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Heuck Pre-Seasoned Cast-Iron 14-Inch Pizza Pan, Black
Why I buy this one ? - Pre-Seasoned ready to use no need to season - Superior heat retention - Even heat - Use on the stove top or campfire - Will last for generations Special offer for you..find the cheapest!
Amazon.com offers this stuff with condition New, new for:
What our customer's say! "Excellent Product--Great Replacement for Pizza Stone", You can buy a Batali cast iron pizza pan for $68 or you can buy this excellent pan for $23. What you are looking for in cast iron is weight. The more massive the pan, the greater the heat retention. This baby weighs 12 lbs. The Sante (the closest priced similar pan) is only 9 lbs. The Batali is 12 lbs too, but some of that weight is fragile porcelain. So this pan wins in the weight department. Here's how to use a cast iron pizza pan: 1. The problem is that pizza stones take too long to heat up (or they never get hot enough). They usually recommend pre-heating the stone on maximum heat for over 30 minutes! Ouch. That's expensive. 2. So I wanted a way to cook a better crust with less preheating, and at a higher working temp than I could ever reach with the stone in an electric oven. What I do is heat the pan on a burner (medium heat) while I pre-heat the oven. By the time the oven is 500F (my oven's maximum heat), the pan is blazing hot. Just put it in the oven, wait 5 minutes (to let the heat even out across the pan) and proceed like you were using a stone. I was amazed that the crust was perfectly crisp and slightly burned--exactly the effect I was trying to achieve. Toss the stone, go with cast iron. You won't regret it. "Quality and price can't be beat", The quality of these pans is excellent. Heavy weight, good pre-seasoning, and great price. ![]()
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