The traditional uncoated surface of the crisper makes it extra rugged and a great conductor of heat, but this does mean butter, oil, or parchment paper should be used to prevent foods from sticking. Greasing or lining the pan also aids in cleanup since it can go from oven to dishwasher with no scrubbing in between. --Emily Wolf

Product Description
Designed to meet the exacting standards of commercial bakers and gourmet bakers who prefer traditional baking on uncoated pans. The uncoated surface offers good reflectivity for even dispersion of heat -- which means more consistent, even baking and gradual browning. After repeated use, darkening of the metal will actually enhance baking performance.
Crafted from heavy-weight aluminized steel, which combines the durability, strength, and superior heat conduction of steel with the corrosion-resistance of an aluminum-silicone alloy. Dishwasher safe. 25 year limited warranty.

Product Reviews
I make homemade pizza once a week, and this pan produces the crispy/chewy crust that my family and I love. Also, the pan is heavy, so I doubt it will ever warp, and it is very easy to clean. The only thing I don't like about it is that if I don't grease the pan with Crisco shortening and then flour it, the crust sticks to the pan. Still, this pan is not nonstick, so I don't expect it to perform like a nonstick pan. On the plus side, because it's not nonstick, I can cut the pizza right on the pan. I don't have to transfer the pizza to a cutting board. I plan to buy another one soon.

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