Reddit Reddit reviews Lodge Pre-Seasoned Cast Iron Baking Pan With Loop Handles, 14", Black

We found 46 Reddit comments about Lodge Pre-Seasoned Cast Iron Baking Pan With Loop Handles, 14", Black. Here are the top ones, ranked by their Reddit score.

Kitchen & Dining
Bakeware
Home & Kitchen
Pizza Pans & Stones
Lodge Pre-Seasoned Cast Iron Baking Pan With Loop Handles, 14
One Lodge Pre-Seasoned 14 Inch Cast Iron Baking PanLarge handles for better controlUnparalleled heat retention and even heatingPre-seasoned with 100% natural vegetable oilUse to sear, bake, broil, fry, or grillUse in the oven, on the stove, on the grill, or over a campfireGreat for induction cooktops
Check price on Amazon

46 Reddit comments about Lodge Pre-Seasoned Cast Iron Baking Pan With Loop Handles, 14", Black:

u/LongUsername · 73 pointsr/Cooking

Is your stove gas or electric?

What I used to do is build the pizza on a cast iron pizza pan, and then start it on my highest power gas burner. While doing this, I heat the broiler in the oven. Once the bottom of the crust is nice and light brown (it'll keep cooking so don't overdo it) you transfer it to the oven and let the broiler cook the top.

The other option is to convert a weber grill with some kiln shelves and refractory cement into a wood fired oven.

I've also found that the cast iron pan works better than stones in an oven. You heat it to 550 and let it come to temperature, then switch on the broiler to get it even hotter. When you put the pizza on the iron quickly cooks the bottom, and the broiler cooks the top. The iron has a quicker recovery time than a stone if you're cooking more than one pie.

u/sardonicsalmon · 16 pointsr/Cooking

The deal, from my perspective is that it was impossible to get a pizzeria pizza from a home oven, even with the use of a stone. And that is consistent with my long experience. A home oven will typically not go over 550F. A pizza oven can reach to 800F and up, and as anyone with discerning taste will tell you, it makes a world of difference.

Recently though, there was a post here that outlined the technique for baking a pizza under the broiler using a preheated cast Iron pan and I want to tell you. This makes a pizza that compares with any pizzarea pizza. I have made three pizzas so far with this method using my 10 X 15" flat cast iron grill.

The difference in taste is incredible. The increased heat leaves the crust crusty on the outside and bottom, yet a bit chewy underneath. The increased heat will just start to burn the very edges of the crust and impart that "smokey, pizza oven flavor" I am totally hooked on this. I made one for my wife and her sister two night ago and they were like OMG! Good!

The beauty of making your pizza at home is your choice of quality ingredients/ sauces- home made crust is soooo good.

Here are pictures of my cast iron grill, the grill under the broiler, and the finished product.

<a href="http://imgur.com/RAPJy" title="Hosted by imgur.com">http://imgur.com/RAPJy.jpg</a>

<a href="http://imgur.com/7Q9BU" title="Hosted by imgur.com">http://imgur.com/7Q9BU.jpg</a>

<a href="http://imgur.com/Pzld8" title="Hosted by imgur.com">http://imgur.com/Pzld8.jpg</a>

I heated the grill on the stove top to very hot and sprinkled some corn meal on it. I then shaped the crust on a sheet pan sprinked with corn meal. I then slid the crust onto the cast iron. Then I added the sauce and toppings while the bottom was starting to cook.

I am lucky that my broiler is in the actual oven and not underneath as some old ovens are.

I put the pan about 6" under he broiler checking frequently especially the first time. It took about 3 1/2 minutes untol smoke started to whiff off the edges of the crust and some of the toppings. Next time I am going to drop the rack down one notch and broil it longer, just to test the difference. In this case though, the pepperoni, onions and mushrooms were well cooked and he Mozz cheese was bubbling.

It was a eureka moment for me- Maybe that's not something you can get excited about, so be it.

Sooooo, I got curious and started looking around and lo and behold, there are actual 14" cast Iron pizza pans for sale and I ordered one yesterday, since round crusts are far easier to shape than rectangular ones, and I have some other uses in mind for the round cast iron pan.

It weighs 11 lb and you can buy it here:

http://www.amazon.com/Lodge-Logic-Cast-Iron-14-Inch-Pizza/dp/accessories/B0000E2V3X

Yes the cast Iron is hot to work with but so is every other pot we use.

Hope this is helpful!



u/Cdresden · 5 pointsr/Cooking

Lodge makes a 14" cast iron pizza pan that works excellently.

u/modemac · 5 pointsr/Cooking

Amazon. I know it's a sin to actually order stuff off of teh Interwebs instead of physically going to a store, but you can find almost anything there that would be next to impossible to find in most stores -- and you can usually get then at a discounted cost far less than Williams-Sonoma, plus free shipping with Amazon's "super saver shipping." Some of the things I've ordered from there that simply could not be found in a typical store: Bayou Classic 16-quart cast iron dutch oven, Reddit's favorite Victorinox chef's knife, the Lodge "double dutch" oven combo, and two cast iron items that were far less expensive at Amazon than you'd find at Williams-Sonoma -- the Lodge cast iron wok (purchased with a 2010 Xmas gift card) and the Lodge cast iron pizza pan (purchased with a 2011 Xmas gift card).

u/rREDdog · 5 pointsr/Cooking

>If you aren't, a 4-5 minute bake could mean either steel plate or aluminum plate

I have a home oven that reads 525; Should I get a Steel or aluminum plate?

u/wakeupsanfrancisco · 5 pointsr/food

Cast iron pizzas are the best. I researched pizza stones, but Amazon convinced me to get a Lodge Cast Iron Pizza Pan instead. Best homemade pizza by far. :)

u/annoyingone · 4 pointsr/castiron

I bought this. Worth every damn penny.

u/SonVoltMMA · 4 pointsr/Cooking

This is where a Lodge Pizza Pan and a grill come in handy. Doing this inside will make a heck of a mess as the rendered beef fat splatters and smokes.

u/pupule · 3 pointsr/castiron

Hey all, this is a cross-post. Here's my recipe and process...

Yeast in a jar, mix two teaspoons into cup or so of hot tap water (115 F ish I don't check it just use the hottest) add tablespoon olive oil and tablespoon honey or a pinch of sugar. When it's foamy add to 3 cups of flour with tablespoon of garlic powder (optional) and tablespoon of Italian seasoning (optional) in a large bowl. Stir together with fork then knead it for like 2 minutes adding water if needed until right consistency. Cover bowl and let it rise for about an hour. I put about 2 tablespoons of olive oil on the cold cast iron and spread the dough evenly to the edges. Make pizza - add sauce cheese and toppings. I also melt a tablespoon of butter and mix in a litte garlic powder and brush the outside edge of the crust that's what makes it brown. Cook at 500 F for 18 minutes.

Mine always seems to be nice and brown on the bottom but I read you can just put the cast iron on a hot burner after taking it out of the oven for a minute or two to brown the bottom further if needed.

Link to pan:

https://www.amazon.com/gp/product/B0000E2V3X/ref=oh_aui_search_asin_title?ie=UTF8&psc=1

u/womms · 3 pointsr/Cooking

Check out Lodge's pizza pan:
http://www.amazon.com/Lodge-Logic-Cast-Pizza-Black/dp/B0000E2V3X
I have been using a stone for years, but this pan has given me a consistently better result. Similar concept as the pizza steel.
Edit: There are 209 reviews on Amazon filled with some great information and tips.

u/ltwinky · 3 pointsr/Pizza

http://www.amazon.com/Lodge-Pro-Logic-P14P3-Pizza-14-inch/dp/B0000E2V3X

Probably. I have one and it's pretty great. Can be used for other stuff too.

u/feezyduck · 3 pointsr/recipes

I have been using a cast iron pizza pan like this, http://www.amazon.com/Lodge-Pro-Logic-P14P3-Pizza-14-inch/dp/B0000E2V3X/ref=sr_1_1?ie=UTF8&qid=1369789770&sr=8-1&keywords=cast+iron+pizza+stone , It works wonders, give it a try if your worried about the stones. I broke a few before I switched to the iron. I pre heat it to 500 and throw some corn meal down to prevent sticking. It works really well.

edit: broke it from dropping it, not preheating and adding cold.

u/Studlier · 3 pointsr/BuyItForLife

When I was last looking for a pizza stone, I read reviews and lots of people preferred cast iron pizza pans instead. I bought one and recommend it, and you don't have to worry about it breaking like a stone will. Makes a nice crispy crust.

u/djcp · 3 pointsr/Cooking

I have that exact griddle and it's great. I don't have an oval burner (yet! my new stove is coming this weekend) so it's a little awkward to get the heat right across two burners, and having two hotspots is a little annoying. It's still great, but not optimal.

However, I also bought this lodge 14 inch pan and I may like it better than the griddle, at least if you don't have an oval burner. You get a single hotspot, plenty of room to cook and can move stuff off to the sides to keep it warm while you cook in the center. Preheated right it's a great pizza pan, too. Great purchase!

u/iadtyjwu · 3 pointsr/BuyItForLife

I'm going to guess that it's not this one. This states it's only good up to 400 degrees.

u/Mythril_Zombie · 2 pointsr/pics

You dropped it because you didn't have one of these:

http://www.amazon.com/gp/product/B0000E2V3X

Once you use one of these, frozen pizza is never the same again.

u/SDLowrie · 2 pointsr/MealPrepSunday

If you do not have a pizza stone you can also use a cast iron preheated in the oven.

I have a pizza iron in my oven similar to this one.

u/daveread · 2 pointsr/Pizza

The cast-iron pizza pans do the same thing, and are available now. Lodge makes a great one, Mario Batali has one too, but you end up paying for his name with the higher price.

u/criscokkat · 2 pointsr/Cooking

While chemical sensitivity is a rare thing that is often overblown (much like gluten), there are people who actually are sensitive.

However I'd ask why not a better induction plate system? If your pots and pans will not work with the induction, are they non stick pans? I'd be much more concerned about chemical outgassing from non stick pans.

I'd suggest a larger inductions surface like this and the use a flat surfaced cast iron griddle

You'll find your induction system is much more flexible if you use a cast iron griddle or pan as an interface with your older equipment. I know a freidn of mine uses this exact system to heat up a huge stainless steel 12 qt pot for canning.

u/ihooklow · 2 pointsr/Pizza

I have switched to cast iron as well (here). I used to use a 3/4" Corderite stone. The cast iron seems to cook a bit faster and preheats in 30 mins vs. 1 hour+ for the Corderite.

u/Bhgrox10 · 2 pointsr/castiron

DO IT! You won’t regret it! Here’s a link to the one I have :)

Lodge 14 Inch Cast Iron Baking Pan. Pre-Seasoned Round Baking Pan with Dual Loop Handles for Pizza or Baking https://www.amazon.com/dp/B0000E2V3X/ref=cm_sw_r_cp_api_1L24BbHHTHQVJ

u/Jarett · 2 pointsr/halifax

I have been making pizza for about 5 years with my kamado. Finding the method that works best for you can be tricky (and fun!).

Here's my method: I usually buy dough from a pizza joint. I heat the kamado to about 500F with a heat deflector in place and let it stabilize. Then I put this Lodge cast-iron pizza pan in to heat for 10 minutes before placing the pizza on it. I use parchment paper to help transfer the pizza to the hot pan, then I slide the paper out from under the pizza after a couple minutes. With practice I can now cook the pizza joint's dough better than they can.

Would love to hear your method when you get it dialed in.

u/thinkerplinker · 2 pointsr/food

I use this. It allows me to maintain a high temperature in my charcoal grill, but won't crack or break like a typical pizza stone (I have had 2 cheap ones break). I use lump charcoal and can get my grill well over 500 degrees. The only shortcut I sometimes take, is buying fresh dough from my local grocery store in order to save time. Cheaper and tastier than 75% of the pizza places I find here in Minneapolis.

http://www.amazon.com/Lodge-Pro-Logic-P14P3-Pizza-14-inch/dp/B0000E2V3X/ref=sr_1_25?ie=UTF8&qid=1413991783&sr=8-25&keywords=lodge+cast+iron

u/johnnyb138 · 2 pointsr/Pizza

Yup! This one Lodge P14P3 Seasoned Cast Iron Baking and Pizza Pan, 14 Inch https://www.amazon.com/dp/B0000E2V3X/ref=cm_sw_r_cp_apa_b7iDAbHG5G3KR

u/SanFranRules · 2 pointsr/armstrongandgetty

Noice! I grew up going to Mountain Mike's every weekend and dumping my entire allowance into their TMNT: Turtles in Time arcade game. How's the land of 10,000 lakes treating you?

If you can get the hang of making the dough doing pizza at home is surprisingly easy and cheap. Plus everything tastes better when you make it yourself. Everybody should at least try it at some point.

I got a friend who swears by this cast iron pizza man: https://smile.amazon.com/Lodge-Baking-Pre-Seasoned-Round-Handles/dp/B0000E2V3X

Personally I prefer a traditional pizza stone because I have bad luck with cast iron: https://smile.amazon.com/Unicook-Ceramic-Grilling-Resistant-Rectangular/dp/B06XGV3RS4/

One of these days I want to step it up and buy a Blackstone propane pizza oven but that's a lot of coin to drop on an outdoor cooking item I'll probably only use a couple times a year.

u/Blarglephish · 2 pointsr/Pizza

If you're looking to get something new ...

That 400 degree limit is BS. Plenty of people in the questions thread have said they have gotten to 550 just fine.

u/pizza_n00b · 2 pointsr/Pizza

While not everyone may agree with me, I strongly support a cast iron pan (look on amazon for a 14 or 15 inch one) over pizza stones. In fact, I cook all my pizzas on cast iron (you can check my profile). At worst, a cast iron pan will cook the same as a stone, if not better due to the better thermal conductivity properties of cast iron when compared to that of a cordierite stone. There are many other advantages of cast iron as well. Cast iron will never break like stones commonly do. Cast iron does not look disgusting after use, while stones turn really ugly and disgusting looking. You can cook other stuff on cast iron in the oven or the BBQ, like roasting vegetables etc.

Lodge (More expensive, $40): https://www.amazon.com/Lodge-Baking-Pre-Seasoned-Round-Handles/dp/B0000E2V3X/ref=sr_1_3?keywords=lodge+pizza&qid=1566423303&s=gateway&sr=8-3

Pizzacraft ($26): https://www.amazon.com/Pizzacraft-Cast-Pizza-14-Inch-Grill/dp/B005IF2Z2S/ref=sr_1_13?keywords=cast+iron+pizza+pan&qid=1566423054&s=gateway&sr=8-13

Edit: If you want more browning, you can add more sugar in your dough and make sure you're cooking at the highest temperature possible.

Edit2: This is what I use primarily, though I do sometimes use the lodge one as well. This is the priciest of the bunch at $55, but it's thicker (about quarter inch thick) with no edges. I didn't originally post this since it seemed like you were looking for a budget friendly option, but I'll include this for completeness: https://www.amazon.com/Victoria-GDL-182-Traditional-Budare-Griddle/dp/B07GKZZMSF/ref=sr_1_6?keywords=victoria+cast+iron&qid=1566431856&s=gateway&sr=8-6

u/buuj214 · 1 pointr/steak

Flipping multiple times will help that issue with burnt edges but no crust in certain spots - as will adding more oil. I use avocado oil. The oil helps to transfer heat; if part of your steak has no crust it's probably because it was not exposed to the same heat as other areas, ie it wasn't touching oil.

Unfortunately it's tough to make 4 steaks at once with one cast iron. If you have access to a grill; I'd suggest a reverse sear finishing on the grill OR I like to use a cast iron pizza pan for multiple steaks.

As for the temperature take several readings from different areas and defer to the lowest. If the issue persists, get a new thermometer.

If you need to get 4 steaks ready, you can always reverse sear in the oven (lowest possible setting for 1-2 hrs depending on thickness), bring them to like 115-120, take them out, sear them quick (one by one), and back in the oven all together to warm them slightly (monitoring temp). Could even broil them for a couple mins right before serving. Regardless, if you're searing them separately, the steaks will be slightly different - but you can minimize that by a super hot, super quick sear while relying on slow heat to cook the inside.

u/browsing_at_work · 1 pointr/castiron

You know, there's a third way...

I have this pan, use it in my oven and on my grill and it's the bee's teats. If Captain America had a pizza stone, it'd be this one.

u/AngryT-Rex · 1 pointr/cringepics

I don't have an actual recipie handy, but a few key tips:

-If you're gonna google a recipe, just bite the bullet on buying xanthan gum. Its ~$15+ for a small package, but you'll use it a teaspoon at a time and it really is the best thing at its job. Lots of people try to find ways around it, but nothing is really a good substitute.

-Its pretty much gonna be thin-and-crispy crust. If you're aiming for thick, puffy, bread-like 'pan style', I haven't got one to work well yet (but haven't tried much). I prefer thin and crispy anyway though.

-http://www.againstthegraingourmet.com/ actually makes a pretty decent frozen cheese GF pizza. Its nice becausue you can dump your own toppings on to make whatever variety you want.

-They seem to undercook in the middle really easily (including the frozen one above), and are slimy when undercooked. You really need a perforated pan. I think a pizza stone (or pre heated cast iron pan like http://www.amazon.com/Lodge-Pro-Logic-P14P3-Pizza-14-inch/dp/B0000E2V3X/ref=sr_1_3?s=home-garden&ie=UTF8&qid=1368297372&sr=1-3&keywords=pizza+stone) would work too, I want to buy that one I linked there.

u/issicus · 1 pointr/Pizza

I'll probably buy one of these

where can I get something a bit bigger though..

u/robert_ahnmeischaft · 1 pointr/Baking

>So jelly, I would LOVE to try a baking steel.

Any thoughts on a cast-iron pizza pan?

>Lactic acid powder is very difficult to source.

Eh...Google searching yields some good results - eBay auctions even. Can't think it's that hard...

u/YellowSharkMT · 1 pointr/DIY

Just curious, are you cooking in that oven? How hot - 525 max probably? What kind of surface - you using a stone, quarry tiles, screen, pan...? I bet the 18"-er barely fits! :)

I recently got a Lodge 14" cast iron pizza pan, and it works pretty darn good, especially if I kit out the upper rack with tile. Good times. Rock on there, fellow pizza-bro.

* Edit, just saw your other comments about how you use a 23"x18" pizza stone on a grill.

u/SpareiChan · 1 pointr/charcoal

I have a cast iron pizza pan and pre heat it and slide a 12" pizza on it, if you got it well over 550F it's only a few minutes for a thin crust, if you want pan pizza use a cast iron skillet and don't preheat it, also toss in a chunk or two of smoke wood, it's awesome. dough is cheap, take a few shots at it in the oven @ 500F first, then when you got it down do in grill.

u/VoltaireBickle · 1 pointr/Pizza

it is similar I suppose, it is just a cast iron pan for pizzas.. I will say it does not get them as crispy as I would like and I have been trying to tweak that.. looking at maybe getting a pizza steele instead

http://www.amazon.com/Lodge-Pro-Logic-P14P3-Pizza-14-inch/dp/B0000E2V3X/ref=sr_1_1?ie=UTF8&qid=1456881887&sr=8-1&keywords=cast+iron+pizza+pan

u/Gangringo · 1 pointr/funny

I got this bad boy and I love it. Not only does it make great pizzas but it doubles as a griddle on the stove

u/Papaceebz · 1 pointr/Pizza

Lodge Pro-Logic P14P3 Cast Iron Pizza Pan, Black, 14-inch https://www.amazon.com/dp/B0000E2V3X/ref=cm_sw_r_cp_api_23fsxbHXSZT86

u/dontakelife4granted · 1 pointr/Baking

It does depend on what she loves making for the most part, but greaseproof cupcake liners are awesome. You can get some here in some of here---> https://shopsweetsandtreats.com/ favorite colors. The benefit to greaseproof is that the color stays vibrant and doesn't dull down when baked (because it doesn't absorb grease).

Portion scoops in various sizes. I don't have a restaurant supply store by me, so I buy from webstaurantstore.com. This type of place would also be the place to buy stainless steel half-sheet pans. Note that restaurant supply stores are not necessarily the same as baking supply stores. One is geared more toward commercial users (but most sell to residential users), the other is likely a retail store that just stocks items commonly used in baking, but at retail prices.

You said she already has the stand mixer... if it's a Kitchenaid, you could upgrade the flat paddle and the whisk attachments. https://www.amazon.com/KitchenAid-KFE6L-5-5-6-Bowl-Lift-Beater/dp/B006HGZ7AY/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1511341329&sr=1-1&keywords=KitchenAid+Flex+Edge+Beater+for+pro+600+stand+mixerhttps:// and www.amazon.com/KitchenAid-KN211WW-11-Wire-Whip-Bowl-Lift/dp/B000PJ6XGQ/ref=sr_1_3?ie=UTF8&qid=1511340838&sr=8-3&keywords=11+wire+whip+kitchenaid . Make sure you get the one that fits the right model number of the mixer you have (if you, in fact, have a Kitchenaid). These attachments are better because they are more efficient AND are completely dishwasher safe.

You could also get her an extra bowl for the stand mixer. Comes in handy more often than you might think.

Edit: Came back to say that if she's going to bake artisan breads, the best baking "stone" I've ever had isn't stone, it's cast iron. ttps://www.amazon.com/Lodge-P14P3-Seasoned-Baking-Pizza/dp/B0000E2V3X/ref=sr_1_3?s=home-garden&ie=UTF8&qid=1511341833&sr=1-3&keywords=lodge+baking+stone

u/Chempolo · 0 pointsr/Pizza

This one isn't too expensive.

u/ianator22 · 0 pointsr/funny

Is this serious or sarcastic? I can't tell. But yeah, they do. Here's one with handles on it. I just have the plain circle ones without handles.