[Amazon.ca] Lodge Cast Iron 14in Pizza Pan $79.08
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May 20th, 2020 4:46 pm
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Cast iron is oven safe to 2800F before it melts. That should be enough for most pizzas.
May 20th, 2020 5:19 pm
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May 20th, 2020 5:39 pm
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.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?
May 20th, 2020 5:56 pm
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May 20th, 2020 11:31 pm
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?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!
May 20th, 2020 11:32 pm
Wait so you preheat skillet in bbq, how do you launch the pizza into a skillet that has sides?