World Cuisine 19 5/8" by 13 3/4" Blue Steel Baking Sheet

the pan gets extremely hot when I bake pizza at 500 degrees; the crust is always perfect as the pans conduct the heat better than any other pan around.

The surface of this thing got destroyed via washing. It's pretty much unusable now, and I'll be looking to purchase something else instead. When you first get it, the surface looks weird -- sort of honeycombish. It's when you wash it that you strip off a layer and what looks like brown scratch markings adorn your tray. There is no warning label that comes with the pan that says you shouldn't wash it -- or that gives any directions on how washing should occur. We had no idea what went wrong and then someone commented below that we shouldn't have used soap. Of course I wish we had known that -- but secondarily, I also want to be able to use soap when cleaning. Further, I believe that even without soap, this product gets destroyed somewhat as we have used it with parchment paper and then tried to clean with a sponge and no soap afterwards. Seems delicate. I believe another review mentioned that you shouldn't leave it wet because it will rust really quickly -- I just don't want a product that's that delicate. I've never had problems with any other steel kitchen equipment. Perhaps I'm a kitchen neophyte, but I think there are plenty of neophytes out there.Also, the tray gets really contorted and warped with heat -- which is really undesirable.

This is a great pan at a great price - once you properly season it. It's perfect for making a Sicilian style pizza, with great crispy crust that does not stick to the pan.You have to treat this pan like you would a cast iron or carbon steel pan. It arrives with a layer of thin oil on it to prevent rusting. Wash it off very well with soap, then dry it immediately in a hot oven. It will rust within minutes if you leave it wet. After the pan is dry, remove it from the oven and let cool for a few minutes. Now it is ready to be seasoned.Rub the pan all over with a very very very thin layer of oil. A thick layer of oil will flake off once seasoned. Instead, you want to build successive very thin layers of seasoning. I have found that flax seed oil is the best oil for seasoning a pan. It polymerizes and bonds to the metal very well, and it's easy to build layers of it to create a superior seasoning. In the past I have used lard, vegetable oil, peanut oil, etc. The flax oil is much better.Crank your oven to 450-500F and place the pan upside down with a sheet of foil underneath to catch the drips. Leave it in the oven for 1.5 hours. You'll find the color of the pan has darkened a bit - that's the seasoning. Let the pan cool completely, either in the turned off oven if you plan to add more layers later, or on a cooling rack if you plan to add another layer soon after. Once completely cooled, rub another thin layer of the oil all over and repeat the procedure in the oven.You'll want to build 3-5 layers of seasoning before using the pan. Yes, it takes time, but it is worth it. You end up with a very nonstick pan that looks black with a nice patina. And it will brown your food very well.

These pans will brown baked goods like no other.......as long as you properly season them. They are similar to cooking on cast iron except lighter in weight. I coated mine with a thin of olive oil and baked it at 375 for an hour right after I received it. Repeated this after baking on it the next two times. It is essentially non-stick and browns beautifully. I usually bake tomato pie (bakery style pizza) which comes out nicely browned and crisp. Have also used to bake biscuits and bread. Both came out great. Another advantage is that these are a heavy enough that they don't warp at high heat the way those cheap baking sheets do.

After one use in an attempt to make a deep dish pizza by a classically trained pastry chef, baked at the appropriate temperature, this pan warped in size and oxidized. The metal heated too quickly, blackening the dough while leaving the rest uncooked. Dinner ruined - pan ruined - opinion of World Cuisine ruined.

It a great pan but the idiots put some really stuck on labels on the inside surface of the pan. I scrubbed for 5 minutes and I am not satisfied I got off all the glue. Put the gunk on the bottom of the pan or attach the useless labels with other than industrial strength adhesive.

This pan makes the best pizza! I have no problem with the pizza sticking to the pan and the crust comes out golden brown and crunchy. I cook the pizza on the middle rack because I think the pan conducts heat so well.

Best crust ever. Brown and crisp. Pizzas bake quickly and evenly.Recommend to anyone who bakes.Better than any pizza stone.