Camp Chef® Cast Iron Pizza Pan

Item # WX2-182817

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Buyer's Club $26.99 Non-Member $29.99
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Details & Specs

Cast Iron Pizza Pan from Camp Chef® gives you classic wood stove-fired flavor... even at the campsite!

Spend less, get amoré ! Feeling peckish at the campsite and nothing but a pizza will do? Bring along Camp Chef®'s Cast Iron Pizza Pan and cook up a little classic flavor!

Cast Iron is smooth-poured to ensure even heating and eliminate "hot spots" that can scorch or burn. Pre-seasoned Pan has a natural, ready-to-cook finish that turns out consistently crisp crust and thorough cooking. Get superior, trattoria-tasting results, pie after pie. Works indoors, too!

When the moon hits your eye:

  • Pre-seasoned and ready to cook
  • Easy-care
  • Heavy-duty and built to last a lifetime
  • Also perfect for rolls, pancakes, cookies or grilling
  • 14" diam., 1" thick. 8 lbs., 6 ozs.
Reviews
Camp Chef Cast Iron Pizza Pan is rated 4.9062 out of 5 by 32.
Rated 5 out of 5 by from love cast iron
Date published: 2014-08-14
Rated 5 out of 5 by from VERY GOOD!!
Date published: 2014-05-30
Rated 5 out of 5 by from An amazing item! Ten Stars! It fits perfectly on my outdoor gas burner where I get it blazing hot and cook blackened redfish. Perfect! I'm getting another one.
Date published: 2014-05-25
Rated 5 out of 5 by from I love this pizza pan.....I have spent far more on baking stones, and this cast iron pan does a much better job. I use them at home in the oven and on the fire at camp. You can't go wrong. (if using on a fire, the trick is to put it on the fire until the bottom sets up, and then cover with a big pan cover. The pizza comes out perfect every time!
Date published: 2014-03-17
Rated 3 out of 5 by from ok
Date published: 2014-01-25
Rated 5 out of 5 by from Great quality at a great price.
Date published: 2013-09-12
Rated 5 out of 5 by from just the ticket to achive proper crust on pizza pie.
Date published: 2012-12-30
Rated 5 out of 5 by from This is our 3rd one. You will never make pizza on the old type pan again.
Date published: 2012-12-30
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