Sunday, July 18, 2010

Review: Calphalon classic pizza pan

I was offered the chance to do another review with CSN Stores. I was given $70 to spend in any of their online shops. I spent most of it on items for the kitchen, since we're still working with a blend of nice things we've bought as adults and cheap stuff we bought or were given back in college. One of our saddest college-days holdovers is our pizza pan. It was probably fine when it was new, but that was ten years ago and we're not talking about a high-quality piece of bakeware. We always cover it with foil because first of all, it's kind of perma-grubby and secondly, everything sticks to it.

I picked the Calphalon classic 16" pizza pan, which promised to crisp the crusts.

So far, so good. It did crisp the crust really nicely, too. The only downside, which I didn't discover until later -- when we cut the pizza, the sauce leaked through the holes down onto the stovetop. Knowing that now, we'll be more careful next time.

Usually MB washes the dishes, but in the interest of full disclosure, I washed the pizza pan last night. Even after sitting for more than 24 hours unrinsed, all the pizza crud wiped right off with almost no effort at all, even where the sauce had smeared on the bottom. I'm a fan!

DISCLOSURE: I received this product for free in exchange for a teaser post on my main blog containing a linked keyword selected by CSN Stores. The words and opinions in this review are my own.


  1. I've learned that any pizza pan will last longer if you move the pizza to a cutting board to cut it.That would solve the sauce leak problem too.

  2. How am I just finding your review blog? LOVE IT. Anyway, I had to comment to say that we have the exact same sad-looking pizza pan as you did before, right down to the little holes in the handles! So, I think a new one is in order.