mguerra Posted February 17, 2010 Report Share Posted February 17, 2010 inquiry Out of curiosity, I have an inquiry in to Lodge asking them if they have ever experimented with using cast iron for pizza. Quote Link to comment Share on other sites More sharing options...
Porkchop Posted February 17, 2010 Report Share Posted February 17, 2010 yep, see above! i've also used the old cast iron skillet for "pan" pizza, and it works like it's supposed to. i am the ghost of bbq's past... bwaahaaahaaa... i think this post prolly got resurrected due to the interest in pizza and such that Bev is bringing with her DVD! Quote Link to comment Share on other sites More sharing options...
mguerra Posted February 18, 2010 Report Share Posted February 18, 2010 P14P3 Lodge has this pizza device: https://secure.lodgemfg.com/storefront/ ... oduct=3984 You could use it for lots of other purposes, so it's not a unitasker! Quote Link to comment Share on other sites More sharing options...
Loquitur Posted February 19, 2010 Report Share Posted February 19, 2010 I'm a big cast iron fan with lots of pieces and will surely acquire this one at some point. I just took a look at it on Amazon and it has glowing reviews. It's also on sale for $39.00 with free shipping. Susan Quote Link to comment Share on other sites More sharing options...
mguerra Posted February 19, 2010 Report Share Posted February 19, 2010 Lodge Pizza Wow, those Amazon folks love it! Just ordered one. And a great price, it's $56.00 at Lodge. Thanks for the heads up on the price. Quote Link to comment Share on other sites More sharing options...
bryan Posted February 25, 2010 Report Share Posted February 25, 2010 A cast iron skillet turned upside down works great as a pizza stone. Pick a size you like. Quote Link to comment Share on other sites More sharing options...
mguerra Posted February 26, 2010 Report Share Posted February 26, 2010 P14P3 Now I have the pizza stone from Lodge, I should do some high temp pizzas and maybe clear out some of that tar!! You should go over to Amazon and read some of those reviews on this thing, people think it is the best dang pizza "stone" they have ever used. Can't wait to try it. Quote Link to comment Share on other sites More sharing options...
LPT41 Posted February 26, 2010 Report Share Posted February 26, 2010 Thanks for the Lodge tip. Hope to see pictures and review of it's use. Quote Link to comment Share on other sites More sharing options...
mguerra Posted February 27, 2010 Report Share Posted February 27, 2010 Lodge Logic Got my Lodge pizza pan out there coking some bacon to finish off the seasoning. Apparently the Lodge Logic pre-seasoned items are actually about 2/3 seasoned and need one greasy cook to finish it off. Plus it's my pastured hog bacon! This pan is just the right size to also act as a perfect heat deflector. Quote Link to comment Share on other sites More sharing options...
jdbower Posted March 14, 2010 Report Share Posted March 14, 2010 I use my cast iron skillet for deep dish pizza at ~500F, I'd imagine that it should work just fine as a stone. Of course, I do plenty of mid-temperature stuff in it between pizzas which help maintain the seasoning and I do rub a coating of olive oil on it before use (and after washing). What I'm uncertain about is whether it would retain heat as well as a stone, it may cause a searing effect (quickly cooking the outer surface of the pizza) and then cool off significantly producing a different texture to the crust, but that may be the texture you're looking for anyway. Quote Link to comment Share on other sites More sharing options...
heavenlyink Posted July 15, 2012 Report Share Posted July 15, 2012 Re: Calzones on a pizza stone prototype I have and use these all the time for in house oven pizza baking https://secure.lodgemfg.com/storefront/ ... oduct=3984 - Lodge Pro Logic Baking Pan   Part#: P14P3 We also have this i use for deep dish pizza https://secure.lodgemfg.com/storefront/ ... oduct=3931 - Lodge Logic 17" Skillet    Part#: L17SK3 I bought them from Amazon have been happy with the results. Thinking now i will try using them on our KK. We had our first pizza stone cook last night they was good but it was our first time using a stone it definetly looks used now as they stuck. Does the pizza stones need to be seasoned? I bake my bread in a stone dish i use olive oil to coat it each time (i don't need to but i do) and i never wash it. It is well seasoned the bread just pops out so do the stones need to be greased down to start a seasoning process. Is the stone suppose to to smooth shiny? Ours has several rough pitted areas on it the outside edges are so smooth and shinny like. The pizza did not stick to the the shiny areas but it did on the rough. I had to use a razor blade to clean off the burnt stuff. I just never owned a pizza stone before so really dont know how they look or bake. Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted July 16, 2012 Report Share Posted July 16, 2012 Re: Calzones on a pizza stone prototype I would just dust it down with some corn meal.. and make sure the stone is preheated. Rather than scrape it just leave it in a grill at 700º for 20 minutes.. Everything will be turned to powder and wipe off.. Quote Link to comment Share on other sites More sharing options...
