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Non Branded
In Stock
Pizza Pan | Black Iron Deep Dish Pan | 10" x 1.5" Depth | Nisbets S474
£10.98
/ exc vat
£13.18/ inc vat
- Black Iron Construction
- 1.5-Inch Deep Sides
- 10-Inch Diameter
- Heavy-Duty Mild Steel
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Product Overview
Stepping up your pizza game? This is the tool for the job. We're talking about a proper, robust 10-inch black iron deep dish pizza pan, designed for those who are serious about creating authentic, Chicago-style pizzas loaded with toppings and flavour. It’s a solid piece of kit built to handle the heat of a professional kitchen.
This pan is perfect for pizzerias, American-style diners, and pubs wanting to add a real crowd-pleaser to the menu. Its heavy-duty construction means it won't buckle under pressure (or high heat), making it a reliable choice for busy services. Whether you're working with fresh dough or par-baked bases, this pan delivers consistent, delicious results every time.
The secret lies in the black iron, which gets screaming hot and stays that way, ensuring a perfectly crisp, golden-brown crust right to the centre. If you want to serve pizzas that have your customers coming back for more, this is the pan you need to do it. It’s an investment in quality that pays off with every slice served.
Key Features and Benefits
- Black Iron Construction: Guarantees excellent heat retention for a perfectly cooked, crispy base.
- 1.5-Inch Deep Sides: Lets you pile on the cheese and toppings for authentic deep-dish pies.
- 10-Inch Diameter: The ideal size for a generous individual portion or a shareable pizza.
- Heavy-Duty Mild Steel: Built tough to withstand the daily hustle of a commercial kitchen.
- Deck & Conveyor Oven Safe: Offers brilliant flexibility for different professional kitchen setups.
- Suits Fresh & Par-Baked Dough: Works perfectly with your kitchen's preferred dough preparation method.
- Requires Seasoning: Develops a superb, natural non-stick surface that improves with use.
- Robust & Durable: A true kitchen workhorse that's built to last for years.
Technical Specifications
- Brand: Non Branded
- SKU: S474
- Material: Black Iron (Mild Steel)
- Dimensions: 40(H) x 254(Ø)mm
- Depth: 1.5" / 40mm
- Weight: 0.47kg
- Colour: Black
Expert Review and Insights
You can feel the quality in this pan the moment you pick it up. It’s got a reassuring heft that tells you it's made for professional use, not just for show. The black iron heats incredibly evenly, which is absolutely crucial for getting that signature crispy deep-dish crust without a soggy bottom. A proper bit of kit for any pizzeria serious about authenticity.
Marco Romano – Pizza Equipment Expert View Profile →
- Authentic Results: Creates a fantastic, evenly-baked crust that's hard to achieve with other materials.
- Needs a Little TLC: You must season it before use, so be prepared for that initial step.
Case Study: Real Business, Real Results
"The Salford Arms", a bustling pub in Manchester, wanted to elevate their food menu to attract more evening diners and compete with local takeaways. They decided to introduce an authentic deep-dish pizza offering, moving beyond their standard thin-crust bases.
"We needed something that would make our pizza night a real talking point. These pans give us a proper deep-dish base that holds heaps of toppings and gets a fantastic, crunchy crust. The customers can't get enough of them."
David Chen – Head Chef
The pub's Monday pizza night sales have increased by 35% since they introduced the new deep-dish option, making it their most popular food night of the week.
Installation and Maintenance Guide
Setting It Up
- Wash the pan thoroughly with hot, soapy water to remove any factory transit coating.
- Dry it completely straight away – a few minutes on low heat on the hob works well.
- Apply a very thin layer of cooking oil (like vegetable or sunflower oil) to all surfaces.
- Bake upside down in a hot oven (around 200°C) for an hour and let it cool inside the oven. This is 'seasoning'.
Keeping It Going
- After use, simply scrape out any residue and wipe clean with a paper towel.
- For stubborn bits, use hot water and a non-abrasive brush. Avoid soap, as it can strip the seasoning.
- Always dry the pan immediately and thoroughly after cleaning to prevent any rust from forming.
- Wipe a whisper-thin layer of oil inside before storing it in a dry place.
Frequently Asked Questions
Q: What is 'seasoning' a pan?
A: It’s the simple process of baking oil onto the iron to create a natural, rust-protective, non-stick layer. It’s essential for black iron pans.
Q: How do I season this pan?
A: After washing and drying, rub a very thin layer of vegetable oil all over it. Bake it upside down in a hot oven for an hour, then let it cool completely in the oven.
Q: Can I cut the pizza directly in the pan?
A: We'd advise against it. Using a sharp pizza wheel or knife in the pan can easily scratch and damage the non-stick seasoned surface.
Q: Can I use this for anything other than pizza?
A: Absolutely! This pan is brilliant for baking deep-dish pies, savoury tarts, cornbread, or even giant, shareable skillet cookies.
Q: Is black iron the same as cast iron?
A: They're very similar but black iron is made from pressed mild steel, making it a little lighter and smoother than traditional cast iron, while offering similar great heating properties.
Q: How do I clean it after service?
A: The best way is to scrape out any food bits, then simply wipe it clean with a paper towel or rinse with hot water. Always dry it thoroughly to prevent rust.
Q: Will this pan warp in a very hot professional oven?
A: This is a heavy-duty commercial pizza pan designed specifically for high-temperature deck and conveyor ovens, so it's extremely resistant to warping.
Q: Help! My pan is starting to rust. What do I do?
A: Don't worry! Rust usually happens if the pan is left damp. Just scrub the rust off with a scourer, wash it, dry it completely, and then re-season it to restore the protective layer.
The Workhorse of the Pizzeria: Why Black Iron Endures
In a commercial kitchen, equipment isn't just a tool; it's an investment in consistency. This is where the simple black iron deep dish pizza pan truly shines. Unlike coated non-stick pans that degrade, scratch, and need frequent replacement, a well-maintained black iron pan literally gets better with every use. Each seasoning layer builds upon the last, creating a unique, reliable cooking surface that's virtually indestructible. This isn't just about cooking one great pizza; it's about producing hundreds of identically perfect pizzas, week after week. It represents a commitment to a traditional method that delivers superior results and a significantly lower long-term cost of ownership, freeing you from the expensive cycle of replacing lesser-quality cookware. That’s the real value—dependability you can build a stellar reputation on.
Explore more from Non BrandedThe Secret to the Perfect Crust: Understanding Black Iron Seasoning
Ever wondered why chefs rave about black iron pans? It all comes down to a process called 'seasoning'. Think of it like breaking in a quality pair of leather boots. Initially, the pan needs a bit of care—a good wash, a thin coat of oil, and a bake in a hot oven. This creates the first layer of its unique, naturally non-stick surface, known as a 'patina'. With every pizza you cook, this layer builds up and gets even better. This patina not only stops the dough from sticking but, more importantly, it helps the pan absorb and radiate heat incredibly evenly. It’s this quality that banishes the dreaded soggy bottom and gives you that unbeatable crispy, golden-brown base, from the edge right to the very middle.
Who Should Buy This?
- Pizzerias & Italian Restaurants: The perfect tool for adding an authentic Chicago-style deep dish to your speciality menu.
- American-Style Diners & Pubs: A great way to expand your offering with a popular, high-margin comfort food item.
- Event Caterers & Food Trucks: Its robust, heavy-duty build makes it ideal for mobile setups and high-volume event catering.
- Takeaway Kitchens: Offer customers a premium deep dish experience that stands out from the standard thin-crust options.
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