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Lodge P14P3 Seasoned Cast Iron Baking and Pizza Pan, 14 Inch
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- Large 14-inch Diameter cooking surface
- Seasoned with oil for a natural, easy-release finish that improves with use
- At home in the oven, on the stove, on the grill or over the campfire
- Unparalleled in heat retention and even heating; Easy care: hand wash, dry, rub with cooking oil
- Made in USA
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From the manufacturer
Brutally tough for decades of cooking
Use and Care:
While the pan comes pre-seasoned to prevent food from sticking, it works best when sprayed or lightly coated with vegetable oil before use. After cooking, we recommend cleaning with a stiff nylon brush and hot water. Using soap or the dishwasher is not recommended, and harsh detergents should never be used. Towel dry immediately after cleaning and apply a light coating of cooking oil to pan while it is still warm.
Lodge 14-Inch Cast Iron Pizza Pan
Pre-seasoned and ready to use right out of the box
The large cooking surface and generous handles make the Lodge 14-inch Cast Iron baking pan perfect for homemade pizza, baked goodies, or roasted vegetables.
The right tool to sear, bake, broil, fry or grill with side loop handles for a safe, secure grip when transporting. Seasoned with oil for a natural, easy-release finish that improves with use. At home in the oven, on the stove, on the grill or over the campfire. Also, great for induction cooktops. Cast iron is unparalleled in heat retention and even heating.
100 years and still cooking. ..
Two historic events—the introduction of foundry seasoned cast iron cookware and the recent expansion of our foundry—represent dynamic examples of Lodge Manufacturing Company’s century-plus commitment to product innovation and investment in new equipment and technologies.
Seasoned cast iron propelled Lodge from the position of a regional manufacturer to the national stage, with Good Housekeeping presenting a 'Good Buy' Award for the product enhancement. Our appearance on the national stage expanded throughout the first decade of the new century, with record sales leading Lodge to the largest expansion in our history.
While we are proud of our recent history, there is a backstory. So travel with us to the small town of South Pittsburg, Tennessee at the end of the 19th Century. Nestled at the base of the Appalachian Mountain’s Cumberland Plateau and on the banks of the Tennessee River, the town was abuzz with new opportunities.
In 1896 Joseph Lodge began a cast iron foundry, named in honor of his minister, Rev. Joseph Hayden Blacklock. Family owned, our origins were humble and our products varied, from stoves, to skillets and kitchen sinks.
As each decade passed, Lodge developed a business model to continually update and improve equipment and foundry practices. Work was labor intensive, with all of our cookware poured and cleaned by hand.
The 1950s saw the installation new molding machinery, mechanized sand delivery systems, the construction of a gas fired aluminum furnace to cast patterns for the production of sand mold impressions and a machine to clean castings.
When the introduction of new cookware metals and coatings increased competition in the 1960s, Lodge countered with a Disamatic automatic molding machine. Two years later, Lodge added an electric furnace to operate the Disamatic molding and pouring system, outpacing the capacity of the coke-fired cupola, at lower cost.
The Clean Water and Air Acts of 1970 led American companies to install new equipment to meet the pollution control laws. Lodge accepted the standards by replacing the old electric furnaces and adding a second Disamatic molding machine.
Not only did the updates meet the requirements of the Clean Air and Water legislation, by 1976 our automated processes produced as many molds in an hour as one man’s daily productivity 30 years earlier.
With the switch from antiquated electric furnaces to more efficient induction furnaces, 1991 proved to be a pivotal juncture in the green standards of Lodge Manufacturing Company. The use of magnetic energy to produce heat changed our status from a Large Quantity Generator of Hazardous Waste to a Small Quantity Generator, and we received the 1994 Tennessee Governor’s Award for Excellence in Hazardous Waste Reduction.
Today, Lodge Manufacturing Company maintains a zero hazardous waste stream foundry, earning accolades from the environmental and manufacturing communities.
Eleven years after in the introduction of seasoned cast iron cookware, Lodge broke ground for our foundry expansion. With completion of the first phase in the fall of 2014, the expansion includes a new melt system, an additional pouring/molding line and most importantly—new American jobs!
In more ways than he could have ever imagined, Joseph Lodge would not recognize the business he started over a century ago. Lodge continues to be family owned and we are the sole manufacturer of cast iron cookware in US, producing over 120 different foundry seasoned cast iron items for worldwide gourmet, outdoor and restaurant markets.
More importantly, Lodge Manufacturing Company is universally accepted as the world leader in the cast iron cookware category.
Seasoned 14" round pizza pan with loop handles features even, fast heating and excellent heat retention. Golden pizza crust every time. Great for roasted vegetables, pork chops, chicken and beef. Not even the most expensive stainless or aluminum cookware can rival the even heating, heat retention, versatility, value and durability of Lodge Cast Iron. Recipe card included.
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|Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Sold By||Amazon.com||PATINA Premium||Amazon.com||Royal Kasite||Henley Kitchen||Amazon.com|
|Item Dimensions||15 x 16 x 2.5 in||17.25 x 15 x 0.5 in||2 x 15 x 15 in||13.98 x 17.89 x 0.7 in||13.78 x 13.78 x 0.79 in||16.22 x 14.41 x 0.79 in|
|Item Weight||7.72 lbs||11 lbs||5 lbs||8.2 lbs||8 lbs||7.39 lbs|
|Material Type||Cast Iron||Solid Cast Iron||Cast Iron||Cast Iron||Cast Iron||Cast Iron|
Top customer reviews
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1. A short review for those who want quick info
2. A long review for those curious about the ins and outs of this great piece of cookware.
I have also attached photos (see customer images above)
*Can be used almost anywhere
*Makes best pizza ever
*Provides iron in diet
*Made in the USA
*It is 11 pounds (Not a con for me, but could be heavy for some)
Glad I bought it and would recommend it to anyone interested.
What comes in the box:
*Lodge Logic Preseasoned Pizza Pan 16 x 15 x 2.5 (** Cooking surface is 14 inches **), 11 pounds. The length of the pan from handle to handle is exactly 15 and 1/4 inches (38.74 cm).
*Recipe Card with recipes for: pizza dough, pizza sauce, muffuletta pizza, mushroom & sweet pepper pizza, herb roasted potatoes, & instructions on how to care for your cast iron.
Preseasoned is a great thing but realize what it means. It means that it is on its way to being fully seasoned; like 2/3 of the way done. Before you can get that true black cast iron slickness, it still needs one or two more rounds in the oven with Crisco or just cook a pound a bacon on it like I did. For more seasoning tips, please see the end of my review.
*Overall Baking sheet (bake cookies, breads, biscuits, fries, pastries, etc). Please note that flavors can transfer onto the pan so you may have to clean it between different uses.
*Griddle on stove for eggs, bacon, pancakes, burgers, hot dogs and similar items
*Stir Fry (Use it on one burner; the middle gets the hottest and it gets cooler towards the edges, just like a wok!)
*Broiler Plate for the oven
As a side note I have used this in the oven at 450 degrees without a problem. Just remember that the pan will be extremely hot and any sudden changes in temperature may cause the pan to warp or crack so please be careful. For example, if I took the pan out of a blazing hot oven and ran cold water on it right away, it may bend or break. It always best to let the pan get to a manageable temperature before starting the cleanup.
Can be used almost anywhere:
This pan can be used on almost any surface; on the stove (I have used it on both gas and electric ranges), in the oven and under the broiler, on the grill (both gas and charcoal), even with a campfire/hot coals if you know what you are doing.
It makes the best pizza I have ever had. The pan heats evenly all the way to the center creating a perfect, uniform crust. I sometimes make my own dough but in a pinch I go down to my favorite local pizzeria and buy some dough from them. The pan can make crispy or soft pizza.
Everyone has their own method to making pizza and this is mine:
For crispy pizza:
Place the dough on room temperature Lodge Pro Logic Pizza Pan and put it in a 400 degree oven for 5-8 min. Once the dough starts to get firm, take it out the oven, spread out a half a cup of sauce, and evenly cover with cheese. At this point you can add whatever toppings you like (make sure meat toppings are already cooked). Bake for about 10 to 15 minutes until desired crispness. 2 minutes before I pull it from the oven, I add a little more cheese so it is just melted and gives you that string cheese pull like in the commercials. (see customer image above)
For softer pizza, follow the same directions as above without first baking the dough.
I serve & cut the pizza in the pan. Although the pizza does still cook while in the pan, I noticed it basically keeps it warm until the last slice. I use a pizza cutter from the dollar store which will cut the pizza but will not scratch or scrap the seasoning off. If you cut your pizza in the pan, please be careful not to scratch seasoning. If you do, just reseason (see below). Or if you don't want to chance ruining the surface, use a kitchen shears instead.
Because it is cast iron, it won't stain like a pizza stone or get those burnt spots like aluminum does. Also, cooking in cast iron provides iron in your diet because the food absorbs some of the iron.
It makes a pizza big enough for 2 people with a good appetite (assuming they have a side dish) or 3 people with less of an appetite. Sometimes the pizza is so good I can eat the whole thing myself! Normally, I eat about 2/3 of the pie along with a side salad and I am satisfied--I do have a good appetite. If I had a large family, I would definitely consider buying two. Of course for you folks with the large family, try one pan first and then make the decision yourself. (The photos included above do have a US quarter in the picture so you can gauge the size of the pie).
Clean up & Seasoning:
After cooking, take a dry paper towel while the pan is still warm and wipe it down (if it is really dirty use a little water but I never use soap). If you use water, you can reheat the pan to get it dry. After it is clean and dry, spray it with Pam and then wipe away any excess oil. Place pan back in the warm oven or on top of the burner just used. That's it! The residual heat will reseason the pan while the oven/stove is cooling down. Food never sticks using this method.
If you ever need to season your cast iron there are many ways to season cast iron. Which method is better is really a matter of preference.
Oils that I have used are vegetable, peanut, coconut, Pam, crisco, and lard. Each one has slight differences including different smoke points.
Crisco (vegetable shortening) is the most common. After you choose your oil, follow these steps:
1. Make sure the cast iron is clean and dry. No food stuck on it etc.
2. Place cast iron in oven.
3. Preheat oven to 325 with the piece already in it. You can go higher if you wish. I usually go at 350.
4. After about 10-15 minutes remove cast iron. You will probably need an oven mitt.
5. While it is still warm, lightly coat with whatever oil you prefer. Make sure to do the entire piece. Inside, outside, handles, everything.
I like to warm the cast iron first because the pores open up when heated making the oil penetrate the cast iron better.
6. Thoroughly wipe any excess oil off. Place piece upside down in the center of the middle rack. You should have a piece of foil on the bottom rack to catch any oil.
7. After 30 minutes, take the piece out and wipe anymore excess oil. You may see oil spots and you should wipe until they are not there anymore.
8. Place back in the oven for another 30 minutes. Turn off oven and leave piece in until it is cool. Repeat as necessary.
If the piece is gummy or sticky after seasoning, you have used too much oil. Just scrub it off and try again.
Made in the USA:
An added bonus is that it is made in the USA by Lodge, so you can buy and use with confidence knowing this product was made here by a company with over 100 years experience in the business. Lodge customer service has always been super helpful and friendly to me.
So in conclusion, this is a great pan that I am sure you will love as much as I do!
If you have any questions or comments, feel free to post them. I check this post regularly and would love to hear from you!
I hope you found this review helpful. Thanks for reading.
Makes a 14" thick crust or deep dish style
2 cups of sifted all purpose flour
1/2 cup sifted flour, reserved
2 Tbsps active dry yeast
1/8 t salt
2 Tbsps olive oil
1 cup warm water
Mix flour with yeast and let sit for 30 seconds before adding in the salt mix together and place in a stand mixer. Pour in the water and begin mixing on a low setting. As it's mixing add in the olive oil. Once it starts to form a dough ball gradually add in the reserved flour. Mix until it becomes elastic, about 3-4 minutes. After it has formed an elastic ball, put in a bowl, cover and let rest for 10 minutes. After the ten minutes is up, take your dough out and place it on your greased pizza pan. Press it out with your fingers to achieve the desired size. Let the dough rise for 10-20 minutes depending on how thick you want your crust. Pre-heat oven to 425 degrees, during this time period. Once you let it rise more you're ready to pre-bake. Place on the lowest rack in your oven and bake for 10 minutes. After time is up you are ready to add toppings. Once you've got what you want return to oven and bake an additional 10 minutes. You are done! Since al ovens vary, you may need to adjust times and temps.
Here is what I have found to work best when using the Lodge pan:
- Make sure to keep your pan well seasoned (I use canola oil and reapply often)
- Preheat the pan in the oven @ 500 F for 20-30 min before placing dough and toppings on it
- Place it on lowest possible rack in oven and cook your pizza @ 500 F for 13-15 min (keep an eye on the cheese/crust doneness)
- Enjoy your amazing pizza :)
P.S.- The pizza dough recipe that comes with the pan is actually quite good. I use it every time I make pizza unless I'm doing a Neapolitan or other "specialty" crust.