16 Inch Cast Iron Pizza Pan Round Griddle with FREE Silicone Handles and Recipes Ebook

The crust is great. I used the recipe from the final pic above (included with product) doubled and made with activated Dry Active Yeast. Did about 8 minutes on stovetop and finished in our barbecue. It seemed a bit thick, but was crispy, tender, tasty… perfect!Don’t trust the silicone handles though! They’re not thick enough to block the heat/weight of the pan.

Use on our gas grill, works great. We heat with no oil until about 450F reads on grill then put a splash of high temp oil (avacado oil) then grill fish 4-7 mins per side. They are fantastic.Btw, our first pan from StarBlue was slightly domed in the middle. We reported that to seller and they promptly sent a replacement pan that was perfect. Great customer support!

Very nice pan. Low maintenance. Make sure to preheat oven at max temp using regular bake(not convection) for a crispy bottom.

I'm enjoying my cast iron griddle. Seasoned it and starting cooking with it. Great customer service.

If you like pizza, this is the pan for you, built to last an eternity. Yes it is slightly heavy, but Cast Iron always is. As you can see from the pictures the pan does a fantastic job baking a pizza, the crust turns out perfectly. Just oil the pan with Olive Oil first, add the dough, sauce, toppings, and bake, and enjoy the best pizza you will ever taste. I would also like to thank the folks at Star Blue for assisting me in accessing the online E- Recipe book, lots of tasty looking recipes for pizza and other things you can make using the 16 inch cast iron pan. Love this pizza pan, highly recommend this seller and their product.

This pan was purchased for the main purpose of making pizza and large flour tortillas. I've had this for a couple of months now and it's amazing for pizza! Haven't tried the flour tortillas yet but I'm hoping it'll work and not cause the dough to stick and burn. The only thing that concerns me with cooking anything other than pizza is the rough surface. My pan came with a fairly large imperfection in the surface but hasn't hindered the pizza crusts. I've gone through the recommended seasoning process twice but it's still pretty rough and will probably stay that way for a while as I'm not frying bacon, etc. in it to aid in the seasoning process. I sure wouldn't want to try to fry an egg at this point! So far, I'm loving how this StarBlue 16 Inch Cast Iron Pizza Pan makes my crust the absolute best. I'm a thin crust lover and this does it up right. I do wish the sides weren't quite as high as it would make removing the pizza to a cooling rack much easier! Even adding a bit of a slope would really help when transferring the pizza to the cooling rack or cutting board. Perhaps StarBlue would be inclined to make some design alterations to this mose awesome pan! My trick for making the crispy crust is to lightly oil the pan before putting the crust onto it. Then prep the pizza as you would to put it in the oven. Before putting in the oven, turn on front and back stovetop burners to a low/med-low heat, place pizza over the burners and rotate the pan occasionally for about 6-8 minutes. Then turn the heat up to med-high for a minute or two. You can lift the edge of the pizza just to check if it's browning any. Remove from stove top and place on a lower rack in a 475° oven for maybe 10-12 minutes. I like to put mine on an upper rack for a couple of minutes at the end just to get a little burn on the cheese. If you enjoy making homemade pizza, I highly recommend this pan!

Me gustaría que fuera un precio más accesible, es un muy buen producto

Amazing product! If you like to cook with cast iron and like pizza, then this product is perfect for you. What really sold me was the size of this pan. It's 16 inches, and is pure cast iron. I recommend seasoning this pan a couple of times before using it. I did so by putting a thin coat of vegetable oil on the entire pan (front and back), and baked it for at hour at 450 degrees Fahrenheit. It cooks pizza perfectly, and I did not have issues of the pizza sticking to the pan.

This was my first time making up pizza with a cast iron pan, and it worked well. It got really hot and made some amazing crust, but actually making the pizza was a bit of a challenge. It was recommended to heat up the cast iron pan, remove it from the oven and then build a pizza on the hot cast iron. This is pretty difficult because once the dough touches the panda instantly start cooking as you try to build a pizza and you can no longer stretch out the dough. It’s a bit hard if you wanna drop the pizza in off of a pizza pill, because of the raised edges. The cast iron got so hot, my oven mit stuck to the handle. That being said, the pizza tasted great, had great crust and was throughly enjoyed, but I prefer the easier to use stone or steel.

Overall, this is a pretty cool pan and I'm pleased to have it in my arsenal.That said, something this large and made of cast iron has its inherent issues. It's very heavy and awkward, so it would definitely work best if kept in place and food brought to/from it in many situations, although it would definitely look great for serving if you felt like moving it around. It's also quite large, and a little nerve wracking in tight spaces. It's definitely best utilized outdoors with a grill or pizza oven, or at least in a large kitchen.Contrary to all of this, I like a challenge. So I used this pan to both shape a crust and bake a pizza in my kitchen oven. For the record, my kitchen is tiny and cluttered. With the oven door open, I can only access the oven from the side, although reaching over an oven door with an enormous 16" 11+ pound (without pizza) piece of iron would only be slightly less awkward from the front I'd think. Did I mention this pan is very big and heavy? The oven rack visibly bent slightly when this pan went in the oven, although I'm sure the weight is no more than that of a fully loaded cast iron Dutch oven or large covered roaster, those just seem less awkward somehow. Don't drop this pan on your foot, or on anything you care about.After baking, and in keeping with my "worst case review", I wanted to remove the pizza to a wooden peel to slice it. The pizza had baked up beautifully, but unfortunately I had used a crust recipe that is very soft (excellent to eat, but not the best for this situation) so it wasn't as simple as just sliding a spatula under the pizza and sliding it off. The pizza had only stuck to the pan in places where some cheese "glued" it, and thankfully, my cheese distribution skills are pretty good, so there weren't many spots where this happened. I ran a spatula around underneath it and had the pizza completely broken loose, but the soft crust prevented me from just dragging the pizza over to the peel without the risk of tearing it apart. Now keep in mind, this is a 16" pan plus handles, trying to sit on a 30" range next to a 14" wide pizza peel with about 9" of handle. Even with a little bit of counter space on one side, I could feel my kitchen getting smaller by the second. What I ended up having to do was set one end of the pan on the peel and pick up the other end to carefully dump the pizza off with a little help from the spatula. This did the trick and the pizza was safely transferred, but my fingers were getting pretty warm through very heavy terry cloth oven mitts holding that 450 degree pan for that long. I did not try to use the included silicone grabbers for this. After cutting the pizza, it could have been slid back into the pan for the sake of presentation and keeping warm, but I just stuck the empty pan back in the oven before I could find some way to hurt myself with a 18" 11lb 400 degree object in the room.Great results with the pan though. If you have room to use it or are using it outdoors, it is a really useful and cool-looking piece of cast iron. If you are in a small apartment or have a tiny kitchen like mine, you might give some thought to my somewhat verbose account of my experience with this pan! If you use cast iron regularly, the weight of this thing won't phase you, but it is also BIG. Looking at my photo, I've started to wonder if I could turn on two burners underneath it and use it as a griddle. Hmm...But that brings me to my one real complaint about the product itself. One item image touts a "Smooth Griddle Surface". Funnily enough, that image is the only one where the pan does actually appear smooth. The pan I received most definitely is not. It is typical rough cast iron, like pretty much all cast iron cookware is made now. Years ago, cast iron pans were ground smooth after casting. From my limited research, I found that now manufacturers are claiming that the rough texture holds more oil and makes seasoning easier. This is probably true, but think more true is the fact that eliminating a manufacturing step gets products out the door faster and cheaper. If you look at old cast iron, sometimes you can even see the tooling marks from grinding this rough surface smooth. It was standard practice.Being used for pizza with a healthy dose of oil, the rough surface doesn't really matter, and if a thick enough layer of seasoning was built up to fill in the texture, it wouldn't really matter what you were cooking on it. I've even considered sanding the cooking surface down smooth, but I doubt I will. My issue isn't really that the casting is rough, I expected it to be since the pan is less than 40-50 years old, it's that it is described as "smooth". This is more of a reflection on the seller/manufacturer than the product itself, and the rough texture is quite visible in MOST of the images.This pan is otherwise exactly as described: Large, heavy, and makes great pizza. I doubt I will use it in my kitchen oven again, b...

Sturdy like most cast iron implements are, but relatively lightweight for its size. Rests reasonably flat, but perhaps not enough for ceramic flat tops. I like to use mine on the grill where it can soak up all the heat and impart a nice char. I haven’t had great success with eggs and the like not sticking. I think it’s mostly due to the very rough surface. It seems much more coarse than my other lodge cast iron. It looks like Lodge makes a similar one for $15 less. Overall, it’s fine, but I think there are better options out there. 3/5 stars.

I found this pan didn't have much seasoning to it when it arrived. I wouldn't recommend using the included instructions for seasoning. I prefer to use the Cowboy Kent Rollins method which is easily found on youtube. This is a large pizza pan and the quality is pretty good. It has a rougher finish which is more common with pizza pans. I found it browns well and makes a lovely pizza. I like to add extra oil when I do a pizza to give it a pizza hut deep pan type crust. This pan has a nice lip on it which has enough depth for a deep dish style.

This 16in Cast Iron Pizza Pan is large and heavy duty. The Cast Iron is smooth and consistent, overall looks well made. It comes pre-seasoned but I added additional seasoning to it for additional flavor and protection. The recipe book is electronic available via QR code. I like the pan, it is definitely versatile - great for veggies on the grill or oven as well as pizza.

I read an article about the best ways to reheat pizza. The number one way was to reheat pizza using a cast iron skillet on a stove top. That's what led me to this cast iron Pizza Pan. I washed it and then seasoned it with oil and baked it for an hour. I put the pizza pan in the oven while it was coming to temperature. I then put the pizza on once the oven got to temperature. This cook the pizza much better than a aluminum pizza pan or pizza stone. Also worked better with a frozen pizza then just cooking it on the rack. The skillet provides that nice crunch on the bottom of the pizza that I love. I hate soggy Pizza and each slice off of this pizza pan is rigid and stays intact. Because this is cast iron, you can actually cut the pizza right on top of it. I've taken the pizza off and cut it off the skillet and also on the skillet. Clean up is very easy afterwards, just make sure you immediately dry off the skillet and then coat it with a little bit of oil. I have used pizza stones and it takes a lot longer for them to come to temperature then this does. This is as close to having a brick oven that I've experienced over my pizza experimenting. And it is far better than using a pizza stone. My only regret is that I had didn't discover this a long time ago. this is also the best way to reheat pizza on this or cook a frozen pizza versus any other method. Five stars for this skillet and I highly recommend it.

This makes a very big pizza, but you can't roll it out directly on the pan because it slopes up. This works best for hand-stretching your dough. I made a dough recipe with 4 cups of flour, which made about the right size crust for this pan (see my third picture). The dough was fully cooked by the time the cheese was melted and ready (at 375 degrees), but it was very soft with no crisp at all (first picture). I think it's because the pan takes a while to heat up. I might want to prebake the crust for a few minutes before adding toppings, in order to try to get a bit more done-ness to the crust.As you can see in my second picture, the slices came off the pan pretty cleanly, and I didn't have a sticking problem. I did not oil the pan before use, and I just washed and dried it. I also did not flour the pan before stretching out the dough. I just stretched out the dough as-is on the seasoned plan.I generally love cast iron for its natural non-stickness and lifetime durability, and this is my first time baking a pizza in a cast iron pan. I am not as crazy about cast iron for pizza and think the thinner aluminum pans actually work better for getting a nice crispy crust. But this cast iron pan is faultless, and works about as well as it can be expected to do.

Wow , this really helps to get that ‘grilling’ look. But, by far this is my ultimate pizza pan now. It has a deep dish so I can load up my pizza without all the topping falling off. Plus, the bottom get close to a fire baked crust. The seasoning really comes out great in the dough. This is easy to clean too. Just use warm water and a dishcloth.Trust you found this review honest and helpful:-)

Love this pan and can’t wait to make a pizza or tortillas.