Lodge BOLD 14 Inch Seasoned Cast Iron Pizza Pan, Design-Forward Cookware

I use this cast iron 4-5 a week. It’s amazing. High quality.

Wonderful 100% 5 Star

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.

Great quality! We use it on the grill or right over the flame on the turkey fryer to sear steaks or veggies. Use it in the oven for homemade or frozen pizzas. Versatile and great quality.

I recently got this pizza pan, and I have to say, it's a game changer for pizza nightOne of the standout features of this pan is how evenly it heats. It delivers a perfectly crispy crust every time, which is exactly what I’ve been looking for. I bought a bread machine and started making my own pizza dough. None of my pizza pans made a nice crispy crust, until I bought this cast-iron pizza pan. I spread a little olive oil on the pan put it in the oven at 425° and let it preheat and warm up for about 15 minutes. I then slide my pizza onto the hot pan and cook for about 10 minutes and it comes out absolutely perfect.Overall, I highly recommend this pizza pan to anyone who loves making pizza at home. If you want to elevate your pizza game and achieve that perfect crust, this is the pan for you! Five stars! 🍕✨

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 madeSolid qualityLifetime warrantyCook and heat up evenlyEasy to hold with handlesHelps retain flavorCons:Expensive as compared to aluminum/steel pansNeeds regular maintenanceHand wash onlyHeavy4 stars