Gourmet Black Iron Pizza trays

Made In Dunedin since 1993 used in Cafes, Pizza Parlors and Restaurants for Gourmet thin crust pizzas. Just like the Black iron pans these need to season and although pre-seasoning helps regular use is the best way.

Suitable for any type of home oven, pizza or conveyor ovens.

To Season Cookware for Use

After washing and drying, and when pan is cool coat the whole pan with vegetable/cooking oil most types of cooking oil will be fine. Wipe all oil off pan with a paper towel or dry cloth. It is important to remove as much oil as possible as it is best to have only a thin film that feels slippery but not wet.

Place in a pre-heated oven at 250 C for 50 minutes. Remove from oven, allow to cool and wipe of excess oil with paper towel.  This will provide a good, seasoned surface however only frequent use will finish the seasoning.

If after seasoning as above there is a noticeable film of baked oil on the pan then there was still too much oil on the surface when it went into the oven and it would be best to scour clean and start again. A baked on film tends to peel off in use.

It only needs enough oil that it will be absorbed into the steel surface not enough to stay on the surface after seasoning.

To Maximize Performance of Cookware

• Preheat before use. Do not preheat higher than required cooking temp or buckling may occur.

• After use rinse in hot water and dry completely to prevent rusting. If necessary, oil for storage.

• Do not use in dishwasher or use strong detergents.

• Pan will eventually turn black with use. As with wok cooking this is desirable and should not be cleaned off with scouring.