Budget 🔥 Lodge BOLD 14 Inch Seasoned Cast Iron Pizza Pan, Design-Forward Cookwar ✔️

5 reviews for Budget 🔥 Lodge BOLD 14 Inch Seasoned Cast Iron Pizza Pan, Design-Forward Cookwar ✔️

1. 

   Rated 4 out of 5

   HomeShopper – October 21, 2012

   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.

2. 

   Rated 5 out of 5

   april coutant – November 5, 2020

   I have cooked pizzas using the Lodge 14″ round griddle on both gas and pellet grills. The attached picture is of a 12 inch Palermo thin crust supreme pizza. The crust was perfectly crunchy – no burnt or soggy areas. When using this griddle, make sure you take TIME for the griddle to come up to temp. Because the pan is heavy cast iron, an oven temp may come up to 400 deg, but the pan will be much cooler unless you allow an extra 15 minutes or so of heat soak. The benefit of cast iron is that it heats very evenly and also contains a lot of heat energy. What that means is uniform cooking across the surface and also the griddle does not cool down very much as the crust is cooking, which gives that nice crunchy texture. I run both of my grills at 500 deg, allow 15 minutes of extra time AFTER the grills are at the desired temp so the griddle is at least close to the oven temp. Then put the pizza on the griddle. 10 to 11 minutes FROM FROZEN for the pizza in the picture, perhaps longer if you make your own crust and have more toppings. You can use corn meal to keep the pizza from sticking to the griddle if you want, although a properly seasoned cast iron is very non-stick. I clean the griddle after cooking with WATER only & a STAINLESS MESH scrubber, and lightly re-season with a high temp oil (like avocado oil) before storing. If you have problems cooking pizza with cast iron, then either it is not seasoned properly, or not up to temperature. When the griddle is NEW and before the first use, I would lightly season with oil, bring it up to temp, use some corn meal under the pizza, and you should like the results. Some things like cheese will stick somewhat, but the longer you cook with it, wash with water only and re-season after each use, the less problems you will have. I have used pizza stones and they are OK, but much prefer cast iron (or a steel plate). By the way, a pellet grill is similar to a convection oven (both use a fan to circulate hot air & keep oven interior temperature even everywhere & cook somewhat faster). Also it will take the cast iron a long time (30 minutes) to cook down from 400 to 500 deg, so use mitts to handle, and DO NOT RUN COLD WATER ON A HOT GRIDDLE – LET IT COOL DOWN FIRST. This griddle (like all cast iron) is probably indestructible with proper care – it will outlive you. On a grill you can cook lots of things (eggs, bacon, pancakes, etc), but the rim is not very high, so avoid things which contain a lot of fat. ENJOY

3. 

   Rated 4 out of 5

   Dawn – November 21, 2022

   I keep this in my oven, so it heats up as my oven heats up and I cook frozen pizzas on it. It helps crisp up that crust and doesn’t burn it as I get that cheese melted and everything cooked. I tend to cook to the higher end of time and the pizza turns out great every time. I’m happier with this than a stone since those have broken on me when cooking frozen pizza.

4. 

   Rated 4 out of 5

   Donna Rector – November 30, 2022

   This is great for making homemade production pizza.

5. 

   Rated 5 out of 5

   Marty – December 3, 2022

   Received my pan with one of the handles broken off. Shipping box/container was fine but item was packaged poorly. Contacted Lodge as I was directed but was informed I needed to contact Amazon. Called them today and they are sending out a replacement right away. Knocking off one star for the added inconvenience…however…I am pleased with the pan as it is a high quality piece of cast iron cookware. I believe that I will get years of use and do recommend it. BTW…have been using Lodge cast iron products for over 30 years. Never any issues…they work great!