GoodCook AirPerfect 16-Inch Perforated Pizza Pan

What the maker puts in writing

• “16” PERFORATED PIZZA PAN: Designed with a perforated edge and even heating technology, this pizza pan reduces moisture and ensures a perfectly crispy crust”
• “VERSATILE USES: Great for baking homemade pizzas, frozen pizzas, and leftover slices”
• “EFFICIENT DESIGN: This pizza tray features convenient cutting guides that make it easy to serve perfect, even slices, every time. The bottom of the round oven pan also has feet to keep the hot pan elevated and off the countertop, preventing heat damage.”
• “NONSTICK COATING: This bakeware features a nonstick coating that provides excellent release”
• “MADE OF DURABLE CARBON STEEL: Our round pizza pan is made of nonstick carbon steel for a premium-grade construction that resists warping”
• From the name: “AirPerfect”, “16-Inch, Gray”
• Reference 4497 · Catalog: 680 g (24 oz), 5.35 × 15.7 × 15.7 in (136 × 400 × 400 mm)

Feet and cutting guides, which nothing else on this shelf has

“cutting guides that make it easy to serve perfect, even slices” and “feet to keep the hot pan elevated and off the countertop, preventing heat damage”

Only GoodCook publishes either, on this pan and on its two-pack at $25.19.

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. The usual answer is a trivet you then have to find.

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 through them does not condense into a wet ring under the pan.

The cutting guides. Molded ridges that show you where to cut — which sounds trivial and solves a real thing: cutting a pizza freehand on a round pan 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 no page here gives. A pizza wheel on a coated pan cuts the coating, and one cut in a non-stick film propagates from that point. The guides are molded ridges, so a wheel rides over them — but a firm pass with a sharp wheel will still mark the surface between. Use a rocker, or lift the pizza onto a board.

What the rest of the shelf offers instead. Nine items publish no feet and no guides. Two steel items publish silicone handles: the Emporio Kitchen at $15.43 (“a wide, oversized handle wrapped in silicone”) and the BAKKENMASTER 18-piece set at $57.99. And two stones have handles: the Ritual Life at $36.95 (plus a detachable carrying tray) and the Emile Henry at $109.95 — which on a 2950 to 3402 gram stone is the more pressing need.

Sixteen inches in the title, 15.75 by the catalog

The title and bullet one both say “16"". The catalog reads 400 × 400 mm, which is 15.75 inches.

And the maker’s own two-pack corrects it. The GoodCook AirPerfect set at $25.19 says “16"" in its title and “SET OF TWO 15.75” NONSTICK PIZZA PANS” and “15.75-in. baking surface diameters” in its bullets.

So both are 15.75-inch pans, and this title rounds up while the two-pack’s bullets correct it.

Which still makes it the largest pizza pan on this shelf.

15.75 in — this and the GoodCook set at $25.19 13 in — the Emporio Kitchen at $15.43, the BAKKENMASTER pizza pan at $15.99, the Breville at $19.95 And the stones, rectangular rather than round — 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 195 square inches of surface; a 13-inch pan has 133. Nearly half again — which is a large family pizza against a medium one.

And the trade is oven shelf. This pan is 15.75 inches, and a domestic oven shelf is about 22 inches wide — so this pan fits with three inches to spare and two will not go side by side. The Emporio Kitchen’s 13-inch pan catalogs at 15 inches (380 mm) because of its handle, which is the same problem from the other direction.

At 1.5 lb (680 g) this is the heaviest single pizza pan on this shelf — against 1.2 lb for an Emporio pan, 1.4 lb for a GoodCook from the two-pack, 14.4 oz for the Breville and 11 oz each for the BAKKENMASTER pair.

And the three stones are in another weight class entirely: 6.5 to 7.5 pounds, because a stone’s function is thermal ballast and a pan’s is conduction.

Even heating technology, which its own sibling explains

“Designed with a perforated edge and even heating technology, this pizza pan reduces moisture”

The phrase is not explained here. The maker’s own two-pack says it plainly.

The GoodCook AirPerfect set at $25.19: “Air-insulated and perforated to reduce moisture while baking.”

Air-insulated means two layers of steel with a gap between them — which is how an insulated baking sheet works: the air gap slows heat into the base, so the bottom does not scorch before the top cooks.

And the catalog supports it. The two-pack catalogs at 16.5 × 16.5 × 0.6 in (419 × 419 × 15 mm), giving a 0.6-inch thickness for a flat tray — thick for a single sheet and right for a double one.

So “even heating technology” is air insulation, and this page does not say so where its own sibling does.

Which is worth understanding, because it cuts against the perforation.

A perforated pan vents the steam a pizza base gives off — that is the “reduces moisture” claim, and it is what stops a soggy bottom. An air-insulated pan slows the heat reaching the base — which stops a burnt bottom.

Doing both at once is a real design, and it is a compromise: less bottom heat than a solid single-layer pan, and more airflow. Which suits a frozen pizza and a reheated slice — both named in bullet two — better than it suits a raw dough that wants a hard, fast base heat.

And that is precisely what the three stones on this shelf are for. Mass that is already at temperature when the dough lands on it. The Unicook at $33.99: “Please preheat the stone to ensure even cooking and crispy crust”, and “The porous surface… effectively absorbs excess moisture from pizza dough.”

Three answers to one problem on this shelf: vent it through holes, suspend it over a basket, or soak it into a stone.

What this page does not publish, and what the shelf does

No temperature limit. Four items on this shelf publish one, and it is the same number 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, the Bakken-Swiss at $12.59, the Breville at $19.95 and the BAKKENMASTER 18-piece set at $57.99.

Why 450 °F 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 — and the rating protects the coating rather than the steel, since 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 whether or not the page says so.

And the three stones live in another world. Unicook at $33.99: cordierite, “heat-resistant up to 1,450°F (787°C)”. Ritual Life at $36.95: “up to 1500°F (815°C)”. Emile Henry at $109.95: “up to 900 degrees F” on a grill, 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.

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, whose title reads “Carbon Steel Non-Stick PTFE Coating”.

This page says “a nonstick coating” and stops, as does its own two-pack and the Breville at $19.95.

No hole size, which only the Breville at $19.95 publishes: “1/3 inch crisper holes”. Nor a hole count or a pattern — and “perforated edge” is an odd phrasing, since it suggests the holes are at the rim rather than across the base. The two-pack says only “perforated”.

No dishwasher statement. “A quick cleanup” is the whole of it, where seven items on this shelf claim dishwasher safety outright — and where two of the three stones 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. The Emile Henry at $109.95 is the exception: “Dishwasher safe or hand wash with soap and water.”

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: “respond within 24 hours”. Nine publish nothing.

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

Availability

Read on the day this page was built: $18.99 at the American Amazon shop.

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