---
product_id: 38611101
title: "Kitchenware 8 Inch by 10 Inch Detroit Style Pizza Pan - PSTK"
brand: "lloyd pans"
price: "₨32225"
currency: LKR
in_stock: true
reviews_count: 8
category: "Lloyd Pans"
url: https://www.desertcart.lk/products/38611101-kitchenware-8-inch-by-10-inch-detroit-style-pizza-pan
store_origin: LK
region: Sri Lanka
---

# 8x10 inch perfect size 700°F heat tolerance Hard-anodized, stick-resistant Kitchenware 8 Inch by 10 Inch Detroit Style Pizza Pan - PSTK

**Brand:** lloyd pans
**Price:** ₨32225
**Availability:** ✅ In Stock

## Summary

> 🍕 Elevate your pizza game with the pan that pros swear by!

## Quick Answers

- **What is this?** Kitchenware 8 Inch by 10 Inch Detroit Style Pizza Pan - PSTK by lloyd pans
- **How much does it cost?** ₨32225 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.lk](https://www.desertcart.lk/products/38611101-kitchenware-8-inch-by-10-inch-detroit-style-pizza-pan)

## Best For

- lloyd pans enthusiasts

## Why This Product

- Trusted lloyd pans brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Proudly Made in the USA:** Support quality craftsmanship with a pan trusted by professional pizzerias nationwide.
- • **Commercial-Grade Durability:** Heavy-duty hard-anodized aluminum resists rust and warping for years of flawless use.
- • **Effortless Cleanup & Maintenance:** Non-toxic, permanent stick-resistant coating means no scrubbing nightmares—just rinse and go.
- • **Authentic Detroit Style Perfection:** Craft your signature thick, chewy crust with that iconic caramelized cheese edge every time.
- • **Ready to Bake Right Out of the Box:** No pre-seasoning needed—just pop it in the oven and start creating.

## Overview

The Lloyd Pans 8x10 Detroit Style Pizza Pan is a commercial-quality, hard-anodized aluminum pan designed to deliver authentic Detroit-style pizza with a thick, chewy crust and perfectly caramelized cheese edges. Featuring a permanent, PFAS-free stick-resistant coating, it requires no pre-seasoning and withstands oven temperatures up to 700°F. Made in the USA, this durable pan offers effortless cleanup and long-lasting performance, making it the essential tool for serious home pizza makers.

## Description

8x10 Inch Detroit Style Pizza Pan No Pre-Seasoning Required Made in the USA. Our exclusive Dura-Kote finish is a permanent, non-toxic, stick-resistant coating that eliminates the need for any pre-seasoning and the hassle of maintaining seasoned pans. LloydPans Kitchenware pizza pans provide an easy release from the pan after baking, are metal utensil safe and are easy to clean. These commercial quality pans are the same that are used in Detroit Styel pizza restaurants and match size specifications of the original blue steel pans. Made in our US manufacturing plant from heavy duty anodized aluminum with DK finish, Detroit Style Pizza Pans from LloydPans will never rust, never need seasoning and will last for years. Dark coated pans tend to produce a little darker crust bake so you may need to adjust your temperature down or shorten your cooking time. Permanent, non-toxic stick resistant coating for easy release and cleanup. Double thick flat rim adds strength and long-lasting durability. Nesting - 76° angle allows nesting when empty, saving storage space

Review: This is the Detroit Pizza Pan You Want - I have been making pizza for years. NY street pizza style, grandma Sicilian style, chewy & thick style, and crispy & thin cracker style. Over the past couple months, I've tried to land an authentic Detroit style pizza several times and it has always fallen short of the mark. I did a lot of research on the dough formulations, sauce variations, cheeses used, toppings, and how to load them in proper order. All the pizzas were very good, but not really Detroit style. I was able to achieve decently crispy bottoms, with airy and light crusts. However, none hit right on the mark, especially when it came to that signature Detroit style caramelized cheese crust edge. I've used 9x13 inch cake pans, 8 and 9 inch round cake pans, half and quarter sheet cake pans, cast iron skillets, and brownie pans. Nothing really landed that signature Detroit pizza crust and caramelized cheese edge. I wondered if a particular kind of pan could really make that big of a difference. The only way to find it is to use one, so I ordered it. It's not a cheap pan for sure. But it was the pan that I needed to use and find out. I made a batch of dough for the pan upon it's arrival. For those doing research, I determined that a 545 gram, or about 19.25 ounce dough batch is what is needed for this 10x14 inch pan, and I used 75% hydration. That's a higher hydration than typical pizza dough, but what gives Detroit pizza that focaccia bread kind of crust. The cheese, sauce, and topping preference are up to you, but I do have a couple suggestion about cheese. Don't use any pre-shredded cheeses. The cellulose or starch powder used to keep the shreds separate will burn and turn black before the pizza is baked properly. A 500F degree oven will have no mercy on the powder coated cheese. Another suggestion is that if you cannot get brick cheese, that using muenster or Monterey Jack in a blend with mozzarella will give a good flavor, stretch, and bite. Most importantly, it's the inclusion of either of those softer and more fatty cheeses that is especially important in getting that cheese crust around the edge. I’ve taken to using a mix of sliced and hand shredded cheese when topping the dough. I find that taking some muenster cheese slices, cutting them into four equal strips, then putting them around the edge of the dough so that they touch the side, ensures that I get that signature cheese crust as it melts and fries in between the side of the pan and dough. However you decide to do it, ensure that a good amount of the muenster or Jack cheese (if not using brick) get layered right to the edge of the dough so that its making contact with the sides of the pan. A softer and higher fat cheese like one of those two (I prefer to use muenster), will give that signature dark, caramelized, cheese crust of a Detroit style pizza. Also, don't skimp on the cheese. I use either 12 or 16 ounces of cheese, depending on whether it's just going to be a cheese pizza (16 ounces of cheese), or a pizza with other toppings (12 ounces of cheese). I know it sounds like a lot, but 16 ounces of cheese works out to 2 ounces of cheese per slice for a cheese pizza, and about 1.5 ounces on a pizza with other toppings, so it's not really that extravagant. There are plenty of places online to learn about Detroit style pizza dough formulations, sauces, cheeses and such. Read them, learn about it, and experiment to find what you like best. But most importantly, get this pan, because achieving that signature caramelized cheese crust around the edge of the pizza is what it's all about, and this pan makes it effortless. This pan is pretty much maintenance free. It doesn't require seasoning of any kind like a steel pan would, since this one is anodized aluminum. Its easy release finish works exactly as it should. I use metal tools when baking with it to break the crusty cheese from the sides of the pan, and to remove it to a cooling rack once free, and they create no issues. The pan cleans effortlessly with some hot water and a nylon soapy scrubby thing of your choice. Follow the instructions that come with the pan for prep and care, and you'll be good to go. After making my first pizza in this pan, I liked it so much, that I ordered a second once so that I can make two at a time. Sometimes, eight slices just isn't going to be enough. The pans are not cheap, but if you want to make an authentic Detroit pizza, it’s what you need. Needless to say, I have no problem finding folks to hang at my place for some beverages and Detroit style pizza. It's a great pan that makes great Detroit pizza.
Review: Perfect Pan for Authentic Detroit-Style Pizza! - I recently purchased the LloydPans 8x10 Detroit Style Pizza Pan, and it’s been a total game-changer for making authentic, crispy-edge Detroit-style pizza at home. If you’re a pizza lover like me, this pan is a must-have for your kitchen! Commercial-Grade Quality: This pan is clearly built to last, and it’s the same one used by professional pizzerias! The hard-anodized construction feels durable and heavy-duty, while the 2.25-inch depth is perfect for creating those signature thick, chewy crusts with crispy edges. No Pre-Seasoning Needed: One of the best things about this pan is that it’s ready to use right out of the box. Unlike cast iron or other metal pans that require seasoning, this one doesn’t. The stick-resistant coating works like a charm and is PTFE-free, so it’s healthier and more convenient. Easy to Use and Clean: I was pleasantly surprised at how easy this pan is to use. The pizza bakes evenly every time, and cleanup is a breeze. Even with gooey cheese and sauces, nothing sticks, and it takes just a quick rinse to get it clean again. Maintenance couldn’t be simpler. Heat Safe to 700°F: I’ve used this pan in a very hot oven, and it holds up perfectly. It can handle up to 700°F, which is ideal for achieving that crispy, caramelized cheese on the edges of your Detroit-style pizza. Made in the USA: Another major plus is that this pan is proudly made in the USA, so the quality and craftsmanship are top-notch. Overall, the LloydPans Detroit Style Pizza Pan delivers on everything it promises. If you’re serious about making restaurant-quality Detroit-style pizza at home, this pan is worth every penny. Highly recommend!

## Features

- 8 inch by 10 inch by 2.25 inch deep Detroit Style Pizza Pan Used by commercial pizzarias
- Hard-Anodized; Permanent, Stick-Resistant Coating is PFAS Free; USA Made
- No Pre-Seasoning Required or Recommended, Ready for Baking
- Easy to bake with, easy to clean, easy to maintain
- Lid sold Separately

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B01FY5UFCI |
| Best Sellers Rank | #3,221 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #3 in Pizza Pans & Stones |
| Brand Name | Lloyd Pans |
| Capacity | 180 Cubic Inches |
| Color | Dark Gray |
| Customer Reviews | 4.8 out of 5 stars 4,925 Reviews |
| Global Trade Identification Number | 00740030992080 |
| Included Components | Pan |
| Is Oven Safe | Yes |
| Is the item dishwasher safe? | No |
| Item Dimensions D x W x H | 9.63"D x 7.63"W x 2.38"H |
| Item Height | 2.25 inches |
| Item Type Name | LloydPans Kitchenware 8 inch by 10 inch by 2.5 inch Detroit Style Pizza Pan, Pre-Seasoned, Stick Resistant, Made in the USA |
| Item Weight | 0.88 Pounds |
| Manufacturer | LloydPans Kitchenware |
| Manufacturer Warranty Description | 30 Day Unconditional Guarantee* LloydPans Kitchenware warrants all products against defects in material or workmanship from date of purchase for a period of 5 years. We will repair or replace defective products, but will not be responsible for any consequential damages including any claim of lost profits. Metal utensil safe means that metal whisks, spatulas and other non-sharp metal utensils may b… |
| Material Type | Aluminum |
| Occasion | Everyday |
| Product Care Instructions | Hand Wash |
| Shape | Rectangular |
| Special Feature | Pre Seasoned |
| Specific Uses For Product | Cooking |
| UPC | 740030992080 |
| Unit Count | 1.0 Count |
| Upper Temperature Rating | 700 Degrees Fahrenheit |

## Product Details

- **Material:** Aluminum
- **Brand:** Lloyd Pans
- **Color:** Dark Gray
- **Shape:** Rectangular
- **Special Feature:** Pre Seasoned

## Images

![Kitchenware 8 Inch by 10 Inch Detroit Style Pizza Pan - PSTK - Image 1](https://m.media-amazon.com/images/I/5197ccJGQQL.jpg)

## Available Options

This product comes in different **Size** options.

## Questions & Answers

**Q: Is this pan blue steel?**
A: No this pan is made from heavy gauge aluminum and hard coat anodized then sprayed with our easy release finish. No pre-seasoning is necessary nor recommended. Our finish is 100% non-toxic. It is not advertised as non-stick but rather easy release. We still recommend using oil on the bottom and sides to insure an easy release. Also we recommend using a metal spatula to de-pan with. Yes that is correct our finish is metal utensil safe and will not chip, peel, flake or bake off.

**Q: Are these welded or stamped?**
A: These pans are welded with our Pre-Seasoned Tuff-Kote (PSTK) finish.

**Q: Is this made of steel?? (the pan i had on my wishlist was blue steel & is no longer avail.) the pan i want should be steel. thanks**
A: This pan is made from heavy gauge aluminum, hard coat anodized and finished with an easy release finish. There are good reasons to use this type of pan over steel. For one, you must season steel pans which takes a lot of time and if not used regularly (several times a week) the seasoning can flake off. Steel pans also rust. LPK pans do not need any seasoning, they never rust, are metal utensil safe and are very efficient at conducting heat. Many pizza restaurants use our pans, including brands you certainly know.

**Q: Does this pan work well for baking other things such as casseroles  and baked pasta dishes?**
A: I don't see why it couldn't work. Just be careful not to use utensils that could scratch the finish. My Italian Mother in law only made pizza in her pizza pan.

## Customer Reviews

### ⭐⭐⭐⭐⭐ This is the Detroit Pizza Pan You Want
*by T***M on February 18, 2021*

I have been making pizza for years. NY street pizza style, grandma Sicilian style, chewy & thick style, and crispy & thin cracker style. Over the past couple months, I've tried to land an authentic Detroit style pizza several times and it has always fallen short of the mark. I did a lot of research on the dough formulations, sauce variations, cheeses used, toppings, and how to load them in proper order. All the pizzas were very good, but not really Detroit style. I was able to achieve decently crispy bottoms, with airy and light crusts. However, none hit right on the mark, especially when it came to that signature Detroit style caramelized cheese crust edge. I've used 9x13 inch cake pans, 8 and 9 inch round cake pans, half and quarter sheet cake pans, cast iron skillets, and brownie pans. Nothing really landed that signature Detroit pizza crust and caramelized cheese edge. I wondered if a particular kind of pan could really make that big of a difference. The only way to find it is to use one, so I ordered it. It's not a cheap pan for sure. But it was the pan that I needed to use and find out. I made a batch of dough for the pan upon it's arrival. For those doing research, I determined that a 545 gram, or about 19.25 ounce dough batch is what is needed for this 10x14 inch pan, and I used 75% hydration. That's a higher hydration than typical pizza dough, but what gives Detroit pizza that focaccia bread kind of crust. The cheese, sauce, and topping preference are up to you, but I do have a couple suggestion about cheese. Don't use any pre-shredded cheeses. The cellulose or starch powder used to keep the shreds separate will burn and turn black before the pizza is baked properly. A 500F degree oven will have no mercy on the powder coated cheese. Another suggestion is that if you cannot get brick cheese, that using muenster or Monterey Jack in a blend with mozzarella will give a good flavor, stretch, and bite. Most importantly, it's the inclusion of either of those softer and more fatty cheeses that is especially important in getting that cheese crust around the edge. I’ve taken to using a mix of sliced and hand shredded cheese when topping the dough. I find that taking some muenster cheese slices, cutting them into four equal strips, then putting them around the edge of the dough so that they touch the side, ensures that I get that signature cheese crust as it melts and fries in between the side of the pan and dough. However you decide to do it, ensure that a good amount of the muenster or Jack cheese (if not using brick) get layered right to the edge of the dough so that its making contact with the sides of the pan. A softer and higher fat cheese like one of those two (I prefer to use muenster), will give that signature dark, caramelized, cheese crust of a Detroit style pizza. Also, don't skimp on the cheese. I use either 12 or 16 ounces of cheese, depending on whether it's just going to be a cheese pizza (16 ounces of cheese), or a pizza with other toppings (12 ounces of cheese). I know it sounds like a lot, but 16 ounces of cheese works out to 2 ounces of cheese per slice for a cheese pizza, and about 1.5 ounces on a pizza with other toppings, so it's not really that extravagant. There are plenty of places online to learn about Detroit style pizza dough formulations, sauces, cheeses and such. Read them, learn about it, and experiment to find what you like best. But most importantly, get this pan, because achieving that signature caramelized cheese crust around the edge of the pizza is what it's all about, and this pan makes it effortless. This pan is pretty much maintenance free. It doesn't require seasoning of any kind like a steel pan would, since this one is anodized aluminum. Its easy release finish works exactly as it should. I use metal tools when baking with it to break the crusty cheese from the sides of the pan, and to remove it to a cooling rack once free, and they create no issues. The pan cleans effortlessly with some hot water and a nylon soapy scrubby thing of your choice. Follow the instructions that come with the pan for prep and care, and you'll be good to go. After making my first pizza in this pan, I liked it so much, that I ordered a second once so that I can make two at a time. Sometimes, eight slices just isn't going to be enough. The pans are not cheap, but if you want to make an authentic Detroit pizza, it’s what you need. Needless to say, I have no problem finding folks to hang at my place for some beverages and Detroit style pizza. It's a great pan that makes great Detroit pizza.

### ⭐⭐⭐⭐⭐ Perfect Pan for Authentic Detroit-Style Pizza!
*by T***R on October 22, 2024*

I recently purchased the LloydPans 8x10 Detroit Style Pizza Pan, and it’s been a total game-changer for making authentic, crispy-edge Detroit-style pizza at home. If you’re a pizza lover like me, this pan is a must-have for your kitchen! Commercial-Grade Quality: This pan is clearly built to last, and it’s the same one used by professional pizzerias! The hard-anodized construction feels durable and heavy-duty, while the 2.25-inch depth is perfect for creating those signature thick, chewy crusts with crispy edges. No Pre-Seasoning Needed: One of the best things about this pan is that it’s ready to use right out of the box. Unlike cast iron or other metal pans that require seasoning, this one doesn’t. The stick-resistant coating works like a charm and is PTFE-free, so it’s healthier and more convenient. Easy to Use and Clean: I was pleasantly surprised at how easy this pan is to use. The pizza bakes evenly every time, and cleanup is a breeze. Even with gooey cheese and sauces, nothing sticks, and it takes just a quick rinse to get it clean again. Maintenance couldn’t be simpler. Heat Safe to 700°F: I’ve used this pan in a very hot oven, and it holds up perfectly. It can handle up to 700°F, which is ideal for achieving that crispy, caramelized cheese on the edges of your Detroit-style pizza. Made in the USA: Another major plus is that this pan is proudly made in the USA, so the quality and craftsmanship are top-notch. Overall, the LloydPans Detroit Style Pizza Pan delivers on everything it promises. If you’re serious about making restaurant-quality Detroit-style pizza at home, this pan is worth every penny. Highly recommend!

### ⭐⭐⭐⭐⭐ Make Better Than Delivery/Take-Out Pizza At Home
*by S***N on July 27, 2025*

This pan has become a staple in my cooking. It’s great for Detroit style pizzas, but also perfect for focaccia, lasagna, cinnastix, mac and cheese w/perfect edges, enchiladas, and much more! They also have a really great utilitarian/rugged look that I find appealing. Some pizza styles are difficult to truly replicate at home, such as NY style, because you need expensive speciality equipment (like a pizza oven that can hit 700+ degrees), but with just this pan and a standard oven you can meet or exceed the best pizzas Detroit has to offer (I lived in Michigan for awhile and have tried them all!). I have tried using a cast iron skillet and cake pans before in a pinch, and they just don’t compare. Here are some tips I’ve learned for the perfect Detroit pizza: Use freshly grated cheese (I like Wisconsin brick) for the perfect frico (dark edge). Some people say to cut cheese into small cubes but in my opinion it doesn’t come out as good. Be generous and load up those edges, dark doesn’t mean burned! Par-bake the dough for ~5 mins before adding the cheese. This gives you a more stable surface with a better texture, and less chance of flattening. Optionally, use a cast iron griddle. I use a Lodge 9.5 x 16.75 griddle (flat side) and it perfectly fits two 8 x 10 Lloyd pans. Preheat the griddle for at least 30 mins at 475-500 (I prefer 475) either on center or one level lower. The even heat will give you an amazing bottom crust. These pans are reasonably non-stick, but if you really want the perfect edges then I prefer a nice coating of light olive oil. Any oil will do (avocado is great for neutral), but light olive oil will impart a nice flavor without becoming cloying. I love these pans and am always looking for an excuse to use them! The lids aren’t essential, but they are nice to have, unfortunately the lids don’t come with the pans, which means for pan + lid you’re looking at ~$50-60, but it’s still worth it, these are very nice quality and are designed to handle heavy use.

## Frequently Bought Together

- LloydPans Kitchenware 8 Inch by 10 Inch Detroit Style Pizza Pan - PSTK
- LloydPans Lid for 8x10 Detroit Style Pan
- Winco Premium Pizza Pan Gripper, Cast Aluminum

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*Product available on Desertcart Sri Lanka*
*Store origin: LK*
*Last updated: 2026-02-13*