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

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.

Arrived in new condition and damage free I wanted the largest "skillet" I could find, and this is a true 14 inch diameter, excluding the handles. Many others are including the handle in the listing dimensions. It is dead flat, no warping. The seasoning looks good, but I always do a seasoning cycle. Heating this on a typical stove top... forget it. Super hot in the middle, and significantly cooler progressing outward. Maybe if you have an absolutely massive commercial range. For oven use, not an issue. This is what I was expecting, but had to try. My solution to the stove top problem was to also buy a large 1/2" thick aluminum plate to use as a heat diffuser. It takes ages to heat up, but it does heat evenly out to the edges. My use case is large tortillas when I can't do it outside. I'm sure it's great for pizza, no reason it wouldn't be. I don't love the "Bold" line in general, but in this case there is very little in the way of styling. basic handles which are large enough to hold steady, but also nice and flat.

Something I did not learn until I was an adult is that cast iron is an insulator. This is not a bad thing, as the fact that it takes a long time to heat up also means that it does not chill quickly when you put frozen pizza on it. If someone complains of hotspots when baking, you can be sure they did not preheat the pan in the oven for long enough. Preheating only until the beeper goes off, or worse, putting the pizza or bread on the cold pan, yields results worse than not using it at all. And do yourself a favor: Buy a nonstick pan sized for pizza and put what you are baking in that, then place it on the Lodge unit after the latter is piping hot. It eliminates the need for washing the cast iron and re-seasoning it, or dealing with rust if you don’t immediately re-season. We’ve been using ours for five years with no need to wash or re-season. This is also perfect for baking croissants, bread, rolls, etc. It also improves delivered pizza by an order of magnitude. Goodbye soggy, soft, or floppy middle, hello crisp, chewy crust. Just put it in the oven to preheat before you order at about 350 degrees, then put the delivered pizza in your nonstick pan on top of the Lodge pan. It takes perhaps 10 minutes, but could be less. But seriously, buy yourself a large, flat, nonstick pan to go with it, and save yourself the grief of keeping cast iron clean and seasoned. (The pans with rippled or perforated bottoms don’t really work well.)

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

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

This cast iron is so much better than my previous pizza stone (Emile Henry stone). It is large, but it fits in my oven and after seasoning it with flax oil, nothing sticks to it, even at very high temperature (500°F). This lodge cast iron pizza pan has an amazing value: I baked pizzas and fries and nothing sticked to it! Also, my pizza was cooked evenly. I am certain this high quality product is going to last for many years, unlike my previous pizza stone which broke after few years for no reason. I am extremely happy with my purchase! I recommended a lodge cast iron pan to my girlfriend and she's very happy too! Please not that this pizza pan is quite heavy, make sure you can handle it before buying.

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.