Black Iron is the term given to products made from mild steel, not because of its colour. More robust than aluminium especially when baking at very high temperatures. Suitable for deck and conveyor ovens and with both fresh dough and part baked bases.

The pans must be seasoned before use and will blacken further with continued use. Black Iron pans will rust if left wet or in a damp atmosphere. Light rusting is not detrimental to the pan and may be removed with wire wool.

As is the standard for black iron pizza pans, the measurement given is across the base of the pan. The pans are tapered so they are always 1" larger across the top. This is an important consideration when calculating how many pans will fit inside your pizza oven.