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 bakes a pizza much faster, gives me the crisp crust i love. I mainly use this on cauliflower crust pizza to make it resemble real pizza. Crispy bottom without being like a *.

These things are perfect for a large pizza. They're inexpensive, so i feel less bad about chucking them in my 500-700 degree grill. They are not a cheap, flimsy material and they are very durable.

Pre-bake pizza on the bottom rack of your oven at 450 f convect bake. We use it to reheat pizza and it works great for that purpose. The aluminum is also nice since it cools quickly after being taken out of the oven.

I use a long fork to lift the edge of the pizza so i can see when it sets. It’s easier to manipulate the pizza once the pizza has formed up a little. The best results come from launching the pizza from the peel to the stone.

If you try to slice the pizza on this feather light pan it will dent it badly. What are examples of acidic cleansers to avoid?