The core principles for maintaining a pizza pan are “prevent scratches, avoid sudden temperature changes, and prevent water accumulation and rust.” Different pan materials require distinct care approaches. Proper daily maintenance not only prevents damage to the pan body but also preserves its heat conductivity and non-stick properties, ensuring it remains effective even with long-term use.

1.  Avoid damage from hard objects: Use only silicone or wooden spatulas throughout. Never scrape the interior or exterior with metal utensils, steel wool pads, or hard-bristled brushes. This prevents scratching non-stick coatings, enamel surfaces, or damaging the protective layer on cast iron pans.

2. Prevent Thermal Shock: Never expose a hot pot to cold water or a cold pot to high heat, whether during use or after cleaning. Preheat the pot alongside the oven before use. Allow the pot to cool naturally before cleaning. Store in a dry environment with minimal temperature fluctuations to prevent cracking.

3. Clean and Dry Promptly: Clean immediately after each use once cool enough to handle, preventing food residue or sauces from drying onto the surface (dried-on residue requires excessive force to remove, damaging the pan). Thoroughly dry both inside and outside with a dry cloth, including edges and crevices, to eliminate water retention.

4. Proper Storage: After cleaning and drying, store the pizza pan in a dry, well-ventilated cabinet. Avoid stacking heavy items on top (to prevent warping or coating peeling). Apply a thin layer of oil to the inner surface (especially for long-term storage) to create an air barrier and reduce oxidation/rusting.

5. Avoid improper use: Do not use the pizza pan for non-baking purposes like stir-frying or simmering soups. Avoid dry heating at high temperatures (except for cast iron models specifically labeled as dry-heat safe). Do not use strong acidic or alkaline cleaners (such as toilet bowl cleaners or strong alkaline descalers) to prevent corrosion of the pan body.