| Lodge Pro Logic Cast-Iron 14-Inch Pizza Pan |  | Brand: Lodge
Category: Kitchen
List Price: $50.00
Buy New: $34.97
as of 9/5/2010 03:26 CDT details
You Save: $15.03 (30%)
New (8) from $34.97
Seller: Amazon.com
Rating:  52 reviews
Sales Rank: 764
Country: UNITED STATES
Color: Black
Shipping Weight (lbs): 0
Dimensions (in): 16 x 15 x 2.5
MPN: P14P3
Model: P14P3
UPC: 075536395005
EAN: 0075536395005
ASIN: B0000E2V3X
Release Date: April 30, 2008
Shipping: Eligible for FREE Super Saver Shipping
Availability: Usually ships in 24 hours
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| Features:
 | 14-inch cast-iron round pizza pan heats quickly and evenly | | | Pre-seasoned with vegetable oil formula and ready for immediate use | | | Side loop handles for a safe, secure grip when transporting | | | Hand wash only; oven-safe to 400 degrees F | | | Measures approximately 16 by 15 by 2-1/2 inches; limited lifetime warranty |
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Product Description
Golden pizza crust every time! Piping hot until the last slice. Also great for roasted vegetables, pork chops, chicken and beef. This item is 14 inches in diameter with 1/2 inch depth. Includes recipe card. Our seasoned cast iron cookware is pre-seasoned from the factory by an industrial strength gas oven. This kind of quality will last for generations.
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| Customer Reviews:
Showing reviews 1-5 of 52
Great Pizza Pan & A Whole Lot More! December 14, 2009
Chef TK
68 out of 68 found this review helpful
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
*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.
*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
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).
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 with 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.
Superior!!! October 17, 2004
Diane B. McVey (Beatrice, NE)
43 out of 44 found this review helpful
This pan cooks wonderful pizzas! The iron holds the heat, and uniformly cooks the crust. It is just awesome! Since it is preseasoned, all you need to do is follow the directions, and you will have NONSTICK pizza every time! Remember, do not use soap with cast iron! Hot water is all that is necessary.(and a little vegetable oil rubbed in before cooking)... You will not be disappointed with this pizza pan, and it will last for generations~~literally!
The Absolute Best!!! February 24, 2005
Coffee Lover (Belton, MO USA)
35 out of 35 found this review helpful
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!!!
One word: SUPERB January 15, 2005
Amadeus (Ca)
31 out of 31 found this review helpful
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 pizza pan EVER February 4, 2008
Shelly (Pennsylvania)
21 out of 21 found this review helpful
Bought one of these a year ago, and used it several times. Really liked it - non-stick, even cooking, makes GREAT pizza. This weekend I needed to make two pizzas, so I used this and a regular aluminum pizza pan. As usual, pizza was perfect on the Lodge. By comparison, the pizza stuck to the aluminum, was burned in sections and the crust was overly crisp. The aluminmum pizza pan got tossed and I bought a second Lodge Pro Logic pizza pan.
I am totally sold on the Lodge Logic and Pro-Logic lines. They are the workhorses of the kitchen. I have just about every pan they make in these lines, and while I have a superb set of copper cookware and stainless - when it's heavy duty cooking, these are what I reach for.
Pros: easy care, easy clean up. Pour a little hot water in the pan when done and use a scrubber - rinse in hot water, dry and wipe down with a very thin coating of vegetable or canola oil. Can take high temperatures without warping. Already seasoned (for those of us who just can't seem to get the seasoning of cast iron down pat!) Hefty, sturdy, well made. Get smooth and black after steady usage and proper maintenance.
Cons: None
Showing reviews 1-5 of 52
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