GoodCook AirPerfect 15.75-Inch Pizza Pans, Set of 2

What the maker puts in writing

• “SET OF TWO 15.75” NONSTICK PIZZA PANS: Air-insulated and perforated to reduce moisture while baking frozen or homemade pizzas or heating up leftover slices to promote a crispier crust for a fresh taste”
• “FULL-SIZE BAKING SURFACES: Large 15.75-in. baking surface diameters accommodate pizzas of all sizes and are great for family-sized pies”
• “CONVENIENT CUTTING GUIDES: Trays feature cutting guides to help you cut and serve the perfect uniform slices every time”
• “ELEVATED BOTTOMS: Integrated molded feet on the bottoms keep the hot pans thoroughly elevated and off of countertops”
• “PREMIUM-GRADE CONSTRUCTION: Nonstick carbon steel offers an excellent mess-free release and resists warping for long-lasting durability”
• From the name: “AirPerfect Nonstick 16” Pizza Pan - Set of 2”
• Reference 04241 · Catalog: 2.7 lb (1.25 kg), 16.5 × 16.5 × 0.59 in (419 × 419 × 15 mm)

$12.60 a pan, against $18.99 for the same pan singly

This set is $25.19 for two: $12.60 a pan. The GoodCook AirPerfect single at $18.99 is $18.99 a pan — $6.39 more each.

And the two pages describe the same thing, with two differences in the wording.

this — “SET OF TWO 15.75"", “Air-insulated and perforated”, “CONVENIENT CUTTING GUIDES”, “ELEVATED BOTTOMS: Integrated molded feet”, “PREMIUM-GRADE CONSTRUCTION… resists warping” the single, $18.99 — “16” PERFORATED PIZZA PAN”, “a perforated edge and even heating technology”, “cutting guides”, “feet to keep the hot pan elevated”, “premium-grade construction that resists warping”

So the single calls it “even heating technology” and this page calls it “air-insulated” — the same thing, named properly here — and the single says 16 inches where this says 15.75 twice.

The catalog figures confirm it. 15.7 × 15.7 in (400 × 400 mm) on the single is the 15.75-inch pan. 16.5 × 16.5 × 0.6 in (419 × 419 × 15 mm) here is the carton for two stacked pans — and 0.6 inch is the pan thickness, which matters below.

Both are 15.75-inch pans. This is the honest page on the dimension and the clearer one on the mechanism.

Why buy the single at all? Only if you want one. A pizza pan is a flat object 15.75 inches across, and two take the same cupboard space as one plus 0.6 inch.

And two pans let you bake two pizzas, which on this shelf is the normal arrangement. The Bakken-Swiss at $12.59 is a 2-piece set; the Emporio Kitchen at $15.43 and the BAKKENMASTER pizza pan at $15.99 are 2 packs; three items are 5, 6 and 18-piece sets.

Among the pans, only the GoodCook single and the Breville at $19.95 are sold alone — and the Breville has a reason, being sized to four named countertop ovens.

Fifteen and three quarter inches, which is the largest pan on this shelf

The published sizes:

15.75 in — this and the GoodCook single at $18.99 13 in — the Emporio Kitchen at $15.43, the BAKKENMASTER pizza pan at $15.99, the Breville at $19.95 Rectangular stones — the Unicook at $33.99 (15 × 12 in, “ideal for baking personal pizzas up to 11 inches”), the Ritual Life at $36.95 (15 inch), the Emile Henry at $109.95 (catalog 18 × 14 in, the largest surface here)

Why the two and a half inches matter. A 15.75-inch pan has about 195 square inches of surface; a 13-inch pan has 133. Nearly half again — a large family pizza against a medium one, which is what “great for family-sized pies” in bullet two means.

And the trade is oven shelf. This pan is 15.75 inches, and a domestic oven shelf is about 22 inches wide — so one pan fits with three inches to spare and two will not go side by side.

Which is the practical limit on this set. Two pans, one oven, and they have to go on separate shelves — where a fan oven handles that and a conventional one browns the top shelf first.

At 1.4 lb (624 g) each these are the second heaviest pizza pans on this shelf, behind the 1.5 lb (680 g) single.

11 oz per pan in the BAKKENMASTER pair · 14.4 oz for the Breville · 1.2 lb per Emporio Kitchen pan · this 1.4 lb each · 1.5 lb for the GoodCook single and the Bakken-Swiss And the stones: Unicook 6.5 lb · Emile Henry 7.3 lb · Ritual Life 7.5 lb

The heaviest item on this shelf is 8.3 times the lightest, and that mass is the whole point of a stone: thermal ballast that does not drop in temperature when cold dough lands on it. A pan’s job is conduction, not storage — which is exactly what the next section is about.

Air-insulated, which is the opposite of a stone

“Air-insulated and perforated to reduce moisture while baking frozen or homemade pizzas or heating up leftover slices”

How it works. An air-insulated pan is a double sheet of steel with a sealed air gap between them.

Air conducts heat far worse than steel, so the gap slows heat into the base — which is the whole point of an insulated baking sheet: the bottom does not scorch before the top cooks.

The catalog supports it. 0.6 inch (15 mm) of thickness for a flat tray is thick for a single sheet and right for a double one.

And the GoodCook single at $18.99 calls the same thing “even heating technology” without explaining it — so this is the better-documented of the two pages.

Where it helps. Frozen pizza and reheated slices, both named in bullet one.

A frozen pizza goes into a hot oven with a frozen base and a frozen top, and the base is what burns first — so slowing the bottom heat is exactly right. Same for a leftover slice, where the base is already cooked and only needs warming.

Where it works against you. A raw dough wants hard, fast bottom heat to set the base before the top overcooks — which is why a pizzeria bakes on a stone floor at 700 to 900 °F.

An insulated pan is doing the opposite of a stone.

And the three stones on this shelf are the other extreme.

Unicook, $33.99 — 6.5 lb of cordierite, “heat-resistant up to 1,450°F (787°C)”, and “Please preheat the stone to ensure even cooking and crispy crust” Ritual Life, $36.95 — 7.5 lb, “up to 1500°F (815°C)”, “Simply preheat the stone in your oven or on the grill” Emile Henry, $109.95 — 7.3 lb, “up to 900 degrees F” on gas, charcoal and wood grills, and “under the broiler”

Mass already at temperature when the dough lands on it.

So: an insulated pan for frozen and reheated, a stone for raw dough. This page names frozen pizza first, which is the honest ordering.

And the perforation is the second half of the design, pulling the other way. A pizza base releases water as steam. On a solid tray that steam sits between the dough and the metal and the base steams rather than browns. Holes let it out.

The trade is contact — metal conducts into dough far better than air does, so a hole is a place where the base gets less heat. Which makes an insulated perforated pan a pan that deliberately gives up bottom heat twice over, in exchange for never burning a base.

No hole size is published, here or on ten other items. The Breville at $19.95 is the only page on this shelf to give one: “1/3 inch crisper holes”.

Feet and cutting guides, and the caution nobody gives

“CONVENIENT CUTTING GUIDES: Trays feature cutting guides to help you cut and serve the perfect uniform slices every time” · “ELEVATED BOTTOMS: Integrated molded feet on the bottoms keep the hot pans thoroughly elevated and off of countertops”

Only GoodCook publishes either, on this set and on the single at $18.99.

The feet. A pizza pan comes out of the oven at 400 °F or more and has to go somewhere. Set flat on a countertop it conducts straight into the surface — which marks laminate, crazes some stone and scorches wood.

And on a perforated pan the feet do a second job nobody states. They keep the holes clear of the countertop, so the steam you have just vented does not condense into a wet ring under the pan.

The cutting guides. Molded ridges that show where to cut, which solves a real thing: cutting a round pizza freehand gives you two enormous slices and four slivers. And cutting on the pan rather than on a board means the topping does not slide off in transit.

The caution. A pizza wheel on a coated pan cuts the coating, and one cut in a non-stick film propagates from that point — batter and cheese work under the edge, food sticks there permanently, and the break spreads.

The guides are raised ridges, so a wheel rides over them — but a firm pass with a sharp wheel will mark the surface between them.

Use a rocker, or lift the pizza onto a board. No page on this shelf gives any metal-utensil guidance at all, and this is the one item whose own design invites a blade.

What the rest of the shelf offers for handling instead. Two steel items publish silicone handles: the Emporio Kitchen at $15.43 (“a wide, oversized handle wrapped in silicone… no mitt fumbles”) and the BAKKENMASTER 18-piece set at $57.99 (“gray silicone handles… stay cool to the touch”). Two stones have handles: the Ritual Life at $36.95, with a detachable carrying tray, and the Emile Henry at $109.95. And one set supplies a glove: the Moss & Stone at $23.99, with a red oven glove — the only protective equipment on this shelf.

This set has feet and no handle — which on a 15.75-inch round pan with a rim all the way round means you lift it with mitts and pinch the edge, and a mitt grips by friction and pressure, which a thin rolled rim gives neither of.

What is not published

No temperature limit. Four items on this shelf publish one, and it is the same figure every time: 450 °F (230 °C) — the Emporio Kitchen at $15.43, the BAKKENMASTER pizza pan at $15.99, the Moss & Stone set at $23.99, the NutriChef set at $36.99. Five publish nothing, including both GoodCook pans.

Why it is the number to notice. 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. So a coated steel pan rated to 450 °F is rated below what the recipe asks for.

The rating protects the coating rather than the steel: a non-stick film degrades above its rated range and carbon steel does not care at these temperatures. Treat 450 °F as the ceiling here too — and note that on an air-insulated pan the oven can run hotter without burning the base, which is precisely the case where you would be tempted to exceed it.

No coating chemistry. Five items here publish theirs: PFOA, PFOS and PTFE free on the Bakken-Swiss at $12.59, the Emporio Kitchen at $15.43 and the BAKKENMASTER pizza pan at $15.99 · PFOA, PFOS, PTFE and BPA free on the NutriChef set at $36.99 · “PFOA-Free” alone on the BAKKENMASTER 18-piece set at $57.99.

And one states its coating is PTFE: the Moss & Stone 5-piece set at $23.99, “Carbon Steel Non-Stick PTFE Coating”.

This page says “nonstick carbon steel” and stops, as do the GoodCook single and the Breville at $19.95.

No dishwasher statement. “Mess-free release” is the whole cleaning claim, where seven items on this shelf claim dishwasher safety outright. The caveat worth importing: a dishwasher cycle is hot, alkaline and abrasive, and a coating is what it wears over hundreds of cycles. And two of the three stones sold on Amazon.com forbid soap entirely — the Unicook at $33.99 (“Do not use detergent”) and the Ritual Life at $36.95 (“no soap needed”) — because a porous stone absorbs it.

No hole size or count, as above.

No steel thickness. One item on this shelf publishes one: the Emporio Kitchen at $15.43 — “0.5mm thick carbon steel”. For scale, heavy-gauge bakeware runs 0.03 to 0.04 inch (0.8 to 1.0 mm). “Premium-grade construction” here, “high-quality” on the Bakken-Swiss and “commercial-grade” on the BAKKENMASTER 18-piece set are the shelf’s vocabulary, and none of them is a number.

No handle, as above.

No warranty. Two items on this shelf publish one: the Emile Henry at $109.95 — a 10 year Guarantee whose terms are stated, “covers any production fault or quality problem… when used in a normal domestic environment, and respecting the care and use Instructions” — 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: $25.19 at the American Amazon shop.

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