Blue iron baking tray 60x30x2H

This professional baking pan made of raw blue iron (unpainted) allows you to create exceptional baked goods: pizzas, focaccias, tarts, and more. Compared to an aluminum (or alloy) pan, iron transmits heat very quickly, allowing the dough to rise more quickly, thus creating a large and pleasing air bubbles.
Raw blue iron pans come in various thicknesses; the thicker the pan, the stronger it is, but the faster the heat travels from the oven to the pan and from the pan to the dough. Those who use (or have used) thinner pans should, to achieve a similar result, adjust their oven so that the heat coming from the bottom is 10% higher: if you were baking at 300°C, you would need to raise it to 330°C.

Material: Blue sheet metal
Height: 2cm
Width: 30cm
Length: 60cm
Thickness: 8/10

The construction material, intended for professional use, guarantees long life and an excellent final result.

Note: Before using these pans, it's important to clean them thoroughly, as the oil on their surface is not food-grade (you can also remove it by baking them in the oven at 150°C for 30 minutes, then thoroughly washing them off). After use, it's also very important to dry them thoroughly and re-oil them (with food-grade oil) to prevent rust.

N.B. 2. These pans have some peculiarities that are worth knowing: if they are subjected to temperatures around 300°C they tend to warp ( warp ), a condition that certainly does not make them unusable, but certainly not "pleasant" to look at. Obviously, those who use a common electric or gas oven at home do not reach these temperatures and the problem is unlikely to arise (unless the pan is placed near a lit grill!). For those who use professional ovens, in which temperatures exceed 300°C, the risk can arise extremely easily. However, one way to stabilize the pan and therefore limit the problem is to place it in an oven at 400°C with a weight on the surface (with the shorter sides ), such as tuff bricks (or other material resistant to high temperatures). In this way the metal undergoes a tempering process, becoming much more stable.

P.S. This method is empirical , however; there's no guarantee it will always work. For this reason, we don't recommend purchasing it to those who aren't willing to accept the pan's possible warping (which, in any case, can occur even at temperatures below 300°C ). We encourage them to opt for more sophisticated pans, such as the aluminum ones found on this site.

Thanks to Dr. Marco Lungo for sharing how to use iron pans and how to stabilize them in the oven.

Find out how to best use this product by clicking here