Amazon.com Price: $60.00Original price was: $60.00.$38.99Current price is: $38.99. (as of 27/10/2024 15:33 PST- Details)
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Cast Iron Pizza Pan 15 inch Made in USA
view cast iron pizza pan 14 inch
Cast Iron Pizza Pan 15 inch. Naturally seasoned cooking surface. Will not dent, bend, or warp at high temperatures. 2 handles for easy handling. Provides excellent heat distribution and retention for consistent, even cooking. Seasoned and ready to use. With our seasoned cast iron bakeware collection it’s easy to make homemade baked goods and casseroles that rival your favorite bakery and restaurants. Made in America with iron and oil, use Lodge bakeware for generations of baking fun. Lodge Cast Irons are Made in Pittsburg Tennessee, USA.
Cast Iron Pizza Pan 15 inch Made in USA view cast iron pizza pan 14 inch
Cast Iron Pizza Pan 15 inch. Naturally seasoned cooking surface. Will not dent, bend, or warp at high temperatures. 2 handles for easy handling. Provides excellent heat distribution and retention for consistent, even cooking. Seasoned and ready to use. With our seasoned cast iron bakeware collection it’s easy to make homemade baked goods and casseroles that rival your favorite bakery and restaurants. Made in America with iron and oil, use Lodge bakeware for generations of baking fun. Lodge Cast Irons are Made in Pittsburg Tennessee, USA.
2 reviews for Cast Iron Pizza Pan 15 inch
Rated 5 out of 5
David Pearlman –
Throw out your pizza stone. This cast iron pan is FANTASTIC
In the past few years, people have wised up and realized that thick metal pans can turn an ordinary oven into a pizza champ a lot better than that old stone ever could. You basically have two options: A cast iron pan or a “pizza steel”. I have both. The cast iron pan is a bit cheaper, and will last longer than you will. But it does suffer the same limitations as any cast iron, specifically that you need to take a bit care to ensure it doesn’t rust. (Don’t leave it wet–heat it up and evaporate any moisture after washing). A pizza steel, typically made of stainless, doesn’t suffer that issue. But it definitely is more expensive.I’ve made pizza wth both metal platforms at this point. In either case, you put the metal (stone, steel) in the oven, near as possible to the heating coils, turn your oven to the maximum temperature it will support, and let it heat up for 30-45 minutes. At that point, in most ovens, the metal will be around 475-525 degrees.Then you put your pizza on that, wait 5-8 minutes, and you should have something ready to eat. The crust gets nice and seared and crispy, the dough captures air bubbles as it rises, and the toppings are nice and melted. It’s a beautiful thing to see, and even more beautiful to taste. Once you try it, you’ll never go back.Now, I’ve owned a pizza steel for some time. I’d looked at cast iron pizza pans, and always passed on them because they tended to have a lip around the edge that makes it quite difficult to pull the pizza off when it’s done. (Note: If you’re gonna use a steel or cast iron pan, you should also get a “pizza peel”, which is just a giant spatula for pizzas). It can be difficult/impossible to maneuver a pizza peel into a cast iron pan with lips on it, and because the cast iron is so hot, it’s impractical to try to lift it up and slide the pizza out.Well, now Lodge (a premium name in cast iron pans for generations) is offering a truly pizza-focused pan. You’ll note that there is NO LIP. Just a couple of handles on the sides. This means you can slide your pizza peel under the pizza–no issues.The pan is solid cast iron, and weighs in at just under 10 pounds (see photos). It’s that weight that helps absorb heat and then provides the stable heating element even after you put the cool pizza on top of it.A cast iron pizza pan is not just useful for freshly prepared pizzas. It also turns crummy frozen pizzas into something you can stand to eat, by providing–finally–a way to crisp the crust. In the same way, the pan is amazing for reheating pizza. No ore soggy bottom reheats.The only downsides, as noted, are that you need to pre-heat the pan for the better part of an hour (not so bad in the winter, but hopefully you have air conditioning in the Summer), and you do need to be a bit careful with cast iron after use. I tend to just wipe it down and spray a bit of cooking oil on it. It only goes under the faucet rarely–and then I heat it up to dissipate the moisture after the wash.The price of this pan is quite reasonable, considering it’s gonna last for generations. A pizza steel suitable for a similar-sized pizza would probably run you a bit more than 2x as much. There’s nothing wrong with a pizza steel, and, as I mentioned, I also own one of those. But they tend to be heavier, to not have convenient handles, and they are more expensive.Thumbs way up to Lodge for creating this nice lip-less pizza pan! Recommended.
4 people found this helpful
Rated 5 out of 5
Eric Wentz –
Great pizza results!
I have had this lodge pizza pan for 9 months and I have to say I really like the thickness of the pan. Lots of iron so that pan holds a lot of heat. It does make it heavy but if you want just leave it in the oven all the time. I use it almost exclusively for making pizza, stomboli or reheating pizza but I have used it for making grilled cheese sandwiches too.I start my oven when I’m starting my pizza dough. I allow the cast iron to heat up in my electric oven. I set the over for 550 which is the hottest it will go. You really want as much heat as possible. I will usually put it on the bottom rack as well since the oven is heating from the bottom. I still want to play with different heating options like 1 hour in the oven then 15 minutes under the broiler to get surface hotter but so far with just the oven I have achieved good results. I don’t add any oil to the cast iron before cooking pizza. The dough doesn’t stick. This also translates to less fuss when compared to a pan where liquids may remove add layers to the pan so you need to season it constantly but this pizza pan is good to go right out of the box with little to no maintenance. I usually only have to wipe down burnt cheese or burnt flour which is easy.If you want good pizza results definitely buy this pan.
9 people found this helpful
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Amazon.com Price: $45.06 (as of 01/11/2024 19:03 PST- Details)
Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.
Amazon.com Price: $39.99Original price was: $39.99.$32.77Current price is: $32.77. (as of 08/11/2024 17:34 PST- Details)
& FREE Shipping.
Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.
Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.
David Pearlman –
In the past few years, people have wised up and realized that thick metal pans can turn an ordinary oven into a pizza champ a lot better than that old stone ever could. You basically have two options: A cast iron pan or a “pizza steel”. I have both. The cast iron pan is a bit cheaper, and will last longer than you will. But it does suffer the same limitations as any cast iron, specifically that you need to take a bit care to ensure it doesn’t rust. (Don’t leave it wet–heat it up and evaporate any moisture after washing). A pizza steel, typically made of stainless, doesn’t suffer that issue. But it definitely is more expensive.I’ve made pizza wth both metal platforms at this point. In either case, you put the metal (stone, steel) in the oven, near as possible to the heating coils, turn your oven to the maximum temperature it will support, and let it heat up for 30-45 minutes. At that point, in most ovens, the metal will be around 475-525 degrees.Then you put your pizza on that, wait 5-8 minutes, and you should have something ready to eat. The crust gets nice and seared and crispy, the dough captures air bubbles as it rises, and the toppings are nice and melted. It’s a beautiful thing to see, and even more beautiful to taste. Once you try it, you’ll never go back.Now, I’ve owned a pizza steel for some time. I’d looked at cast iron pizza pans, and always passed on them because they tended to have a lip around the edge that makes it quite difficult to pull the pizza off when it’s done. (Note: If you’re gonna use a steel or cast iron pan, you should also get a “pizza peel”, which is just a giant spatula for pizzas). It can be difficult/impossible to maneuver a pizza peel into a cast iron pan with lips on it, and because the cast iron is so hot, it’s impractical to try to lift it up and slide the pizza out.Well, now Lodge (a premium name in cast iron pans for generations) is offering a truly pizza-focused pan. You’ll note that there is NO LIP. Just a couple of handles on the sides. This means you can slide your pizza peel under the pizza–no issues.The pan is solid cast iron, and weighs in at just under 10 pounds (see photos). It’s that weight that helps absorb heat and then provides the stable heating element even after you put the cool pizza on top of it.A cast iron pizza pan is not just useful for freshly prepared pizzas. It also turns crummy frozen pizzas into something you can stand to eat, by providing–finally–a way to crisp the crust. In the same way, the pan is amazing for reheating pizza. No ore soggy bottom reheats.The only downsides, as noted, are that you need to pre-heat the pan for the better part of an hour (not so bad in the winter, but hopefully you have air conditioning in the Summer), and you do need to be a bit careful with cast iron after use. I tend to just wipe it down and spray a bit of cooking oil on it. It only goes under the faucet rarely–and then I heat it up to dissipate the moisture after the wash.The price of this pan is quite reasonable, considering it’s gonna last for generations. A pizza steel suitable for a similar-sized pizza would probably run you a bit more than 2x as much. There’s nothing wrong with a pizza steel, and, as I mentioned, I also own one of those. But they tend to be heavier, to not have convenient handles, and they are more expensive.Thumbs way up to Lodge for creating this nice lip-less pizza pan! Recommended.
4 people found this helpful
Eric Wentz –
I have had this lodge pizza pan for 9 months and I have to say I really like the thickness of the pan. Lots of iron so that pan holds a lot of heat. It does make it heavy but if you want just leave it in the oven all the time. I use it almost exclusively for making pizza, stomboli or reheating pizza but I have used it for making grilled cheese sandwiches too.I start my oven when I’m starting my pizza dough. I allow the cast iron to heat up in my electric oven. I set the over for 550 which is the hottest it will go. You really want as much heat as possible. I will usually put it on the bottom rack as well since the oven is heating from the bottom. I still want to play with different heating options like 1 hour in the oven then 15 minutes under the broiler to get surface hotter but so far with just the oven I have achieved good results. I don’t add any oil to the cast iron before cooking pizza. The dough doesn’t stick. This also translates to less fuss when compared to a pan where liquids may remove add layers to the pan so you need to season it constantly but this pizza pan is good to go right out of the box with little to no maintenance. I usually only have to wipe down burnt cheese or burnt flour which is easy.If you want good pizza results definitely buy this pan.
9 people found this helpful