Deep Dish Pizza Pan 12"The Chicago style deep dish pan that finally gets the crust right. Deep dish pizza demands two things from a pan: a crisp, almost fried bottom crust and walls that conduct heat evenly enough that the cheese and sauce middle cooks through without burning at the rim. Metal pans crisp the bottom but burn the edges. Glass crisps poorly. The Emile Henry deep dish ceramic pan threads the needle. The details Made from Emile Henry's Flame Ceramic a

The right rack for the pan you already love

You can also use them to cover the bread while proofing

An everyday digital thermometer from Escali

not compatible with the standard 250' dispenser

and elevating a roast so heat circulates all around it

What's included

while the reversible deck lets you transition seamlessly from slicing to julienne cuts

Diameter (top): 13”

releases food without sprays and wipes clean fast

and easy to store

Mix it up a bit with creative new takes on the classics

250' roll — significantly more than standard grocery store rolls