Because the dough has been firmed up, it holds up well and doesn't collapse when we use the peel to put just the pizza back into the ooni for final baking. Fits perfectly in a pizza oven.

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.