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Lodge Cast Iron 14in Pizza Pan $79.08

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May 20th, 2020 4:46 pm
carksey [OP]
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Jun 7, 2013
357 posts
223 upvotes
KANATA

May 20th, 2020 4:46 pm

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

Finally I saw a price drop on this (from around 110 to 79). Alternative to a pizza stone.

https://www.amazon.ca/dp/B0000E2V3X
Last edited by TomRFD on May 20th, 2020 5:04 pm, edited 1 time in total.
Reason: added price to title; removed non-rfd affiliate tags
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May 20th, 2020 4:56 pm
AboveTheCallVFG
Newbie
Dec 14, 2013
28 posts
38 upvotes
Richmond

May 20th, 2020 4:56 pm

"oven safe to 400 degrees"

who cooks a pizza at 400 degrees or below? pizzas need to be cooked at significantly higher temps.
+19
May 20th, 2020 4:59 pm
karlb
Deal Addict
Apr 30, 2009
2418 posts
3335 upvotes
GTA

May 20th, 2020 4:59 pm

it's cast iron, it can handle a lot more than 400 degrees.
silly amazon listing.
+4
May 20th, 2020 5:00 pm
tyrrell
Sr. Member
Dec 30, 2006
696 posts
418 upvotes
Toronto

May 20th, 2020 5:00 pm

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
+2
May 20th, 2020 5:08 pm
OakAged
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User avatar
Jan 22, 2014
2993 posts
2450 upvotes
GTA Ontario

May 20th, 2020 5:08 pm

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. Grinning Face With Smiling Eyes
+7
May 20th, 2020 5:19 pm
fightbriz
Deal Fanatic
May 25, 2009
6707 posts
3057 upvotes
Toronto

May 20th, 2020 5:19 pm

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?
May 20th, 2020 5:22 pm
ElvisD735799
Newbie
Nov 27, 2017
37 posts
18 upvotes

May 20th, 2020 5:22 pm

Or go to lowes and get an extra large travertine tile for $10. Good to bake bread with too
+2
May 20th, 2020 5:22 pm
Solarisphere
Member
May 10, 2016
476 posts
791 upvotes

May 20th, 2020 5:22 pm

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 :'(
+3
May 20th, 2020 5:27 pm
IggyCity
Newbie
Jul 19, 2011
93 posts
247 upvotes
CALGARY

May 20th, 2020 5:27 pm

Why not use a regular cast iron pan? This seems so expensive.
+5
May 20th, 2020 5:39 pm
soupman
Member
Jan 27, 2011
444 posts
286 upvotes

May 20th, 2020 5:39 pm

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!
+10
May 20th, 2020 5:56 pm
steved54321
Sr. Member
User avatar
Nov 28, 2009
712 posts
693 upvotes
Pickering

May 20th, 2020 5:56 pm

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.
+3
May 20th, 2020 6:06 pm
Genblue
Deal Addict
Jan 17, 2008
1746 posts
649 upvotes

May 20th, 2020 6:06 pm

We've been cooking on these for years.

I just took two pizzas off the BBQ 30 minutes ago.
May 20th, 2020 11:31 pm
fightbriz
Deal Fanatic
May 25, 2009
6707 posts
3057 upvotes
Toronto

May 20th, 2020 11:31 pm

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.
May 20th, 2020 11:32 pm
fightbriz
Deal Fanatic
May 25, 2009
6707 posts
3057 upvotes
Toronto

May 20th, 2020 11:32 pm

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?
May 20th, 2020 11:34 pm
fightbriz
Deal Fanatic
May 25, 2009
6707 posts
3057 upvotes
Toronto

May 20th, 2020 11:34 pm

Genblue wrote: ↑ We've been cooking on these for years.

I just took two pizzas off the BBQ 30 minutes ago.
So you heat ci pizza pan on bbq, then launch onto it, close the lid? How long does it take? And what kind of bbq is it, do you just crank it to max heat?
May 21st, 2020 10:43 am
georgep
Deal Addict
Aug 16, 2015
1121 posts
635 upvotes
Toronto, ON

May 21st, 2020 10:43 am

fightbriz wrote: ↑ 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.
Why would cast iron be any hotter than brick or stone if they are both heated to 600 or higher? Its about thermal stability AND heat transfer. I ended up with steel a while ago after reviewing countless articles and videos, including one where there was a comparison with stone, cast iron, steel and copper - steel was the hands down winner for home oven use (just wish it was lighter as my steel weighs about 26lbs).

And not sure what oven you use, but I cook pizza just under the broil coils - 4min at 550 using "Bake" setting and then "Hi" broil for 2-2.5min and done. The broil coils on my oven heat immediately.
+1
May 21st, 2020 10:44 am
punkrockdude85
Newbie
Oct 3, 2014
74 posts
64 upvotes
Toronto, ON

May 21st, 2020 10:44 am

fightbriz wrote: ↑ So you heat ci pizza pan on bbq, then launch onto it, close the lid? How long does it take? And what kind of bbq is it, do you just crank it to max heat?
Heat CI in Oven/BBQ, make pizza on cutting board (flour or corn meal makes it easier to not stick), pull out hot pan, gently slide off board and into pan, back into oven BBQ. Alternatively, you can pull out the CI, throw dough in pan and quickly make it too. Ive done both and both turn out just fine.

You will want at least 450 degrees.
May 21st, 2020 10:45 am
jrshopper
Sr. Member
May 17, 2011
634 posts
599 upvotes
Toronto

May 21st, 2020 10:45 am

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!
Steel was the best thing I ever purchased, hands down. Last summer we set bricks on the gas grill with the steel on top (bakingsteel.com has a video and/or post detailing) and set the pizzas right on the grill. Awesome for when we didn't want to turn the oven on to 550 degrees for a couple of hours.


I don't have two....yet.
+1

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