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Lodge 14 Inch Cast Iron Baking Pan. Pre-Seasoned Round Baking Pan with Dual Loop Handles for Pizza or Baking

0885996168

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$99.58

Delivery time 10-15 day. View detail
Package price in Cambodia $99.58
Price after tax in US $43.39
Shipping weight 5.599 kg
Clearance cost $7.16
Shipping cost to Cambodia $97.89
Discount $54.82
Surcharge $5.96
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14 Inch Seasoned Cast Iron Baking Pan. The Lodge Cast Iron Baking Pan is perfect for homemade pizza. The seasoned pan features loop handles and excellent heat retention. SEASONED COOKWARE. A good seasoning makes all the difference. Lodge seasons its cookware with 100% vegetable oil; no synthetic coatings or chemicals. The more you use your iron, the better the seasoning will get. MADE IN THE USA. Lodge has been making cast iron cookware in South Pittsburg, Tennessee (pop. 3,300) since 1896. With over 120 years of experience, their cast iron is known for its high quality design, lifetime durability, and cooking versatility. MAKE EVERY MEAL A MEMORY. Lodge knows that cooking is about more than just the food; it's about the memories. FAMILY-OWNED. Lodge is more than just a business; it's a family. The Lodge family founded the company in 1896, and they still own it today. From environmental responsibility to community development, their heads and hearts are rooted in America.

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Introduce

14 Inch Seasoned Cast Iron Baking Pan. The Lodge Cast Iron Baking Pan is perfect for homemade pizza. The seasoned pan features loop handles and excellent heat retention.

SEASONED COOKWARE. A good seasoning makes all the difference. Lodge seasons its cookware with 100% vegetable oil; no synthetic coatings or chemicals. The more you use your iron, the better the seasoning will get.

MADE IN THE USA. Lodge has been making cast iron cookware in South Pittsburg, Tennessee (pop. 3,300) since 1896. With over 120 years of experience, their cast iron is known for its high quality design, lifetime durability, and cooking versatility.

MAKE EVERY MEAL A MEMORY. Lodge knows that cooking is about more than just the food; it's about the memories.

FAMILY-OWNED. Lodge is more than just a business; it's a family. The Lodge family founded the company in 1896, and they still own it today. From environmental responsibility to community development, their heads and hearts are rooted in America.

Parameter
Product Dimensions16 x 15 x 2.5 inches; 10 pounds
Shipping Weight10.3 pounds
ASINB0000E2V3X
UPC885688544493 802586647163 780186100755 885458669982 885129143209 802586674930 724137160092 802586766826 885371192147 885354671652 885390662973 885764956080 885570295809 885163207325 791769544194 787543781862 802586784943 885129324950 885885820031 885254055354 756635957768 737989663772 075536395005 885675096059 728639308280
Release DateApril 30, 2008
Item model numberP14P3
The rating and comments
works great for Dosas ( Indian Crepes)
By Vipervik on May 30, 2015
Seasoned 14" round pizza pan with loop handles features even, fast heating and excellent heat retention. Golden pizza crust every time. Great for roasted vegetables, pork chops, chicken and beef. Not even the most expensive stainless or aluminum cookware can rival the even heating, heat retention, versatility, value and durability of Lodge Cast Iron.
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Great Pizza Pan & A Whole Lot More!
By Chef TK on December 14, 2009
I am in love with this Pizza pan. I purchased this to make Dosas ( Indian crepes). The pan is heavy and the right size I wanted. I have to say that I had some trouble initially making dosas as it was sticking to the pan.. But I applied oil to the pan first and it really helped after that! Now I use it everyday for making nice crispy dosas! I haven't used it for pizza yet. I am highly satisfied with this purchase and it works very well for me.
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PERFECT SIZE FOR 20" OVEN. love love love this pan! Here's how to keep it nice too...
By Just me on April 02, 2016
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
*Can be used almost anywhere
*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. The length of the pan from handle to handle is exactly 15 and 1/4 inches (38.74 cm).
*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. For more seasoning tips, please see the end of my review.

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

As a side note I have used this in the oven at 450 degrees without a problem. Just remember that the pan will be extremely hot and any sudden changes in temperature may cause the pan to warp or crack so please be careful. For example, if I took the pan out of a blazing hot oven and ran cold water on it right away, it may bend or break. It always best to let the pan get to a manageable temperature before starting the cleanup.

Can be used almost anywhere:

This pan can be used on almost any surface; on the stove (I have used it on both gas and electric ranges), in the oven and under the broiler, on the grill (both gas and charcoal), even with a campfire/hot coals if you know what you are doing.

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). Or if you don't want to chance ruining the surface, use a kitchen shears instead.

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 you ever need to season your cast iron there are many ways to season cast iron. Which method is better is really a matter of preference.

Oils that I have used are vegetable, peanut, coconut, Pam, crisco, and lard. Each one has slight differences including different smoke points.
Crisco (vegetable shortening) is the most common. After you choose your oil, follow these steps:

1. Make sure the cast iron is clean and dry. No food stuck on it etc.
2. Place cast iron in oven.
3. Preheat oven to 325 with the piece already in it. You can go higher if you wish. I usually go at 350.
4. After about 10-15 minutes remove cast iron. You will probably need an oven mitt.
5. While it is still warm, lightly coat with whatever oil you prefer. Make sure to do the entire piece. Inside, outside, handles, everything.
I like to warm the cast iron first because the pores open up when heated making the oil penetrate the cast iron better.
6. Thoroughly wipe any excess oil off. Place piece upside down in the center of the middle rack. You should have a piece of foil on the bottom rack to catch any oil.
7. After 30 minutes, take the piece out and wipe anymore excess oil. You may see oil spots and you should wipe until they are not there anymore.
8. Place back in the oven for another 30 minutes. Turn off oven and leave piece in until it is cool. Repeat as necessary.

If the piece is gummy or sticky after seasoning, you have used too much oil. Just scrub it off and try again.

Made in the USA:

An added bonus is that it is made in the USA by Lodge, so you can 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.
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BEST PIZZA PAN EVER!!
By Justin D Blackburn on June 03, 2015
YES!!! Fits my small 20" oven perfectly and makes a beautiful crust. THE HANDLES are wonderfully tilted which makes it so much easier to maneuver.
Wash pan before first use.
Pre-heat pan in oven before every use.
Season after each use.
HOW WE KEEP OUR PAN SEASONED:
Let pan cool after use.
Use a plastic scraper to remove food bits then brush with cast iron brush; rinse with warm water, brush again, rinse again, and then dry thoroughly).
Place pan in oven and heat to about 300 degrees.
Carefully remove pan from oven. Place pan on covered counter, or cutting board (do not use a cool surface like tile as the temperature difference can crack the pan and damage your tile).
Coat pan with your seasoning oil of choice (all of it - top, bottom, handles). We use flax oil and it works wonderfully. We pour the oil onto the pan, then rub it around with a paper towel. Careful! you can easily burn fingers.
Use another unused paper towel to then try to remove all the oil you can from the pan you just oiled. I know it sounds counterproductive, but no worries... there will be just the right amount of oil left on the pan after you've tried to remove it (if too much is left, the oil will pool and your seasoning will not be as strong).
Place pan back in oven and turn oven up to 400 degrees.
Turn the oven off after 10-20 mins and let pan cool in oven with door closed.
Your pan is now nicely seasoned and ready for your next pizza :o)
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Best Dosas..
By Amazon Customer on March 27, 2016
This is bar far the very best pizza pan we own. I bought this for my wife who loves to make homemade pizza. We make pizza all the time. This pan holds heat really well and is a dream to clean up after you're done with it. I'll share our recipe with you for the dough.

Makes a 14" thick crust or deep dish style
2 cups of sifted all purpose flour
1/2 cup sifted flour, reserved
2 Tbsps active dry yeast
1/8 t salt
2 Tbsps olive oil
1 cup warm water

Mix flour with yeast and let sit for 30 seconds before adding in the salt mix together and place in a stand mixer. Pour in the water and begin mixing on a low setting. As it's mixing add in the olive oil. Once it starts to form a dough ball gradually add in the reserved flour. Mix until it becomes elastic, about 3-4 minutes. After it has formed an elastic ball, put in a bowl, cover and let rest for 10 minutes. After the ten minutes is up, take your dough out and place it on your greased pizza pan. Press it out with your fingers to achieve the desired size. Let the dough rise for 10-20 minutes depending on how thick you want your crust. Pre-heat oven to 425 degrees, during this time period. Once you let it rise more you're ready to pre-bake. Place on the lowest rack in your oven and bake for 10 minutes. After time is up you are ready to add toppings. Once you've got what you want return to oven and bake an additional 10 minutes. You are done! Since al ovens vary, you may need to adjust times and temps.
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Throw away your baking stones... Here's a better way to perfect pizza!!!
By JP on October 22, 2014
Do you always long for those crispy dosas... Well here is what you must get for those restaurant quality dosas. The heavy gauge retains and distributes heat well to give that perfect consistency in a dosa. I tried many skillets, but none of them come close to this. I must admit it was lot of work to seasoning this skillet. But was all worth it.
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Best pizza pan. Period.
By monkeyrotica on November 29, 2012
I have several other Lodge cast iron pans and am very happy with them so I decided to give this a try. This pan makes the closest thing I've found to restaurant-quality pizza and consistently bakes a nice, even crust. I have heard that Baking Steel is marginally better than this pan but at over twice the cost I couldn't justify it.

Here is what I have found to work best when using the Lodge pan:

- Make sure to keep your pan well seasoned (I use canola oil and reapply often)
- Preheat the pan in the oven @ 500 F for 20-30 min before placing dough and toppings on it
- Place it on lowest possible rack in oven and cook your pizza @ 500 F for 13-15 min (keep an eye on the cheese/crust doneness)
- Enjoy your amazing pizza :)

P.S.- The pizza dough recipe that comes with the pan is actually quite good. I use it every time I make pizza unless I'm doing a Neapolitan or other "specialty" crust.
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Best cast iron pan I have owned.
By Happy Reader on July 13, 2017
Not much to add, but if you're serious about making pizza, this is the only pan you'll ever need, regardless of technique. You can slap the dough down on a cold pan, top, bake, and you'll have a great soft pizza with a crispy crust. On a hot stovetop, lightly grill both sides and you have fresh crusts that you can ziploc and freeze. Throw those topped pies on the pan and place under a broiler for a great charred-top fake brick oven pizza. Put it on your Weber Kettle or Weber Smokey Mountain for a smokey grilled pizza. About the only pie it doesn't do is deep dish, but that's what your Lodge Frying Pan is for, and if you don't have one of those, you really need to take a long hard look at yourself and figure out what went wrong with your life. And you can do pancakes and bacon and fajitas and tortillas and on and on. And unlike pizza stones, this will never ever shatter. Just do yourself a favor and buy the damn pan already.
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Finally, the pizza crust I've been aiming for, thanks to this pan.
By KMH on July 23, 2017
Hands down this is the best cast iron pan I have used for making Dosa (thin rice pancakes). The larger size and shallow rim allow a much larger Dosa. It heats evenly and well. It was remarkably easy to season. I was worried that it would take a long time before it would achieve a patina and would not have food stick. Not so. I heated it well once and wiped a bit of cooking oil and let it cool. The very next time I was easily able to make dosas. Oh happiness and joy. A great affordable
Lifetime gift for a cook. Mine will be handed down to my daughter in a couple of decades.
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