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Cast Iron Pizza Pan

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cmac610
cmac610 Posts: 153
in EggHead Forum
So I got a new Lodge CI Pizza Pan. First time using it I guess I was thinking about what I usually use CI pans for and that's to sear, so I left the pan in the Egg while getting it up to temp. So after dropping the pizza on it, I had about 3 minutes before the crust started to burn and of course the toppings weren't cooked and cheese not melted. 

For those of you that have used CI for pizzas rather than pizza stones, what's the the best method? Put it in after getting it to cook temp with the pizza already on it?
Craig aka Cmac Cooks
Amesbury, MA
#BGETeamGreen #TeamArteflame #TeamBarrelProof
XL BGE, Mini-Max, La Caja China, Arteflame Classic 40, Arteflame One 20, Arteflame Euro 20, Cotton Gin Harvester, Weber Classic, Gozney Dome, Anova wifi Sous Vide.
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  • Carolina Q
    Carolina Q Posts: 14,831
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    I put mine in my oven. Center rack position. When it gets to temp (IR thermo), I turn off the oven and turn on the top broiler. Then add the pizza. Done in no time (2-3 minutes). Top and bottom. 

    This is with a 1/4" steel, not CI, but it should be similar. Haven't done a pie in the egg in well over two years. Can't see the point.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Carolina Q
    Carolina Q Posts: 14,831
    edited November 2015
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    Forgot to mention, I don't top my pies heavily. No Pizza Hut meat lovers, or supreme. If you use a ton of stuff, it may not behave the same. 

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • victor1
    victor1 Posts: 225
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    Did you use the plate setter?  I did a pizza this summer with a little brain fade and put the stone on the egg (grate) and burned the daylights out of it.  I would imagine that the CI direct and stone direct would give similar disastrous  results.  FWIW, prior to torching this one, I've done several with the pizza stone raised, indirect with perfect results.  Just a little reminder to pay better attention.  Learned this lesson.
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  • cmac610
    cmac610 Posts: 153
    edited November 2015
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    victor1 said:
    Did you use the plate setter?  I did a pizza this summer with a little brain fade and put the stone on the egg (grate) and burned the daylights out of it.  I would imagine that the CI direct and stone direct would give similar disastrous  results.  FWIW, prior to torching this one, I've done several with the pizza stone raised, indirect with perfect results.  Just a little reminder to pay better attention.  Learned this lesson.
    You know, I think I did do it direct to get max heat. Will throw in the plate setter in next time. Good point. 
    Craig aka Cmac Cooks
    Amesbury, MA
    #BGETeamGreen #TeamArteflame #TeamBarrelProof
    XL BGE, Mini-Max, La Caja China, Arteflame Classic 40, Arteflame One 20, Arteflame Euro 20, Cotton Gin Harvester, Weber Classic, Gozney Dome, Anova wifi Sous Vide.
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  • blasting
    blasting Posts: 6,262
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    You'll love the crust with the CI once you dial it in.  Hot is good, but not direct for pizzas.

    You can use that piece for a lot of stuff, including one of my favs - smash burgers.  Probably my favorite piece of CI.

    Welcome to the forum btw.


    Phoenix 
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  • Carolina Q
    Carolina Q Posts: 14,831
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    Just noticed your sig block. How do you like your La Caja China? Always wanted one, but I most assuredly don't "need" it.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • wbradking
    wbradking Posts: 351
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    Here's a write up I did several months ago about a deep dish I did in cast iron:  http://eggheadforum.com/discussion/1153741/ill-throw-my-hat-into-the-deep-dish-pizza-ring
    Franklin, TN
    Large BGE+PSWoo2
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  • cmac610
    cmac610 Posts: 153
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    Carolina Q said:
    Just noticed your sig block. How do you like your La Caja China? Always wanted one, but I most assuredly don't "need" it.
    I love it. That being said, it's obviously not used a ton. Have done a whole hog for a party, did two turkeys for Thanksgiving last year and a crap load of ribs and pork butts. Everything has always come out fantastic and the crowds love it!
    Craig aka Cmac Cooks
    Amesbury, MA
    #BGETeamGreen #TeamArteflame #TeamBarrelProof
    XL BGE, Mini-Max, La Caja China, Arteflame Classic 40, Arteflame One 20, Arteflame Euro 20, Cotton Gin Harvester, Weber Classic, Gozney Dome, Anova wifi Sous Vide.
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  • cmac610
    cmac610 Posts: 153
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    wbradking said:
    Here's a write up I did several months ago about a deep dish I did in cast iron:  http://eggheadforum.com/discussion/1153741/ill-throw-my-hat-into-the-deep-dish-pizza-ring
    Thanks @wbradking I had actually seen your post when I did a search. Although I do prefer thin crust, I LOVED your pics. Looks like it came out fantastic! Thanks. 
    Craig aka Cmac Cooks
    Amesbury, MA
    #BGETeamGreen #TeamArteflame #TeamBarrelProof
    XL BGE, Mini-Max, La Caja China, Arteflame Classic 40, Arteflame One 20, Arteflame Euro 20, Cotton Gin Harvester, Weber Classic, Gozney Dome, Anova wifi Sous Vide.
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  • Carolina Q
    Carolina Q Posts: 14,831
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    cmac610 said:
    Carolina Q said:
    Just noticed your sig block. How do you like your La Caja China? Always wanted one, but I most assuredly don't "need" it.
    I love it. That being said, it's obviously not used a ton. Have done a whole hog for a party, did two turkeys for Thanksgiving last year and a crap load of ribs and pork butts. Everything has always come out fantastic and the crowds love it!
    I'll bet they do! The only thing that might be a bigger crowd pleaser is an authentic luau where they cook with hot rocks and banana leaves in a hole in the sand. Or real pit cooked bbq. But with your toy, you can cook appetizers on top while the main course is cookin' below!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • cmac610
    cmac610 Posts: 153
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    Carolina Q said:
    cmac610 said:
    Carolina Q said:
    Just noticed your sig block. How do you like your La Caja China? Always wanted one, but I most assuredly don't "need" it.
    I love it. That being said, it's obviously not used a ton. Have done a whole hog for a party, did two turkeys for Thanksgiving last year and a crap load of ribs and pork butts. Everything has always come out fantastic and the crowds love it!
    I'll bet they do! The only thing that might be a bigger crowd pleaser is an authentic luau where they cook with hot rocks and banana leaves in a hole in the sand. Or real pit cooked bbq. But with your toy, you can cook appetizers on top while the main course is cookin' below!
    That and my wife won't divorce me for digging a huge hole in the backyard!

    Here's a few pics from my last cook on it:







    Craig aka Cmac Cooks
    Amesbury, MA
    #BGETeamGreen #TeamArteflame #TeamBarrelProof
    XL BGE, Mini-Max, La Caja China, Arteflame Classic 40, Arteflame One 20, Arteflame Euro 20, Cotton Gin Harvester, Weber Classic, Gozney Dome, Anova wifi Sous Vide.
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