Seasoned Cast Iron Pizza Pan 15 Inch - Pre-Seasoned, Round Pizza Pan with Dual Assist Handles - Even Heat Distribution- PFAS-Free, Non-Toxic Cookware - Oven Safe

Loving this pizza pan as an upgrade to my dosa pan! I was using a Lodge 10" pan with a ledge for making dosas the last 10 years or so. Came across this beauty on Amazon - and thought I'd check it out. Amazing dosas - double the amount of batter from my 10" pan, thin and crispy, evenly roasted to the edges for a crispy crust. Not having a ledge makes it easier to detach the crepe from the pan after it's done. Use the widest burner available to you - it will make the heat distribution more even. Yes, I know the pan says not meant for stovetop use, but it worked beautifully on it. Love the professional appearance and the pre-seasoned coating that made it super easy to get the dosas off.

Love my cast iron pizza pans! We make pizza every week, and these are holding up well! They help crisp the bottoms of the pizza without making the bottoms too hard. The pans are heavy, but still manageable to get in and out of the oven. Love that we don't have to worry about any chemicals and can cut the pizzas right on the cast iron pans. After cleaning the pans, we wipe them dry and have not had any issues with rust. Highly recommend!

I use this thing all the time. It works great. I just throw it in the oven while it's preheating and the pizza always comes out crispy. I wash it infrequently and throw it in the closet. Highly recommend.

Ive been making homemade pizza for years in my oven. While it’s been delicious, it has always seemed like it was missing that pizza joint quality. I did my research and was on the fence between the 1/2” steel, Hexclad pizza pan and this lodge pizza tray. I decided to go with the Lodge since I already have one of their skillets and it has been fantastic. I also chose the Lodge because it is 4 times less than the other two. I received it last night and used it to make pizzas for lunch today. I am absolutely floored at how amazing the pizza dough turned out. Cooked the pizza in 4 minutes at 550°. The top wasn’t quite as brown as I like so for the second pizza I heated the oven to 550°, then turned on the broiler and allowed the Lodge to cook the dough while the broiler took care of the cheese on top. Crust came out sturdy golden brown on the bottom. Super crisp light and airy around the edges. As far as the quality, it is cast iron and very sturdy and it is larger in person than I expected. The surface was smoother than I thought it was going to be which was really nice as well. Cleanup is easy enough with hot water and a little gentle scrubbing. I sincerely can’t say enough about how great this was after only one pizza making session.

Everything we’ve made on this pizza plate has come out perfectly crisp and done on the bottom! I use a lot of cast iron, mostly because it can go from cooktop to oven to bake or broil, sears beautifully, distributes heat evenly, and has high heat retention. That said, I’m opting more as I age for less heavy pots and pans (e.g., SS). This plate is going to give me a hernia because my oven’s waist high and I can only access the oven rack from the side. At the same time, I’d love if the plate had 1” or so high sides on its circumference so food didn’t fall off so easily. Too, we’d use it frequently for appetizers, stuff that rolls, and steaks and fish.

I love this pan. We just got it and I used it a day or so later to make a pizza. It turned out great with a really nice crust and the top was well cooked and cheese was really good. I can see us using this a often.Update: we are still using this and love it. It makes a great pizza. I think the people that complained about broken handles, that came from the packaging. We were lucky. Ours was in a large box with only a large piece of paper as protection. I am glad we were fortunate. We have really enjoyed it.

Nice product but it doesn’t spread the heat equally to all edges

I've been getting rid of my old cookware and investing in cast iron replacements, and Lodge is the brand I go to. I was lucky in the item arrived with the handles still attached, as others have noted, they sometimes break off in shipping. A very nice piece, but like with all Lodge products, it's inexpensive because it's not well finished. The surface is rough, there are grinding marks on the sides in some parts, and the molding seams stick out from the sides of the handles and the inside parts as well. So I stripped off the seasoning with oven cleaner and sanded down the entire piece, save for the indents on the bottom, and filed down the seams and grinding marks, then re-seasoned it. Now it looks much better and makes far less scraping noises when using a metal spatula on it, not to mention it is more comfortable to pick up and carry. My $40 pan now looks like it cost twice that. Perfect for pizzas and anytime you want to make a large batch of something, be it biscuits, homemade tortillas, roasting vegetables, pancakes, etc. If you have a two or four burner burner stove, the item is so large it will sit on two burners, which means if you are making homemade tortillas you can have two 'sides' of the pan with two different temperatures. I'm looking forward to taking this car camping.

Excelente calidad, requieren cuidados especiales, y como todos los productos de hierro vaciado son débiles ante la oxidación, pero si los cuidas apropiadamente pueden duran varias generaciones, calentándolos correctamente nada se pega.

different size and shape

Not that great as written

Extra large. Looking good!

Love this pan!!! Makes the best pizzas! We bought a second one and love cooking with it on the Traeger so we don’t heat up the house! I’ve even made cookies on it.