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Non Branded
In Stock
Pizza Pan | Black Iron | 14" x 1.5" Deep | CB146
£16.05
/ exc vat
£19.26/ inc vat
- Ultra-Durable Black Iron
- Even Heat Distribution
- 1.5" Deep Sides
- Requires Seasoning
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Product Overview
Stepping up your pizza game? This professional 14 inch black iron pizza pan is your ticket to crafting authentic, Chicago-style deep-dish pizzas that are a real crowd-pleaser. Made from ultra-durable black iron, it’s designed not just to last, but to get better with every single use, building up a natural non-stick surface that chefs swear by.
Perfectly suited for bustling pizzerias, ambitious gastro pubs, or any restaurant wanting to add a show-stopping deep-dish option to the menu. The deep sides and fantastic heat distribution mean you get a perfectly crisp, golden-brown crust every time, with no soggy bottoms in sight. It’s a true workhorse, happy in either a traditional deck oven or a modern conveyor system, making it a versatile choice for any busy kitchen.
Forget flimsy, throwaway pans. This is a serious piece of kit for chefs who are serious about their pizza. By investing in a traditional black iron pan, you're choosing consistent, delicious results that will keep your customers coming back for another slice. It’s the secret weapon you need for that perfect deep-crust masterpiece.
Key Features and Benefits
- Ultra-Durable Black Iron: Built to withstand the busiest professional kitchen environments.
- Even Heat Distribution: Guarantees a perfectly cooked base without any pesky hotspots.
- 1.5" Deep Sides: Absolutely perfect for crafting authentic deep dish pizzas.
- Requires Seasoning: Lets you build up a brilliant, natural non-stick surface.
- Versatile Oven Use: Works brilliantly in both deck and conveyor ovens.
- Generous 14-Inch Size: A great commercial size for creating shareable, profitable pizzas.
- Robust Construction: Resists warping and damage from constant professional use.
- Excellent Heat Retention: Keeps the pizza base crisp and deliciously well-cooked.
Technical Specifications
- Brand: Non Branded
- SKU: CB146
- External Dimensions: 40(H) x 355.6(Ø) mm
- Pan Diameter: 14"
- Pan Depth: 1.5"
- Material: Black Iron
- Weight: 0.78kg
- Colour: Black
- Oven Compatibility: Suitable for Deck & Conveyor Ovens
Expert Review and Insights
When it comes to authentic pizza, the pan is just as crucial as the dough. This black iron model is a real workhorse. It heats up beautifully and holds that temperature, giving you the kind of crisp, even base that's hard to achieve with flimsier materials. It’s a simple, effective tool that delivers professional results every time.
Marco Romano – Pizza Equipment Expert View Profile →
- Pro: The heat distribution is top-notch, eliminating soggy centres and burnt edges.
- Con: Requires proper initial seasoning, which takes a bit of time upfront.
Case Study: Real Business, Real Results
The Crusty Dragon, a popular pub in Cardiff, wanted to launch a new gourmet pizza night to boost midweek sales. Their existing thin pans weren't suitable for the deep-dish style they envisioned, so they invested in the CB146 pizza pan.
"We needed a pan that could handle a proper, loaded deep-dish pizza without fail. These black iron pans have been brilliant. The crust is consistently perfect, and they're tough enough for our busy kitchen."
Gareth Evans – Head Chef
Since introducing their deep-dish range, The Crusty Dragon has seen a 35% increase in food sales on Tuesdays and Wednesdays.
Installation and Maintenance Guide
Setting It Up (Seasoning Your Pan)
- Before first use, wash the pan with warm, soapy water and dry it thoroughly.
- Lightly coat the entire pan (inside and out) with a neutral cooking oil like vegetable or rapeseed oil.
- Place the pan upside down in a hot oven (around 200°C) for one hour to bake the oil on.
- Let it cool completely in the oven. It's now seasoned and ready for its first pizza!
Keeping It Going
- After use, simply scrape out any residue and wipe clean with a paper towel.
- Avoid using soap or steel wool, as this will strip the seasoned layer you've worked so hard to build up.
- If you must use water, dry it immediately and thoroughly, perhaps on a low heat on the hob, to prevent rust.
- Apply a very thin layer of oil before storing to maintain the non-stick surface and protect the iron.
Frequently Asked Questions
Q: What is 'black iron'?
A: It's a type of untreated steel that's fantastic for even heat distribution and retention. It's the traditional choice for authentic, crispy pizza bases.
Q: Do I really have to season this pan?
A: Yes, absolutely. Seasoning creates the natural non-stick surface and protects the pan from rust. It's a crucial first step for all black iron cookware.
Q: Can I use this pan for things other than pizza?
A: Of course! It's brilliant for baking giant skillet cookies, cornbread, or even for roasting vegetables in the oven.
Q: How do I clean my commercial black iron pizza tray?
A: For best results, scrape out debris and wipe with a cloth or paper towel. Avoid soap. If you must use water, dry it immediately and re-oil lightly.
Q: Why is my pan rusting?
A: Rust occurs if the pan is left wet or the seasoning layer has been stripped away. You can remove light rust with steel wool, then wash, dry and re-season the pan completely.
Q: Will this pan work in a domestic oven?
A: Yes, it works perfectly well in a standard home oven. Just double-check the dimensions to ensure it fits on your oven shelf.
Q: What's the main benefit of a deep pan like this?
A: The 1.5" depth allows you to create authentic Chicago-style deep-dish pizzas with plenty of room for layers of cheese, sauce, and chunky toppings.
Q: Is this pan heavy?
A: At just under a kilo, it has a satisfying heft that speaks to its durability and heat-retaining properties, but it's not unmanageably heavy for kitchen use.
The Craftsman's Choice: The Value of Traditional Bakeware
This unbranded black iron pizza pan represents more than just a piece of metal; it’s an investment in a traditional baking method. Unlike coated pans that degrade over time, this pan gets better with age. Each seasoning layer builds upon the last, creating a unique, perfectly non-stick surface tailored to your kitchen. This incredible durability means fewer replacements and a lower long-term cost of ownership. For a professional kitchen, this translates to consistency – the secret ingredient in every successful dish. It’s a no-frills, reliable tool that forgoes fancy marketing to deliver one thing exceptionally well: a perfect, repeatable pizza base. This is the kind of dependable workhorse that quietly becomes an essential part of your service for years to come.
Explore more from Non BrandedMore Than Metal: Why Black Iron Makes a Better Pizza
Ever wondered what 'black iron' really means and why it needs seasoning? Think of it like a cast-iron skillet, but for your pizzas. Black iron is an untreated, slightly porous metal, and that's its superpower. When you 'season' it by baking on a thin layer of oil, that oil polymerises and seeps into the tiny pores of the metal. This creates an incredibly tough, natural non-stick surface that actually improves the more you use it. It’s this traditional seasoned surface that transfers heat so evenly, giving you that unbeatable crispy, golden crust that you just can't get from standard aluminium pans. It’s the old-school secret to an authentic texture.
Who Should Buy This?
- Pizzerias & Italian Restaurants: The ideal tool for adding an authentic, hearty deep crust pizza pan to your menu.
- Gastro Pubs & Bars: A fantastic way to upgrade your food offering with gourmet, shareable deep-dish pizzas.
- Takeaway Kitchens: This durable commercial black iron pizza tray will handle the high volume of a busy delivery service.
- Event Caterers: Reliably produce crowd-pleasing, consistently cooked pizzas for large functions and events with this pan.
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