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.

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!

I cook almost exclusively with cast iron and I was tired of trying to get pizzas out of my 15" in skillet with it's high walls. So I figured this pan would be perfect. However I am sorta wishing I had just gone with a slightly nicer option as the casting on this pan is rough, like really rough. I've handled plenty of cheap cast iron and nothing has approached the roughness of this pan. When I got the pan I decided to cook some bacon in the oven with it, and while the bacon cooked up fantastic the cleanup afterwards was a solid 15 mins of heavy scrubbing with chainmail. I've never had to put so much effort in to cleaning any of my other iron. I'm sure after a few more scrubbings like that it'll start to smooth out but if you are looking for a smooth iron pizza pan this ain't it. On the plus side, it's very inexpensive and is a thick piece of cast iron and I'm sure it'll cook pizzas great.

Heated it up to near 600F. Looked fine. Lots of cast iron griddle for the price.

Very good not only for pizzas, but also baked chicken, potatoes…

really nice griddle.

The package sent, model number match, but the PHOTO's are wrong, for a different pan. ONE photo is correct in the listing - the more Bowl Walled Pan, about 1 inch high, not the thickened Lip Rounded Edge of the model in the photo. I did a quick look and matched it to these photos and dimensions: Cuisinel B072MHKMPJ Sunnydaze B0CK4Y7C18 Crucible Cookware B089HRSJHR Actually, I could not find a product that matched THESE PHOTOS or Dimensions stated. It actually measure 13" inside pan edge, 12" bottom of pan edge, 16.6" end to end of handles and weighs 6.6lb Actually, all the others sell for about 33% more +- At 6.6lb is lighter than I expected but looks, feels solid and while can't varify the thickness of the very bottom of the pan, if the side wall indicates the pan thickness (and it may or may not) then it is thick enough. Outside fires get over 750F so a cast iron pot/pan is required. Anything else, e.g., a non-stick will actually smoke, ignite and not for high heat like a barbecue or especially a wood fire! Oak fires can reach 1200F. Even proper wood stoves of cast iron eventually burn out the heat exchange since burn 750F + I noticed a "often returned" warning and will assume it's that folks don't understand that a Cast Iron Utensil IS non-stick, if you keep it properly seasoned, oiled. Moreover, to NOT scrub with detergent and etc. No, as Stainless Steel Pot Scrubber Pad, about the size of a handball, large heavy loops like a giant steel wool pad, but nothing that fine or light or common-steel. Soak it if have to, Stainless Pad it while rinsing it, wipe with towel and in time won't have to even oil it, or much. Any cooking oil, I cook with Olive, so what I use. I don't let it *air dry. Actually, I scrub mine right after serving and have no pans to clean up. If you are scrubbing the Seasoning, Oil off of it - you're not understanding Cast Iron Cookware... check out a youtube or something. You don't wash them, you rinse and wipe them out and done. No soap. So, why the one star? I even asked PRIOR to purchase IS THAT what's sent, what's in the photos - yes I was told and yes to the dimensions. It is an Inch less inside the pan, I didn't want a high wall pan and was fine with the 17" total length, hand to handle end. I hate doing returns, they are a problem for me to get a ride to the drop off so, VERY inconvenient, etc. I don't care that the others sell for more, I WANTED the one in the MANY PICTURES. What more can a person do. So, I hope that helps someone! Since otherwise, if what I wanted, would be 4-5 stars - it appears as well manufactured, if even 1lb under, NOT 7.7lb versus 6.6lb but that could be the handles and edging, how would I know. The manufactured should be cutting in half to VERIFY Bottom Thickness of the Casting, not me.

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