🍳 Lodge Pre-Seasoned Cast Iron Baking Pan with Loop Handles - 14 Inch, Black: Exceptional Cooking and Durability Review

You've always missed those crispy dosas. Well here's what you should be getting for restaurant quality dosas. The thick caliber holds and distributes heat well to ensure the perfect dosa consistency. I've tried many pans but none come close to this one. I have to admit it was a lot of work beefing up this pan. But it was worth it.

I bought this pan after reading the rave reviews but received a defective product and only after 2 weeks am I not allowed to return it. We oiled the pan exactly as directed, and the pan that our batter is in is still sticking to the pan and the heat is not evenly distributed throughout the pan. Waste of money and terrible service because you can't return within 30 days.

Looks good but is too big for my needs. As this is a Revain Choice item I didn't even think I couldn't return it as it doesn't fall into any of the normal disposable categories. list. I checked several reviews before ordering and didn't see any that you can't return it.

I bought it as a gift for my father. Turns out my husband wanted a traditional cast iron skillet, not this shallow one. Surprised it can't be returned even though it's on Amazon Prime. I thought the 30 day return window was part of the main policy. Apparently there are exceptions. I am disappointed that this information was not listed anywhere on the product page or during the checkout process.

I'm in love with this pizza pan. I bought it to make dosas (Indian pancakes). The pan is heavy and just the size I wanted. I have to say that initially I had a bit of trouble preparing the dosa as it stuck to the pan. But I oiled the pan first, and after that it really helped! Now I use it every day to make delicious crunchy dosas! Haven't used it for pizza yet. I am very happy with this purchase and it works very well for me.

This is the best pizza pan we have. I bought this for my wife who loves making homemade pizza. We always make pizza. This pan holds the heat really well, and once you're done with it, it's just impossible to wash. I will share with you our dough recipe. Makes a 14-inch crust or deep dish 2 cups all-purpose sifted flour 1/2 cup sifted flour, set aside 2 tablespoons active dry yeast 1/8 teaspoon salt 2 tablespoons olive oil 1 cup warm water Mix flour with yeast and let stand 30 seconds , then add

I have been making homemade pizza for many years. Initially, in ordinary pans, I had to put up with a disgusting boiled crust. I switched to pizza pans with holes in the bottom, which were better - the crust was crispy (maybe crispy would be a better word), but still not quite the perfect combination of crispy/chewy food that my brother-in-law gets with his custom made wood-fired brick -Pizza oven in the backyard is the standard I have strived for all these years. I tried the pizza stone for a…

I have only used the frying pan once but the result was a bit disappointing. I'll try to tweak a few things, but here's what I found out. I placed the baking sheet in the oven on the bottom shelf and preheated the oven to 500 degrees F for 30 minutes. Using an 8-ounce ball of dough, I made a pepperoni, sausage, and mushroom pizza. Transferring the pizza from the skin to the pan was a little tricky - the ridge on the rim of the pan doesn't let you put the edge of the skin on the hob. I thought…