- Cast iron construction for superior durability and heat retention
- 14 inches in diameter
- Nonstick when seasoned; includes detailed seasoning instructions
- Cooking with cast iron supplements nutritional iron intake
- Easy-grip loop handles
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Product Details
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Product Description
Amazon.com Review
Chefs will tell you what your grandmother already knew: nothing beats cast-iron cookware for durability, conductivity, and value. Because cast iron distributes heat so evenly, it's the perfect material for making pizzas, giving them the golden, beautifully textured crust that's so difficult to achieve outside of a pizzeria's brick oven. And, because cast iron retains heat so well, it also keeps pizza or roasted vegetables piping hot while you wait to serve them. At 14 inches in diameter, this pan serves enough pizza or vegetables for the whole family. Season the pan properly and foods won't stick either--no need for a synthetic nonstick coating that might peel or crack. Be sure not to use dishwashing liquid on seasoned cast iron, and towel dry and coat with a light layer of oil after washing. Never leave cast iron sitting in water, because it will rust. If you treat your cast-iron cookware properly, your own grandchildren will still be using it when that fancy aluminum-alloy pan is long gone. --Mary Park
Customer Reviews
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Most Helpful Customer Reviews
35 of 35 people found the following review helpful:
5.0 out of 5 stars
Not just great pizza crust!,
By "pacificsnowman" (Colton, CA United States) - See all my reviews
This review is from: Lodge Pizza/Roasting Pan (Kitchen)
When properly preheated, this heavy cast-iron pan can store enough heat to promote a very nice pizza crust, whether you like crisp thin crust or a higher rising deep dish crust. You can use it like a pizza stone but without same danger of cracking it by heating or cooling it too quickly. After following the easy instructions to season the pan, the non-stick surface will be faster and easier to clean than stone. The shallow lip around the edge and the low profile handles work great for use with a wood pizza/bread peel. Spread a little corn meal on the peel under the dough to keep it from sticking to the wood when sliding it onto the pan.Keep the pizza pan on an unused bottom rack for general baking to maintain the oven temperature for dough that rises higher, more consistently, and a better crust. The stored heat in the cast-iron allows the oven to more quickly recover to the proper temperature when you need to briefly open the ovendoor during baking. When baking bread, throw some icecubes on the preheated iron to generate steam long enough to delay the crust formation until after the most of the rising occurs, promoting a better crust as well.
13 of 13 people found the following review helpful:
5.0 out of 5 stars
Better than a brittle pizza stone!,
By
This review is from: Lodge Pizza/Roasting Pan (Kitchen)
I decided to buy this pizza pan when I saw Lidia, from "Lidia's Italian Kitchen" on PBS make pizza in cast iron skillets, which she of course recommended. I made pizza in my square cast iron skillet and it was delicious! I just needed a bigger size for pizza and here it is! I have made wonderful pizzas and foccacia breads using this pan! It is great! Just needs to be seasoned before using, like all cast iron, but very easy and certainly worth it!I did some research on pizza stones and found that the biggest complaint was that they were very delicate to use and handle. Not so with this pan. Of course like all cast iron, it may not withstand a hard fall on a hard surface (cast iron can be cracked). Cast iron retains heat extremely well, which is exactly what makes stones so effective, with the added benefit of being extremely durable. This is the last pizza pan I'll ever own!
11 of 11 people found the following review helpful:
5.0 out of 5 stars
Perfect Pizza,
By
Amazon Verified Purchase(What's this?)
This review is from: Lodge Pizza/Roasting Pan (Kitchen)
I just used this pizza pan for the first time and am placing my order for a second. We cooked two pizzas together. One was cooked on a regular, non-stick pizza pan, while the other cooked on the new Lodge Pizza Pan. The non-stick pan pizza had a limp, rather doughy crust while the Lodge Pizza was crisp, even and delicious. I'm sold! Seasoning the pan was easy, and the crust came out of the pan without sticking a bit.
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