16 Inch Cast Iron Pizza Pan Round Griddle by StarBlue with FREE Silicone Handles and 30 Recipes Ebook– Pre-Seasoned Comal, Kitchen Essentials for Pizza Lovers, Baking, Grill, BBQ, Stove Oven Safe

not sorry to have bought it,

These things are amazing far heavier than the crap my wife bought off temu which cracked within a short time

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!

Works well

This thing has been helping me make better pizza for over a year. I use it as is or as a pre-heated surface for my pizza pans (up to a 17" deep cast iron). I have made thin crust, regular hand tossed, pan (in cast iron pans of course), and even deep-dish (inspired - I can't claim to be authentic deep dish since I've never had it and don't live in Chicago) pizzas and they all have turned out wonderfully because of the heat this thing holds onto. I preheat it in my oven for almost an hour to bake pizzas (on home made dough), or broil my oven a bit, then turn it over to bake, and re-heat slices or local ma and pop shop pizza and it reheats great. I also tried making breakfast on it a few times, but I have an electric stove/oven (bummer, I know) and since it's a glass top, it doesn't sit well on there. If I had a gas stove, it would probably work well. If you are starting your home made pizza journey, consider this. The lip at the edge takes a little while to learn how to work around if you make bigger pies, but it also works as a safety net to catch your pizza from sliding off into your oven. I have had ZERO pies fall into my oven because of this pan. It's great.

Not sure why some gave this cast iron pizza pan a bad review, it almost made me not buy it. First off, if you are looking for a nice, heavy duty case iron pan, excellent quality, t&is pan is it. I love lodge, but lodge has some flaws and it's a hit and miss. However, when I bought this pan I had every intention of thinking it was going to be the same quality as lodge. No, the quality of this pan is better, heavier, and well crafted. Now if you do exactly what the instructions tell you, that the pre season is not a permanent season and it's meant to be washed before first use. I washed my pan in scalding hot water and used a Scrub brush, no soap. I did my dryingn then placed it on the gas stove to make sure it was completely dry. Poured about 2 to 3 tbs of avacadooil into the pan and coated the inside really well. Let that sit while on the heat to open pour of the cast iron, then shut off the heat. While my pan was cooling I rubbed all that oild all over the pan, every nook and cranny. Once I had a thin coating of oil on the pan all over I placed my pan in a 450 preheated oven for 1 hour upside down. After 1 hr shut off the oven and let the pan cool in the oven. The next day we used the pan to make homemade low carb pizza. Spray bottom of pan with a little bit of oil and the pizzas did not stuck at all. I only had baked on cheese that scrubbed off pretty well using the chain Scrub under hot water. It cleaned perfect.. Again do not use soap. Always remember to dry on the stove top and reseason after every use.

The quality of this pan is good. The size is actually for a 15-15.5 pizza. That in it self for me would have not been a game changer. But, in order to get a crisp crust this pan needs to be preheated, so if you want to make your own fresh crust and pizza this pan makes it impossible to use. The depth and curved sides make it impossible to be able to pre- heat it and be able to slide the pizza off of a peel or retrieve it with one. If your intentions are just to use it for frozen pizzas this will work for you but then the size would be bigger than needed because most frozen pizzas are 12". If your making your own pizzas and want to be able to make a 16" or 18" then a round 18" griddle will most likely be your best choice which is what I ended up finding. It it actually 18" and is flat so it can be pre- heated and a pizza peel can be used to put on and off the pizza.

Excellent pizza pan love it