Camp Chef True Seasoned 14-Inch Cast Iron Pizza Pan

Without question, Cast Iron is my favorite way to go for cooking in general.I wanted to venture into the world of making my own Pizza on the grill.Love the taste, texture of those brick or coal oven pizzas but hate having to spend $70+ on a night out for pizza for the family.It's pizza, dough, tomato sauce, cheese and some other topping?!?!?There had to be a more cost effective way to get that type of flavor.So I purchased a Pizza Stone here.Followed the instructions to the letter and of course, the stone cracked the very first time I used it.Tried another, this time a more expensive one...same results.

I, then tried, skipping using anything and just placing the dough on the grill grates like some cookbooks suggest.What a mess!!!

Tried another contraption from here Eastman Outdoors ZaGrill Pizza Cooker.Seemed like a good idea.But once I receive it, I knew right away that it was a 'toy' and not intended for an outdoor grill.Max temperature was 450 degrees and it was even 12" round, way to small for my household. The base of it was thin metal that I could clearly see would not hold up to the high heat capable of grill.The high heat is what those brick oven pizza places use to get that unique, thin crust.So I return it.

I decided Cast Iron was the way to go.So I ordered this Sante 14" Pizza Pan and Lodge Pro Logic Pizza pan.That way I could make two at a time.Received both and noticed differences right away.First off the Sante is NOT 14" round of usable surface, it's actually barely 13" while the Pro Logic Pizza pan is an honest 14".Second the lip on the Sante is much higher so trying to remove the pizza from the pan is more challenging.The Pro Logic is far easier.Third, the handles on the Sante are nice but smaller so a bit more difficult to get underneath to grab.Again, the Pro Logichas larger, wider handles to grasp and much quicker and easier to lift.

Both are heavy, thick and appear well made.Both heat up nicely and spread heat nicely and evenly.Both had no trouble with my grill up around 575 degrees.No pizza is not 'there' yet comparing to the brick oven places but it's good.Still learning and tweaking.

So I would definitely recommend going the route of Cast Iron Pizza pan over some of the other choices here if you are going to use on an outdoor grill where temperatures can fluctuate especially with a Charcoal grill.Now I know the Sante is less expensive than the Pro Logic but I think the additonal money is well spent on the Pro Logic as it has real advantages over the Sante in several areas.These pans are clearly made to last years so to spend a few extra dollars now, you'll be happier in the long run.I'm keeping the Sante because I have used it.But the Pro Logic is 5 Stars while the Sante is 3.5 stars in my book.

I am new to cast iron and love this pan. You do need to look up how to take care of your pans (never, ever use soap!), but they give an excellent flavor and are a wonderful kitchen tool. I bought two of these pizza pans as we are a family of four good eaters with a fifth on the way. I use these not only for cooking pizza, but I use them like a cookie sheet or regular baking pan, making chicken, vegetables, and whatever else might need cooking in the oven.

I recently purchased many items from the Sante/Cabin Kitchen cast iron line (loaf pan, pie pan, and pizza pans) and a Lodge Logic skillet. I do prefer the seasoning on the Lodge pan to the seasoning on the Sante line, but that was taken care of with a bit of scrubbing and re-seasoning of the Sante pans. The seasoning on the Sante pans gave a slightly odd smell the first time the pan was heated and turned my dishwashing brush brown the first time I cleaned it (before using it). Once the brown stopped coming off, I used my own oil (Grapeseed) to condition it. The tag recommends using their brand conditioner, but I would guess it is why the pan smelled a bit funny and was coming off brown/black. I have had no issues with my pans since I used Grapeseed oil and they are wonderful.

I use Grapeseed oil to condition/season my pans and always heat them in the oven to make sure they are completely dry. (I used Canola oil once to condition it and it just leaves a sticky, gooey mess). If some food is totally stuck on the pan, you can use a mixture of salt and oil to scrub the pan. You will need to be sure to oil and heat the pan after this.

Buy Camp Chef True Seasoned 14-Inch Cast Iron Pizza Pan Now

This is a great pizza pan that you'll use for a million and one other things. First of all, it's perfect for what it's designed to do... Heat it in a hot oven, then throw your dough and toppings on top. It cooks the pizza perfectly with a deliciously crisp undercrust. When it comes out of the oven, you can cut the pizza right on the pan without having to slide it on to something else. The pan also retains the heat, so it keeps your pizza hot while you're having your first few slices. And when you're done, it's incredibly easy to clean.

You'll also find a lot of other uses for it too. Think of it as a flat piece of cast iron you can use in the kitchen for just about anything. I've roasted vegetables, toasted granola in the oven, reheated frozen fish-n-chips, all of which came out great...

Read Best Reviews of Camp Chef True Seasoned 14-Inch Cast Iron Pizza Pan Here

The Sante Cabin Kitchen cast iron pizza pan came well-seasoned.We used it right away and got great results thin, crispy pizza crust.We've only used it on the grill, but I suspect it would work well in the oven too.The one piece construction is nice no attached handles to loosen or fall off.As with all cast iron, this pan stays hot for a long time, even after removal from the heat.Keep the potholders handy!

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I love this big 14 inch pizza pan and decided on it after considering two other brands, both the other brands were smaller at 12 inches and one of the two was needlessly more expensive than this one because it performs so well with the pre seasoning that comes with it.You can make pizza from scratch or put a frozen pizza in this and both will bake to perfection.After I have made pizza in it I let it cool down completely then clean it with hot water and a stiff boars bristle brush if need be but usually scrubbing is on required then let it dry very well, coat with a very, very thin coat of coconut oil and put back into oven on the lower rack and the next couple times I put something in the oven on the upper rack I am maintaining my seasoning on the pizza pan as well.Very easy to care for and will last a very, very long time even to be passed on later to kids (pray they take care of them too).This pizza pan is highly recommended, you will not be disappointed.

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