Reviews of Reviews of Download Lodge Pro-Logic P14P3 Cast Iron Pizza Pan, Black

Customer Ratings:
List Price: $64.89
Sale Price: $34.97
Today's Bonus: 46% Off

This review is divided into two parts:

1. A short review for those who want quick info

2. A long review for those curious about the ins and outs of this great piece of cookware.

I have also attached photos (see customer images above)

SHORT REVIEW

Pros:

*Preseasoned

*Multiple uses

*Can be used almost anywhere

*Makes best pizza ever

*Heats evenly

*Won't stain

*Provides iron in diet

*Easy cleanup

*Made in the USA

Cons:

*It is 11 pounds (Not a con for me, but could be heavy for some)

Bottom Line:

Glad I bought it and would recommend it to anyone interested.

LONG REVIEW

What comes in the box:

*Lodge Logic Preseasoned Pizza Pan 16 x 15 x 2.5 (** Cooking surface is 14 inches **), 11 pounds. The length of the pan from handle to handle is exactly 15 and 1/4 inches (38.74 cm).

*Recipe Card with recipes for: pizza dough, pizza sauce, muffuletta pizza, mushroom & sweet pepper pizza, herb roasted potatoes, & instructions on how to care for your cast iron.

Preseasoned:

Preseasoned is a great thing but realize what it means. It means that it is on its way to being fully seasoned; like 2/3 of the way done. Before you can get that true black cast iron slickness, it still needs one or two more rounds in the oven with Crisco or just cook a pound a bacon on it like I did.

Multiple uses:

*Pizza Pan

*Roasting vegetables

*Overall Baking sheet (bake cookies, breads, biscuits, fries, pastries, etc). Please note that flavors can transfer onto the pan so you may have to clean it between different uses.

*Griddle on stove for eggs, bacon, pancakes, burgers, hot dogs and similar items

*Stir Fry (Use it on one burner; the middle gets the hottest and it gets cooler towards the edges, just like a wok!)

*Broiler Plate for the oven

*Shallow roaster

*Tortilla warmer

*Crepe/dosa maker

As a side note I have used this in the oven at 450 degrees without a problem. Just remember that the pan will be extremely hot and any sudden changes in temperature may cause the pan to warp or crack so please be careful. For example, if I took the pan out of a blazing hot oven and ran cold water on it right away, it may bend or break. It always best to let the pan get to a manageable temperature before starting the cleanup.

Can be used almost anywhere:

This pan can be used on almost any surface; on the stove (I have used it on both gas and electric ranges), in the oven and under the broiler, on the grill (both gas and charcoal), even with a campfire/hot coals if you know what you are doing.

Pizza:

It makes the best pizza I have ever had. The pan heats evenly all the way to the center creating a perfect, uniform crust. I sometimes make my own dough but in a pinch I go down to my favorite local pizzeria and buy some dough from them. The pan can make crispy or soft pizza.

Everyone has their own method to making pizza and this is mine:

For crispy pizza:

Place the dough on room temperature Lodge Pro Logic Pizza Pan and put it in a 400 degree oven for 5-8 min. Once the dough starts to get firm, take it out the oven, spread out a half a cup of sauce, and evenly cover with cheese. At this point you can add whatever toppings you like (make sure meat toppings are already cooked). Bake for about 10 to 15 minutes until desired crispness. 2 minutes before I pull it from the oven, I add a little more cheese so it is just melted and gives you that string cheese pull like in the commercials. (see customer image above)

For softer pizza, follow the same directions as above without first baking the dough.

I serve & cut the pizza in the pan. Although the pizza does still cook while in the pan, I noticed it basically keeps it warm until the last slice. I use a pizza cutter from the dollar store which will cut the pizza but will not scratch or scrap the seasoning off. If you cut your pizza in the pan, please be careful not to scratch seasoning. If you do, just reseason (see below). Or if you don't want to chance ruining the surface, use a kitchen shears instead.

Because it is cast iron, it won't stain like a pizza stone or get those burnt spots like aluminum does. Also, cooking in cast iron provides iron in your diet because the food absorbs some of the iron.

Size:

It makes a pizza big enough for 2 people with a good appetite (assuming they have a side dish) or 3 people with less of an appetite. Sometimes the pizza is so good I can eat the whole thing myself! Normally, I eat about 2/3 of the pie along with a side salad and I am satisfied--I do have a good appetite. If I had a large family, I would definitely consider buying two. Of course for you folks with the large family, try one pan first and then make the decision yourself. (The photos included above do have a US quarter in the picture so you can gauge the size of the pie).

Clean up & Seasoning:

After cooking, take a dry paper towel while the pan is still warm and wipe it down (if it is really dirty use a little water but I never use soap). If you use water, you can reheat the pan to get it dry. After it is clean and dry, spray it with Pam and then wipe away any excess oil. Place pan back in the warm oven or on top of the burner just used. That's it! The residual heat will reseason the pan while the oven/stove is cooling down. Food never sticks using this method. If your seasoning ever comes off, just apply some oil and bake in the oven; repeat as necessary. Be careful not to use too much oil while seasoning or you will get a sticky or gummy residue on it--this should be avoided.

An added bonus is that it is made in the USA by Lodge, so you can buy and use with confidence knowing this product was made here by a company with over 100 years experience in the business. Lodge customer service has always been super helpful and friendly to me.

So in conclusion, this is a great pan that I am sure you will love as much as I do!

If you have any questions or comments, feel free to post them. I check this post regularly and would love to hear from you!

I hope you found this review helpful. Thanks for reading.

Click Here For Most Helpful Customer Reviews >>

Best pizza pan by far. And I should know, I've had several, including one of those round stones. Great baking, nonstick and like all cast iron, should last forever. One nice thing is the lip of the pan, no more pizza sauce or cheese spills. If you need one (or two) this is it, you'll never need another one.

Best Deals for Reviews of Download Lodge Pro-Logic P14P3 Cast Iron Pizza Pan, Black

This is the absolute best pizza pan that money can buy. You will get perfect crust everytime without fail. We cut our pizza while it is still in the pan and then serve it from the pan. It stays hot for a long time because of the cast iron. Our family eats a lot of pizza so we purchased two of these pans. They are large, but not too heavy to handle. They are pre-seasoned and easy to care for. We highly recommend this product to you without any reservation. Do yourself a favor and order it today!!!

Honest reviews on Reviews of Download Lodge Pro-Logic P14P3 Cast Iron Pizza Pan, Black

I'm constantly tweaking my pizza recipe, trying to come up with a pizzeria style product a home. My daughter loves pizza and would honestly eat it every day if she had the choice. I've tried stones, screens, pans with holes--everything to get a perfect crust. A couple of weeks ago, I stumbled upon a recipe for a pizza cooked on a inverted cast iron skillet and was intrigued. I got on amazon.com to order a large skillet and saw that there was a pizza pan and ordered it immediately. To get to the point, I finally achieved my pizzeria result. Here's how: preheat the pizza pan on the stovetop for about 5 minutes. Preheat oven to 500. Stretch the pizza dough out thin and place on a double layer of parchment paper. Dock dough. Lift dough by parchment handles and place on the hot pizza pan. Place in oven for 3 to 5 minutes. Crust may have air pockets--this is normal and fine. Remove crust from oven, top with sauce and desired toppings. Return to oven cook til bubbly. Serve. Remember to use good ingredients and to let everything come to room temperature if you can--especially the pizza dough--if your dough is cold, pop it in the microwave for 5-10 seconds. This pan makes the most crispy, airy crust I have ever achieved at home. It cuts down on the time you have to have the oven on--a lot of recipes for homemade pizza recommend you preheat the oven for 45 minutes to an hour--no need to with this pan. It also keeps the pizza hot and at 15 inches allows you to make a good size pizza. The value on this pan is amazingfor under $40 with free shipping and handling, it's a no brainer and offers versatility over baking stones and screens. I would definitely recommend this pan and I'm going to purchase a second one for my kitchen.

Find helpful customer reviews and review ratings for Reviews of Download Lodge Pro-Logic P14P3 Cast Iron Pizza Pan, Black

Not much to add, but if you're serious about making pizza, this is the only pan you'll ever need, regardless of technique. You can slap the dough down on a cold pan, top, bake, and you'll have a great soft pizza with a crispy crust. On a hot stovetop, lightly grill both sides and you have fresh crusts that you can ziploc and freeze. Throw those topped pies on the pan and place under a broiler for a great charred-top fake brick oven pizza. Put it on your Weber Kettle or Weber Smokey Mountain for a smokey grilled pizza. About the only pie it doesn't do is deep dish, but that's what your Lodge Frying Pan is for, and if you don't have one of those, you really need to take a long hard look at yourself and figure out what went wrong with your life. And you can do pancakes and bacon and fajitas and tortillas and on and on. And unlike pizza stones, this will never ever shatter. Just do yourself a favor and buy the damn pan already.