Lodge 15.5"x10.5" Cast Iron Baking Pan, Black

Why did you pick this product vs others?:We trust Lodge. My wife cooks almost exclusively in cast iron. I’ve been making my homemade pizza in a large commercial aluminum pan but wanted to try this. The crust comes out must crispier. I wish it was bigger. But then it would be too heavy for some people to use. I am otherwise very satisfied.

Great pan, exceptional quality made in the USA.Great for Pizza.

Fantastic. This was such a good purchase. I’m using it primarily on the middle burner of the 5 burner stove. It’s perfect. I can cook so much food at once. It heats evenly, and it will last for years. It’s saving so much time. And of course it’s cast iron so it’s simple to clean and wonderfully non-stick as long as you know what you’re doing.

This is a great pan, very heavy with great heat distribution ! I baked two dozen of the best cookies I have baked in a long time! Next up Focaccia !

Beautifully made, smooth and flawless and not heavy to handle. Good size also. Can be used on a stovetop of any type as a griddle, on a grill and in an oven for broiling or roasting meats and veggies, baking large loaves of bread or focaccia and pizzas. Not having yet used it I can still confidently recommend considering adding this pan as a cooking essential for your kitchen.

I roast vegetables every week. After trying all sorts of baking pans over the years, I finally switched to cast iron and am glad I did.Aluminum baking pans always warp. Nonstick coatings flake off. Over time, nasty patinas develop and can’t be removed. They need to be covered with foil, which leaches aluminum into food. I’ve tried parchment paper, but it’s so difficult to mold to the pan that I refuse to do it on a regular basis.These cast iron pans have been awesome so far. I put them in the oven while it’s preheating, take them out hot, and then add the vegetables and pop them back in. This can be tricky (use oven gloves!) but gives a wonderful char to the veggies and shortens roasting time.I don’t line the pans, so they do take a bit of a scrub afterward. I use steel wool and warm water. Dry thoroughly and rub in a few drops of neutral oil before putting them away.These pans will last literally forever. The biggest drawback to a cast iron baking pan is the weight: 9 pounds! Don’t store them on a high shelf. 😅

It’s a nice, heavy cast iron cookie sheet.Problem: I sat it on my granite counter and it’s not flat. It spins like a top.Lodge instructed me to return it and get another. Same deal. It’s simply not a flat baking sheet.It will likely be just fine. Most of my cookie sheets aren’t truly flat. Many are warped. They still function fine but it drives me crazy, which is why I decided to give a cast iron unit a shot. I have a lot of Lodge cast iron and I truly love all of my other pieces. My plan was to get one as a test. To confirm that the handles didn’t stick out and make contact with my oven door. They don’t. My plan was to get second one but I don’t think I’ll be doing that. If it were flat, I’d do it in a heartbeat.I’ll use this item. I am disappointed that it comes “warped” from the manufacturer.(It’s a consistent warp but a warp nonetheless).

This cast iron sheet is perfect for my sourdough pizza, sweet potatoes and more. I've used is serveal times for my pizza and it always comes out with the perfect crispiness. I love that the skillet is relatively easy to take care of even as a newer cast iron user. Be careful not to leave it wet at all it will rust with a quickness!!