Wednesday, February 3, 2021

LODGE CAST IRON PIZZA PAN REVIEW

We finally used 2nd Man's Christmas gift of the LODGE cast iron pizza pan.  We don't get anything for this review, it's just our personal opinion but here is the link to their website: LODGE Pizza Pan


Here is his pizza dough that he makes up and lets it do a cold rise in the fridge over a few days.  We'll have a post on that in the future.


 Anyway, he got out the dough and let it come to room temperature.


Meanwhile I shredded some fresh mozzarella...


And some pepperoni slices...


He stretched the dough we spread the sauce and mozzarella and pepperoni on it and he slid it onto a pizza peel with sprinkled with semolina (so it won't stick and will slide onto the pan).

During all this time of prepping, the cast iron pizza pan has been in a 500 degree oven for about 30 minutes.  He wanted it scorching like the floor of a pizza oven.


He slid it off the peel and onto the pan and it starts cooking instantly with the crust starting to brown and bubble.  Maybe 10 minutes, just to whatever you like.  We like bubbly and crispy.


He uses the peel to push right up against the pizza crust and some tongs to slide it back on.


Look at this closeup.  This is how pizza should look.  It's a crispy, high heat style crust...and we did it at home!

Pizza has become our new favorite go to meal.


The only "mess" on the pan was the cornmeal from the bottom of the crust but it's just a powder (and browned from just being left in the oven after the pizza was removed).  Once cooled, he dusted that off and then simply cleaned the pan like any other cast iron he has and he takes good care of his cast iron, ha. 


And here it is after!  Looks brand new. 

We've had a pizza stone before but this is hands down the best thing we've used.  There is something called a "pizza steel" that is used in some places up North so we can't speak to that but as 2nd Man said, it would be hard to be better than this cast iron pan.  You can make pizza in a regular cast iron skillet of course but you are limited in size and thickness of crust (we like thin crust).  This design allows you to get the same cast iron cooking ability just on a bigger scale.  There are raised handles on the sides and they also have silicone grippers that go over each handle (I think we got those free with the purchase).


There are other cast iron pans (not Lodge) but the really nice thing about this one is that there is no lip around the edge so you can slide things on and off easily.  You can cook right up to the edge with ease.

It created a crispy, high heat style crust with the coloring on the bottom that they call leopard spotting.

Lodge has really designed a great item here.  We were talking that we could do biscuits on it or even cookies (or maybe one of those big giant cookies, I'm just saying', ha).  If you are in the market for a pizza stone, consider this one, it might be what you didn't know you needed. Again, nothing in return for this from Lodge, just our opinion on one of their products.

25 comments:

  1. OH YUM! Nothing better than having pizza made than using cast iron. It makes the Best pizza ever.
    When I make a pepperoni pizza, I do my in layers;
    Crust;( brushed with a bit of Olive Oil, then the sauce, layer of freshly grated cheese, layer of pepperoni, yet another layer of cheese on top and then another layer of pepperoni.
    I have made large chocolate chip cookies in my cast iron skillets; I have all different sizes of skillets. My grand daughter a couple years ago requested a large size homemade cookie, so instead of using one of my round pizza pans, I had used my cast iron skillet and decorated the top once it had cooled down. I did remove the cookie from the skillet when I removed it right from the oven and let it cool completely before decorating. It will continue baking and dry out if you leave the cookie in the hot skillet, so I slid it out of the hot skillet and onto a round pizza pan or a round carboard circle from Wilton.

    I often thought about getting myself one of them pizza steels. Something that I just keep putting on the back burner for now; thinking just maybe someday my hubby would get me one. (don't think that day will ever happen cause he's no cook, so he just doesn't think of things like that. Now, when it comes to a power tool, that's a whole different story. :}
    Enjoy your day & have a better day tomorrow.

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    1. Thanks for the info. I like the idea of layering. We did olive oil, sauce, a little grated parmesan and then mozzarella and pepperoni. Will have to try a layer. And the cookie sound delicious. The pizza steels are hard to find and they aren't cheap, ha. Hope hubby gets you one someday.

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  2. That pizza looks good enough to eat! I must say ... you 2 gentlemen certainly like a bit of pepperoni on your pizzas!

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    1. LOL, thanks! I guess you can call it "meat lovers" ha.

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  3. Nice review! You have to have a love affair with cast iron to use it correctly. I use 60 + year oldest iron regularly and treat it more gently than I did my kids when they were babies

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    1. Evidently my preemptive spell check thought I was going to say oldest rather than old cast

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    2. 2nd Man loves his cast iron and he does take care of it. 60+ year old? That's awesome. We don't have any family pieces but we treat ours like they are heirlooms, ha.

      And yeah, love cast iron, hate spell check sometimes, ha.

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  4. First, I want to say how much I enjoy your blog! I am a long time home owner, big ranch house on 2 acres and very very familiar with all the house goings on! I am and divorced, no kids,on my own. Here for last 13 years but owned for 28 years! Independent! Second, I just ordered the Lodge pizza pan from Lodge before posting here! I was interested in it when you revealed your gifts and loved your review. I have been making pizza forever and decided I was going to go for it, I love to cook and do cook! I did a price search, every place even local, sold out and on line also or super high prices. Lodge had the best price! Keep blogging, enjoyable!

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    1. Well hello and welcome!!! And thanks so much for the kind words. You are very sweet. We hope you'll enjoy it as much as we do. I think it'll be a good piece even without using it just for pizza. 2nd Man said he'll make some biscuits on it soon. We'll update with that too. Thanks again!!! Come back anytime!

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  5. THAT is the way I like my pizza - thin crust, lots of pepperoni & cheese. I'mma come to your house for pizza night; I'll bring some wine!

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    1. Right?? Girl come on, you have a seat at the table!

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  6. That pizza looks scrumptious! Clever of you to give 2nd Man a Christmas gift that you also can enjoy!
    I am looking forward to 2nd Man’s dough recipe.

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    1. Hey, I know how to make it worth for both of us, ha. I always tell him that "I got you a gift for such and such" and he'll say "I don't know what to get you" and I always reply "that's ok, what I got you I get the end result out of" and he laughs. It's true, ha. Yes, I'll get the dough recipe together soon with some pics.

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  7. Lodge cast iron has never failed to satisfy my cooking needs.

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    1. Lodge is a great company, awesome that it's an American company too. They are always good.

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  8. OHHHHHHH lordy, that looks amazing! I am dying to have that pizza dough recipe! I am going to order this pizza pan today. Thank you for the recommendation. You guys are the best.

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    1. Well hello! Thanks so much. Too kind!!! Yep next time he makes it I'll get the dough recipe and photos as he does it. thanks again. come back and visit!!

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  9. Good read as usual. I'm hoping some day you will do an "article" about proper day to day care of cast iron pans. We read and look online... but hubs has other methods in mind... I think reading from actual users he might have better luck.

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    1. Hey there!! Thanks much and you know, that's a great idea. His pans (all of them actually) still look brand new. I give him credit he takes care of his cookware like they are his children ha. I think that's a great idea for a post. Thanks! Y'all keep staying safe!

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  10. I recently made two Lodge purchases, my firsts. A small skillet and a griddle. My daughter swears by Lodge pans so I joined the club finally. I have a pizza stone that I haven't used in years but will one day again.

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    1. If you take care of them and use them correctly, they are a workhorse of the kitchen. Enjoy!

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  11. Wonderful post! I have 2 cast iron skillets that I've been using for 40+ years...smooth as a baby's bottom! Because of this post, I just ordered the pizza pan, a pizza peel, and a bamboo cutting board. Husband can't wait for it all to get here. Like everyone else, I will watch for that dough recipe. You guys are just great and I love this blog so much even though I seldom comment. You, 2nd man, and all the commenters light up my life!

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    1. Now you are so sweet to say such kind words. Hey, we're just two guys on an interesting journey, ha. Dough recipe coming soon, next time he makes it so I can take pics to go with it. Smooth as a baby's bottom is right, if they are seasoned well they are like glass, just as smooth as can be. Enjoy!!! And thanks for commenting!!

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  12. I have my Mother iron skillet, it is about 11 inch so a good size. It is near 75 years old now. My daughter used to stand on a stool and practice making gravy in it. We were on a farm so plenty of bacon grease and milk. As soon as it cooled she gave it to the dogs. Farm dogs eat a lot of table food sometimes. so gravy over dry food was a real treat. I will pass the skillet to my daughter soon, she is 50 now and uses nothing but iron ware. Please give us the dough recipe. I sure enjoy your blog here in Florida.

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    1. Wow, that's so neat. What a family heirloom. My Mom always used one for her gravy too. And now that you say that about the dogs, I remember my grandmother doing the same. Thanks again for taking the time to comment and yep, I told 2nd Man dough recipe needs to come soon.

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