Cast Iron Pizza Pan
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Made in China, it doesn't look bad, but I haven't used it yet, and I'm a little worried! I was under the impression that it was made in the United States until I received it and discovered that it was actually made in China. I was let down.
We don't have any of these, but we do have two of them. We've been using them on a weekly basis for the past two years and are very pleased with them.
Both inside and out, it's made of solid cast iron. Because there is no coating on the iron, you must season it yourself.
Mine is 13" in length, excluding the handles.
Selected User Reviews For Cast Iron Pizza Pan
Make sure you don't throw your money away. This cast iron pizza pan has a pit on the surface that is about 1/4 inch across and 1/8 inch deep. I have a complete set of cast iron skillets that I use on a regular basis, and each one has a smooth and perfect cooking surface. I asked for a replacement, which arrived quickly from Amazon, and the second pan had the same pit in the same spot. Two spots on the second pan appeared to be larger pits that had been patched. The mold clearly has a flaw that the manufacturer should fix.
We decided to use cast iron after a number of broken pizza stones. We've now finished two pizzas. It's taken me a while to get used to it. So far, the bottoms of both pizzas have been almost raw, and the tops have been almost burnt. I almost burned the bottom of the last one I finished on the stovetop. I'm sure there's a trick to making a pizza in cast iron. It's of excellent quality. The cast iron handles are particularly appealing to me. It'd already been seasoned with salt and pepper. I'm confident that once I get the hang of it, I'll be a fan of this pan for a long time.
I've tried and seasoned every brand. This is an excellent skillet. From Griswold to Lodge to Camp Chef, I've used and seasoned every brand of cast iron pan and griddle. For friends, I season pots and pans. Those in the family who aren't familiar with proper seasoning. My fried eggs are so easy to remove from the pan that they just slide right out. Any cast iron, regardless of brand, needs to be seasoned several times before use. People who complain about the seasoning on this pan should first educate themselves about cast iron, and if they are concerned about how it was seasoned, they should burn it off and season it themselves.
Who wants a single pizza, after all? There was a nice layer of "pre-" on it when it arrived. season". Even so, I reheated it in the oven and seasoned it to my liking. This was to check for cracks and remove any non-edible leftovers from shipping, etc. br>After seasoning, both of mine are spotless and absolutely stunning! br>The raised lip creates a raised crust that was DELICIOUS! br>This pan can be used to make chicago-style, New York-style, or calzones. I'M SET!.
The main reason for this is that I prefer to brown the bottom crust of the dough first in a pan on my (gas) stove top. After that, I finish baking the pan in my oven. I could have done it with a pizza stone, but I didn't want to risk the stone breaking, so I bought this cast iron pan. br>Not only does it work, but the dough pulls away from the raised edge, making it simple to cut and serve. br>I wasn't sure about the slightly rougher (rather than milled smooth) surface at first, but it hasn't proven to be an issue. The most difficult part has been storing it in my cabinets; ) It's big and heavy, but it's something I like.
After opening them, I washed and oiled them before making a gluten-free pizza for my grandson. It turned out beautifully. It can be difficult to make a gluten-free crust, but this pizza turned out fantastically. The cast iron is a good weight, just thick enough to crisp the crust perfectly. I also have a muffin topper, bread pan, and pie plate from Camp Chef, all of which are excellent cast iron pieces. Because Friday is pizza night, I plan to use these pizza pans on a weekly basis. These, in my opinion, are excellent pizza pans. Any pizza fan who also enjoys cast iron should try these. When the weather gets a little warmer, I'll throw these on the grill.
He uses it for a variety of things, but his favorite is making homemade pizza. I've never had a better pizza, and he swears it's because of the cast iron pizza pan: ) We've had a lot of use out of it in the last few months and highly recommend it.
Despite its name, it requires a lot of seasoning and isn't listed in any size. Don't buy this pan if you care about the depth of the pan or the ability to make a full 14" diameter pizza. To accommodate a 14" pizza, the dimensions are listed as 15x2x15 in the description. This should be enough to make a 1 1/2" deep pizza, but it isn't. It's also not made of thick cast iron. When measuring the pan, the dimensions should be 13 1/2" diameter X 1" total height with a thickness of about 1/4". This will allow it to fit a 13" thin crust pizza because the size of the actual pizza that can be cooked in it is determined by subtracting the thickness of the pan from the overall dimensions.
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