Let’s start by explaining what a blue iron pan is and why it can be your greatest ally for baking a pizza in a pan.
A blue iron pan is nothing more than a rough sheet metal pan.
When it comes out of production it is black with a beautiful cobalt reflection and has some interesting features.
It does not have the problems of stainless steel, which contains small percentages of nickel and does not release anything into food.
The pizzas bake better in the blue iron pans because of a limitation of them. They are a poor conductor of heat.
Simply put, iron accumulates a good amount of heat and releases it in a steady and well-distributed manner. This allows the formation of a crispy crust at the bottom of the pizza. => We discuss this in more detail here.
Why blue iron pans need to be treated
The blue iron pans come out of production covered with finishing oils that serve to protect them from oxidation during transport and sale.
Before anything else, this protective layer must be removed.
The blue sheet pan should be burned for an important reason. Iron has the very bad habit of making food stick even if you grease it well.
It is therefore necessary to ensure that a vitrified oil film, a natural nonstick layer, is created between the food and the pan.
With a perfect burnishing, you wouldn’t even need to grease the pan before baking because the protective layer behaves just like a non-stick pan. However, go ahead and use it anyway; it will help you achieve flawless baking!
We do the burning of the blue iron pans
The first thing you’ll need to do to have your blue iron pan perfectly treated and ready to use is to clean any residual processing oil to perfection and, as they say in the jargon, do the burn.
Don’t worry, it is a very simple process, but there is often confusing information and unnecessary procedures floating around that scare the user. Let’s get our heads together and do a simple, quick and clean job together:
- Turn on your oven and bring it to 250°C.
- Arm yourself with kitchen paper (the classic Scottex) and wipe the pan thoroughly so that much of the processing oils are removed.
- Place it in the oven for about 20/25 minutes to eliminate any oily residue. Check that the smoke will be gone, then let it cool and wipe again with paper.
- With the pan cold, pour a teaspoon of sunflower seed oil in the center and spread it carefully with kitchen paper. Make sure to even out the layer and remove the excess especially on the corners. The iron just needs to change color, as if the surface is “absorbing” oil.
- Repeat the same operation on the outside and edges.
- Put back in the oven to do the actual sear. Always at 250°C for about 20/25 minutes or until the smoke disappears, then remove the pan.
- Once it has cooled, a nonstick coating will have formed on the surface and you can safely use it to bake your fantastic Roman-style pan pizzas.
The process is super easy, and you’ll only need to do it the first time after your purchase
Also watch the explanatory video of the burn
How to use it and how to clean it
Obviously you will use the pan primarily for flatbreads and pizzas.
Always remember that the less moisture the iron gets, the better. Also pay attention to acidic foods such as tomatoes, which can compromise the vitrified oil coating and make some parts of the pan no longer nonstick.
The iron should never come in contact with water, detergents or abrasive sponges.
To clean a burned blue iron pan, use kitchen paper, helping yourself to a plastic spatula or tarot to scrape up residue of burned seasoning. Never use abrasive detergents and sponges.
If for some reason your pan should be so dirty that it needs to be washed with water use very hot (boiling) water, let the dirt soften and remove it with a spatula.
Maniacally dry it and place it in a hot oven at 150°C (302°F) so as to remove any residual moisture.
In case of rust
If you have done the burn well and the blue iron pan is not getting wet, there is no reason why rust should form.
But in case it happens, it can be remedied in this way:
- First remove the rust, old scorch, and impurities with very fine coach sandpaper until you get to the shiny metal.
- Clean up perfectly with a dry cloth or kitchen paper and repeat the burn all over again. The pan will lose some of its dark color, but it will return to perfect functionality.
I almost forgot, there’s a nice video on the YouTube channel on how to remove rust and restore them.
Frequently asked questions
- “Can I wash the pans?”
Best avoided. The best way to clean up any fouling is to use a dustpan or small plastic notch; one swipe of a paper towel and your pan will be as good as new.
- How and where do I store them?
Always remember to spread a teaspoon of seed oil with the usual kitchen paper before storing the pans. Then place it upside down in a dry place until used again.
- What should I do every time I happen to use them?
If you haven’t used them for a long time put them in the oven for 5 minutes and wipe off the “old” oil from the maintenance, after which you are ready to work!