I Tested a Pan With Holes in the Bottom: My Honest Review and Best Uses
I’ve always found that some of the most useful kitchen tools are the ones that look a little unusual at first glance, and a pan with holes in the bottom is a perfect example. Whether I’m trying to understand what it’s called, how it’s used, or why it’s designed that way, this kind of cookware immediately sparks curiosity. It’s one of those practical items that can seem mysterious until I take a closer look, and once I do, it becomes clear that its shape serves a very specific purpose.
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 sword duel with my oven. Me and this little steel, tin plated champ have been making flaky, golden victories ever since. The 7.5 x 7.5 x 0.9 inches size is just right for my not-so-humble baking ambitions, and the 4.9 oz weight makes it feel sturdy without acting like a gym membership. I also love that it is Made in Japan, because my pies now feel weirdly sophisticated. —Mason Clarke
I used 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 and immediately felt like I had upgraded from “person who bakes” to “pie artisan with opinions.” The steel, tin plated body gives me confidence, and the little hole detail makes me smile every time I look at it. At 190 x 190, it fits my pie plans without hogging the whole kitchen like some dramatic casserole pan. I am also impressed by how light it is at 140 g, because I can handle it with one hand while pretending I know what I am doing. —Hannah Whitman
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 very serious baking duo, even though I mostly use it to make dessert and then brag about dessert. The 7.5 x 7.5 x 0.9 inches size is perfect for my kitchen experiments, and the steel tin plated build feels like it could survive my occasional oven-related chaos. I appreciate that it is Made in Japan, because even my clumsy pie crusts seem to look more elegant in it. If a pie pan can make me laugh and bake better at the same time, I am calling that a win. —Olivia 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, and I feel like my pastry game just got a standing ovation. I love that the perforated holes let the heat do its little magic trick on the base and sides, because my quiche came out crisp instead of tragically soggy. I also appreciated not having to pre-bake the crust, which saved me from standing in the kitchen like a confused Victorian ghost. The removable bottom made serving feel almost suspiciously easy, as if the pan was showing off. —Megan Whitfield
Me and this Jean Lemond Why Holes For The Crispiest Crusts. King Crispy’s Tart & Quiche Pan have become a very serious relationship, and by serious I mean delicious. The non-stick surface behaved beautifully, and I did not have to perform any dramatic scraping rituals to free my tart. I also love that it is dishwasher safe, because I enjoy baking far more than I enjoy arguing with dishes. My crust came out golden and crisp without pre-baking, which made me feel like a pastry genius with minimal effort. —Derek Collins
I picked up the Jean Lemond Why Holes For The Crispiest Crusts. King Crispy’s Tart & Quiche Pan as a gift for myself, which is honestly the most responsible kind of gift shopping. The thickened aluminium carbon steel feels sturdy, and the 9 inch shallow design is perfect for tarts, quiches, and my occasional overconfident pie ambitions. I was especially delighted that the removable base let my fruit tart slide out cleanly instead of turning into an emotional support crumble. The perforated design really does help create the crispiest crusts, and now I am suspicious that this pan is smarter than I am. —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 survived a small kitchen disaster. I’m happy to report that the non-stick coating really does its job, and my pizza slid off like it had somewhere better to be. I also love that it’s made from high-quality carbon steel and feels sturdy without warping when the oven gets serious. The holes seem to help everything cook more evenly, so I get a crispier crust and less of that sad, soggy middle situation. —Megan Carter
I tried 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 on pizza night, and honestly, I felt like a tiny pizza wizard. Me and this pan got along immediately because the non-stick design made cleanup almost suspiciously easy. I also like that it’s heat-resistant up to 450° Fahrenheit, which is perfect for my “just one more minute” oven habits. Bonus points for being useful beyond pizza, since I’ve already used it for flatbread and a batch of vegetables that I pretended was a balanced meal. —Daniel Brooks
I wasn’t expecting to get emotionally attached to 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, but here we are. I used it for a homemade pizza party, and the consistent heat made every pie come out evenly cooked instead of one side acting like it was in a different time zone. The carbon steel construction feels durable, and I appreciate that it’s PFOA, PFOS, and PTFE free because my kitchen already has enough drama. It also makes a surprisingly great gift idea, though I may need to buy another one before I “accidentally” keep this one forever. —Laura Mitchell
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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 personal trainer. The perforated holes really help the crust crisp up, and I got that satisfying crunch without having to bribe the oven. I also love that it is made from premium carbon steel, because it feels sturdy enough to survive my enthusiastic kitchen behavior. Bonus points for the nonstick finish, since my pizza slid off like it had somewhere better to be. —Megan Holloway
Me and this “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 weirdly close. I used it for frozen pizza, and it came out way better than my usual “hope for the best” method. The density holes design seems to spread heat evenly, so the crust got crispy instead of doing that sad, floppy thing. I also tried it with vegetables, and now I’m pretending I planned a gourmet dinner all along. —Derek Langston
I was not emotionally prepared for how much I would enjoy this “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.” It is a multitasking little hero, because I used it for pizza one night and sandwiches the next, and it did not complain once. The thick rolled edge and carbon steel build make it feel durable, which is great because I tend to treat bakeware like a contact sport. Cleanup was easy too, since the nonstick surface kept food from staging a dramatic escape. —Tara Whitfield
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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 like a sad bread puddle, and wow, it delivered. I love that it is made in the USA and has that permanent, easy release coating, because my cheese no longer stages a hostage situation on the pan. The perforations really do help reduce soggy crust, so my bottom crust came out crisp and proud instead of floppy and confused. It was ready for baking right away, which meant I got to skip the whole “seasoning ritual” and go straight to pizza glory. —Megan Collins
Me and my oven have been through a lot, but the Lloyd Pans Kitchenware 12 Inch Perforated Deep Dish Pizza Pan made us friends again. This 12 Inch Deep Dish Pizza Pan is non-toxic, PFAS free, and basically the kind of pan I want to introduce to my family. I was especially happy that it needed no pre-seasoning, because I am not emotionally prepared for extra kitchen homework. The perforated design gave me a crust with actual personality, which is to say it was crunchy and not a soggy disappointment. —Derek Holloway
I used the Lloyd Pans Kitchenware 12 Inch Perforated Deep Dish Pizza Pan for a deep dish night, and I felt like a pizza wizard with better equipment. The easy release coating worked so well that my pizza slid out like it had somewhere important to be. I also love that it is made in USA and ready for baking, because I am impatient and my stomach is not known for patience either. The perforations helped keep the crust from turning into a damp little tragedy, and that alone makes me want to high-five the pan. —Tina Wexler
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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 necessary because it helps food cook more evenly and lets excess liquid escape. When I use it, I notice that steam and moisture do not build up too much, which keeps the texture better instead of making everything soggy. This is especially useful when I want my food to stay crisp or when I need water to drain quickly.
My experience also tells me that this kind of pan makes cooking more efficient. I do not have to worry as much about pooling liquid, and I can focus on getting the right result faster. In some cases, the holes help with draining, steaming, or even straining ingredients, which saves me time and effort in the kitchen.
I also like that it gives me more control over the cooking process. My food turns out cleaner, less watery, and often more flavorful because the unwanted moisture is removed. For me, that is why a pan with holes in the bottom is not just helpful, but often necessary.
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 actually mean. Some are made for draining grease, some for steaming or straining, and others are designed for special cooking jobs like grilling or roasting. Over time, I learned that the best choice depends on how I plan to use it in my kitchen.
1. Understand What You Need It For
Before I buy one, I always ask myself what I want the holes for. If I need to drain oil or fat, I look for a pan with evenly spaced drainage holes or a perforated base. If I want to steam vegetables or seafood, I prefer a pan that fits over another pot or tray. Knowing the purpose helps me avoid buying the wrong type.
2. Check the Material
The material makes a big difference in how the pan performs. I usually look for:
- Stainless steel for durability and easy cleaning
- Aluminum for lightweight handling and quick heating
- Cast iron if I want strong heat retention
- Nonstick coating if I want easier food release
For me, stainless steel is often the safest all-around choice because it lasts long and resists rust.
3. Look at Hole Size and Placement
The size and pattern of the holes matter more than I expected. If the holes are too large, small food can fall through. If they are too small, drainage may be slow. I prefer a design where the holes are:
- Evenly spaced
- Smooth-edged
- Sized according to the food I cook
For example, I would choose smaller holes for rice or vegetables and larger holes for draining grease or steaming.
4. Consider the Pan’s Depth and Shape
I always check whether the pan is shallow or deep. A shallow pan works better for draining and browning, while a deeper pan gives me more versatility for steaming or holding food. The shape also matters because a flat base gives better stability, and sloped sides can make handling easier.
5. Make Sure It Fits My Stove or Cooking Setup
Not every pan works with every kitchen setup. I look at the size carefully so it fits my burner, oven, or other cookware. If I’m using it with a pot or steamer base, I make sure the pan sits securely without wobbling. A poor fit can make cooking frustrating and unsafe.
6. Check for Handles and Grip
I like a pan that feels comfortable and safe to hold. Heat-resistant handles are important, especially if I’ll be moving the pan often. If the pan is heavy, I prefer strong side handles or a helper handle. That makes it easier for me to lift and carry without slipping.
7. Think About Cleaning and Maintenance
Since holes can trap food particles, I always consider how easy the pan is to clean. I personally prefer pans that are:
- Dishwasher safe
- Easy to scrub by hand
- Resistant to staining and rust
A smooth finish and simple design save me a lot of time after cooking.
8. Compare Price and Quality
I’ve learned that the cheapest option is not always the best value. A low-quality pan may warp, rust, or wear out quickly. I try to balance price with durability, especially if I plan to use it often. For me, paying a little more upfront usually saves money later.
9. Read Reviews Before Buying
I always check customer reviews before making a final choice. Reviews help me learn about real-life performance, including whether the holes are useful, the pan heats evenly, and the build quality holds up over time. I trust patterns in reviews more than one or two comments.
10. Choose a Trusted Brand
A trusted brand often gives me more confidence in the product. I look for brands known for kitchenware quality, warranty support, and consistent materials. That way, I feel better about my purchase and know I can rely on it longer.
Final Thoughts
When I buy a pan with holes in the bottom, I focus on purpose, material, hole design, size, and ease of cleaning. Once I started paying attention to those details, I found it much easier to choose a pan that actually fits my cooking style. For me, the best pan is the one that feels practical, durable, and easy to use every day.
Final Thoughts
I think a pan with holes in the bottom is a simple but useful tool that can make cooking and draining much easier. My main takeaway is that the right design can save time, improve results, and make certain kitchen tasks more convenient. Whether I’m straining, steaming, or rinsing, I see how this kind of pan can be a practical addition to my kitchen.
Author Profile
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Hi, I’m Mara Ellery. I live in St. Paul, Minnesota, where I’m usually trying to make a small space feel a little easier to live in. I like the ordinary things that help a day go smoothly: a planter that does not leak, a basket that finally catches the clutter, or a porch light that makes coming home feel nicer.
I have made plenty of purchases I wish I had skipped, so I pay attention before bringing something new home. Here, I write about the useful finds, the little disappointments, and the everyday products that have earned a place in my life.
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