Amazon Basics Pre-Seasoned Cast Iron Pizza Pan, 13.5 Inch

We make a lot of pizza. We have some pizza cookware but nothing in cast iron. Since we use cast iron for everything else, I figured it would be nice to try out a cast iron pizza pan. So my husband received this as a gift from me.The pan makes roughly a 14" pie max. The pan is a little over an inch deep. Not a big pizza, but should accommodate most dough recipes (and definitely if you buy a ball of dough at store).Most of the pies I have made I have just pressed the dough into the pan, cold. I sometimes spray it with olive oil or refined coconut oil, but sometimes not. If the seasoning is maintained, it shouldn't need any additional oil just prior to use.It cooks the pizza dough evenly, and I dont feel like I need to keep checking the bottom side. I found that I can get a crisper crust by pressing the dough into a an already hot pan (just be careful).I like it better than a pizza stone. I like it about same or maybe a little more than a non stick pizza pan (the kind with holes) of equal size. Like all cast iron, the pan is a bit heavy, so keep that in mind.Cleans up well- just wipe it out, or follow cast iron cleaning instructions (use a scrubber, or some coarse salt and oil, wipe out, keep dry)I would like to see slightly longer handles or something different in design. I find that I am touching the pizza dough when I try to grab the pan from the oven with pot holders. It is fine if I am making a smaller pizza, but if I am using up the whole pan, then I am more apt to touch the crust when handling the pan (with pot holders).I don't take the pizza out of the pan when it is done. I keep the pizza on the pan and cut it on the pan. I found the ridges get a little in my way while trying to slice the pizza. It could be a matter of my having a bad slicer- but the ridges keep me from pressing down hard enough to make up for it.I haven't tried baking anything else in this pan. I imagine it would do alright with other items that can be baked in a shallow pan. Just remember, as seen in the pictures.. that the pan has ridges inside, so don't bother with cookies or such unless you were to line it with parchment paper or tinfoil first. Bet it would be fine for broiled vegetables, too. And bacon. Bacon would do well on this (and you would be seasoning at same time. Win!)But right now, it is only used for pizza in our house. Now I need to go make pizza!Hopefully you found my review helpful. If I learn anything new, I will be back to update. Take care!

Perfect PizzaMade a pizza and it came out perfect, beautifully browned with a crisp bottom. When it came out of the oven it was just like carry-out, except it was hot.Even though the box said pre-seasoned, I seasoned the pan before using it. I also used a pastry brush to spread a little olive oil on the bottom before placing the dough and put it in a 400 degree F oven at the lowest rack position. 25 minutes later the kitchen was filled with the wonderful aroma of a pizza shop.I worked in restaurants and bakeries and this pan produced the same quality crust as a pizza stone, but was much easier to use with no need for a peel or semolina that will get all over the bottom of the oven.I made a scratch dough using a Bobby Flay recipe from the food network, but I don’t see why this pan wouldn’t work just as well with a frozen dough.The pizza lifted right out of the pan with no problem, I put the pizza on a large cutting board because I didn’t want to cut it in the pan. After cooling, the pan cleaned up good as new with a little soap and water.I can’t think of anything I don’t like about this pan. Amazon did a great job and I would recommend this pan to anyone who wants to make authentic carry-out pizza at home. I imagine this would also be a great pan for calzones, I am going to try that when the weather cools down.

Pros:- Sturdy- Circular grooves help with sticking- Pizza crust tastes greatCons:- Handles could be offset more from the base and sides. They're a little low so when you go to grab it, any part of the back of your hand that's exposed is in risk of touching your oven rack.- Circular groves make it difficult to clean debris out of the pan and the 400 degree limit makes it difficult to char some of the residue.P.S. Do your self a favor and cook some bacon on it (obviously only rinsing after without soap/scrubbing)

So, I bought this pan to make New England "bar pizza" in our Breville countertop oven. I was concerned that it wouldn't fit, but it does! For those who want to cut the chase:- I lightly season with avocado oil just before using.- Made pizza and it came out without sticking. Would recommend putting dough into a cold pan and then baking for about 5-7 minutes before putting sauce and toppings on.- Made grilled peppers, eggplant, artichokes, and tomatoes. Very little sticking.- Cleanup has taken less than 5 minutes. HOT tap water and a stiff brush. Not too much scrubbing, just enough to get in between the ridges.For those who want the unnecessary stuff:I do a lot of product research before buying function-specific items like this pan. I looked at size (I didn't want to make little 12" pizzas), material (I didn't want non-stick coatings, so my choices were ceramic or cast iron), and cost (wasn't looking to break the bank on something that I knew would be a periodic "pizza phase". This perfectly fit all of my needs and had the added benefit of being able to double as a shallow grilling pan. It's not light (it is cast iron) but you can hold it with one hand if you need to. The little ridges on the bottom help a lot with stretching the dough to the edge and make nice little baby grill marks on food. Highly recommend!

Well what can I say, I am a single guy, That HAS FOUND THE PERFECT pizza pan. Very Easy to use, The was my First Time, as you can tell, I over cooked the Pizza just a little, but the crush turn out very well, The Pizza was cook very even, not cold spots, just Perfect. The Cast Iron pan is heavy, I used in a GAS oven, I did notice that when I washed it, and placed in the Drying Rack, that this morning that there were little "Like Rust Spot", that came right off with a wet towel. I would Dry the Pan now, instead of letting it Air Dry. This is a great product and will last for years too come & many Pizza will be made.