Lodge 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.

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.

Love it. Excellent results on my pita and pizza. I bake bread every week, in the past I baked pizza on my regular cast iron pan but this is vastly superior. Crunchy crust! The video is a time-lapse to show how my pita pockets puffed up perfectly for the first time with this pan.

Great quality

Heavy hitter here. I started making my own pizzas in earnest a couple years ago. Prior experience with pizza stones (too fragile) steered me to a pizza steel instead. Part of me wishes this was flat without handles, but those handles come in handy when I need to move it. Plus, the handles haven't been a problem. I think my max pizza diameters are about 14", and I suspect 16" would fit too. Cleaning is a breeze. Heck, it rarelyneeds cleaning, but if it does, turn your oven on to cleaning cycle with the steel inside. Everything gets vaporized.

While I might cook a pizza on this someday I bought it to heat extra large flour tortillas and for that it will work well.

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.