Lodge BOLD Pre-Seasoned Cast Iron Pizza Pan with Handles, 14 Inches

I picked up this 14-inch cast-iron pizza pan from Amazon, and it has exceeded my expectations. It cooks pizza evenly and gives the crust a perfect, crispy finish every time. The heat retention is excellent, which really makes a difference in the overall quality of the pizza. The pan feels solid and well-made, and it’s versatile enough to use for other dishes as well. It’s quickly become a go-to in my kitchen. Overall, an excellent pan that delivers great results. I would highly recommend it to anyone who enjoys making pizza at home.

A cast iron pizza pan can be used to make pizzeria quality pizza. After comparing a lot of different pans I think this Lodge is the best choice. It comes with a great ready-to-use surface and the handles make it manageable (it is fairly big and heavy). I bought two of these (family of three) and am very happy with them. I use them for making pizza and roasting vegetables. They work well in the oven or on the grill and clean up easily. For pizza dough, depending on time and convenience I either make my own or pick up raw dough at a local pizzeria. Search youtube for examples on making dough. It's fun/rewarding and only takes 25 minutes but you have to be able to start about 2 1/2 hours before you are ready to cook. I use 1 1/2 cups warm (105 degree) water + 1 tsp sugar + 1 package instant active dry yeast (mix gently and let sit for 7-10 minutes), then add 3 3/4 cups flour + 2 tsp kosher salt + 2 T olive oil, mix well then pour onto a counter and knead for 8 - 10 minutes (adding another 1/4 C flour, 1 T at a time, if necessary if it starts to get sticky) then separate into two halves and let rise 2 hrs. This makes two pizzas which feeds three with lots of left-overs. When it is ready I stretch and shape it on a well-floured granite countertop then put it in a room-temp pan. Then I spread on sauce, cheese and sliced mushrooms then pop it into a pre-heated oven (a little higher than the middle rack) at 435 degrees F for 16 minutes, until the crust is golden brown. (A lower rack or pre-heated pan will make the crust crunchier if that's your thing). Five minutes before the first comes out of the oven I prepare the second so I can pop it in when the first comes out. Let it rest for 3-5 minutes when it comes out of the oven then slide it onto a wood cutting board to cut and serve from. If you like this pan I recommend you also pick up a Lodge 10 1/2" griddle (or two) and Lodge 12 1/2" and 10 1/2" skillets. That combination covers a lot of cooking uses, is very affordable, is high quality, and will last generations. The griddles work well for pancakes, chicken tortillas (corn), quesadillas (wheat), and roasting vegetables, and the skillets for searing and baking steaks, frying bacon, scallops, baking corn bread, etc. FWIW, I've gotten ride of all my teflon-type non-stick pans over the past 8 years. Once you get used to cooking on cast iron, and learn that this cookware really is also non-stick but it also lasts forever, you'll never look back. As long as you don't subject iron to thermal shock (e.g. by putting cold water into a hot pan), which may cause it to crack, or put a cold pan on a stove burner turned on high (quick and un-even temperature changes may warp the pan, but as long as you pre-heat the pan (medium heat for 2-3 minutes) that will not happen. You also have a little to learn about maintaining iron prevent it from rusting and to promote the non-stick surface development, but that simply involves following a few rules (pre-heat the pan before using it, cook with a little fat - butter, oil, etc.), and wash with warm water and a sponge, that is certainly worth it because your pans get better and better to use over the years as the seasoning matures. New to cast iron? Go to the Lodge website and read about how to care for and use it. 15 minutes invested there will make you an expert. Or ask your grandmother - her generation knew and appreciated quality and durability. The throw-away and replace society we all participate in today (e.g. modern non-stick surfaces) is wasteful and can be carcinogenic. PS - don't let my cast iron fanaticism above review scare you away from this pizza pan. The pizza pan is the easiest one to take care of because dough has a little oil in it so it helps season the pan. To take care of the pizza pan all you need to do is rinse with water (no soap because that eats away at the oils which help maintain the pan) when the pan is still warm, scrubbing with a sponge if needed, then dry it with a dish towel or if it's warm and will dry quickly just do that. Spread a very thin layer of olive or other oil on it (to and bottom) if it looks dry when you take it out to use again.

We love LOVE this pizza pan! At first I was skeptical about buying a cast iron pizza pan vs. traditional pizza stone, but the reviews sold me on trying it, and I'm incredibly pleased with this product! We've been making homemade pizzas at least 2 times a week since we got our Lodge Pro Cast-Iron pan.(had it for about a month). I have had 2 pizza stones before, and the pizzas I made with those were perfectly fine... but the pizzas we've made on this cast-iron pan have been extraordinary! My last [traditional] pizza stone split in half & broke because a roommate forgot to temper it, but I expect this cast-iron pan to last years! Pros: 1) Makes the best pizzas with solid base crusts to hold toppings well (we made thin and thicker crust- no soggy, drooping middles, as long as the toppings are proportionate to crust thickness) 2) Pan gets really hot and retains its heat, even if you mess up placing the dough on it and spend minutes with the oven door open trying to re-arrange it. Instructions say to heat it up for 45mins in oven before using, but I have had great results with only 20 mins. 3) Fairly large- not pizzaria large, but perfect for average home appliance oven. 4) SOLID material! I researched cast-iron and, with proper care, cast iron is known to last years/decades... vs my previous pizza stones, which were very unforgiving and broke after about a year with basic handling. Basically, this pan is almost klutz-proof* 5) Versatile - can be used on top of stove as a griddle! 6) Easy to clean. The instructions basically say NOT to wash it (yay!), just brush it off & a little water rinse... which is the same with regular pizza stones, yes, BUT you don't see any oily or grungy spots on this thing, which is awesome. Cons: Hmm... no major ones really, so far. I would have preferred this pan come in large rectangular shape (to fit perfectly over 2 range tops as a griddle, or so I could fit other things in the oven with/on top of it), but I haven't noticed any inconveniences. Also, it's pretty heavy, but so are pizza stones. Tip - I'd recommend a pizza peel, almost as large as the stone itself, since it does get so hot. I got one with this pan (Epicuren 10-inch) and, having never used one before, had difficulty sliding the dough onto the pan the first time. Pizza still turned out great, but it was a pretty interesting shape after re-arranging it (this is why it's great this pan retains so much heat!). After the first pizza, though, using the peel was super-easy because I read reviews saying to put plenty of flour or corn meal on it :P *This pan did break when it was first delivered to me. One of the handles broke off because my UPS guy threw it over my 6-ft tall gate and it landed on my cement patio =/ The rest of the pan was still intact though, which says a lot. I returned it the same day, and Amazon got another one back to me within 2 days... no sweat. Pretty awesome service.

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.

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!

Many years ago, one of my first ever jobs I had was at a pizza place and recently I decided I wanted to make some pizzas at home. I was looking for some good quality pans for regular use that cooked evenly and held the flavor of the pizza. Having previously owned some Lodge brand skillets, I have found that there are no better-quality iron skillets/pans around. These pizza pans are great quality and solid and will last a lifetime. In fact, they have a lifetime warranty, but I dare anyone to try to break these as these are heavy and well made. These pans cook evenly and heat up well and retain the flavor for a pizza. The downsize to these of course, like any iron pan, you have to keep them oiled and seasoned and you can only hand wash. These are also a bit pricy as compared to cheaper steel/aluminum pans. But in this case, you get what you pay for, a good quality pan that cooks well and will last a lifetime. Pros: Extremely well made Solid quality Lifetime warranty Cook and heat up evenly Easy to hold with handles Helps retain flavor Cons: Expensive as compared to aluminum/steel pans Needs regular maintenance Hand wash only Heavy 4 stars

I bought this to use on the stovetop, for making tortillas. With good technique, it will give great results. Let’s start with the obvious stuff; 1) It’s cast iron, so it will be heavy. 2) it is large, so it will go over 2 burners or a large center burner (if your stove has one.) 3) Because of that, it won’t heat as evenly on the stove, as it would in the oven. But its large diameter is exactly what I wanted it. A one-burner griddle would only allow me to cook one tortilla at a a time. With this one, I can cook 2-3. To even the heating, I periodically turn the pan- 45º at a time, whenever I flip the tortillas. The fact that-unlike many pizza pans- it has side handles facilitates this. Remember that you can’t wash a cast-iron pan in the dishwasher, but it washes very easily with dish soap & water. Just remember to season it with a little oil or seasoning paste, after you wash & dry it. It will become slicker with time, if you care for it this way.

Lodge 14" Cast Iron Pizza/Bake Pan This pan is excellent for general use, not just pizza. I use it almost daily, sometimes twice a day. You can use it to cook many different things: chicken breasts, baked fresh or frozen vegetables, frozen or fresh fish (it cooks fresh salmon perfectly), liver, biscuits, and so on. Once you get the timing right and experiment with how to prepare your vegetable slices, you will find it easy to cook whole meals (meat and vegetables) together on the pan. Some vegetables such as potatoes or yams you will need to cut into small pieces or slices so they are cooked when the meat or chicken is ready. Others, like onions, you should pre-cook in the microwave to get them started. The pan is thick and retains its heat, so you can also use it to serve food and keep it warm, at least for 10 minutes or so. The rim is just high enough to prevent spilling of small amounts of liquid, such as juices running from your food. The pre-treated coating is still going strong despite frequent use - I have not had to re-season it yet. This pan is NOT non-stick, but clean-up is easy and you can be really rough on the pan without harming it. The small plastic scrapers you can buy for cleaning dishes work really well on this, particular if the scraper has a small rounded corner that matches the curve of the inside rim. You can also throw some salt on it and scrub with a nylon brush (after the pan has cooled a bit). I have not needed to use a wire brush yet, but this pan could take it. If you scrape away the coating, just re-season it. It might seem a little pricey for just a piece of iron, but you will get a lot of use out of it. It is easily worth around $40 - you can buy cheaper pans, but you will be replacing them long before this one gives out (if it ever does). I would not be surprised if this pan lasts me 20 years. Being made in the USA is a plus for me. Unfortunately, the durability comes with a price: this pan is HEAVY. If there is not too much food on it, I can lift it out of the oven with one hand (thumb on the handle, fingers underneath to keep it level), but just barely. I do that because I am too lazy to get another oven mitt, but you should probably expect to always use two hands. It can be awkward to clean in the sink, because it is so big and heavy, and I have to be careful not to chip my counter. I shudder at the thought of how much damage this monster would do if I dropped it!

A bit heavy for a daily use but good quality product and like the way it heats up evenly, great cooking experience.

My first pizza on the bbq was a success. Smelled wonderful and tasted great. I loved this pan over the regular pizza pan I tried to use before. That pizza was burnt on the bottom and sent me on a search for a new way to have pizza without heating up the house in the hot summer. It was easy to clean up and season too. I can’t wait to try other things on it as well as using in my oven. The fact that it can be used for more than just pizza, on the stove, in the oven or on the bbq and is made in North America makes it a winner in my books.

Währe ich der patriotische Amerikaner, wäre jetzt hier zu lesen: "Best buy ever!" Aber das muss man nicht wirklich sein. Zu dieser Ansicht kommt man schon nach dem ersten Gebrauch. Irgendwie und irgendwann war mein geliebter Pizzastein zerbrochen. Neuer Pizzastein? Nööö - weil, geht kaputt und daher zu teuer. Und da jener keinen Rand hat, war oft anschließendes Generalreinigen des Backofens angesagt zu dem mit gelegentlich überfülltem Magen. Kein Bock... Knuspriger Pizzaboden ade? Auf YouTube stieß ich dann auf Cast-Iron-Fans, die auch auf dieser Pfanne Pizza machten und das sogar mit Hilfe eines Kugelgrills! Das war ja was für den Kleinen - Bingo! Gesehen und gekauft. Bei "Made in USA" sowieso, Gusseisen und stimmigem Preis-/Leistungsverhältnis kann man nichts falsch machen. Bereits benannte Gusseisen-Fans machen um ihre Gerätschaften bekanntlich ein riesen Buhei. Gleich ob alt und verrostet oder Neuware. Es wird "reseasoned" was das Zeug hält. Nicht mit mir. Heißes Wasser, Spülmittel und abschrubben. Anschließend im Bachofen durch aufheizen trocken werden lassen und, nach etwas abkühlen, mit z.B. Rapsöl leicht einreiben und einziehen lassen. Fertig war mein reseasoning. Eigentlich haben die Amerikaner ja Recht. Wissen Sie mit was da vom Hersteller beschichtet wird? Es soll ja Rapsöl sein.... ich weiß es noch nicht. Egal. Pizzateig gemacht, Pfanne leicht eingeölt, Teig nebst reichlich Belag auf die Pfanne und - Halt! Käsekrümel auf der Pfanne! Es soll ja Leute geben, die in diesem Fall mit entsprechend bedüstem Staubsauger dem Käsekrümelmalheur zu Leibe rücken. Doch da ist ja die Beschichtung. Sollte die nicht fast wie Teflon wirken? Nach etwa 20 Min. bei ca. 200°C war die Pizza fertig. Knuspriger Pizzaboden, wie ich ihn lange nicht mehr hatte. Saftiger, durchgegarter Belag. Kein verbrannter überbackener Käse, was nicht ausschließlich der Lodge Pizzapan zuzuschreiben ist. Die Käsekrumel waren zwar tief braun, ließen sich jedoch mit einem Holzwender leicht entfernen. Entfernen, nicht abstemmen! Nichts klebte fest. Keine festgebackenen Rückstände. Sauberer Backofen. Pizzaheaven pur! Ich liebe mich. Wie wird man ein barbarisches Völlegefühl im Magen wieder los?

Con mi familia lo utilizamos para todo tipo de usos al momento de ir acampar, desde calentar tortillas, hasta hacer hamburguesas o pizzas en el horno. Es súper versátil, duradero y 100% lo recomiendo. Muy buena calidad de Lodge, todos los productos que tengo de ellos me encantan

Le meilleur plat a ma connaissance. Très épais, très lourd et de haute qualité. J'en ai commandé plusieurs pour mes amies et famille. Je recommande vivement.