Lodge Pre-Seasoned Cast Iron Baking Pan with Loop Handles, 14", Black
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High protein (strong) wheat (white) flour, water, salt, and a small amount of yeast: Combine 1 cup water with yeast and a little sugar (yeast food) and set aside for a few minutes to ensure the yeast is active before adding flour and salt (1. 5 teaspoons) and mix until the dough comes together and pulls away from the sides of the mixing bowl but is still tacky to the touch. Knead the dough until it develops a sheen, then form into a ball, lightly oil the dough and the bowl, and set aside to rise for 5 to 6 hours. Beat down and knead 30 minutes before you need it, then shape (do not roll out with a rolling pin) into your desired shape. Allow it to cool while you prepare the remaining ingredients and preheat the oven to the highest temperature possible. Cook it, set it aside for five minutes to cool, then cut it into shapes you like and pop one into your mouth (careful, the shapes may be hot and the toppings may slide off the crust and onto your chin or shirt).
It does not state that it is oven safe up to 400°F. On medium heat, it claims to reach 400 degrees in 4 minutes. It's warning you/informing you that it will become hot in a short period of time; I'm not sure when or if it was edited, but that's what it said at the time I read it.
Unlike everyone else who isn't a member of the club, the- Because I am aware of the dangers of GMO vegetable oils, I prefer to season my pan with organic coconut oil. AND to use in the kitchen. It is one of the healthiest oils you can use (don't believe the internet's misinformation or DISinformation about coconut oil). Coconutresearchcenter.com has everything you need to know about coconuts. org).
I believe Amazon made a mistake when they stated that it was only oven safe up to 400 degrees. I've had my pan for a long time, and I've never had a problem baking my pizzas at 450 degrees.
Selected User Reviews For Lodge Pre-Seasoned Cast Iron Baking Pan with Loop Handles, 14", Black
I've only used the pan once, and the results were a little disappointing. I'll experiment with a few things to see what works, but here's what happened. I positioned the pan on the bottom shelf of the oven and set the temperature to 350°F. Preheat the oven to 500 degrees Fahrenheit (180 degrees Celsius). 30 minutes at 350 degrees Fahrenheit I made a pepperoni, sausage, and mushroom pizza using an 8 oz dough ball. It was a little difficult to transfer the pizza from the peel to the pan. You won't be able to put the peel edge on the cooking surface because of the lip on the pan edge. After I placed my order, I considered this. After 3- The interior of the pie appeared to become a soupy mess after 4 minutes of cooking. What I believe happened was that the intense heat from the pan simply melted the cheese, and the oven's top couldn't keep up. After that, the ingredients sank into the cheesy soup and began to boil. I don't think I went overboard with the cheese. This has never happened to me when I make similar pies in aluminum sheet pans. I made a nine-inch pizza. 5 minutes, or roughly the same amount of time as a sheet pan made of aluminum. The bottom of the pizza had good color and charring after cooking, but only a little more than what I see with the aluminum pan. After a few minutes of sitting, the pizza looked and tasted great. For now, I'll give the pan a 4-star rating. stars. I think it has potential, and I'll tweak it a bit. The next pizza attempt will be: repositioning the pan in the oven from the bottom to the middle; When it comes to toppings, be cautious. br>Update 11/10/18: Today, I used a 5 oz dough ball to make a pizza with fontina, parmesan, olive oil, rosemary, and salt. The end result was satisfactory. The pizza's bottom had a nice char on it. It only took 6 minutes to cook. The time limit is five minutes. The pan also reached 550 degrees Fahrenheit using a laser temperature gun. My oven is set at a temperature of F. Very impressive. br>Update 12/1/18: I increased the number of stars to five. The pan accomplishes the task at hand. I can now get a great crust with consistency because it delivers a lot of heat to the dough in a short amount of time. It also helped that I switched to a low-moisture mozzarella. The mozzarella from Trader Joe's is superb. br>Update: 12/19/18 I added two more photos to the gallery, this time of a pepperoni/sausage pizza made with an 8-ounce dough ball. I was pleasantly surprised by the results. This pizza took 8 minutes to bake. The sauce was ready when it came out of the oven. The meats were sizzling and the cheese was bubbling. The crust has a nice color to it, but it's soft and chewy inside. Pizza nirvana is a term used to describe the state of being in.
Do you crave those crisp dosas all the time? So, if you want restaurant-quality dosas, here's what you'll need. The heavy gauge effectively retains and distributes heat in a dosa, resulting in the perfect consistency. I've tried a lot of skillets, but none of them compare to this one. I have to admit that seasoning this skillet took a lot of effort. Was it, however, all in vain?.
For many years, I've been making my own pizza. We had to make do with a soggy crust made in regular pans at first. I upgraded to pizza pans with holes in the bottom, which worked much better - The crust was crispy (or crunchy, as the case may be), but not quite the perfect crispy/chewy combination that my brother-in-law had. law returns to his usual routine- made from wood in the backyard a pizza oven made of bricks that have been fired - This is the standard to which I've been striving for all these years. After experimenting with a pizza stone for a while, I was underwhelmed. (Perhaps I was too frugal with my electricity bill to let it warm up for an hour before baking the pizza, as was recommended. ) ) And then there was this. I placed it on the bottom oven rack, as close to the heat element as possible, and set the oven temperature to the highest setting possible. Allow the oven to warm it up. (It is irritated by rapid temperature changes. ) True, I get better results if I let the oven heat up for a few minutes after reaching the highest temperature (for me, 525) - but closer to ten. There's no need to spend an hour on this; 15 minutes will suffice. My dough recipe calls for bread flour and olive oil, and I bake the pizza on parchment paper on a pizza peel before sliding it onto the grill. (Time it so it doesn't spend too much time on the peel before going into the oven. ) ) It takes about 8 minutes to cook pizza at 525 degrees because the temperature is still cool. Cooking time is 10 minutes. However, the end result is the best crust I've ever had from a conventional oven. Crispy, chewy, with large puffy bubbles strewn about - simply fantastic I remove the pizza from the pan with the peel and store it in the oven to keep it warm for the next pizza. This option is highly recommended if you enjoy pizza and are looking for an indoor alternative to a brick pizza oven. The pan is extremely heavy and of excellent quality. I'll be purchasing more Lodge pans in the future. In addition, I use this pizza peel, which is the perfect size for this pan: br>br> .
It was a Father's Day present that I purchased. My husband, on the other hand, preferred a traditional cast iron pan to this flat one. Even though it's on Amazon Prime, I'm surprised it's not returnable; I assumed the prime policy included a 30-day return window. There appear to be exceptions to this rule. This information was not mentioned on the product page or during the order process, which disappointed me.
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