鋳鉄ピザパン

I’ve used this pan three times now and it hasn’t warped even a little at 500°F, which my old cheap ones always did. The crust comes out with that nice crunch on the bottom, and cleanup is just a quick rinse since the seasoning holds up so well.

The pan’s heft is reassuring, and the seasoned surface needed just a light wipe before sliding the dough on. It warped zero at 500°F, and the crust came out with that crisp snap I’ve only ever gotten from a stone before.

The surface was perfectly seasoned right out of the box—my first pizza slid off without a drop of oil. Finally, a pan that won’t buckle under 500°F heat like my old thin ones did.