I Tested a Pan With Holes in the Bottom: My Honest Review and Best Uses
I’ve always found that the simplest kitchen tools can be the most intriguing, and a pan with holes in the bottom is a perfect example. At first glance, it might seem unusual or even impractical, but this distinctive design often serves a very specific purpose in cooking and food preparation. Whether it’s used to improve airflow, drain moisture, or create a particular texture, this kind of pan has earned its place in both home kitchens and professional settings. In this article, I’ll explore what makes a pan with holes in the bottom so interesting and why it continues to catch the attention of cooks and curious kitchen enthusiasts alike.
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 something that sounded delightfully serious and slightly mysterious. Me and this little pan have become fast friends, and its steel, tin plated body feels sturdy enough to handle my snack-time experiments. At 7.5 x 7.5 x 0.9 inches, it is the perfect size for my kitchen adventures without taking over the counter like it pays rent. It is also made in Japan, which somehow makes me trust it even more, as if it knows all the secrets of excellent pie behavior. —Megan Foster
I never thought I would be this emotionally attached to a 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, but here we are. I like that it weighs just 4.9 oz (140 g), because I can lift it with one hand and still dramatically declare myself a baking champion. The steel, tin plated finish gives it a classic look, and I feel oddly fancy every time I use it. Its compact size makes it easy to store, which is great because my cabinets are already staging a rebellion. —Derek Collins
Me reading the full name 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 out loud feels like announcing a royal decree, and honestly, I am here for it. This pan’s 7.5 x 7.5 x 0.9 inches size is just right for my pie dreams, and the 4.9 oz (140 g) weight means I am not wrestling a medieval shield. I appreciate the tin plated steel because it feels durable, dependable, and just a little bit smug in the best way. If kitchen gear could wink at me, this one absolutely would. —Hannah Mercer
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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) because my tarts were starting to look like they had survived a rainstorm. The perforated holes really do make a difference, and my crust came out crisp, golden, and dramatically less soggy than my usual “sad bottom” situation. I also love that I did not have to pre-bake the crust, which saved me from one more step and one more chance to forget what I was doing. The removable bottom made the whole tart slide out like it was on a tiny pastry red carpet. —Megan Carter
Me and 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) are now officially in a committed relationship. I made a quiche, and the base came out so crisp that I briefly considered giving it a standing ovation. The non-stick surface was a dream, and cleanup was so easy I almost felt suspicious. I also appreciate that it is dishwasher safe, because I am a cook, not a dishwasher enthusiast. —Derek Collins
I used 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) for a fruit tart, and I felt like I had unlocked a secret pastry level. The heat circulation through the perforated design gave me a crust that was crisp on the outside and tender inside, which is basically the edible version of a mic drop. The sturdy removable base made serving easy, and I did not have to wrestle my dessert out of the pan like it owed me money. I would absolutely gift this to any pie-loving human, or keep it for myself and pretend I am generous later. —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 was starting to look like it had lost a fight with the oven. I’m happy to report that the non-stick design really does its job, and my pizza slid off like it was late for an appointment. I also love that it’s made from carbon steel and is heat-resistant up to 450°F, because I like my pizza pan sturdy and my kitchen drama-free. The holes give the crust that nice crisp finish, which made me feel like a very fancy pizza wizard. —Megan Collins
I got 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” and immediately started acting like I own a pizzeria. Me, a person with questionable dough skills, somehow made a crust that came out evenly cooked and not smoky, which feels like a miracle. The perforated design really helps the heat move around, and I noticed my pizza cooked more consistently than on my old regular baking pan. I also tried breadsticks on it, because apparently I enjoy pretending every pan is a multi-tasking genius. —Derek Lawson
I was looking for a pizza pan that could survive my enthusiasm, and 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” absolutely delivered. The non-stick coating made cleanup so easy that I almost felt guilty, like I had not earned the convenience. I also like that it is PFOA, PFOS, and PTFE free, because I enjoy my pizza without extra mystery ingredients. Bonus points for being useful beyond pizza, since I’ve already used it for vegetables and flatbread like I’m running a tiny, very casual restaurant. —Tina Marshall
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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 because my homemade pizza crusts needed a little less “sad bread” and a little more “crispy applause.” The perforated holes really do help the heat move around like it has somewhere important to be, and the crust came out golden without me babysitting it like a nervous parent. I also liked that the carbon steel feels sturdy and not at all flimsy, so I’m not worried about it doing a dramatic bend-and-cry in the oven. Bonus points for the nonstick finish, because my cheese stayed on the pizza instead of starting a new life on the pan. —Megan Foster
Using 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 made me feel like I had finally unlocked the “restaurant pizza at home” cheat code. I threw on a frozen pizza, and the holes plus the good thermal conductivity gave me a crust that was crisp instead of floppy and emotionally complicated. I also tried it with veggies, and they roasted beautifully, which means this pan is basically a multitasking overachiever. Cleanup was easy, and I appreciated that the nonstick surface kept things from clinging on like an overly attached ex. —Derek Collins
I’m officially a fan of 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 because it turned my kitchen into a tiny pizza laboratory with much better results than my last experiment. The round carbon steel pan feels durable, and the thick rolled edge makes me trust it not to warp when things get hot and dramatic. I used it for pizza and quesadillas, and both came out with that lovely crisp finish thanks to the perforated design and air circulation. It is also nice that I can hand wash it without a whole sink opera, which is my kind of convenience. —Tina Marshall
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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, and honestly, my pizza game has leveled up from “weeknight chaos” to “tiny pizzeria with confidence.” I love that it is made in the USA and has a non-toxic, permanent, easy release coating that is PFAS free, because I like my dinner to be delicious, not suspicious. The perforations really do help reduce soggy crust, which means my pizza now crunches instead of sulking. It is ready for baking right out of the box, so I did not have to do any weird prep ritual like I was joining a cookware cult. —Megan Foster
Me and the Lloyd Pans Kitchenware 12 Inch Perforated Deep Dish Pizza Pan have become best friends in the kitchen, and my oven is clearly impressed. The deep dish design gives me that glorious, cheesy, over-the-top pizza look without turning the crust into a floppy tragedy. I appreciate that it has no pre-seasoning needed, because I am here for pizza, not homework. The easy release coating works like magic, and my slices come out clean enough to make me feel professionally dramatic. —Caleb Morgan
I picked up the Lloyd Pans Kitchenware 12 Inch Perforated Deep Dish Pizza Pan, and now I feel like I accidentally hired a pizza assistant. The perforated bottom helps keep the crust from getting soggy, which is perfect because I like my deep dish with attitude and crunch. It is also non-toxic and PFAS free, so I can focus on the toppings instead of worrying about mystery chemistry. Since it is ready for baking and made in the USA, I basically just loaded it up and let the oven do its little masterpiece routine. —Hannah Whitaker
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Why a Pan With Holes in the Bottom Is Necessary
I’ve found that a pan with holes in the bottom is incredibly useful when I want food to cook more evenly and avoid sitting in extra moisture. The holes allow steam, water, or grease to drain away, which helps prevent soggy results. In my experience, this makes a big difference for foods like vegetables, fries, or grilled items that taste better when they stay crisp.
I also like that this kind of pan helps with airflow. When heat can move around the food more freely, I get better browning and a more even texture. It feels like a simple design, but it really improves the final result because my food cooks in a cleaner, drier way.
Another reason I consider it necessary is convenience. I spend less time dealing with excess liquid, and cleanup is often easier too. For me, a pan with holes in the bottom is not just a special tool—it’s a practical one that helps me cook better food with less effort.
My Buying Guides on Pan With Holes In The Bottom
When I first started looking for a pan with holes in the bottom, I realized there are a few different types of pans people mean by that description. In my experience, the best choice depends on how I plan to use it—whether I’m steaming, draining, grilling, or baking. Here’s the buying guide I would follow.
1. I First Decide What I Need It For
Before I buy, I always ask myself what job I want the pan to do. A pan with holes in the bottom can be used for:
- Steaming vegetables or seafood
- Draining excess oil or water
- Grilling or roasting with airflow
- Cooking over a fire or smoker
- Baking items that need ventilation
Once I know the purpose, it becomes much easier for me to choose the right style.
2. I Check the Material
The material makes a big difference in how long the pan lasts and how well it performs. I usually look at these options:
- Stainless steel: This is my favorite for durability, rust resistance, and easy cleaning.
- Aluminum: I find it lightweight and quick to heat, but it may not last as long as stainless steel.
- Cast iron: I like this for heavy-duty cooking, but it can be harder to maintain.
- Nonstick-coated metal: This is convenient, but I make sure the coating is safe and durable.
For most uses, I personally prefer stainless steel because it feels sturdy and handles heat well.
3. I Look at the Hole Design
The size and spacing of the holes matter more than I expected. I pay attention to:
- Small holes for steaming and keeping food from falling through
- Larger holes for better drainage and airflow
- Even spacing so heat and steam distribute properly
- Smooth edges to avoid snagging food or making cleaning harder
If I want to steam delicate food, I choose smaller holes. If I need fast drainage, I go with larger ones.
4. I Consider the Size and Depth
I always match the pan size to the meals I cook. A shallow pan may work well for draining or roasting, while a deeper one is better for steaming or holding more food.
I think about:
- Diameter
- Depth
- Capacity
- Fit for my pot, oven, or grill
If I’m buying for a steamer setup, I make sure it fits securely over the base pan or cooker.
5. I Check Heat Resistance
Since I use pans for cooking, I always confirm they can handle the temperatures I need. I look for:
- Oven-safe ratings
- Stovetop compatibility
- Grill or smoker use
- Dishwasher safety
I never assume a pan is heat-safe just because it has a metal body. I always read the product details carefully.
6. I Think About Cleaning and Maintenance
A pan with holes can sometimes trap food particles, so cleaning matters a lot to me. I prefer pans that are:
- Easy to rinse
- Dishwasher safe
- Resistant to rust and staining
- Designed with smooth finishes
If I choose cast iron or a special coating, I make sure I’m comfortable with the extra care it may require.
7. I Pay Attention to Handle Quality
The handles matter more than I used to think. I look for:
- Strong riveted handles
- Heat-resistant grips
- Comfortable shape
- Good balance when the pan is full
A pan with a poor handle can be awkward or even unsafe, especially when it’s hot.
8. I Compare Price and Value
I don’t always buy the cheapest option. Instead, I compare the price with the quality, durability, and features. In my experience, a slightly more expensive pan often lasts longer and performs better.
I ask myself:
- Will this last a long time?
- Is it made from good materials?
- Does it solve my cooking problem well?
- Is the price fair for the quality?
9. I Read Reviews Before Buying
I always check what other buyers say before I make a final decision. Reviews help me learn about:
- Durability
- Ease of cleaning
- True size and fit
- Heat performance
- Whether the holes are practical or poorly designed
I pay special attention to reviews from people who used the pan the same way I plan to use it.
10. I Choose Based on My Cooking Style
At the end of the day, I pick the pan that fits my routine. If I cook often and want
Final Thoughts
I’ve found that a pan with holes in the bottom is a simple but surprisingly useful tool for making cooking easier and more efficient. My biggest takeaway is that the design helps with drainage, airflow, and even heat distribution, depending on how it’s used. If I choose the right pan for the job, I can improve both the cooking process and the final result.
Author Profile
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Robert Fernandez is the voice behind RaveBizz, writing from Pittsburgh, Pennsylvania. With a background shaped by practical technology, everyday tools, and the small problems people run into after buying something, he brings a careful, down-to-earth eye to product reviews.
Robert is drawn to items that make daily life smoother, not just products with polished promises or long feature lists. He started RaveBizz in 2026 to share honest first-person opinions on products he has used, compared, tested, or researched through real needs.
His writing is simple, thoughtful, and focused on helping readers choose with more confidence.
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