Cast Iron Baking Pan

I replaced my coated cookie sheets with these. They cook evenly and food from cookies to meats are perfectly cooked. They are easy to maintain and come with directions for cleaning. When cleaned properly they aren’t sticky and food slides right off. They are heavy and extremely sturdy. Great option if you’re looking for something nontoxic

Good size, nicely thick, and coated well to prevent rust (provided it's cared for properly). Works great for a nice even bake. It's a very good baking pan, and this is the best price I found among comparable products. I'm happy with this purchase.

Absolutely love this iron baking pan! It’s heavy as you’d expect with iron but I was surprised how seasoned it was right from the get go. I used it to make sourdough pizza crust the night I received it and not one area stuck! The iron came completely seasoned and not rough. I love all my Lodge cast iron and am happy to add this one to my kitchen.

Lodge makes some of the best cast iron items. Super easy to clean and can withstand extreme heat.

This is really great. It's extremely versatile. I've used it in the oven for chicken, and also on top of two gas range burners as a griddle for pancakes, which saved a lot of time. It's surprisingly easy to clean even though I did not reseason it before using it out of the box, like is usually suggested for new "Lodge" cast iron products. The review section asks for a rating in the ease in cleaning, the versatility, and the... flavor? Oookay. Well...? The cast iron baking pan (sheet pan with sides?) has no flavor. So... that part is also good. No weird flavor. Also, just plain, it's got no flavor except when food is in it. Then it tastes like the food you put in it.* (*"This pan has a minty fresh flavor that wakes up your mouth" not appearing in this review. Also, "This pan tastes like pineapples and ginger ale" not appearing in this review.) Other useful information: It's got heft to it. It's not lightweight. This is hefty cast iron, it weighs more than a glass 9x13 deep baking dish does. Maybe twice what a glass baking dish of its same approximate size would weigh. The handles that are built in are really useful, super sturdy, but it's not a lightweight item. You'll want to use both handles (and some pot holders) when moving it into or out of the oven. Its sides are one inch in height which is sufficient for things like catching the moisture released during baking chicken, while still not being so tall that the sides would impact alternative functions such as using it for a cookie sheet. It takes a little while to cool down before/after cleaning it (and then drying briefly on either the stovetop or in oven so it's completely dry) before it can be put away. I also wouldn't wash it directly, piping hot, from the stove unless I was using equally hot water to wash it with. I think sudden huge temperature shocks could possibly damage this full sheet pan, like if using cold cold water on a hot iron pan. This was an expensive sheet pan- at least I thought so- but it's incredibly versatile and it's nicer having ONE really functional thing than it is having half a dozen nice things that are only functional for one or two applications. It's more minimalistic. It doesn't have toxic nonstick coating on it, so you can use any kind of utensil on it and still not consume the poisonous fumes or chipped teflon or whatever that other baking sheets usually have. It's just simple and does its job well. It heats evenly, just as all good cast iron does. Like other good cast iron cookware, it'll also probably still be doing just as well at what it does, many decades from now. BIFL

I have two of these and I recommend them to everyone. Absolute game changer for roasting vegetables. They are a bit heavy, so that may be a concern. However these will last a lifetime. I actually find them really easy to use. I run them under hot water and use a nylon scrubbing brush. Dry with a paper towel, then leave on the stovetop to finish air drying anything I may have missed. Learning how to care for cast iron is not that difficult. If you're nervous, spend an hour or two learning, then you are set for life.

It’s a good cast iron pan but it needs to be seasoned every time you wash it otherwise food will stick to it. I don’t know what the issue is but otherwise is easy to use.

So I bought this pan on my ever evolving quest for the perfect pizza pan. I have definitely decided that I prefer my pizza crusts cooked on cast iron. I also discovered that it's really easier to roll my dough into a rectangle than a circle, so I thought this would be perfect. Because of my still imperfect pizza making process, this pan is not perfect because the sides make it difficult to remove the pizza dough after the first 5 minute cook (I cook for 5 minutes with a sheet of parchment on the bottom, then remove it). I really want to love it though, because like most of Lodge's cast iron, it's a lovely pan. It's more my process that's the problem. Until I figure out a better way to do pizza, I'll probably go back to my Lodge Round pizza pan. I do plan to use this for roasting veggies on though. I bet it will be great for that. I may come back to it someday as a pizza pan because I love the sides for the crust it gives, but I'll have to figure out a better process first.