Chicago Metallic 16" Thin Crust Pizza Pan, BAKALON, 3/8" Deep, AMERICOAT Glazed 14 ga Anodized Aluminum (49163)

The **Chicago Metallic 49163 16" BAKALON Pizza Pan** is a premium choice for commercial kitchens seeking durability, performance, and professional-grade baking results. Designed for **thin-crust pizza**, this **14-ga anodized aluminum pan** features a **3/8" depth** and a **diameter of 16 inches**, making it perfect for crafting crispy, even-cooked pizzas that meet high-volume restaurant demands. The pan is **hard-coated with AMERICOAT® pre-seasoning**, providing a nonstick surface that resists nicks from metal utensils while maintaining superior heat distribution. Unlike standard pans, this model is built to last, with **corrosion resistance** and a **chipping, peeling, and flaking-resistant** finish—ideal for kitchens that prioritize longevity and minimal reordering. For restaurant professionals, the **BAKALON series** sets the standard for **commercial pizza pans**, balancing durability with ease of cleanup. While it must be **hand-washed** (not dishwasher-safe), the **nonstick AMERICOAT® coating** ensures swift, efficient scrubbing with minimal effort, reducing downtime during peak service. Whether you're baking **Neapolitan-style, cracker-thin, or specialty pizzas**, this pan delivers consistent results without compromising quality. Its **1.7 lbs weight** and **solid construction** provide stability on oven racks, preventing warping or deformation—critical for maintaining uniform baking. Investing in the **Chicago Metallic 49163** means choosing a pizza pan that aligns with the needs of **commercial kitchens**: **durability, performance, and reliability**. Unlike cheaper alternatives, this pan won’t flake or chip over time, reducing waste and maintenance costs. The **anodized aluminum** construction also ensures **corrosion resistance**, even in high-moisture environments, making it a long-term asset for any **restaurant bakery, pizzeria, or catering operation**. Order yours today and elevate your pizza-baking process with a pan built for **professional performance**.