EurKitchen Pre-Seasoned Two-Sided Cast Iron Pizza Stone, Griddle and Grill Pan w/Reinforced Handles - 13.5-inch - Perfect for Use on a Stovetop, BBQ, or

I was looking for cast iron pans when I ran across this. What a Find. I love it. The first time I used it I slowly preheated it in my oven on bake to 500°. Then I turned on the upper broiler for a couple minutes. It was awesome. It only took a couple minutes for a good sear on a 1" ribeye. I turned it over for a couple more minutes for a perfect medium rare. And it had those great grill marks that we all like. I haven't tried the other side yet but I don't see how a pizza wouldn't turnt out to be just as good. I threw out my dirty old broiler pan immediately. Follow the instructions for cleaning and seasoning. I have a feeling I'll be using it a few times a week forever.Update, a couple months later:I try to find a reason to use it every day. I found that it works equally well on the stovetop, BBQ and the oven. I was asked by an Amazon customer about cleaning. Someone actually warned not to scratch off the Teflon. Ugh. 100% iron. No Teflon. This pan will rust.So this is what I do to make the best seasoned cast iron ever. I use a dry paper towel while still warm after each use. That's it. Every time I use it it gets better. I occasionally use a chain mail scrubber and water to get burnt on crud off. But never, and I do mean never, use liquid soap/grease cutters (like Dawn) on it or you'll have to start the seasoning process over. Just think "dry paper towels" and you'll never go wrong.

Early review (as a recent buyer/user) - so far, I've only used it to make homemade pizza, but, the results for that alone have been exceptional for making a perfect crust. If it performs as well cooking anything else, it'll just strengthen my opinion, but, given the great price, the purchase has already proven to be the smartest one that I've made in a while.It's worth stating the following 2 factors in my opinion:(1) I was born and raised on East Coast pizza (with a great crust being extremely important), but living on the West Coast where 'New York-style' pizza imitators rarely come close to the same result(s), and(2) I've since become gluten-intolerant, making the factor #1 less-applicable, but now, great New York-style pizza (crust) has become even more challenging to replicate.Perhaps a combination of Namaste's (gluten-free) crust cooked in this cast iron is the right one, but for the first time in many years, I finally don't feel deprived of NY-style pizza. The resulting crust from this cast iron reminds me of NY-style crust. Of course, it's possible that I just don't remember what NY-style crust is like, but for sure, I'm sufficiently happy with this cast iron skillet's resulting crust that I'm no longer missing NY-style pizza.Hopefully others experience the same strong outcome.

This is a very heavy griddle (duh cast iron). It seemed to be well seasoned, but I will definitely have to work on this a little. I was surprised at the flat griddle side. It is NOT flat, but instead curves toward the center. So the pancakes that I made today on my stovetop ran toward that center. It is wider than my prior reversible griddle, so there is plenty of room to cook on.The griddle seems to bow upward from this center on the griddle side, so it does not lie completely flat on the stove. This would not be an issue on an outside griddle, but on my flattop electric stove this means that the out circle did not heat as quickly as the center.Next up, to us it to make a pizza.

In my opinion cast iron cookware is the best type to cook on. Granted it is more work to clean and take care of but it really retains the heat and in my opinion food cooked on it tastes better. This flat round pan is great as a griddle for bacon etc. or use the ribbed side for grilling steaks. Cast iron gets so hot that it is great for wearing a steak (just be careful using it inside to sear as it can produce a lot of smoke). What i really got this for is pizzas, in the oven and especially on my Traeger smoker. Because it holds and distributes heat so well it is great for cooking crusts all the way through so you do not have soggy or doughy bottoms or centers.

I got this for its ability to bake pizza and use it on the stovetop or oven. The quality is very good and is real heavy. It performs and allows pizza to cook evenly when used in an oven especially the crust part. If using on a stove top, it does take a while for it to heat up the plate. Not bad for the price.

Great quality. Made in AMERICA! Heavy cast iron. Not the thin warped stuff that is also available on Amazon. This one is think, heavy and very straight and level. It does come seasoned. It also comes with instructions on how to re-season if you wash it incorrectly or overheat it on your Big Green Egg or grill. It works on my gas top range too. Fits like a large pan on your cooktop or on your grill. Will fit perfectly on a Large Big Green Egg. Just know that the handles do get hot.

This is a multifunctional piece of cooking ware. We’ve used it to bake frozen pizzas & Pillsbury products with excellent results. On the stove top we’ve had equal results with over easy eggs & breakfast sausage. It is heavy & a little clumsy to handle especially when the smooth side is up; must handle gingerly on a glass top electric range. After 40 plus years of cooking I’ve become very partial towards cast iron. If properly seasoned I find it superior to & greatly more affordable than the cookware sold in the high end stores.

I love this pan! The bottom is not PERFECTLY flat but the tiny imperfection has no effect on its performance. Nice weight and heats very evenly; delivers a perfect sear over the whole surface. It comes with very specific instructions for its care. I'm babying this pan; thinking about naming her.