Cast Iron Pizza Pan - 14-Inch Baking Pan for Oven, Stovetop, Grill, or Campfires - Durable, Even-Heating, Versatile Cast Iron Griddle by Home-Complete

Love this pan! After seasoning it, I used it to make pizza. It released from the pan easily and the crust was crispy. It is heavy, but that’s to be expected with cast iron. I will use it often (unfortunately for my hips).

So far so good. The pan I received was nice and flat and had a nice clean cooking surface. As stated in the item description, this pan needs to be seasoned before first use. I did a 3 session seasoning that consisted of: Step 1: put about 1/2-3/4 tsp of canola oil in the pan and rub all over the pan (inside and out) using a coffee filter or lint free cloth. Step 2: using a clean coffee filter or lint free cloth, rub the oil off of the pan (like you made a mistake by putting it on and you're trying to get it off). Step 3: Put the pan in the oven upside down on a rack in the middle of the oven. Put aluminum foil on the rack below. Step 4: Turn the oven on to 475°F. When the oven gets to the target temp, start a 1 hour timer. Step 5: After 1 hour, turn the oven off and leave the door closed with the pan in the oven for 3 hours, to naturally cool. Step 6: After the 3 hours, remove the pan and repeat steps 1-5 until you have completed 3 sessions. It should take a little longer than 12 hours for the full process (the additional time is in pre-heating the oven 3 times and rubbing the oil on and off the pan. First cooks in the pan should be things like, tortillas, pizza (with a little oil on the crust), potatoes with oil, etc. Wait until 3 cooking sessions with something similar to the above before doing eggs, bacon, etc. If doing tortillas for the first cook, repeat Steps 1 and 2 by putting 1/2 tsp of canola oil on the inside of the pan only and rub throughout the inside before cooking. Then remove with a coffee filter or lint free cloth. Bring the pan up to medium heat for 5-7 minutes. Note: this only needs to be done the first time or if you notice that there are bare spots or dull gray spots in the cast iron cooking surface. After that, when you rinse the pan with warm water and a sponge, dry it out and then put it on the stove on medium heat for a couple of minutes until it is completely dry. Then you can put it away. If the pan looks dry, put a single drop of canola oil in the pan and wipe it out. If it still looks satin black, then you can skip the oil and just put the pan away after you have dried it properly.

I had tried several different pizza pans from the plain simple one you find in grocery stores to a pan with holes in it to crisp the crust better. I am not particular to thin or thick, I like both, but mostly medium thick crust, just for reference. Anyway, so the pizzas may or may not come out decently with the other, cheaper pans. I wanted something that would help me elevate my pizzas to the next level, and to do it consistently. I was constantly going through pizza pans as none of them would last very long. They would get bent and sticky from oil or butter and pizza would stick to them, and they were just pretty much a nightmare. I was torn between getting a true ceramic pizza "stone" and a cast iron pan. I went for the cast iron one, obviously. I watched a video online on how to season it. The person said to make sure that the oil is very very very thin. Heat it up, put on another layer, heat it up... So I've done that, a few times. This person also said that you will have to do it a few times, that seasoning doesn't last forever, that you will have to clean with soap and water occasionally and go through the seasoning process again. So, I've had this pan now for 8 years. It is EASILY the BEST pizza pan I have ever owned. It cooks evenly, and reliably every time. Consistently. Most of the time there may be a bit piece here or there that I easily scrape off with a spatula. I then wipe down the pan and put it away. Once food starts sticking on it pretty well, I'll clean with soap and water dry in the oven and season again. This really is the perfect pizza pan and I'll own it the rest of my life. Sad thing is that when I die it will probably be thrown in the trash, or not appreciated and seasoned properly by whomever comes along. Also, I don't know why some ppl are complaining that it isn't smooth. Cast iron isn't smooth. From what I've read that was a thing of the past when cast iron utensils were hand forged. It's really not a concern and nothing I've ever even thought about. Total NON-issue.

Seems to be well made, but it takes longer to cook a pizza due to being slow to heat up. Probably better used as a stove top griddle.

This is the best piece of cookware I have purchased on Amazon. A steal for the kind of quality you get with this. Couldn't be happier. I want to use this thing everyday it makes cooking fun!

The first time we used pan it cooked so much better and crust was great. It also kept it hot and ready for the next slice. We all love it.

I love this pan! I seasoned it once before I used it even though it does come nicely seasoned. I've cooked a loaf of Italian bread and a frozen pizza on it. No complaints here! Great price point as well!

Vale la pena yo soy fan de los comales y sartenes de fierro vaciado. Si lo curas correctamente y lo sabes usar, puedes hacer millones de cosas, desde calentar tortillas hasta hacer carne a la plancha. Yo lo he usado hasta para hornear pizza! Para curarlo y que te dure: Lavarlo con agua y jabón líquido con una esponja suave, secarlo bien, de preferencia después de secar con un trapo, déjalo que realmente seque bien por un rato ya que lo poroso puede guardar humedad. Una vez super seco, untalo con aceite de cocina, de preferencia de cártamo porque no se quema tan fácil. Unta suficiente aceite por todos lados incluyendo la parte de abajo y las agarraderas y mételo al horno previamente caliente por un par de horas. Apaga el horno y deja que se enfre bien antes de sacarlo ya que es muy peligroso y puede causarte quemaduras graves. Esto alcanza temperaturas muy altas y con el aceite podría ser aún ma grave la quemadura. Ya frío notaras que se forma una patina y eso es lo que protege el comal. Después de usarlo puedes lavarlo pero no tallarlo para evitar que se caiga la patina. Muchos dicen que no se debe lavar con jabón o de plano no lavarlo pero a mí se me hace muy anti higiénico y yo siempre lo lavo con agua y jabón líquido suave con esponja. De vez en cuando, o con el paso del uso, si notas que va desapareciendo la patina o se vuelve rugoso o se forma oxido es que hace falta volver a protegerlo y puedes volver a untarlo con aceite y con solo ponerlo en la hornilla a flama alta se vuelve a proteger. Evitar rasparlo o usar estropajos de alambre o abrasivos. Es una maravilla, lo super recomiendo!!

I got this primarily for pizzas, so I haven't tried it for anything else ... yet. It gets hot, very hot, but that's kinda the point. It IS heavy. It's cast iron, so you shouldn't be surprised. It's quite flat, so you can't get a proper grip of both handles, but enough to pull it partially out of the oven, grab one handle, then the other - with oven gloves, obvs. The cooking surface is quite rough, so cleaning is much easier if you use something like a nailbrush. So how does it work for pizzas? At last, fully cooked, crispy bases! It works great with fresh, frozen and home made. I haven't tried using it as a skillet on the hob/BBQ yet, but that is now on my to-do list, If you're tired of soggy pizza bases, then you should give this a try!

Great love it.

On ne l'utilise que pour la pizza et c'est parfait, la pate est bien croustillante et surtout n'adhere pas. Une fois cuite la pizza glisse du plat facilement. On l'huile avant chaque utilisation et aprés chaque lavage (lavage rapide à l'eau et éventuellement gratoir, on l'essuie de suite et on l'huile) . Ca fait 1an qu'on l'utilise.

It is what they say it is holds good quality heat and amazing to sear steaks on in the bbq and on camp fire