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

Excellent pizza pan. Fits the oven perfectly, the rimless shape makes it easy to slide pizza on and off, and it bakes a beautiful crust. The factory seasoning is fine, but I gave mine another coat before I used it for the first time, just for good measure. I haven't had dough stick to it - even relatively wet Neapolitan-style doughs slide off just fine, so long as they have a little semolina flour under them. Now I wouldn't make pizza without it - just don't forget to preheat it in the oven for an hour if you can!

First off, at 15”, this thing is the perfect size for homemade pizza. Most of my pizzas come in around 10”-12”, but the extra space is nice for when I'm entertaining a larger group. Though it doesn't sound like it, a 15” pie is more than twice as much food as a 10” crust. This is amply-sized for small or large pizzas. It also distributes heat evenly, as my IR-thermometer attests. On the grill, it really captures a lot of heat across the whole cooking surface. It's a little too big for my coil-burner stove, but if you have a nice range, this would be great for that too. It fits nicely in the oven of course, and combined with a stainless steel bowl from Ikea, it makes a great sourdough cooker (seriously, it's almost a perfect fit). The grill is the most important for me though, and it's just the right size for mine (Weber Spirit E-310). It's perfect for the depth of the grill, and leaves just enough space for good circulation on either side. Heat transfer is great, as you'd expect from cast iron. In fact, I learned after my first crust that I needed to adjust my time down a touch. After a quick adjustment, everything's cooking quickly and evenly. I have only two minor quibbles so far. First, I'm having trouble getting it clean. The first cook left some material burnt on, and I've been unable to remove it with a lot of scrubbing, soap, Bar Keeper's Friend, and a stainless steel chain mail cast iron cleaner. I'll try oven cleaner next, though it doesn't have a ton of impact to leave it on. I'd also appreciate if the handles were considerably wider. I can get a good grip now, but there's plenty of room for them to have made oven mitt-sized handles. A wider grip seems safer to me, so that's a design update I'd like to see. Overall though, this is really a well-made and versatile product. It will last a couple lifetimes with proper care, and it's cheaper than stainless steel. Highly recommended.

I've used pizza stones for years, this cast iron gives me a better result and is easier to maintain. Plus you can use a pizza cutter directly on it without fear of damaging it.

Wow, I can't wait to try this! I usually buy pizza already made, but this is pushing me to try hand made pizza! Very well balanced, great side handles! So Lovely I want to hang it in the kitchen. PS you need a full sized oven or a grill with a reflector. Really big! The handles stretch out to a 19.5 inch clearance needed to put into oven. Cooking area is 15" all the way around.

I received my Lodge Cast Iron15" Pizza Pan right before Memorial Day weekend. I already had my ingredients ready for my first cook on it. Wow! It weighs 9.97 pounds. I can make what I want, any way I want it and it definitely makes a lovely presentation when served. Dinner was a blast!! I can even heat leaftovers. The first thing I made was a Socca Flatbread. I preheated my oven to 450°F and placed my 15" Lodge Cast Iron in the oven while it preheated. I Iiberally greased my Lodge Cast Iron (olive oil spray coats the Lodge Cast Iron well). I poured my batter in the heated Lodge Cast Iron and baked for 15 minutes or until it was golden brown. I will write you can taste the natural difference of just iron and oil. It was an experience to use and will last beyond my lifetime. I like that it is a product to keep in the family and out of the landfill. After using I cleaned my Lodge Cast Iron by hand washing and dried it promptly and the added a tin layer of cooking oil to the entire surface until my next use which will be homemade crust/pizza. It was easy! Thank You Walmart.

I heat this up for 20 mins at 500 and the crust I get is amazing crisp and a pizza done in a few minutes. the best part though I just store it on the bottom rack and leave it there being cast heat of baking something above it is no problem plus it keeps the oven at a more consistent temp as the oven cycles less heat on heat off to maintain temp.

I was trying to find a pizza pan that was not made of aluminum and did not have a non-stick finish as these can pose health risks. I have several Lodge skillets and Dutch ovens so when I found the pizza pan, I knew it would be perfect and I was right. I put a thick brushing of oil on the pan before putting on the pizza dough, and the crust was excellent and didn't stick. This pan will never have to be replaced either.

Really great quality pre-seasoned cast iron pan. Because it retains heat really well I was able to get an evenly cooked pizza crust when I put it into the oven. Clean up was also a breeze-I simply wiped it with a paper towel to avoid using strong detergents that could lead to rusting of the cast iron. But wait! This is not just for pizzas-I was also able to use it for crepes and pancakes after I had allowed the pan to heat. I was concerned about it not heating evenly but it retained the heat well and gave me a large cook surface. Highly recommended!

This pizza pan is so heavy which is to be expected since it's cast iron, it's easy to wipe off with a cloth and when you cook a pizza on it then it makes the pizza crust really crisp. The pan is large so you can definitely cooks large pizza. I'm very happy with how my pizzas cook on this pan. I highly recommend.

Superior to a pizza stone. You get the same if not better results. Better heat conductivity and you DO NOT have to worry about cracking like with a pizza stone. My lodge did come with a noticeable curve to it. Not sure if this is intentional or a manufacturing flaw.