Black Iron Pizza Pan 10in product image

Non Branded (Uropa)

Black Iron Pizza Pan 10in | Deck & Conveyor Oven

SKU: S474

£11.09(£13.31 inc VAT)

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This black iron pizza pan is a mild steel baking pan designed for use in commercial deck ovens and conveyor ovens. At 254mm in diameter with a 40mm depth, it is well suited to producing individual pizzas on fresh dough or part-baked bases, and is a common choice in pizzerias, pub kitchens, and any operation running a regular pizza menu.

Black iron pans are valued in commercial kitchens for the way they conduct and retain heat evenly across the base. Once properly seasoned, the surface develops a natural non-stick quality that improves with use, and the steel construction handles the repeated high-temperature cycles of a busy service without warping or degrading. The 10-inch diameter is a practical size for individual portions and fits comfortably within standard deck oven chambers.

  • Conducts heat evenly for consistent base colour and texture
  • Compatible with deck ovens and conveyor ovens
  • Suits both fresh dough and part-baked pizza bases
  • Robust mild steel construction withstands repeated high-heat use
  • Improves with seasoning over time, reducing sticking

It is important to note that these pans must be seasoned before first use. Unseasoned black iron will rust if exposed to moisture, and the pans should be dried thoroughly after washing rather than left to soak. With the right care routine they are long-lasting and low cost to replace when eventually needed.

The 10-inch size suits operations producing individual pizzas at moderate volume. For kitchens running higher throughput or larger portion sizes, a wider pan may be more appropriate. If you are building out a pizza station and want to confirm the right pan size and quantity for your oven configuration, the team is happy to talk it through.

Frequently asked questions

Do these pans need any preparation before first use?

Yes — black iron pans must be seasoned before use. This involves coating the pan lightly with oil and heating it in the oven to polymerise the surface. Skipping this step will result in sticking and can cause the steel to rust. Seasoning improves with each use, so the pan performs better over time.

Are these pans suitable for use in conveyor ovens as well as deck ovens?

Yes, they are commonly used in both deck and conveyor oven environments. The mild steel construction handles the consistent high temperatures of conveyor ovens well, and the pan dimensions are compatible with most standard conveyor belt widths at this size.

How should black iron pizza pans be cleaned and maintained?

Black iron pans should be cleaned while still warm using a dry cloth or brush, avoiding prolonged soaking in water which will cause rust. If washing with water is necessary, dry the pan immediately and apply a light coat of oil before storing. A well-maintained pan will last for years of regular service use.
Black Iron Pizza Pan 10in | Deck & Conveyor Oven

£11.09(£13.31 inc VAT)

£11.09(£13.31 inc VAT)

This black iron pizza pan is a mild steel baking pan designed for use in commercial deck ovens and conveyor ovens. At 254mm in diameter with a 40mm depth, it is well suited to producing individual pizzas on fresh dough or part-baked bases, and is a common choice in pizzerias, pub kitchens, and any operation running a regular pizza menu.

Black iron pans are valued in commercial kitchens for the way they conduct and retain heat evenly across the base. Once properly seasoned, the surface develops a natural non-stick quality that improves with use, and the steel construction handles the repeated high-temperature cycles of a busy service without warping or degrading. The 10-inch diameter is a practical size for individual portions and fits comfortably within standard deck oven chambers.

  • Conducts heat evenly for consistent base colour and texture
  • Compatible with deck ovens and conveyor ovens
  • Suits both fresh dough and part-baked pizza bases
  • Robust mild steel construction withstands repeated high-heat use
  • Improves with seasoning over time, reducing sticking

It is important to note that these pans must be seasoned before first use. Unseasoned black iron will rust if exposed to moisture, and the pans should be dried thoroughly after washing rather than left to soak. With the right care routine they are long-lasting and low cost to replace when eventually needed.

The 10-inch size suits operations producing individual pizzas at moderate volume. For kitchens running higher throughput or larger portion sizes, a wider pan may be more appropriate. If you are building out a pizza station and want to confirm the right pan size and quantity for your oven configuration, the team is happy to talk it through.