Why this pizza pan earns its place
Black iron pizza pans are the workhorse of commercial kitchens. Unlike aluminium or steel, cast iron distributes heat with exceptional evenness, giving you a crisp base while the sides and rim cook at the same pace as the stone. You build seasoning naturally with use — the more you bake, the more non-stick the pan becomes, and the less oil you need per service.
This 14-inch diameter pan sits comfortably in any standard deck oven and holds a generously sized pizza or focaccia. The 40mm depth gives you room for deep-dish pies, thicker doughs, and oils or toppings that won't spill during transport between prep and oven. At 0.84 kg, it's light enough to handle regularly without fatigue, but heavy enough to feel substantial and stable in the oven.
Iron requires care — hand wash, dry immediately, and oil after each service to protect the seasoning. But that routine is the engine that makes the pan last decades. A well-maintained iron pan improves with age; it becomes faster, more reliable, and worth keeping.
