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You are correct about the demo show, GLC. And it IS expensive, which I wouldn't mind, if it lasts 2 or 3 lifetimes. That's why I was hoping someone here has actually used it. Putting the pans in an oven is not really an issue for me, as I would primarily be using the cookware via induction...

Does anyone have any experience with this brand of cookware? It seems rather expensive, but is it of a good quality? Worth the expense?

I recently saw one at a show, and it took water from a pitcher sitting on the counter to a boil in about 18 seconds once the pan was set on the stove. Talk about a FAST cup of tea! I am doing more research into this cooking method, as the propane stove wanes in the winter (low pressure), and...

Absolutely! Though you can make it and let it rest about an hour and get it to "behave" fairly well, over night or 2-3 days in the fridge makes better-tasking dough, IMHO. Cool dough tends to slap out more consistently than warm dough, which I seem to have a problem with thin spots when I do...

True on the screens. If they had anything stuck to them, 1 to 3 passes thru the oven usually took care of it. But the solid pans, we washed them at the end of each night, IIRC. Then again, that was more than a couple of years ago, so perhaps my memory is failing me. And I don't think we ever...

Well, after cooking 100-200 pizzas a day directly on an oven floor, I'd imagine there would be lots of pieces of carbon. IDK why they didn't do it, just know they didn't. One restaurant used conveyor belt-type oven, so perhaps that is why they needed pans. The other two used brick-type ovens...

I have worked at 3 diff pizza places when I was in college. All 3 used thin aluminum pans because they outline the size of the pizza, they easily slide in and out of the pizza oven (which has a very small opening, height wise), and they heat up quickly. The dough was never laid directly on the...