12-inch PIZZA PAN 304 Stainless Steel Professional Series
You will reach for your high-quality Health Craft 12-inch professional surgical stainless-steel bakeware again and again! With stainless steel the oven does the baking, not your pan—so you can get professional results every time.
We challenged the industry standard aluminum and opted instead for 304 stainless-steel because of its ability to optimize indirect heat to bake rather than cook in the oven. The result is food that is baked more evenly and is less likely to burn. The classic design of this bake ware collection is the perfect complement to the Health Craft line of cookware products.
- Easy release of foods
- Bakes evenly, avoids burning.
- No toxic coating to peel or scratch off.
- Reinforced rim allows for easier grasping.
- Attractive and durable brushed stainless-steel finish
- Stainless steel will not react with food easy to clean.
- Baking pans with lids are made of food-grade BPH Free plastic.
- Dishwasher safe for easy cleanup (Lid is recommended to hand washing)
- Unlike glass and ceramic stainless steel is unbreakable and lasts a lifetime.
- Limited Lifetime Warranty - Imported
- Dimensions: 12-inches round
- Weight: 2 pounds
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SHRIMP PIZZA recipe
EQUIPMENT: Pizza Pan and Food Cutter
- ½ pound medium Florida shrimp, peeled and cooked
- 12-inch pizza crust
- ½ cup prepared pesto sauce
- 1 cup Florida blue crab meat
- 1½ cups mozzarella cheese, shredded #2 cutting cone
- 2 tablespoons pure olive oil
- 1 teaspoon paprika
Preheat oven to 350. Cut shrimp into bite-size pieces and set aside. Place pizza crust on a pizza pan or sheet pan and spread pesto sauce leaving a ½ inch crust at the edges. Top evenly with shrimp and crab pieces. Add a thin layer of cheese. Drizzle olive oil over the cheese then sprinkle with paprika. Bake for 25 minutes mid-oven until cheese is melted and bubbling. Remove and let cool for 5 minutes. Slice, Serve and Enjoy!
Note: I am from the great culinary seafood rich state of New Jersey, the Garden State as well, and I lived on the coast in Maryland while in the Navy (known for their abundant crab harvest), I remain continually amazed at the quantity and quality of Florida seafood (my home of the last 40 years), especially their Blue Crab – it’s sweater than Maryland crab. I love it. Chef Charles Knight.