Lodge Pre-Seasoned Cast Iron Bak... vs OVENTE Pizza Stone, Ceramic, 13”...

Outstanding pizza pan; better than using a stone. Need to get oven to at least 500 degree f and also works on a grill which can get up to higher temperatures.

There’s nothing like cast iron to get a nice char on corn tortillas or a crispy, golden brown finish on hash browns. The crust never sticks to the pre-heated pan and cooks quickly and evenly.

Great pan. Perfect weight. Never any issues. Very roomy. Come on lodge.

The domed lid heats up the top and the cast iron pan browns and crisps the bottom. I recommend getting the lodge silicone handle covers for moving the pan when it is hot.

There are 3 big random pits / cavities on the bottom, looks like a flaw in the casting. Food just sticks despite using enough oil. I'm literally done wasting precious yeast and flour on this thing.

Dimensions are not even close to what is advertised. We are infuriated. My bad. That turns out to be impractical.

It really improves the baking of the crust. Crisp pizza crust and a perfectly done pizza every time. Made a few homemade pies on it now and can say that it performs at least as good as the oem.

This comes with holder that is easy to carry and also flip the carry to make it a tray (raising up 3 inches from table). Good price and works great. I like that it had a stand/holder too as the stone is very hot when removed from the oven.

Had this for almost 1. A dissapointment. And the pizza cutter is extremely flimsy. I just was disappointed but too old and tired to return it.

Re-ordered a new set and returned the defective set. Seems like some concrete concoction of who knows what.