The Best Cast Iron Pizza Pans
We looked at the top 6 Cast Iron Pizza Pans and dug through the reviews from 21 of the most popular review sites including and more. The result is a ranking of the best Cast Iron Pizza Pans.
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Our Picks For The Top Cast Iron Pizza Pans
This 14-inch pan arrives seasoned with 100% vegetable oil to get you started baking delicious pizzas. As you cook, the pan builds on that seasoning, forming crusts that are packed with flavors. Deeper walls and large, tilted handles mean you can create everything from thin-crust pizza to the deep dish style that’s popular in Detroit.
Versatile OptionMake a variety of pizza types with this pizza pan, from New York-style to Detroit deep dish — along with so many other foods!
This 14-inch pizza pan is designed for use with a variety of cooking methods, including ovens, stoves, grills and campfires. The two large, looped handles on the pan make it easy to carry with potholders, and it arrives preseasoned with 100% vegetable oil. The material retains heat evenly to cook your pizza perfectly throughout.
Great for CampfiresThis preseasoned pizza pan can withstand high temperatures, making it a good choice if you plan to make pizza by the campfire.
With high heat retention and uniform distribution, this pizza pan offers efficient, tasty results. It is 15 inches in diameter to hold larger pizzas or multiple food items, and its flat profile plus a loop handle makes it easy to remove your items from the oven. The pan is seasoned with 100% flaxseed oil for a tasty, non-GMO start to your baking.
Cook Multiple PizzasThis flat pizza pan is 15 inches in diameter so you'll have plenty of room to make all kinds of food, including multiple pizzas.
Even heating and versatile use make this 14-inch lipped cast iron pan a great addition to any kitchen. It can be used on the stove or inside the oven to cook a wide range of foods, from eggs and sausage to frozen pizza. The preseasoned surface is nonstick and promises even heat distribution for fantastic results every time.
Great for New CooksIf you’re stocking your first kitchen, you'll want this multipurpose pizza pan that serves as a skillet, wok and baking pan all in one.
Buying Guide
There’s an art to making a good pizza. If you’ve ever tried to create your own at home, you probably know that pizzerias have mastered that art, and it can be tough to duplicate just the right taste and texture using a cookie sheet. A good pan can make a big difference, though.
A cast iron pizza pan can produce that crisp, flavorful crust that takes your pizza to the next level. The material simply interacts with dough in a way that steel and aluminum can’t. Whether you’re making your pizza from scratch or cooking frozen pizzas, a cast iron pizza pan will improve upon the final product.
In addition to offering even heat distribution and excellent heat retention properties, cast iron absorbs the flavors of the items you cook. Over time, your crusts and other items will be tastier simply because you used your favorite pizza pan.
MORE: The Best Pizza Stone
But before you buy a cast iron pan of any type, you’ll first need to be aware of how high maintenance they can be.
Unless your cast iron pan specifies otherwise, you won’t want to put your pan in the dishwasher. You’ll need to hand-wash it very carefully to ensure it retains its seasoning. Although you can use detergent, it should be mild and used sparingly, and you should scrub with a cleaning brush specifically made for use with cast iron pans. If food is caked or burned on, you can use a spatula and extremely hot water to remove it.
Drying a cast iron pan can be even trickier. Unlike steel or aluminum, cast iron can rust if left to air dry. The best way to dry a cast iron pan is simply to turn your stove burner on high, set the pan on it and wait for the water to boil off.
Once it’s dry, you’ll need to heat your dry pan on the stove at an extremely high temperature and rub a small amount of canola oil or flaxseed oil on the pan’s surface using a napkin or paper towel. Be careful not to touch the hot pan as you do! You can then store your pan until the next time you want to use it.
Why we recommend these cast iron pizza pans?
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Our experts reviewed the top 6 Cast Iron Pizza Pans and also dug through the reviews from 21 of the most popular review sites including and more. The result is a ranking of the best of the best Cast Iron Pizza Pans.
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The Best Bang For Your Buck
Home-Complete Multi-Purpose Cast Iron Pizza Pan
Key Takeawy
Even heating and versatile use make this 14-inch lipped cast iron pan a great addition to any kitchen. It can be used on the stove or inside the oven to cook a wide range of foods, from eggs and sausage to frozen pizza. The preseasoned surface is nonstick and promises even heat distribution for fantastic results every time.
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What to Look For
- Cast iron pizza pans can be useful for reheating leftover pizza, as well as breads and other dough-based items. It helps the dough retain its crispness while it’s being warmed up.
- If you like pizzas with a thicker crust, like Detroit-style deep dish, look for a pan that has lifted edges.
- Most cast iron pizza pans aren’t limited to making pizza. You can use them to cook fajitas, eggs, sausage and more.
- Many of today’s cast iron pans come pre-seasoned, allowing you to use them immediately. Check the type of oil the manufacturer used for seasoning to make sure it’s compatible with your diet.
- Take a look at the handles on any cast iron pans you buy. They get extremely hot, and this heat typically extends to the handles as well, so you’ll probably need potholders. Easy-to-grab handles can make a big difference as you’re removing your pan from the oven.
- Cast iron pizza pans aren’t limited to the oven, either. You can often use them on the stove or on campfires and backyard grills. If you want to use your pan on a campfire, make sure it can withstand extreme temperatures.
- If you have a glass cooktop stove, keep in mind that cast iron cookware is heavy and tough. You can easily scratch the glass with your cookware if you aren’t careful.
- Cast iron cookware is naturally nonstick, so you won’t need to treat it with cooking spray or oils right before you add your food. Those oils are applied and baked on after you’ve washed and dried it, in order to season it for the next use.
More to Explore
Cast iron is an alloy of iron made by reducing iron ore to liquid in a blast furnace. The liquid iron is then poured and hardened into ingots called pigs, which are remelted in cupola furnaces and then molded into a number of different products.
This type of metal has been around for centuries. Some historians think the earliest cast iron artifacts date back to China in the 5th century B.C.E., but others say iron was discovered by the Hittites of ancient Egypt between 5,000 and 3,000 B.C.E., who then developed the smelting process between 2,000 B.C.E. and 1,200 B.C.E. China eventually found additional ways to produce and use iron starting in 1,000 B.C.E., including the possible creation of cast iron cookware starting in the 8th century B.C.E.
Either way, cast iron didn’t come to the West until the 15th century, when it was used for cannons as artillery. Soon, ironworkers began using blast furnaces to make cannons. In the early 1700s, that same process was used to create thicker, less expensive pots and kettles. Later, the material became popular for use in steam engines and bridges as a sturdy, reliable alternative to iron and steel.