Why are blue iron pans still the best for cooking pizza?
Simple, because it is and remains the only material that heats up a lot and in a very short time, ideal conditions for cooking pizza in a pan, both in professional and home use.
This is not a miracle product, on the contrary, it is simply very thin iron (0.8 mm), coated with special oils that prevent corrosion.
Since these oils can be harmful if ingested, the first thing to do on blue iron baking trays is to place them in an empty oven, at a temperature of approximately 150° for thirty minutes, in order to burn off all the impurities resulting from processing.
After removing them from the oven and letting them cool, it is usually recommended to sprinkle them with olive oil, distributing it with a cloth evenly over the entire surface and then putting them back in the oven. In this natural way, a patina will be created on the trays that will guarantee non-stick properties for future pizza cooking.
Cleaning Blue Iron Trays
As we have said so far, the pans are made of iron, so we would advise against washing them with water and detergents, as this would encourage the formation of rust.
The manufacturing companies recommend, after use, to sprinkle them with coarse salt and rub them with a cloth, in order to remove impurities and encrustations and, before putting them away, to sprinkle and rub them again with oil. For those who do not know, the more blue iron pans are greased, the more they recreate a non-stick effect on their surface.
They are usually sold in sizes 60x40x2 cm for professional use and 40x30x2 cm for home use, but, upon request, by asking on our website, it is possible to make them to measure.
Another positive fact is the price, in fact blue iron trays always remain the cheapest (and most effective) material for cooking pizza.
