BAKKENMASTER Perforated 13 in Pizza Pans, 2-Pack

What the maker puts in writing

• “PREMIUM NON-STICK COATING: …a durable white marble non-stick coating. This top-notch surface ensures that your pizzas and cookies slide off effortlessly”
• “DURABLE AND ROBUST: Made from high-quality carbon steel… Their sturdy construction guarantees even heat distribution… Say goodbye to warping and uneven results.”
• “PERFORATED DESIGN FOR CRISPY CRUST: …The strategically placed holes allow air to circulate your pizza, resulting in a deliciously crispy and evenly cooked crust.”
• “VERSATILE AND HEAT RESISTANT: With a temperature resistance of up to 450°F (230°C)… Each set includes two 13” x 13” x 0.78” trays”
• “SAFE AND EASY TO CLEAN: …these trays are dishwasher-safe and free from harmful chemicals like PFOA, PFOS, and PTFE.”
• From the name: “Round Perforated”, “White, 2 Pack”
• Reference BAKPIZWHT32 · Catalog: 621 g (21.9 oz), 330 × 330 × 20 mm (13 × 13 × 0.79 in)

Thirteen by thirteen by nought point seven eight, and the catalog agrees

Bullet four publishes it and the catalog confirms it: 330 × 330 × 20 mm is 12.99 × 12.99 × 0.79 inches.

Three things follow.

13 × 13 is the bounding square of a 13-inch round pan, so the pan needs thirteen inches of oven shelf in both directions and no more. Which matters, because the rival at $15.43 catalogs at 380 × 330 mm — the same 13-inch pan with a silicone handle adding two inches of shelf. 0.78 inch is the rim height, which decides whether a loose topping can slide over the edge. And it is the only dimension line on this shelf precise enough to plan with.

Across the shelf, published dimensions are rarer than they should be:

this — 13 × 13 × 0.78 in, published and confirmed by the catalog Emporio Kitchen, $15.43 — “13 Inch Round” in the name; the catalog’s 380 × 330 mm reveals the handle GoodCook, $18.99 — “16-Inch” in the title and the bullet, with a catalog of 400 mm = 15.75 in GoodCook set, $25.19 — “16"" in the title and “15.75"" in two bullets Unicook stone, $33.99 — “15” L x 12” W with 0.6” thickness”, the only published stone thickness on this shelf Ritual Life stone, $36.95 — “15 inch”, and a bullet giving “44cm x 34cm x 7.5cm” — which is the box, since 7.5 cm is three inches thick and the catalog says 15 mm Emile Henry, $109.95 — no dimensions at all; the catalog says 457 × 356 × 28 mm And the three sets — Moss & Stone at $23.99, NutriChef at $36.99, BAKKENMASTER 18-piece at $57.99 — publish no piece dimensions whatsoever

Four hundred and fifty degrees, which is below the recipe

“With a temperature resistance of up to 450°F (230°C), these versatile trays are ideal for baking a variety of oven-baked goods”

The published limits on this shelf:

450 °F (230 °C) — this, the Emporio Kitchen at $15.43, the Moss & Stone set at $23.99, the NutriChef set at $36.99 Nothing — the Bakken-Swiss at $12.59, both GoodCook pans, the Breville at $19.95, and the BAKKENMASTER 18-piece set at $57.99 from this same maker

Four items, one number.

Why it is the figure to notice on a pizza tray. A commercial pizza oven runs 700 to 900 °F. Most home pizza recipes call for 475 to 550 °F — the top of a domestic oven — because a crust needs enough bottom heat to set the base before the top overcooks.

At 450 °F a thin crust will cook, and it will take longer, which gives the topping more time to dry.

The rating protects the coating rather than the steel. A non-stick film degrades above its rated range; carbon steel does not care at these temperatures.

Which is where the three stones on this shelf live in another world.

Unicook, $33.99 — cordierite, “heat-resistant up to 1,450°F (787°C)” Ritual Life, $36.95 — cordierite, “up to 1500°F (815°C)” Emile Henry, $109.95 — “up to 900 degrees F” on gas, charcoal and wood grills, and “Can be used in all types of ovens and under the broiler”

A thousand degrees of difference, because a stone has no coating to lose.

So: at 425 to 450 °F these trays give a crisp base, which is what the holes are for. At 500 °F they are outside their rating, and a stone is the tool.

The holes, and the size nobody here gives but Breville

“The strategically placed holes allow air to circulate your pizza, resulting in a deliciously crispy and evenly cooked crust”

What is happening. A pizza base releases water as steam while it bakes. On a solid tray that steam has nowhere to go: it sits between the dough and the metal and the base steams rather than browns.

Holes let it out, and they let oven air touch the underside directly.

The trade is contact. Metal conducts heat into dough far better than air does, so a hole is a place where the base gets less heat. Too much hole area browns in a pattern; too little steams.

Which is why size and spacing matter — and “strategically placed” is the whole description here.

One page on this shelf publishes a figure. The Breville at $19.95: “features 1/3 inch crisper holes for supreme, golden-brown results.”

Six items on this shelf are perforated: this, the Emporio Kitchen at $15.43, both GoodCook pans at $18.99 and $25.19, the Breville, and the perforated sheet in the NutriChef set at $36.99.

One takes a different approach. The Bakken-Swiss at $12.59 is a removable basket above a tray, so air circulates all round the food rather than through holes beneath it — right for chips and bacon, wrong for a pizza base, which wants contact.

And the three stones solve it a third way: by absorbing the water rather than venting it. The Unicook at $33.99: “The porous surface of the pizza cooking stone effectively absorbs excess moisture from pizza dough, creating a crispy, golden pizza crust.”

Three answers to one problem: vent it, suspend it, or soak it up.

Eight dollars a pan, and three hundred and eleven grams

$15.99 for two is $8.00 a pan — 28 cents above the cheapest pizza pan on this shelf, the Emporio Kitchen.

The comparison:

Emporio Kitchen, $15.43 — two 13-inch pans at $7.72 each, 28 cents under this, with silicone handles this, $15.99 — two 13-inch pans at $8.00 each GoodCook set, $25.19 — two 15.75-inch pans at $12.60 each, with feet and cutting guides GoodCook single, $18.99 — one 15.75-inch pan Breville, $19.95 — one 13-inch pan, with a published hole size and a model compatibility list

And 621 grams for two is 311 grams a pan — the lightest steel on this shelf.

Breville 408 g · this 311 g each · Emporio Kitchen 543 g each · GoodCook set 624 g each · GoodCook single 680 g · Bakken-Swiss 680 g · NutriChef set 1538 g for six pieces And the stones: Unicook 2950 g · Emile Henry 3311 g · Ritual Life 3402 g

What light costs. A thin pan heats fast and warps more easily — and bullet two promises against exactly that: “sturdy construction guarantees even heat distribution… Say goodbye to warping and uneven results.”

No thickness is published here, or anywhere on this shelf except one page. The Emporio Kitchen at $15.43: “Built with 0.5mm thick carbon steel… resists warping over time.” For scale, heavy-gauge bakeware runs 0.8 to 1.0 mm — so the one published figure on this shelf is a modest one being used as a strength claim.

What warping is. A thin sheet heats unevenly, the hot part expands against the cool part, and past the yield point it takes a permanent set. Once a pizza pan rocks, the dough sits unevenly and one side browns first.

The two causes are thinness and thermal shock. The shock is in your hands: let the pan cool before it meets water — which, on a dishwasher-safe pan, means not putting a hot one straight in.

A white marble coating, free from three substances

“a durable white marble non-stick coating… pizzas and cookies slide off effortlessly” · “free from harmful chemicals like PFOA, PFOS, and PTFE”

The three named.

PTFE — sold as Teflon — is the standard non-stick film on bakeware, and the one that matters: a coating free of PTFE is a ceramic or sol-gel film, which is what “white marble coating” describes. PFOA is a per- and polyfluoroalkyl substance historically used as a processing aid in making PTFE, phased out of that use years ago. PFOS is another member of the same family.

The shelf, on chemistry:

PFOA, PFOS and PTFE free — this, the Bakken-Swiss at $12.59, the Emporio Kitchen at $15.43 PFOA, PFOS, PTFE and BPA free — the NutriChef set at $36.99, the only one to add BPA “PFOA-Free” alone, in the title — the BAKKENMASTER 18-piece set at $57.99, from this same maker “Nonstick coating”, no chemistry — both GoodCook pans and the Breville at $19.95 And one that states its coating is PTFE — the Moss & Stone 5-piece set at $23.99: “Carbon Steel Non-Stick PTFE Coating” in its title, with “BPA-free metal” in its bullets

So one item on this shelf declares a fluoropolymer coating and four declare the absence of one — and this maker makes the full three-substance claim on one product and the single-substance version on the other.

What a ceramic coating buys and gives up. No fluoropolymer, and better scratch resistance than a sprayed non-stick. What it gives up is longevity: a ceramic film loses slipperiness with use, where PTFE stays slippery until it is damaged.

And the dishwasher claim deserves the caveat the stones supply. A dishwasher cycle is hot, alkaline and abrasive, and a coating is what it wears over hundreds of cycles. Hand washing lasts longer.

At least two of the fourteen stones on this shelf go further and forbid soap entirely. The Unicook at $33.99: “Hand wash with warm water… Do not use detergent.” The Ritual Life at $36.95: “Simple hand washing with warm water (no soap needed).” Because a porous stone absorbs detergent and gives it back to the next loaf. The Emile Henry at $109.95 is the exception and says the opposite: “Dishwasher safe or hand wash with soap and water.”

What is not published

No hole size or count, as above.

No steel thickness, as above.

No handles. Two steel items on this shelf publish silicone handles: the Emporio Kitchen at $15.43 and the BAKKENMASTER 18-piece set at $57.99 from this same maker (“gray silicone handles… stay cool to the touch”). Two stones have handles: the Ritual Life at $36.95 (plus a detachable carrying tray) and the Emile Henry at $109.95.

On a round pan this is the omission you feel. A rectangular tray has two short ends to grip; a round pan has a rim all the way round and nothing to hold — so in oven mitts you pinch the edge, and a mitt grips by friction and pressure, which a thin rolled rim gives neither of.

No feet. Both GoodCook pans publish them, and on a perforated pan feet do a second job: they keep the holes clear of the countertop, which is where the steam you have just vented would otherwise condense.

No cutting guides, which only the two GoodCook pans have.

No preheating instruction, which is correct for a steel pan and worth contrasting with the stones. Both cordierite stones instruct you to preheat: the Unicook at $33.99 and the Ritual Life at $36.95. A stone works by storing heat; a thin pan has none to store, so it goes in cold with the pizza on it.

No warranty. Two items on this shelf publish one: the Emile Henry at $109.95 — a 10 year Guarantee with its terms stated — and the Moss & Stone set at $23.99 (“1-year warranty”). The Ritual Life at $36.95 offers support rather than a term. Nine publish nothing.

No country of manufacture, which no item on this shelf publishes.

Availability

Read on the day this page was built: $16 at the American Amazon shop.

Read from Keepa on the day this page was last revised; stock and price both move without notice.