What are the performance of the pizza pan?

When purchasing a pizza pan, you should not just focus on the price, but pay more attention to the performance of the pan, that is the water-repelling property, coating property, heat resistance, and material hardness of the pan.

1. Water-free: This is the primary consideration. Baking pans are used to hold baked products, and non-stick baking pans are the priority, so when choosing, be sure to choose good water-free properties. Because a pizza pan with good water resistance will be relatively easy to take out the pizza (use a pizza spatula or shake it vigorously); on the contrary, if the water resistance is not good, the pizza will stick to the baking pan, and the integrity and aesthetics of the pizza will not be guaranteed when it is taken out.

2. Coating properties: This is also one of the main properties of non-stick baking pans. The selection of raw materials for the coating determines the pros and cons of non-stick properties. Therefore, you must keep your eyes open when choosing, and choose a coating that is generally recognized by the public and has been tried and tested.

3. Heat resistance: This is a characteristic that every pizza pan should have, and the key to distinguishing its thermal conductivity is whether the heat resistance of the pan and the length of baking will affect it (such as deformation of the pan, toxic substances produced after high temperature, etc.). When choosing, you can't blindly pursue fast heat conduction, but pay attention to the material of the baking pan. Excessive heat conduction can easily cause the bottom of the pizza to burn, the temperature of the lower fire cannot be controlled well, and the overall taste is uneven and inconsistent.

4. Material hardness and heat reflectivity: Under high-frequency high-temperature baking, the pizza baking pan is not easy to be twisted and deformed, and it has enough strength to support the baking pan when stacked, and it is not easy to tilt and collapse.