[Amazon.ca] Lodge Cast Iron 14in Pizza Pan $79.08

"oven safe to 400 degrees"

who cooks a pizza at 400 degrees or below? pizzas need to be cooked at significantly higher temps.

it's cast iron, it can handle a lot more than 400 degrees.
silly amazon listing.

AboveTheCallVFG wrote: ↑ "oven safe to 400 degrees"

who cooks a pizza at 400 degrees or below? pizzas need to be cooked at significantly higher temps.

Seriously? It's cast iron. I've used this in my oven up to 550 and well over that in my bbq

Bought this baby for $24.99, should be arriving tomorrow!

https://www.amazon.ca/gp/product/B000Q0 ... UTF8&psc=1

AboveTheCallVFG wrote: ↑"oven safe to 400 degrees"

who cooks a pizza at 400 degrees or below? pizzas need to be cooked at significantly higher temps.

karlb wrote: ↑ it's cast iron, it can handle a lot more than 400 degrees.
silly amazon listing.

Cast iron is oven safe to 2800F before it melts. That should be enough for most pizzas.

Why do we always hear of pizza stones, yet we don't hear about cast iron pizza pans? Cast iron should be much hotter than a stone, no?

How about outdoor brick ovens, wouldn't a cast iron surface be hotter than the brick (or is it tile?) surface? Why don't they line those brick ovens with a plate of cast iron?

Or go to lowes and get an extra large travertine tile for $10. Good to bake bread with too

It could be that the seasoning burns off at a certain temp. Not sure what temp that is but it's definitely way over 400. I left mine on the stove on high and it burnt off 5 years of seasoning recently :'(

Why not use a regular cast iron pan? This seems so expensive.

fightbriz wrote: ↑ Why do we always hear of pizza stones, yet we don't hear about cast iron pizza pans? Cast iron should be much hotter than a stone, no?

How about outdoor brick ovens, wouldn't a cast iron surface be hotter than the brick (or is it tile?) surface? Why don't they line those brick ovens with a plate of cast iron?

brick/stone is the traditional surface in wood-fired ovens. a lot of pizza makers use steel. there's a good thread on how to source and install a36 steel into a home oven at the pizza making forums.

i would say that the cast iron pans here are not what i'd go for because of the lips they have. it will make sliding the pizza on much more difficult. the transfer ought to be done really quickly, and anything that might slow or complicate that is going to lead to heat loss. my oven doesn't go above 500, so every second counts even if the baking surface is hot, you don't want to have a crispy crust and underdone top.

a common workaround is to have 2 steels. one on the bottom of the oven where you start the pizza and one on top near the broiler to finish.

anyway - happy pizza making!

I cook home made pizza on a single handle cast iron pan in my BBQ, from fresh to cooked in 10min flat. Cast iron is awesome, pizza does not stick, quick and easy to get out with a spatula no problem. A regular cast iron pan will do, doesnt have to be pizza one.

We've been cooking on these for years.

I just took two pizzas off the BBQ 30 minutes ago.

soupman wrote: ↑ brick/stone is the traditional surface in wood-fired ovens. a lot of pizza makers use steel. there's a good thread on how to source and install a36 steel into a home oven at the pizza making forums.

i would say that the cast iron pans here are not what i'd go for because of the lips they have. it will make sliding the pizza on much more difficult. the transfer ought to be done really quickly, and anything that might slow or complicate that is going to lead to heat loss. my oven doesn't go above 500, so every second counts even if the baking surface is hot, you don't want to have a crispy crust and underdone top.

a common workaround is to have 2 steels. one on the bottom of the oven where you start the pizza and one on top near the broiler to finish.

anyway - happy pizza making!

Right, but why is the traditional surface of a wood fired oven brick or stone, why not line it with a cast iron plate, or a large steel plate, that would be hotter than brick or stone right? Or perhaps you want a hot oven but not necessarily the cooking surface to be super hot?

And even for home use, cast iron would be much better than a pizza stone right? There must be one without a lip out there.. Like a pizza steel but made of cast iron... But i guess at that point might as well just get a steel...

Regarding your 2 steel setup, you're saying have one top, one bottom, preheated like an hour at max heat (NOT on broil, but regular BAKE right?). You launch onto the one below, about 5mins? Then you transfer it to the one above to broil like 2mins? What i don't understand is, when you transfer to the top steel, that's when you switch the oven to broil mode right? But the broil coils will take like 10min to fully activate, much longer than the 2min or whatever that it takes to broil, so how does that work?

Also, on Bake mode, are the top coils activated? Or only bottom ones? On Broil mode i assume only top coils are activated.

steved54321 wrote: ↑ I cook home made pizza on a single handle cast iron pan in my BBQ, from fresh to cooked in 10min flat. Cast iron is awesome, pizza does not stick, quick and easy to get out with a spatula no problem. A regular cast iron pan will do, doesnt have to be pizza one.

Wait so you preheat skillet in bbq, how do you launch the pizza into a skillet that has sides?