Ask Paul: Questions from Instagram
A few of our followers have some great questions for Paul Tiffany, our resident food and pan expert. He’s tackling your customer service and technical questions about LloydPans baking and pizza pans.
A few of our followers have some great questions for Paul Tiffany, our resident food and pan expert. He’s tackling your customer service and technical questions about LloydPans baking and pizza pans.
Hi Paul – My pizzeria chain is currently using pizza pans that are nearing the end of their life-cycle. There are quite a few options out there, including aluminum, blue steel and stainless steel. What’s the difference? What’s better? – Jeff, Rhode Island
Question: I run my pizza oven extremely hot, sometimes as high as 900°F. Can your pans withstand that hot of an oven?
Hi Paul – I’m looking to improve the quality of my pizza crusts. We’re currently using pizza screens, but are considering upgrading to a solid or perforated pan. What’s the difference? – Tim, California
Paul Tiffany, our resident food and pan expert tackles your baking and pizza pan questions. Have a question for Paul, email us!