Home-Complete Cast Iron Pizza Pan-14” Skillet for Cooking, Baking, Grilling-Durable, Long Lasting, Even-Heating and Versatile Kitchen Cookware

I got this primarily for pizzas, so I haven't tried it for anything else ... yet. It gets hot, very hot, but that's kinda the point. It IS heavy. It's cast iron, so you shouldn't be surprised. It's quite flat, so you can't get a proper grip of both handles, but enough to pull it partially out of the oven, grab one handle, then the other - with oven gloves, obvs. The cooking surface is quite rough, so cleaning is much easier if you use something like a nailbrush. So how does it work for pizzas? At last, fully cooked, crispy bases! It works great with fresh, frozen and home made. I haven't tried using it as a skillet on the hob/BBQ yet, but that is now on my to-do list, If you're tired of soggy pizza bases, then you should give this a try!

This is probably the best value you can get for a girdle (for crumpet, pikelet, drop scones etc). Bought this to make my own wraps at home, but needed them bigger than a frying pan. Proper cast iron and easy to maintain. Recommended.

Very versatile pan. Cooked steak fajita but also going to do a deep pan pizza on this on the BBQ. Good quality cast iron and a dream to clean. Just follow the instructions that comes with it. Highly recommend

First off, let's get the obvious out of the way: it's cast iron. Which means two things: it gets screaming hot (perfect for that crispy crust!) and it's heavy. Like, seriously heavy. Don't say I didn't warn you. The design is pretty straightforward – it's basically a flat disc with little handles. Now, here's the thing: because it's so flat, those handles aren't the easiest to grip. You kinda have to do this weird shimmy thing with your oven gloves to get it in and out of the oven. But honestly? That crispy crust is so worth the minor inconvenience. Cleaning is also worth mentioning. The surface is quite rough, which actually makes cleaning easier than you'd think. A good scrub with a nail brush does the trick. But the real question is: does it deliver on the crispy crust promise? And the answer is a resounding YES! Fresh, frozen, homemade – this pan handles them all like a pro. Just perfectly cooked, crispy crusts every time. I'm itching to try it as a skillet on the hob or even the BBQ. I have visions of sizzling steaks and perfectly seared veggies dancing in my head. But for now, I'm just basking in the glory of perfectly cooked pizzas. The Good Stuff: Crispy Crust Champion Gets Super Hot: Perfect for that restaurant-quality crust. Surprisingly Easy Cleaning: The rough surface is surprisingly easy to clean. The Not-So-Good Stuff: Heavy Lifting: This thing is a beast. Handle Hassle: The handles aren't the easiest to grip. One-Trick Pony (So Far): I haven't tried cooking anything other than pizza on it yet. Final Verdict: If you're on a quest for the perfect pizza crust, this cast iron pan is your holy grail. It's heavy, the handles are a bit awkward, and I haven't explored its full culinary potential yet. But for pizzas? It's pure magic.

Home complete cast iron 14 inch pizza pan . Cooks 🍕 pizza really well . Ore heat in a hot oven until hot then put your pizza on to cook. Cooks in minutes . Don't wash just wipe with a damp cloth . Expensive but worth the money .

Its perfect and its not meant to be lightweight, I use it for making pizzas and I never get a soggy bottom.

I use these on my induction hob then in grill to create perfect pizzas every time.

Received as a gift from my Wish List. I have used it regularly now to make deep pan pizzas and its perfect. I cannot fault. It is well made with as smooth a surface as one gets with cast iron. Pre-seasoned and easy to maintain the seasoning. Very easy to clean and have had no issues with anything sticking to it. One of my favourite kitchen items now.

Vale la pena yo soy fan de los comales y sartenes de fierro vaciado. Si lo curas correctamente y lo sabes usar, puedes hacer millones de cosas, desde calentar tortillas hasta hacer carne a la plancha. Yo lo he usado hasta para hornear pizza! Para curarlo y que te dure: Lavarlo con agua y jabón líquido con una esponja suave, secarlo bien, de preferencia después de secar con un trapo, déjalo que realmente seque bien por un rato ya que lo poroso puede guardar humedad. Una vez super seco, untalo con aceite de cocina, de preferencia de cártamo porque no se quema tan fácil. Unta suficiente aceite por todos lados incluyendo la parte de abajo y las agarraderas y mételo al horno previamente caliente por un par de horas. Apaga el horno y deja que se enfre bien antes de sacarlo ya que es muy peligroso y puede causarte quemaduras graves. Esto alcanza temperaturas muy altas y con el aceite podría ser aún ma grave la quemadura. Ya frío notaras que se forma una patina y eso es lo que protege el comal. Después de usarlo puedes lavarlo pero no tallarlo para evitar que se caiga la patina. Muchos dicen que no se debe lavar con jabón o de plano no lavarlo pero a mí se me hace muy anti higiénico y yo siempre lo lavo con agua y jabón líquido suave con esponja. De vez en cuando, o con el paso del uso, si notas que va desapareciendo la patina o se vuelve rugoso o se forma oxido es que hace falta volver a protegerlo y puedes volver a untarlo con aceite y con solo ponerlo en la hornilla a flama alta se vuelve a proteger. Evitar rasparlo o usar estropajos de alambre o abrasivos. Es una maravilla, lo super recomiendo!!

So far so good. The pan I received was nice and flat and had a nice clean cooking surface. As stated in the item description, this pan needs to be seasoned before first use. I did a 3 session seasoning that consisted of: Step 1: put about 1/2-3/4 tsp of canola oil in the pan and rub all over the pan (inside and out) using a coffee filter or lint free cloth. Step 2: using a clean coffee filter or lint free cloth, rub the oil off of the pan (like you made a mistake by putting it on and you're trying to get it off). Step 3: Put the pan in the oven upside down on a rack in the middle of the oven. Put aluminum foil on the rack below. Step 4: Turn the oven on to 475°F. When the oven gets to the target temp, start a 1 hour timer. Step 5: After 1 hour, turn the oven off and leave the door closed with the pan in the oven for 3 hours, to naturally cool. Step 6: After the 3 hours, remove the pan and repeat steps 1-5 until you have completed 3 sessions. It should take a little longer than 12 hours for the full process (the additional time is in pre-heating the oven 3 times and rubbing the oil on and off the pan. First cooks in the pan should be things like, tortillas, pizza (with a little oil on the crust), potatoes with oil, etc. Wait until 3 cooking sessions with something similar to the above before doing eggs, bacon, etc. If doing tortillas for the first cook, repeat Steps 1 and 2 by putting 1/2 tsp of canola oil on the inside of the pan only and rub throughout the inside before cooking. Then remove with a coffee filter or lint free cloth. Bring the pan up to medium heat for 5-7 minutes. Note: this only needs to be done the first time or if you notice that there are bare spots or dull gray spots in the cast iron cooking surface. After that, when you rinse the pan with warm water and a sponge, dry it out and then put it on the stove on medium heat for a couple of minutes until it is completely dry. Then you can put it away. If the pan looks dry, put a single drop of canola oil in the pan and wipe it out. If it still looks satin black, then you can skip the oil and just put the pan away after you have dried it properly.

Great love it.

My other heavy iron pan is a similarly sized Le Creuset, which performs very well, and this one performs just as well at one sixth the price. The two handles make it a very well balanced pan and moving it around is super easy. Had my doubts about pre-seasoned pans but was pleasantly surprised at how well it cooked and it cleaned up easily. Nice even heat distribution throughout the whole surface of the pan, which you notice when cooking bacon; the pieces on the side cook evenly with the pieces in the middle. I can't comment on durability as I have only had it for a couple of months but it certainly looks well made and has a good heft.

On ne l'utilise que pour la pizza et c'est parfait, la pate est bien croustillante et surtout n'adhere pas. Une fois cuite la pizza glisse du plat facilement. On l'huile avant chaque utilisation et aprés chaque lavage (lavage rapide à l'eau et éventuellement gratoir, on l'essuie de suite et on l'huile) . Ca fait 1an qu'on l'utilise.