I've been researching pizza pans for drip pans and wonder what ya'll think might be the optimium pan depth. I find several styles that range from 3/4, 1, 1.5 or 2 inches deep. I like the idea of a 1 inch deep, straight sided pan but wonder if spillage might be an issue when lifting it out of the egg after a long cook. Two inch pans work great when adding apple juice and such for flavor but I don't do that anymore.
Any thoughts or suggestions on other drip pans. Thanks Tom[p]