Outset Cast Iron Grill Skillet and Pan with Forged Handles for Pizza, Eggs, Pancakes, Burgers and Steaks, 14-inch, Black

I want to start making pizza because I live too far out for pizza delivery and I was using a big pan with 2 inch high sides, and it was hard to get the pizza out. I thought first i was going to get a pizza stone but I didn't want anything that could break so I considered cast iron.I really really did NOT want to buy this because I think $63 is outrageous for just something to cook pizza on but I liked the way there's a lip that could help when I'm using the pizza peel to get the pizza out. Also I liked the handles so I could hang it. It took me a month before I finally gave in and bought it.It is AWESOME. First of all, my pizza peel fits perfectly. So I can just put the iron in the oven and let it heat up, then slide the pizza onto it. I used a little too much flour and cornmeal on the pizza peel to make sure it would slide easy and so it put a little too much onto the pan.When the pizza was done, it was super easy to slide out, and leave the iron in there for the second pizza.I guess this could be used to make round bread too, so I'll be experimenting with it, but I'll definitely be making a lot more pizza just because this works exactly like I needed it to.It was kind of hard to clean only because it's big and my sink isn't quite that big, but that's minor.If I were to have one complaint it would be that the bottom has slats that are hard to dry. After washing, I dry my cast iron with a rag and since the bottom is ridged like this it's kind of a pain.My plan to hang this hasn't been tried out yet because this pan is really heavy and I just don't feel comfortable putting that type stress on the bolts in the handles even though using the handles feel really solid when using them as you would pulling it out of the oven. Just seems like hanging it puts a different type stress on the bolts.There is a notch in one of the handles though. Does anyone hang theirs by the handle? Do you feel confident that the bolts can take all that weight?Edit to add: Just like all the cast iron you buy these days, the surface does feel a little rough. I had no problem with my pizza sliding right off but if I ever want to season it, the rag is going to feel like it's dragging and snagging. So I sanded it down and seasoned it. It's a beautiful thing.

Best pizza pan ever! I love thin crispy crust pizza this pan is perfect all the way around for making my pizza just the way I like it!The pan is the highest quality cast iron! ThePan has a lip around a little more than half of the pan and open and slightly elevated on the remaining section. Easy to place pizza peel on surface and slide pizza off peel and onto the hot surface of the pan. The lip of the pan helps to prevent the potential of missing the pan and pizza landing over the edge of pan. (stop point guideline) I love the fact that there is no spillage the pan is built so it catches all of the possible mess.I treated my pan as all cast iron pans, season first time and after each washing.This pan can used for the grill. Or on the stove. I also keep it upside down (handles down) in my oven to regulate the temperature of my oven. I would buy this cast-iron pan again and will be giving as a gift!

This is a great pizza griddle for my oven and works wonderfully. However, as other reviewers has noted…it has a very rough surface and cannot be oiled or cleaned with cloths. You must use a brush.

Love the Outset Cast Iron Grill Skillet, I did find the factory applied seasoning a little thin, I do recommend you re-season the skillet, both top and bottom before use. Use avocado or palm oil, apply a thin coat to all surfaces and place in a 400 degree BBQ (outside because it will smoke lots) for 30-45 minutes then let cool. Preheat the skillet in the oven for about 30 minutes then place your favorite pizza on it, the crust is nice and crisp, no more soggy crusts.

It is solid and heavy.takes a white to heat in the oven and it is not easy to clean since the surface is not smooth so sponges and cloths debris remain trapped.the pizza was good and the bottom well cooked.you need an extra tool to transfer the pizza on the pan while it is warming up in the oven and that is not included. So it is not very practical and manageable.

Tried pizza on the grill without this and everything fell the grate. Get this hot and pizza turns out awesome. Search for how to cook pizza on cast iron. Basically put some cornmeal on it to test how hot .

I spray some Pam & place in the oven before I turn it on. Once the required temperature is reached I have grilled vegetables, cooked frozen fries & made pizza. No problems with sticking once you coat it well with oil & as it is stylish I place it on a hot mat on the dining table. Cleaning is easy I generally wipe it with a wet sponge & leave it to dry on a hot stove top thus have had no problems with rusting

Great product!! Perfect for baking pizza pies at home. As well as over flames to making delicious variety of foods. Well worth the money spent. A little tough to clean because it’s heavy but that’s true for all cast iron products. It says no need to season but I still do to prevent rusting. After using it the handles have taken a smoked look so not as pretty and shiny but that the least of anyone’s worry. Love the open lip concept for easy sliding. Definitely recommend.

Very happy with purchase.

For my use(to make Dosa) this looked like the ideal pan--cast iron, flat, and without a rim on half of the edge so you can use a flat turner. I still think it is all that on a gas stove but because of the ridge structure it was very slow to heat on a flat glass heating surface(which is understandable and ok) but also quite uneven. I am sure that it will work much better on a gas stove as the flames touch the surface evenly unlike the hot glass surface.

La conception ouverte de la plaque de fonte est juste géniale!

Overall, product is good but the heat distribution is uneven. Cleaning and versatalitity is awesome and easy to clean.

I make my pizzas in our convection oven at 500F. After an initial “test” run with a regular baking shees. I knew I wanted a pizza stone to cook the crust effectively. I went with metal pizza “stone” as I wanted it to reheat quickly for subsequent pizzas for our family. Also I imagined that “stones” made from other materials may stain and could crack in handling. The down side to metal is the weight and then deciding to where/how to store them.This was the most economical metal one I could find. I even considered making it from 1/4” plate. Cast iron does have cons compared to steel but cost was a priority.I ended up buying three as I have that many oven racks. While this is doable it is a bit tight so I usually only use two if our entire hungry family isn’t at home.I can say that I and my family love eating the results!