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Updated: 2026-09-25 · 6 min read · Independent comparison
If you want a two-pan set built specifically for round pizzas — perforated bottoms, nonstick surface, wide grip handles — choose HONGBAKE 2; if you need large, bare stainless steel rounds that double as general baking sheets for turkey, pastries and party food, choose YeKuKing 16.
• HONGBAKE 2 — biggest strength: Perforated 14-inch carbon steel pans with a nonstick coating, molded feet and extra-wide handles, sold as a 2-pack.
• HONGBAKE 2 — biggest trade-off: The nonstick coating means you shouldn't reach for metal utensils or heavy scouring, and 14 inches is the ceiling — a very large pizza won't fit.
• YeKuKing 16 — biggest strength: 16-inch stainless steel rounds with no coating at all, dishwasher safe, and wide enough for turkey, hams, pastries and party platters.
• YeKuKing 16 — biggest trade-off: Solid (not perforated) surfaces and no nonstick layer, so expect more oiling, more sticking risk and hand work if you want a very crisp bottom.
• Who HONGBAKE 2 is for: The household that bakes pizza regularly and wants two matching pans that release cleanly.
• Who YeKuKing 16 is for: The cook who wants one big, coating-free pan set for roasting and baking as much as for pizza.
The HONGBAKE set is a pizza-first design, and you can see it in the details. Each pan is 14 inches across — 15.75 inches including the handles — with a perforated surface. Those holes matter: they let moisture escape from under the dough instead of steaming the base, which is the difference between a crust that crisps and one that goes soft in the middle. The pans also have molded feet and a 0.79-inch rim, which lifts the base slightly and encourages air to move underneath. In my opinion, that combination is exactly what you want when you're chasing a crisp bottom in a home oven.
Material-wise, it's 0.8mm carbon steel with an anti-rust coating and a seamless, no-edge design, rated not to warp up to 450°F. The nonstick surface means a baked pizza slides off without a fight, and the spec sheet claims a wipe-clean in seconds — realistic for a coated pan after a light bake, less so if cheese has bubbled over the rim. The coating is free from PFOA, PTFE, BPA and lead. You get two pans in the box, weighing 2.8 pounds total, in a round grey finish.
Who should buy it: anyone whose oven sees frozen or homemade round pizzas on a weekly basis and who wants two identical pans so one can be in use while the other is loaded. The extra-wide handles are a genuine quality-of-life detail when you're pulling a hot pan out one-handed. Who should skip it: cooks who want one pan that also roasts a chicken, handles a sheet-cake batter, or goes into the dishwasher without a second thought. The coating and the round, lipped shape make it a specialist, not a workhorse.
The YeKuKing pans are the opposite philosophy: big, plain and versatile. These are 16-inch rounds in stainless steel with no coating whatsoever — the brand's pitch is that there's nothing to leach or flake, which is a fair point if you're wary of coated bakeware over time. They're oven safe and dishwasher safe, so cleanup is genuinely hands-off in a way a nonstick pan never quite is. The rolled edges are smooth, which makes gripping and sliding them in and out of the oven comfortable rather than sharp.
The brushed stainless finish is designed for easy food release, and there's a gentle slope to the rim so juices and loose toppings stay contained. That slope plus the 16-inch diameter is why YeKuKing markets these as multi-purpose: pizza, roasted meats, pastries, reheating, cookies, fruit, cakes, and even a Thanksgiving turkey or ham. The set comes as two pans, each 16 by 13.5 inches with a 0.74-inch height, in silver. The brand also offers the same design in 12-inch and 13.5-inch sizes if 16 inches is too wide for your oven.
Who should buy it: the cook who wants a large, coating-free round that earns its shelf space outside of pizza night — roasting, baking, serving. The size is the headline: 16 inches swallows a big pie or a pile of party food. Who should skip it: anyone who mainly bakes pizza and cares about a blistered, crisp base. Without perforations and without nonstick, you'll be oiling or flouring more, and you'll get a slightly softer bottom than a perforated pan gives you on the same bake.
Side-by-Side: Which Should You Choose?
• Best for crisp pizza bottoms → HONGBAKE 2. The perforated surface and molded feet are purpose-built for airflow and moisture escape.
• Best for large pizzas and big roasts → YeKuKing 16. At 16 inches, it holds more than the 14-inch HONGBAKE pans.
• Best for dishwasher convenience → YeKuKing 16. Stainless steel and dishwasher safe, no coating to protect.
• Best for buyers avoiding nonstick coatings → YeKuKing 16. Bare stainless with no coating to worry about.
• Best for handling hot pans safely → HONGBAKE 2. The extra-wide handles are a deliberate grip feature.
• Best for oven versatility beyond pizza → YeKuKing 16. Turkey, ham, pastries, cookies, cakes and serving platters all fit its brief.
• Best for a matching two-pan pizza setup → HONGBAKE 2. Two identical perforated pans in one set.
If pizza is the job, I'd buy the HONGBAKE 2. Perforations, molded feet, a nonstick surface and wide handles are all pointing at the same goal — a crisp crust that comes off the pan without a fight — and you get two of them. I'd only switch to the YeKuKing 16 if I needed size and versatility more than pizza-specific performance: a 16-inch stainless round that roasts, bakes and dishwasher-cleans is a more useful pan for a generalist kitchen. In my opinion, the HONGBAKE wins on the pizza it's designed for, and the YeKuKing wins on everything else. Check the current price on Amazon before you commit, since that's the one variable that can flip this call.
How to air fry pan pizza
Use a pan that physically fits your air fryer basket with room around it for air to circulate — a 14-inch pan like the HONGBAKE will only fit large air fryer ovens, while most basket models need something much smaller. Place the dough on the pan, add toppings, and cook in a single layer so the hot air reaches the crust. A perforated pan helps here because air can move under the base.
How long to air fry pan pizza
It depends on your dough and thickness, not on the pan. A thin crust in a hot air fryer typically finishes in roughly 8–12 minutes, while a thick or raw dough needs longer at a lower temperature so the middle cooks before the top burns. Start checking early and pull it when the crust is golden and the cheese has melted.
How to air fry personal pan pizza
A personal pizza is where pan choice gets easy: use the smallest round pan that fits your basket, keeping a gap on all sides. Press the dough into the pan, sauce and top it lightly — overloaded toppings steam instead of crisp — then air fry until the edges brown. A small perforated pan gives you the crispiest result because moisture escapes from below.
How to air fry Domino's pan pizza
You're reheating, not baking, so the goal is restoring the crust rather than cooking raw dough. Put the slice or small pizza on a pan that fits your basket and air fry briefly at a moderate temperature until the bottom re-crisps and the cheese re-melts — check often, since already-cooked pizza goes from good to dry quickly. A perforated pan helps the base firm up instead of going soggy.
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See also: waykea 10"x10.4"x0.5 vs RHQQ 11: Air Fryer Pizza Pan, BYKITCHEN 220pcs vs GeeRic 100: Air Fryer Pizza Pan, COWHERDING Air Fryer Pan vs GZHCJJ Air Fryer Basket