It's hard to believe I haven't tested every possible pizza cooking surface yet, but I'm still at it. This time, we're talking heavy metal. As in cast iron. Specifically, the Lodge cast-iron pizza pan.
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"...The idea I am having now, would be to increase it even more, with a material, the same thickness but with better heat-conducting capabilities, like a metal. Some ideas would be iron, stainless steel, or aluminum, of about an inch thick. But to buy a tile like this, made of one of these metals, can be expensive, and I am not sure if anybody has done that before, and if the idea is just silly. Before investing, I would like to know what is your opinion about that."