Bruntmor Double Handle Cast Iron Skillet, Pizza Pan
$34.99
$49.99
30% off
Reference Price
Condition: New
Top positive review
7 people found this helpful
Perfect for pizza
By Phil_D on Reviewed in the United States on December 11, 2024
At 16" you can make a nice size pizza in this without necessarily making a 'pan' pizza. It works perfectly as a 'pizza stone'. Lots of methods online. The one that works for me though is hot oven, cold pan. Preheat to 500F while you roll or fold out your dough, and if it's refrigerated let it come to room temp. Grease the pan with high heat oil & dust with semolina flour. Transfer the pizza dough to the cold pan and assemble (sauce, cheese). Put it into the 500F oven for about 14 minutes, though watch for cheese burn after 12. When the cheese looks done, shut off oven and open door or transfer pan to oven top if you have room. It will continue to cook the crust for 5-10 minutes just using the residual heat, so you can pull the pizza from the pan when it's perfectly done. I prefer this to a stone because there's no preheat, and the skillet prevents runoff cheese from making a smokey mess. Plus the method above lets you get a perfect top and bottom. The pan is also versatile, you can of course use it for other things (it's great as a griddle). But it's very large, so it won't work on all oven tops, and it would take a rare oven to let you center it on the burner without risking your countertop. I prefer it on the grill or in the oven for that reason, and use smaller cast iron for stovetop. Cast iron isn't great at distributing heat, so at this size you will get hot spots on top of oven (ideal for griddling, less so for other things).
Top critical review
4 people found this helpful
The casting is very coarse - Edit: and the cast is very thin
By LN on Reviewed in the United States on December 12, 2020
I used to like propane grills, then I got lazy... Recently all my steaks were done with sous vide then on my 12" round cast iron skillet to finish off. Because it is round, sometimes it does not fit all at once so I need something bigger, and with the ridges to reminisce the outdoor grilling days... Any way, I own a lot of cast iron cookwares so more or less I can tell them as they are. This one looks a bit on the thinner side, now I know why someone said it was warping. Try not to put it on very high heat, especially immediately, may help. In fact, the highest I ever go on my induction cooktop is 7/10 for all my cast iron wares, be it griddle, pan, dutch oven, or wok. The casting is not very well done. There are lumps of metal at the bottom of the pan, a bit in your way while cleaning but not much else. The worst thing is it is very rough, like a medium grit sand paper. It will shred your paper towels as you clean it. I do not have it long enough, so I hope in time it will be better. But overall, it should serve what it is intended for, and again, I love the size. EDIT to change 3 to 1 stars: The pan looked thin, thinner than a normal cast iron pan but it was passable. It is flat on my induction stove top. Great! Then I seasoned it on low heat and the bottom warped (it did return to its former shape though). Closer look, they had the lip thicker, though still not as thick as any others, but the body was really thin, perhaps 60% of the lip. I do not have a caliber, but it is thinner than half of a lodge pan. I call it a cast-iron-wanna-be. So sad, I really want this size!
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