Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

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cast iron pizza pan

I have come across a Camp Chef 14" Cast Iron Pizza Pan.  Has anyone ever used one?  Thoughts?  $27.00 

Ernie McClain

Scottsbluff, Nebraska

(in the extreme western panhandle of NE)

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Comments

  • TjcoleyTjcoley Posts: 3,353
    I've used a Lodge CI pizza pan with great results. Cooked the same pizza in CI and stoneware, and liked the CI better.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • DuganboyDuganboy Posts: 1,118
    Tjcoley said:
    I've used a Lodge CI pizza pan with great results. Cooked the same pizza in CI and stoneware, and liked the CI better.
    I have the Lodge also and it is my wife's favorite pan.  I make pizza every week and I cook on a stone, a perforated pan and the CI, just depending on my mood.  Generally, I get a softer crust with the CI.
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