I've only used the pan once, but I was a bit disappointed with the results. I'll try a few things to adjust, but here is what happened. I put the pan in the oven on the bottom shelf and pre-heated the oven at 500 deg-F for 30 minutes. Using an 8 oz dough ball, I prepared a pizza with pepperoni, sausage, and mushroom. Transferring the pizza from the peel to the pan was a bit tricky--the lip on the pan edge will not allow you place the peel edge on the cooking surface. I thought about this after placing my order. After 3-4 minutes of cooking, it appeared that the interior of the pie became a soupy mess. What I suspect is that the intense heat from the pan simply liquefied the cheese, while the top of the oven could not keep pace. The ingredients then sank into the cheesy soup and sort of boiled. I don't believe I used too much cheese. I prepare similar pies using aluminum sheet pans without this occurring. I cooked the pizza for 9.5 minutes, which is about the same cooking time as an aluminum sheet pan. After cooking the pizza, the bottom had good color and some good charring, but only a bit more than what I see with the aluminum pan. The pizza looked and tasted good after sitting for a few minutes. For the time being, I'm giving the pan 4-stars. I think it has promise and I'll make some adjustments. Next pizza attempt: moving the pan from the bottom to the middle of oven; use care with toppings.
11/10/18 Update: I prepared a pizza today with fontina, parmesan, olive oil, rosemary, and salt, using a 5 oz dough ball. The result was good. Bottom of the pizza was nicely charred. It cooked in 6.5 minutes. Also, using a laser temperature gun, the pan got up to 550 deg-F in my oven. Very impressive.
12/1/18 Update: I changed to 5 stars. The pan does what it is intended to do... delivers a lot of heat to the dough, fast. I get great crust with consistency, now. I switched to a low moisture mozzarella, which also helps. Trader Joe's mozzarella is fantastic.
12/19/18 Update: I uploaded two more photos showing pepperoni/sausage pizza, prepared with an 8oz dough ball. The results are beyond my expectations. This pizza was in the oven for 8 minutes. When it came out the sauce & cheese were bubbling, and the meats were sizzling. Nice color on the crust, but soft and chewy. Pizza Nirvana!
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From the manufacturer
14 Inch Seasoned Cast Iron Baking Pan
The Lodge Cast Iron Baking Pan is perfect for homemade pizza. The seasoned pan features loop handles and excellent heat retention.
Product at a Glance
- Brutally tough for decades of cooking
- Seasoned for a natural, easy-release finish that improves with use
- Unparalleled in heat retention and even heating
- Great for the oven, grill or over the campfire
Why Buy Lodge Cast Iron
As the only full line of American-made cast iron cookware, Lodge boasts quality that has been unmatched for over a century. Even heating, a natural easy-release finish, versatility and durability are the hallmarks of our great cookware. We don't just make cast iron; we make heirlooms that bring people together for generations.
About Lodge Cast Iron
Founded in 1896, the Lodge family has been making high quality cookware and accessories for over a century. Lodge Cast Iron operates two foundries on the banks of the Tennessee River in the small town of South Pittsburg, Tennessee; a town Lodge is proud to call home. The company is built on family values, American history, and high quality cookware. All Lodge seasoned cast iron and carbon steel cookware is proudly made in the USA, meaning you’ll get craftsmanship that has been passed down through generations.
Cooking And Caring For Your Lodge Seasoned Cast Iron
Caring for your cast iron doesn’t have to be complicated. Lodge cookware comes already seasoned and ready to use, so you can make your family's favorite recipes right away. You can use it on any heat source, from the stove top to the campfire (just not the microwave!). The more you use it, the better the seasoning will get.
- Wash cast iron by hand with mild soap or none at all.
- Dry promptly and thoroughly with a lint-free cloth or paper towel.
- Rub with a very light layer of vegetable oil, preferably while the cookware is still warm.
- Hang or store cookware in a dry place.
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Customer reviews
Strange Initial Performance, But Perfected
Reviewed in the United States on October 23, 2018
I've only used the pan once, but I was a bit disappointed with the results. I'll try a few things to adjust, but here is what happened. I put the pan in the oven on the bottom shelf and pre-heated the oven at 500 deg-F for 30 minutes. Using an 8 oz dough ball, I prepared a pizza with pepperoni, sausage, and mushroom. Transferring the pizza from the peel to the pan was a bit tricky--the lip on the pan edge will not allow you place the peel edge on the cooking surface. I thought about this after placing my order. After 3-4 minutes of cooking, it appeared that the interior of the pie became a soupy mess. What I suspect is that the intense heat from the pan simply liquefied the cheese, while the top of the oven could not keep pace. The ingredients then sank into the cheesy soup and sort of boiled. I don't believe I used too much cheese. I prepare similar pies using aluminum sheet pans without this occurring. I cooked the pizza for 9.5 minutes, which is about the same cooking time as an aluminum sheet pan. After cooking the pizza, the bottom had good color and some good charring, but only a bit more than what I see with the aluminum pan. The pizza looked and tasted good after sitting for a few minutes. For the time being, I'm giving the pan 4-stars. I think it has promise and I'll make some adjustments. Next pizza attempt: moving the pan from the bottom to the middle of oven; use care with toppings.11/10/18 Update: I prepared a pizza today with fontina, parmesan, olive oil, rosemary, and salt, using a 5 oz dough ball. The result was good. Bottom of the pizza was nicely charred. It cooked in 6.5 minutes. Also, using a laser temperature gun, the pan got up to 550 deg-F in my oven. Very impressive.12/1/18 Update: I changed to 5 stars. The pan does what it is intended to do... delivers a lot of heat to the dough, fast. I get great crust with consistency, now. I switched to a low moisture mozzarella, which also helps. Trader Joe's mozzarella is fantastic.12/19/18 Update: I uploaded two more photos showing pepperoni/sausage pizza, prepared with an 8oz dough ball. The results are beyond my expectations. This pizza was in the oven for 8 minutes. When it came out the sauce & cheese were bubbling, and the meats were sizzling. Nice color on the crust, but soft and chewy. Pizza Nirvana!
Reviewed in the United States on October 23, 2018
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Top reviews from the United States
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Reviewed in the United States on October 23, 2018
11/10/18 Update: I prepared a pizza today with fontina, parmesan, olive oil, rosemary, and salt, using a 5 oz dough ball. The result was good. Bottom of the pizza was nicely charred. It cooked in 6.5 minutes. Also, using a laser temperature gun, the pan got up to 550 deg-F in my oven. Very impressive.
12/1/18 Update: I changed to 5 stars. The pan does what it is intended to do... delivers a lot of heat to the dough, fast. I get great crust with consistency, now. I switched to a low moisture mozzarella, which also helps. Trader Joe's mozzarella is fantastic.
12/19/18 Update: I uploaded two more photos showing pepperoni/sausage pizza, prepared with an 8oz dough ball. The results are beyond my expectations. This pizza was in the oven for 8 minutes. When it came out the sauce & cheese were bubbling, and the meats were sizzling. Nice color on the crust, but soft and chewy. Pizza Nirvana!
Strange Initial Performance, But Perfected
By Kevin on October 22, 2018
I've only used the pan once, but I was a bit disappointed with the results. I'll try a few things to adjust, but here is what happened. I put the pan in the oven on the bottom shelf and pre-heated the oven at 500 deg-F for 30 minutes. Using an 8 oz dough ball, I prepared a pizza with pepperoni, sausage, and mushroom. Transferring the pizza from the peel to the pan was a bit tricky--the lip on the pan edge will not allow you place the peel edge on the cooking surface. I thought about this after placing my order. After 3-4 minutes of cooking, it appeared that the interior of the pie became a soupy mess. What I suspect is that the intense heat from the pan simply liquefied the cheese, while the top of the oven could not keep pace. The ingredients then sank into the cheesy soup and sort of boiled. I don't believe I used too much cheese. I prepare similar pies using aluminum sheet pans without this occurring. I cooked the pizza for 9.5 minutes, which is about the same cooking time as an aluminum sheet pan. After cooking the pizza, the bottom had good color and some good charring, but only a bit more than what I see with the aluminum pan. The pizza looked and tasted good after sitting for a few minutes. For the time being, I'm giving the pan 4-stars. I think it has promise and I'll make some adjustments. Next pizza attempt: moving the pan from the bottom to the middle of oven; use care with toppings.By Kevin on October 22, 2018
11/10/18 Update: I prepared a pizza today with fontina, parmesan, olive oil, rosemary, and salt, using a 5 oz dough ball. The result was good. Bottom of the pizza was nicely charred. It cooked in 6.5 minutes. Also, using a laser temperature gun, the pan got up to 550 deg-F in my oven. Very impressive.
12/1/18 Update: I changed to 5 stars. The pan does what it is intended to do... delivers a lot of heat to the dough, fast. I get great crust with consistency, now. I switched to a low moisture mozzarella, which also helps. Trader Joe's mozzarella is fantastic.
12/19/18 Update: I uploaded two more photos showing pepperoni/sausage pizza, prepared with an 8oz dough ball. The results are beyond my expectations. This pizza was in the oven for 8 minutes. When it came out the sauce & cheese were bubbling, and the meats were sizzling. Nice color on the crust, but soft and chewy. Pizza Nirvana!
Images in this review
Reviewed in the United States on March 27, 2016
Best Dosas..
By Amazon Customer on March 27, 2016
Do you always long for those crispy dosas... Well here is what you must get for those restaurant quality dosas. The heavy gauge retains and distributes heat well to give that perfect consistency in a dosa. I tried many skillets, but none of them come close to this. I must admit it was lot of work to seasoning this skillet. But was all worth it.
By Amazon Customer on March 27, 2016
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Reviewed in the United States on July 23, 2017
Reviewed in the United States on April 3, 2016
Wash pan before first use.
Pre-heat pan in oven before every use.
Season after each use.
HOW WE KEEP OUR PAN SEASONED:
Let pan cool after use.
Use a plastic scraper to remove food bits then brush with cast iron brush; rinse with warm water, brush again, rinse again, and then dry thoroughly).
Place pan in oven and heat to about 300 degrees.
Carefully remove pan from oven. Place pan on covered counter, or cutting board (do not use a cool surface like tile as the temperature difference can crack the pan and damage your tile).
Coat pan with your seasoning oil of choice (all of it - top, bottom, handles). We use flax oil and it works wonderfully. We pour the oil onto the pan, then rub it around with a paper towel. Careful! you can easily burn fingers.
Use another unused paper towel to then try to remove all the oil you can from the pan you just oiled. I know it sounds counterproductive, but no worries... there will be just the right amount of oil left on the pan after you've tried to remove it (if too much is left, the oil will pool and your seasoning will not be as strong).
Place pan back in oven and turn oven up to 400 degrees.
Turn the oven off after 10-20 mins and let pan cool in oven with door closed.
Your pan is now nicely seasoned and ready for your next pizza :o)
PERFECT SIZE FOR 20" OVEN. love love love this pan! Here's how to keep it nice too...
By Just me on April 2, 2016
YES!!! Fits my small 20" oven perfectly and makes a beautiful crust. THE HANDLES are wonderfully tilted which makes it so much easier to maneuver.By Just me on April 2, 2016
Wash pan before first use.
Pre-heat pan in oven before every use.
Season after each use.
HOW WE KEEP OUR PAN SEASONED:
Let pan cool after use.
Use a plastic scraper to remove food bits then brush with cast iron brush; rinse with warm water, brush again, rinse again, and then dry thoroughly).
Place pan in oven and heat to about 300 degrees.
Carefully remove pan from oven. Place pan on covered counter, or cutting board (do not use a cool surface like tile as the temperature difference can crack the pan and damage your tile).
Coat pan with your seasoning oil of choice (all of it - top, bottom, handles). We use flax oil and it works wonderfully. We pour the oil onto the pan, then rub it around with a paper towel. Careful! you can easily burn fingers.
Use another unused paper towel to then try to remove all the oil you can from the pan you just oiled. I know it sounds counterproductive, but no worries... there will be just the right amount of oil left on the pan after you've tried to remove it (if too much is left, the oil will pool and your seasoning will not be as strong).
Place pan back in oven and turn oven up to 400 degrees.
Turn the oven off after 10-20 mins and let pan cool in oven with door closed.
Your pan is now nicely seasoned and ready for your next pizza :o)
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Top reviews from other countries
Curry Queen
First rate quality and hard to find size
Reviewed in the United Kingdom on September 11, 2016
Rss
Perfect
Reviewed in the United Kingdom on January 7, 2014
Perfect
Reviewed in the United Kingdom on January 7, 2014
This is a very high quality cast iron pan, very heavy duty, i use it as a hot plate to cook breakfast on as well as a pizza stone. You get cooler areas away from the heat source where you can shove finished things that you dont want to overcook but still keep hot. Easily fits in the oven. Still non stick after 3 years use.Reviewed in the United Kingdom on January 7, 2014
UPDATE:
5 years now and still look brand new. Makes great pizzas.
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robinson
DO NOT BUY AS PIZZA TRAYS
Reviewed in the United Kingdom on March 24, 2020
DO NOT BUY AS PIZZA TRAYS
Reviewed in the United Kingdom on March 24, 2020
Useless a pizza trays. Too large for most ovens. Get them up to temperature and put the pizza on and the pizza top is cooked before the dough base is!Reviewed in the United Kingdom on March 24, 2020
Utterly useless, but the cheap thin ones from the supermarket!
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Valerie Green
Heavy cast iron pizza plate
Reviewed in the United Kingdom on January 14, 2021
