Features:

  • 14-inch cast-iron round pizza pan heats quickly and evenly
  • Pre-seasoned with vegetable oil formula and ready for immediate use
  • Side loop handles for a safe, secure grip when transporting
  • Hand wash only; cookware is 400ºF in 4 minutes on medium heat and is sterile at 212º F, so soap isn’t always necessary.
  • Measures approximately 16 by 15 by 2-1/2 inches
  • Limited lifetime warranty.Foundry seasoned, ready to use upon purchase
Finally, the pizza crust I've been aiming for, thanks to this pan.

I've been making homemade pizza for years. At first, we had to put up with disastrous, soggy crust made in regular pans. I upgraded to the kind of pizza pans with holes in the bottom, which was better - crust was crispy (crunchy might be the better word), but still not quite the perfect crispy/chewy combination that my brother-in-law gets with his custom-made backyard wood-fired brick pizza oven - the standard I've been aspiring to all these years. I tried a pizza stone for awhile and was underwhelmed. (Possibly I was too stingy with my energy bill to let it heat up in the oven for a whole hour before baking the pizza, as was recommended.) Then finally I got this. I put it on the bottom oven rack as close to the heat element as possible and turn the oven as high as it will go. Let it heat up with the oven. (It doesn't like quick changes of temperature.) True, I get even better results if I let the oven heat up for a while after reaching the highest temp (which for me is 525) - but more like 10-15 minutes is perfect, no need for a whole hour. I use bread flour and olive oil in my dough recipe. I build the pizza on parchment paper on a pizza peel and immediately slide it onto the grill. (Time it so that it doesn't sit on the peel too long before it gets its turn in the oven.) Because 525 is still relatively cool for cooking pizza, it still takes maybe 8-10 minutes to cook through - but the result is the best crust that I've ever gotten out of a conventional oven. Crispy, chewy, big puffy bubbles here and there - just wonderful. I take the pizza out with the peel and leave the pan in there to keep hot for the next pizza. If you are into pizza and looking for an indoor substitute for the brick pizza oven, I highly recommend this option. The pan is really heavy and high quality. I will be buying more Lodge pans. Also I use this pizza peel and it's the perfect size to go with this pan: Kitchen Supply 14-Inch x 16-Inch Aluminum Pizza Peel with Wood Handle. I buy the parchment paper in a roll (cheaper) and just cut squares to fit the pizza peel: Regency Natural non-Stick Parchment Paper for Baking 20.66 Foot Roll.

Great Pizza Pan & A Whole Lot More!

This review is divided into two parts: 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) SHORT REVIEW Pros: *Preseasoned *Multiple uses *Can be used almost anywhere *Makes best pizza ever *Heats evenly *Won't stain *Provides iron in diet *Easy cleanup *Made in the USA Cons: *It is 11 pounds (Not a con for me, but could be heavy for some) Bottom Line: Glad I bought it and would recommend it to anyone interested. LONG REVIEW 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: 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. Multiple uses: *Pizza Pan *Roasting vegetables *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 *Shallow roaster *Tortilla warmer *Crepe/dosa maker 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. Pizza: 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. Size: 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.

Best Dosas..

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.

Simply the Easist Way to Make Great Pizza at Home!!!

Purchased this awhile back and have used it to make a dozen or so pizzas. WOW! I prepare the dough and components on parchment paper and drop it on to the hot pan (500F) and the pizzas turn out perfect. I have also placed the dough directly onto the pan, with the same results. I find it easier to use the parchment paper so we have evolved to that. I had a great pizza stone, and it worked great as well, but the Cast Iron pan is easier to store and will not crack. To give an indication of how much we like it, we dragged it 2100 miles (by air) to bake pizza for a large birthday party gathering. So, if you bake pizza or artisan bread (we do both) I cannot recommend this pan more strongly. By the way, the Wolfgang Puck Pizza Recipe is our favorite with this pan... All Purpose Pizza Dough – Wolfgang Puck  1 package active dry yeast  1 1/2 cups warm water (105 to 115 degrees F.)  1 tablespoon honey  2 tablespoons extra-virgin olive oil, plus additional for brushing the pizza crusts  3 cups all-purpose flour (will require more)  1 teaspoon salt Directions Using a food processor: Mix together the yeast, honey, water and olive oil in a small bowl or measuring cup. Place the flour and salt in a food processor fitted with the steel blade. Pulse once or twice. Then, with the machine running, pour in the yeast mixture. Process until the dough forms a ball on the blades. Remove the dough from the processor and knead it on a lightly floured surface for a couple of minutes, adding flour as necessary, until it is smooth and elastic. Transfer the dough to a clean, lightly oiled bowl, rounded side down first, then rounded side up. Cover the bowl tightly with plastic wrap, and leave it in a warm spot to rise for 30 minutes (you can leave it for up to an hour). When it is ready the dough will stretch as it is gently pulled. Divide the dough into 2 to 4 equal balls, depending on how large you want your pizzas to be. Shape each ball by gently pulling down the sides of the dough and tucking each pull under the bottom of the ball, working round and round the ball 4 or 5 times. Then, on a smooth, unfloured surface, roll the ball around under your palm until the ball feels smooth and firm, about 1 minute. Put the balls on a tray or platter, cover with pan-sprayed plastic wrap or a damp towel, and leave them to rest for at least 30 minutes. At this point, the dough balls can be covered with plastic wrap and refrigerated for 1 to 2 days. Preheat the oven to 500 degrees F. Place a pizza stone in the oven to heat. In the meantime, press out the dough to a circle 7 to 8 inches in diameter for small pizzas, 12 to 14 for larger pizzas.

Buy it already!

Whats not to love about ANYTHING cast iron. Absolutely love this product. I alternate between this and my stainless pizza pan for heating up chicken nuggets, cooking biscuits, baking cookies, you name it. I just wipe with wet paper towel after while it's still warm and then give it a quick swipe with oiled rag and toss back in the oven for storage. This sucker is HEAVY and worth it's weight in gold. I would totally recommend. Also love the handles built in, no fumbling to get your thumb up under the pan in the oven. (but don't forget those handles get hot too! I did the first time and WOW, hot, lol).

Skip the pizza stone and just go with this. Works better, more durable, and more versatile.

Its working great. Metal has faster heat transfer than stone so its "better" than a ceramic stone. But also better than a pizza stone in 3 other respects. 1. I can put it on the stovetop. My new approach is to heat it up in the oven at 550, then put it on top of a a burner to get is really super hot while I'm rolling out the pizza, transfer the pizza, and then put the whole thing in the oven again. Works great 2. I can use it on my grill. I'm using this as a heat deflector in my big green egg. also looking forward to searning stuff on it as a cooking surface. Stuff you can't do with a stone. And it is basically indestructible. I still have a pizza stone but its been reduced to acting as a heat sink in the oven when I make pizza on this.

So glad I decided to buy this pan

Really diggin' this pan. It's so versatile. I've used it so far for homemade pizza, oven fries, pancakes, and sunny side up eggs. I love that it goes from stove top to oven. It's a griddle, pizza pan, and sheet pan all in one. I initially bought this for pizza as I'm not a fan of pizza stones due to their lack of durability, unwieldiness, and cleaning challenges. I have a pizza steel that I have buyer's remorse over. Not that the steel doesn't perform well, but though it's durable, it's SO heavy, which makes it difficult to clean and difficult to find a storage space for it. The Lodge pizza pan is still a bit heavy, but the handles make it completely manageable. And, it makes great pizza. I preheat the pan and the oven together to 450 for 45 minutes, making the pan screaming hot. I take the pan out of the oven and put it on the stovetop. I oil the pan carefully (you don't want hot oil splattering on you) with a high smoke point oil right before sliding the pizza onto the pan. Then I put it back in the oven and let it work its magic. This pan gives the pie a nice crust with a chewy/fluffy interior. Before cooking on it, I seasoned it 3 times with Crisbee Cast Iron Seasoning, per the directions on the Crisbee cannister. It worked like a dream. Nothing has stuck to it so far, though I do grease it generously with oil or butter when I cook on it. Once it's got a strong, reliable seasoning on it, I'll use less. Bottom line is though cast iron requires some prep up front, in just a week of having it, I don't think I'm ever going to turn back. Highly recommended purchase if you're willing to invest a little time up front. It pays off.

Strange Initial Performance, But Perfected

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!

BEST PIZZA PAN EVER!!

This is bar far the very best pizza pan we own. I bought this for my wife who loves to make homemade pizza. We make pizza all the time. This pan holds heat really well and is a dream to clean up after you're done with it. I'll share our recipe with you for the dough. 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.

PERFECT SIZE FOR 20" OVEN. love love love this pan! Here's how to keep it nice too...

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. 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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