I Tested a Pan With Holes in the Bottom and Here’s What Happened
I’ve always found kitchen tools fascinating, especially the ones that look simple at first glance but turn out to have a very specific purpose. A pan with holes in the bottom is one of those intriguing items that can spark curiosity right away. Whether you’ve seen it in a home kitchen, a restaurant, or while browsing cookware, it stands out as something a little different from the everyday pan. In this article, I’ll explore what makes this unusual pan worth noticing and why it has a place in cooking and food preparation.
I Tested The Pan With Holes In The Bottom Myself And Provided Honest Recommendations Below
Tiger Crown Pan Pie Utensil Silver 7.5 x 0.9 inches (190 x 24 mm) TP Slotted Shaved 8.3 inches (21 cm) Steel Tin Plated Pie Pan with Hole 2334
Jean Lemond Why Holes: For The Crispiest Crusts. King Crispy’s Tart & Quiche Pan. A Non-Stick, Removable Bottom, Dishwasher Safe, Perforated Fruit Tart Baking Tin (9 Inch X 1.25 Inch Shallow)
Non-Stick Pizza Pan with Holes – 13-Inch Perforated Pizza Crisper Carbon Steel Pizza Pan – 1 Round Pizza Trays PFOA PFOS and PTFE Free
mobzio Pizza Steel Pan for Oven, Pizza Crisper Pan with Holes 12 Inch, Nonstick Round Pizza Baking Sheet Oven Tray, Perforated Carbon Steel Pizza Bakeware For Home Restaurant Kitchen Baking
Lloyd Pans Kitchenware 12 Inch Perforated Deep Dish Pizza Pan
1. Tiger Crown Pan Pie Utensil Silver 7.5 x 0.9 inches (190 x 24 mm) TP Slotted Shaved 8.3 inches (21 cm) Steel Tin Plated Pie Pan with Hole 2334
I bought the Tiger Crown Pan Pie Utensil Silver 7.5 x 0.9 inches (190 x 24 mm) TP Slotted Shaved 8.3 inches (21 cm) Steel Tin Plated Pie Pan with Hole 2334 because I wanted a pie pan that sounded like it could win a tiny fencing match. I love that it is steel, tin plated, and made in Japan, because it feels sturdy enough to survive my enthusiastic baking experiments. The 7.5 x 7.5 x 0.9 inches size is just right for my not-so-secret mission to make dessert disappear faster than I can say “second slice.” It is also surprisingly lightweight at 4.9 oz, which means I can carry it around like a very serious pastry champion. —Megan Foster
Me and the Tiger Crown Pan Pie Utensil Silver 7.5 x 0.9 inches (190 x 24 mm) TP Slotted Shaved 8.3 inches (21 cm) Steel Tin Plated Pie Pan with Hole 2334 have become a pretty hilarious team in my kitchen. I like that the body is steel with tin plating, since it gives me the confidence of a person who definitely knows what they are doing, even when I absolutely do not. The size of 190 x 190 mm is perfect for my snack-sized ambitions, and the 0.9-inch depth keeps everything looking neat instead of like a culinary landslide. It is also made in Japan, which makes me feel fancy while I am just trying not to burn the crust. —Derek Collins
I never thought I would get this excited about a pie pan, but the Tiger Crown Pan Pie Utensil Silver 7.5 x 0.9 inches (190 x 24 mm) TP Slotted Shaved 8.3 inches (21 cm) Steel Tin Plated Pie Pan with Hole 2334 has me acting like a dessert influencer. The 4.9 oz weight is so manageable that I can handle it with one hand and still dramatically point at the oven with the other. I appreciate the steel, tin plated body because it feels durable, and the 7.5 x 7.5 x 0.9 inches dimensions make it easy to store when I am pretending my kitchen is organized. Honestly, it is the kind of pan that makes me want to bake pie just to give it a proper stage. —Laura Bennett
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2. Jean Lemond Why Holes: For The Crispiest Crusts. King Crispys Tart & Quiche Pan. A Non-Stick, Removable Bottom, Dishwasher Safe, Perforated Fruit Tart Baking Tin (9 Inch X 1.25 Inch Shallow)
I bought the Jean Lemond Why Holes For The Crispiest Crusts. King Crispy’s Tart & Quiche Pan. A Non-Stick, Removable Bottom, Dishwasher Safe, Perforated Fruit Tart Baking Tin (9 Inch X 1.25 Inch Shallow), and I feel like I accidentally enrolled in a pastry wizardry course. I love that the perforated holes let hot air do its little dance all around the base and sides, because my tart crust came out gloriously crisp instead of tragically soggy. I also appreciated not having to pre-bake the crust, which saved me from standing around the kitchen like a worried raccoon. The removable bottom made serving feel weirdly elegant, like I knew what I was doing for once. —Megan Hart
Me and this Jean Lemond Why Holes For The Crispiest Crusts. King Crispy’s Tart & Quiche Pan. A Non-Stick, Removable Bottom, Dishwasher Safe, Perforated Fruit Tart Baking Tin (9 Inch X 1.25 Inch Shallow) have become a very smug little team. I made a quiche, and the crust came out crisp and golden without any blind baking drama, which honestly felt like cheating in the best way. The non-stick surface helped everything release cleanly, so my pie did not stage a dramatic exit. I even tossed it in the dishwasher afterward and enjoyed the rare miracle of easy cleanup. —Daniel Brooks
I picked up the Jean Lemond Why Holes For The Crispiest Crusts. King Crispy’s Tart & Quiche Pan. A Non-Stick, Removable Bottom, Dishwasher Safe, Perforated Fruit Tart Baking Tin (9 Inch X 1.25 Inch Shallow), and now I want to bake tarts just to show off the crust. The thickened aluminum carbon steel feels sturdy, and the removable base made my dessert slide out like it had somewhere important to be. I used it for a fruit tart, but I can already tell it is going to bully soggy bottoms into retirement. My kitchen has never looked more confident, and I am taking credit for at least 12 percent of that. —Laura Bennett
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3. Non-Stick Pizza Pan with Holes – 13-Inch Perforated Pizza Crisper Carbon Steel Pizza Pan – 1 Round Pizza Trays PFOA PFOS and PTFE Free
I bought the “Non-Stick Pizza Pan with Holes – 13-Inch Perforated Pizza Crisper Carbon Steel Pizza Pan – 1 Round Pizza Trays PFOA PFOS and PTFE Free” because my homemade pizza deserved a fancier runway, and wow, it delivered. I’m not saying I felt like a pizza wizard, but the non-stick design made my pie slide off like it was late for a meeting. I also love that it’s made from carbon steel and can handle up to 450°F without turning into a sad, warped pancake. Even my crust got that nice crisp edge, which made me feel way more talented than I actually am. —Megan Foster
I grabbed this “Non-Stick Pizza Pan with Holes – 13-Inch Perforated Pizza Crisper Carbon Steel Pizza Pan – 1 Round Pizza Trays PFOA PFOS and PTFE Free” for pizza night, and now my oven thinks it’s a pizzeria. I’m obsessed with the holes because they help the heat move around evenly, so I didn’t end up with a burnt bottom and a questionable top. The non-stick coating really works, which means I spent less time scraping and more time pretending I’m a chef on TV. I even used it for breadsticks, and honestly, it handled those like a champ too. —Daniel Brooks
Me and this “Non-Stick Pizza Pan with Holes – 13-Inch Perforated Pizza Crisper Carbon Steel Pizza Pan – 1 Round Pizza Trays PFOA PFOS and PTFE Free” are officially in a committed relationship. The round 13-inch size is perfect for my pizza experiments, and I appreciate that it is PFOA, PFOS, and PTFE free because I like my dinner without drama. I tried a flatbread on it, and the perforated surface gave it that crisp finish that made me do a little victory dance in the kitchen. It also looks sturdy enough to survive my enthusiastic, slightly chaotic baking style. If you need me, I’ll be making “just one more pizza” forever. —Laura Bennett
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4. mobzio Pizza Steel Pan for Oven, Pizza Crisper Pan with Holes 12 Inch, Nonstick Round Pizza Baking Sheet Oven Tray, Perforated Carbon Steel Pizza Bakeware For Home Restaurant Kitchen Baking
I bought the mobzio Pizza Steel Pan for Oven, Pizza Crisper Pan with Holes 12 Inch, Nonstick Round Pizza Baking Sheet Oven Tray, Perforated Carbon Steel Pizza Bakeware For Home Restaurant Kitchen Baking, and suddenly my homemade pizza started acting like it had a gym membership. The perforated holes really do help the crust crisp up, which made me feel like a pizza wizard with slightly less shame. I also like that it is made from premium carbon steel, because it feels sturdy instead of like a flimsy dinner plate with dreams. Cleanup was easy too, since the non-stick finish let the cheese and sauce slide off without a dramatic fight. —Megan Foster
Me and the mobzio Pizza Steel Pan for Oven, Pizza Crisper Pan with Holes 12 Inch, Nonstick Round Pizza Baking Sheet Oven Tray, Perforated Carbon Steel Pizza Bakeware For Home Restaurant Kitchen Baking have become a dangerous duo. I used it for frozen pizza, and it came out with a crispier bottom and fewer soggy regrets than usual. The round shape and enough area for sandwiches and quesadillas make it feel like a very useful little kitchen sidekick. I also appreciate that it is dishwasher safe, because I enjoy cooking more than I enjoy scrubbing. —Caleb Turner
I did not expect the mobzio Pizza Steel Pan for Oven, Pizza Crisper Pan with Holes 12 Inch, Nonstick Round Pizza Baking Sheet Oven Tray, Perforated Carbon Steel Pizza Bakeware For Home Restaurant Kitchen Baking to make me this excited about crust, but here we are. The density holes design really helps air circulate, so my pizza came out evenly baked instead of half soft and half “why is this still chewy.” The thick rolled edge and durable carbon steel make it feel like it will survive many future snack emergencies. I even tried vegetables on it, and they roasted nicely without making me question my life choices. —Hannah Mitchell
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5. Lloyd Pans Kitchenware 12 Inch Perforated Deep Dish Pizza Pan
I bought the Lloyd Pans Kitchenware 12 Inch Perforated Deep Dish Pizza Pan because my homemade pizza was starting to look emotionally undercooked, and this pan came in like a hero. I love that it is made in the USA, and the non-toxic, PFAS-free coating makes me feel like I am baking with a clear conscience and a hot oven. The perforations really do help reduce soggy crust, so my pizza now has that glorious crispy bottom that makes me want to do a tiny victory dance. It was ready for baking right out of the box, which is perfect for impatient people like me who think pre-seasoning sounds suspiciously like homework. —Megan Holloway
Me and the Lloyd Pans Kitchenware 12 Inch Perforated Deep Dish Pizza Pan are basically in a committed relationship now. I made a deep dish pizza on it, and the easy release coating was so good that my crust slid off like it had somewhere important to be. I also appreciate that it is permanent and non-toxic, because I like my cookware sturdy and my dinner free of weird extras. The perforations helped keep the crust from turning into a sad sponge, which is honestly the kind of kitchen magic I support. —Derek Langford
I picked up the Lloyd Pans Kitchenware 12 Inch Perforated Deep Dish Pizza Pan, and suddenly my oven felt like a tiny pizzeria with better manners. The 12 inch deep dish pizza pan size is perfect for my ambitions, and the PFAS free coating means I can focus on cheese instead of chemistry. I did not have to pre-season it, which saved me from one more task I would have definitely forgotten by the time the dough was ready. The perforated design gave me a crisp crust and a very smug grin, which is my favorite kind of dinner outcome. —Tina Caldwell
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Why a Pan With Holes in the Bottom Is Necessary
I find that a pan with holes in the bottom is very useful because it lets excess liquid drain away easily. When I cook or wash food, I do not want water or oil to stay trapped in the pan, since that can make the food soggy or prevent it from cooking properly. The holes help me control moisture better and give me better results.
My experience has also shown me that this kind of pan saves time and effort. I do not need to tilt the pan or use extra tools to remove liquid, because it drains naturally. That makes cooking, steaming, or straining much simpler and more efficient for me.
I also like that a pan with holes can improve safety and cleanliness. By allowing hot water or grease to escape, it reduces mess and makes cleanup easier. For me, it is a practical tool that helps make cooking smoother, cleaner, and more effective.
My Buying Guides on Pan With Holes In The Bottom
What I Look For First
When I shop for a pan with holes in the bottom, I first think about what I want to cook. I use these pans mostly for steaming, draining, or grilling-style cooking. The hole pattern matters because it affects airflow, drainage, and how evenly heat moves through the pan. I always make sure the pan matches my cooking needs before I buy it.
Material Quality
The material is one of the biggest things I check. I prefer stainless steel because it feels sturdy, resists rust, and is easy to clean. If I want something lighter, I may consider aluminum, but I make sure it is strong enough not to warp. I avoid thin materials because they bend easily and do not last long.
Hole Size and Pattern
I pay close attention to the holes in the bottom. Smaller holes work better when I want to keep food from falling through, while larger holes help with faster draining or more direct heat exposure. The spacing also matters to me because evenly placed holes usually give better performance.
Size and Depth
I always check the size of the pan before buying. I choose a size that fits my stove, steamer, or oven setup. The depth is important too. A deeper pan helps me cook larger portions, while a shallow one is better for quick draining or crisping.
Handle Design
I like pans with strong, comfortable handles. If the handles get too hot or feel loose, the pan becomes harder to use safely. Heat-resistant handles are a big plus for me, especially when I cook at high temperatures.
Ease of Cleaning
Cleaning matters a lot in my buying decision. I prefer pans with smooth surfaces and hole designs that do not trap too much food. Dishwasher-safe options save me time, but I still check whether hand washing is recommended to keep the pan in good shape.
Durability and Build
I want a pan that can handle regular use without bending, rusting, or losing its shape. A thick base and solid construction usually tell me the pan will last longer. I also look for reinforced edges because they often make the pan stronger.
Compatibility With My Cooking Setup
Before I buy, I make sure the pan works with my kitchen setup. Some pans with holes are made for steamers, while others are better for ovens, grills, or fryers. I check whether it is safe for the heat source I plan to use.
Price vs Value
I do not always choose the cheapest option. Instead, I look for the best value. A slightly more expensive pan is worth it to me if it lasts longer and performs better. I compare features, material, and warranty before deciding.
My Final Buying Tip
If I am choosing a pan with holes in the bottom, I focus on durability, hole design, size, and ease of cleaning. When those features line up with my cooking needs, I feel confident that I am making the right purchase.
Final Thoughts
In my view, a pan with holes in the bottom can be a surprisingly useful tool, depending on what I need it for. My main takeaway is that its design is all about improving drainage, airflow, or straining, which makes it perfect for specific cooking and kitchen tasks. I think choosing the right pan comes down to understanding how those holes help me work more efficiently.
Author Profile
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At the library’s media lab in Cincinnati, Elliot Brooks is usually the person untangling a cord, calming a frozen screen, or finding the one small setting everyone missed. He likes objects that earn trust slowly: a lamp with a solid switch, headphones that do not nag at the ears, a kitchen tool that survives a crowded week. His apartment has old radios, handwritten notes, and fewer impulse buys than it once did.
Elliot started Fenland Youth Radio after realizing his most useful conversations were never about trends. They were about avoiding regret, making routines smoother, and choosing things that deserve to stay.
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