---
product_id: 327375
title: "Lodge BOLD 14 Inch Seasoned Cast Iron Pizza Pan, Design-Forward Cookware"
brand: "lodge"
price: "1414 kr"
currency: DKK
in_stock: true
reviews_count: 8
category: "Lodge"
url: https://www.desertcart.dk/products/327375-lodge-bold-14-inch-seasoned-cast-iron-pizza-pan-design
store_origin: DK
region: Denmark
---

# 14-inch perfect pizza size Edge-to-edge even heat Made in USA since 1896 Lodge BOLD 14 Inch Seasoned Cast Iron Pizza Pan, Design-Forward Cookware

**Brand:** lodge
**Price:** 1414 kr
**Availability:** ✅ In Stock

## Summary

> 🍕 Elevate your pizza nights with timeless cast iron mastery!

## Quick Answers

- **What is this?** Lodge BOLD 14 Inch Seasoned Cast Iron Pizza Pan, Design-Forward Cookware by lodge
- **How much does it cost?** 1414 kr with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.dk](https://www.desertcart.dk/products/327375-lodge-bold-14-inch-seasoned-cast-iron-pizza-pan-design)

## Best For

- lodge enthusiasts

## Why This Product

- Trusted lodge brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Built to Last Generations:** Heirloom-quality cast iron that resists warping, denting, and bending—your forever pan.
- • **Design-Forward Durability:** Modern handles and sloped sidewalls combine style with practical handling for bold cooking.
- • **Crisp Perfection Every Time:** Achieve bakery-quality crusts with consistent edge-to-edge heat distribution.
- • **Sustainably Crafted in the USA:** Proudly made in Tennessee since 1896, supporting heritage craftsmanship and eco-conscious cooking.
- • **Ready to Impress Right Out of the Box:** Pre-seasoned with 100% vegetable oil for immediate use and effortless non-stick performance.

## Overview

The Lodge BOLD 14 Inch Seasoned Cast Iron Pizza Pan delivers professional-grade pizza baking with its perfectly sized 14-inch surface and edge-to-edge even heat. Pre-seasoned and ready to use, this durable cast iron pan features modern design elements and heirloom-quality construction, made in the USA since 1896. Ideal for home chefs seeking restaurant-quality results and sustainable cookware that lasts generations.

## Description

CAST IRON THAT LEADS WITH STYLE.Lodge Bold cookware is designed to bring style to every kitchen without compromising on performance. Featuring modern handles, sloped side-walls, and an appetite for bold cooking.MADE BY LODGE, EXCLUSIVE TO desertcart.Lodge Bold is exclusively on desertcart and builds on the legacy and performance of Lodge Cast Iron cookware, including beloved ProLogic pieces.GREAT PERFORMANCE, YEAR OVER YEAR.The Lodge Bold Cast Iron Pizza Pan puts cast iron performance in your hands no matter what you’re making, from restaurant-quality pizzas to cookies.DESIGNED BY LODGE CAST IRON.Since 1896, Lodge Cast Iron has been crafting cookware that stands out and stands up to it all. From dutch ovens and skillets to griddles and grill pans, we help home-cooks and pros deliver something bold, each and every day.

Review: Lodge cast iron pizza pan is great - A cast iron pizza pan can be used to make pizzeria quality pizza. After comparing a lot of different pans I think this Lodge is the best choice. It comes with a great ready-to-use surface and the handles make it manageable (it is fairly big and heavy). I bought two of these (family of three) and am very happy with them. I use them for making pizza and roasting vegetables. They work well in the oven or on the grill and clean up easily. For pizza dough, depending on time and convenience I either make my own or pick up raw dough at a local pizzeria. Search youtube for examples on making dough. It's fun/rewarding and only takes 25 minutes but you have to be able to start about 2 1/2 hours before you are ready to cook. I use 1 1/2 cups warm (105 degree) water + 1 tsp sugar + 1 package instant active dry yeast (mix gently and let sit for 7-10 minutes), then add 3 3/4 cups flour + 2 tsp kosher salt + 2 T olive oil, mix well then pour onto a counter and knead for 8 - 10 minutes (adding another 1/4 C flour, 1 T at a time, if necessary if it starts to get sticky) then separate into two halves and let rise 2 hrs. This makes two pizzas which feeds three with lots of left-overs. When it is ready I stretch and shape it on a well-floured granite countertop then put it in a room-temp pan. Then I spread on sauce, cheese and sliced mushrooms then pop it into a pre-heated oven (a little higher than the middle rack) at 435 degrees F for 16 minutes, until the crust is golden brown. (A lower rack or pre-heated pan will make the crust crunchier if that's your thing). Five minutes before the first comes out of the oven I prepare the second so I can pop it in when the first comes out. Let it rest for 3-5 minutes when it comes out of the oven then slide it onto a wood cutting board to cut and serve from. If you like this pan I recommend you also pick up a Lodge 10 1/2" griddle (or two) and Lodge 12 1/2" and 10 1/2" skillets. That combination covers a lot of cooking uses, is very affordable, is high quality, and will last generations. The griddles work well for pancakes, chicken tortillas (corn), quesadillas (wheat), and roasting vegetables, and the skillets for searing and baking steaks, frying bacon, scallops, baking corn bread, etc. FWIW, I've gotten ride of all my teflon-type non-stick pans over the past 8 years. Once you get used to cooking on cast iron, and learn that this cookware really is also non-stick but it also lasts forever, you'll never look back. As long as you don't subject iron to thermal shock (e.g. by putting cold water into a hot pan), which may cause it to crack, or put a cold pan on a stove burner turned on high (quick and un-even temperature changes may warp the pan, but as long as you pre-heat the pan (medium heat for 2-3 minutes) that will not happen. You also have a little to learn about maintaining iron prevent it from rusting and to promote the non-stick surface development, but that simply involves following a few rules (pre-heat the pan before using it, cook with a little fat - butter, oil, etc.), and wash with warm water and a sponge, that is certainly worth it because your pans get better and better to use over the years as the seasoning matures. New to cast iron? Go to the Lodge website and read about how to care for and use it. 15 minutes invested there will make you an expert. Or ask your grandmother - her generation knew and appreciated quality and durability. The throw-away and replace society we all participate in today (e.g. modern non-stick surfaces) is wasteful and can be carcinogenic. PS - don't let my cast iron fanaticism above review scare you away from this pizza pan. The pizza pan is the easiest one to take care of because dough has a little oil in it so it helps season the pan. To take care of the pizza pan all you need to do is rinse with water (no soap because that eats away at the oils which help maintain the pan) when the pan is still warm, scrubbing with a sponge if needed, then dry it with a dish towel or if it's warm and will dry quickly just do that. Spread a very thin layer of olive or other oil on it (to and bottom) if it looks dry when you take it out to use again.
Review: I could not find a larger one - Arrived in new condition and damage free I wanted the largest "skillet" I could find, and this is a true 14 inch diameter, excluding the handles. Many others are including the handle in the listing dimensions. It is dead flat, no warping. The seasoning looks good, but I always do a seasoning cycle. Heating this on a typical stove top... forget it. Super hot in the middle, and significantly cooler progressing outward. Maybe if you have an absolutely massive commercial range. For oven use, not an issue. This is what I was expecting, but had to try. My solution to the stove top problem was to also buy a large 1/2" thick aluminum plate to use as a heat diffuser. It takes ages to heat up, but it does heat evenly out to the edges. My use case is large tortillas when I can't do it outside. I'm sure it's great for pizza, no reason it wouldn't be. I don't love the "Bold" line in general, but in this case there is very little in the way of styling. basic handles which are large enough to hold steady, but also nice and flat.

## Features

- 15 INCH PIZZA CAST IRON PIZZA PAN: Skip delivery and bring perfect, crispy crusts to pizza night at home.
- CONSISTENT BAKING AND BROWNING: Edge-to-edge even heat for bakery-quality results at home.
- SEASONED AND READY TO USE: Every piece of bakeware is seasoned with 100% vegetable oil and ready to use right out of the box.
- HEIRLOOM QUALITY: Cast iron bakeware won’t dent, bend, or warp, so you can keep it in the family for years to come.
- MADE IN THE USA: Since 1896, Lodge has manufactured cast iron cookware in South Pittsburg, TN.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B0000E2V3X |
| Best Sellers Rank | #25,638 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #65 in Pizza Pans & Stones |
| Brand | Lodge |
| Capacity | 14 Inches |
| Color | Black |
| Compatible Devices | Gas |
| Customer Reviews | 4.7 4.7 out of 5 stars (7,325) |
| Date First Available | October 2, 2001 |
| Global Trade Identification Number | 00075536395005, 10075536395002 |
| Handle Material | Cast Iron |
| Has Nonstick Coating | No |
| Is Discontinued By Manufacturer | No |
| Is Dishwasher Safe | No |
| Is Oven Safe | Yes |
| Item Weight | 9.53 pounds |
| Item model number | P14P3 |
| Manufacturer | Lodge Mfg |
| Material | Cast Iron |
| Model Name | Pre-Seasoned Cast Iron |
| Product Care Instructions | Hand Wash Only, Oven Safe |
| Product Dimensions | 18.43 x 14.75 x 1.25 inches |
| Recommended Uses For Product | Baking Pizzas |
| Shape | Round |
| Special Feature | Made without PFOA or PTFE |
| Specific Uses For Product | Oven-safe |
| UPC | 075536395005 075536353128 |

## Product Details

- **Brand:** Lodge
- **Capacity:** 14 Inches
- **Color:** Black
- **Material:** Cast Iron
- **Special Feature:** Made without PFOA or PTFE

## Images

![Lodge BOLD 14 Inch Seasoned Cast Iron Pizza Pan, Design-Forward Cookware - Image 1](https://m.media-amazon.com/images/I/51cVwm00AoL.jpg)

## Available Options

This product comes in different **Style** options.

## Questions & Answers

**Q: Who has a good recipe for pizza dough?**
A: High protein (strong) wheat (white) flour, water, salt and a small amount of yeast.  Combine the water (1 cup) with yeast and a little sugar (yeast food) and wait a few minutes to ensure the yeast is active.  Add flour and salt (1.5 teaspoons) and combine until the dough comes together and leaves the side of the mixing bowl clean but is still tacky to the touch.  Kneading is the key to great dough so knead it until it develops a sheen, then form into a ball, oil lightly the dough and the bowl and let rise for 5 to 6 hours.  Beat down and knead 30 minutes before you need it and form (do not roll out with a rolling pin) into your desired shape. Let it rest while you get the other ingredients ready and preheat your oven as hot as possible. Cook it, let it rest for five minutes, cut into shapes you like and insert one shape into your mouth (be careful, shapes may be hot and toppings may slide off the crust onto your chin or shirt) (Do not eat too many pizza shapes as it may alter your own shape adversely).

**Q: Why does the description say, 'oven safe to 400?' Anyone gone hotter, or used over a fire? 
Thanks for all your answers! I figured the preseasoning probably burned off over 400, but I'll be reseasoning afterward. Thanks!**
A: I use mine in a 600-700 degree grill for pizza ALL OF THE TIME! It works amazingly! What I do however is put the cold pan in a cold grill (or oven) and allow it to preheat along with the grill/oven and let it sit for 30 minutes before using to ensure it's thoroughly warmed up. I love this pan! I'm getting a second one so I can make two pizza at once. Works very well as a cookie sheet too!

**Q: How do you season the pan?**
A: There seems to be a lot of good info on here. I won't add yet another how-to set of instructions. But I will elaborate on the type of oil to use. Definitely use Crisco, Canola or Grape seed oils for initial seasoning. Do not use vegetable oil. Why? The former has a high smoke point. For initial seasoning, the higher the smoke point, the bwtter.  Vegetable oil is fine for cleaning and maintaining. Personally, I use Canola oil at all times.

**Q: Since this is only oven-safe up to 400 degrees, how do you cook a pizza?  Most pizza recipes I've seen require baking at 425 or 450.**
A: I've achieved temps up to 700 degrees F using a Weber Kettle and the PizzaKettle adapter. This cast iron handled it perfectly. Some of the best pizza I have ever had. I recommend assembling the pizza on parchment paper and sliding the whole thing onto the hot cast iron. Easy to turn and slide off when done cooking. Does not affect cooking at all. Love parchment paper.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Lodge cast iron pizza pan is great
*by H***R on October 22, 2012*

A cast iron pizza pan can be used to make pizzeria quality pizza. After comparing a lot of different pans I think this Lodge is the best choice. It comes with a great ready-to-use surface and the handles make it manageable (it is fairly big and heavy). I bought two of these (family of three) and am very happy with them. I use them for making pizza and roasting vegetables. They work well in the oven or on the grill and clean up easily. For pizza dough, depending on time and convenience I either make my own or pick up raw dough at a local pizzeria. Search youtube for examples on making dough. It's fun/rewarding and only takes 25 minutes but you have to be able to start about 2 1/2 hours before you are ready to cook. I use 1 1/2 cups warm (105 degree) water + 1 tsp sugar + 1 package instant active dry yeast (mix gently and let sit for 7-10 minutes), then add 3 3/4 cups flour + 2 tsp kosher salt + 2 T olive oil, mix well then pour onto a counter and knead for 8 - 10 minutes (adding another 1/4 C flour, 1 T at a time, if necessary if it starts to get sticky) then separate into two halves and let rise 2 hrs. This makes two pizzas which feeds three with lots of left-overs. When it is ready I stretch and shape it on a well-floured granite countertop then put it in a room-temp pan. Then I spread on sauce, cheese and sliced mushrooms then pop it into a pre-heated oven (a little higher than the middle rack) at 435 degrees F for 16 minutes, until the crust is golden brown. (A lower rack or pre-heated pan will make the crust crunchier if that's your thing). Five minutes before the first comes out of the oven I prepare the second so I can pop it in when the first comes out. Let it rest for 3-5 minutes when it comes out of the oven then slide it onto a wood cutting board to cut and serve from. If you like this pan I recommend you also pick up a Lodge 10 1/2" griddle (or two) and Lodge 12 1/2" and 10 1/2" skillets. That combination covers a lot of cooking uses, is very affordable, is high quality, and will last generations. The griddles work well for pancakes, chicken tortillas (corn), quesadillas (wheat), and roasting vegetables, and the skillets for searing and baking steaks, frying bacon, scallops, baking corn bread, etc. FWIW, I've gotten ride of all my teflon-type non-stick pans over the past 8 years. Once you get used to cooking on cast iron, and learn that this cookware really is also non-stick but it also lasts forever, you'll never look back. As long as you don't subject iron to thermal shock (e.g. by putting cold water into a hot pan), which may cause it to crack, or put a cold pan on a stove burner turned on high (quick and un-even temperature changes may warp the pan, but as long as you pre-heat the pan (medium heat for 2-3 minutes) that will not happen. You also have a little to learn about maintaining iron prevent it from rusting and to promote the non-stick surface development, but that simply involves following a few rules (pre-heat the pan before using it, cook with a little fat - butter, oil, etc.), and wash with warm water and a sponge, that is certainly worth it because your pans get better and better to use over the years as the seasoning matures. New to cast iron? Go to the Lodge website and read about how to care for and use it. 15 minutes invested there will make you an expert. Or ask your grandmother - her generation knew and appreciated quality and durability. The throw-away and replace society we all participate in today (e.g. modern non-stick surfaces) is wasteful and can be carcinogenic. PS - don't let my cast iron fanaticism above review scare you away from this pizza pan. The pizza pan is the easiest one to take care of because dough has a little oil in it so it helps season the pan. To take care of the pizza pan all you need to do is rinse with water (no soap because that eats away at the oils which help maintain the pan) when the pan is still warm, scrubbing with a sponge if needed, then dry it with a dish towel or if it's warm and will dry quickly just do that. Spread a very thin layer of olive or other oil on it (to and bottom) if it looks dry when you take it out to use again.

### ⭐⭐⭐⭐⭐ I could not find a larger one
*by E***N on November 27, 2025*

Arrived in new condition and damage free I wanted the largest "skillet" I could find, and this is a true 14 inch diameter, excluding the handles. Many others are including the handle in the listing dimensions. It is dead flat, no warping. The seasoning looks good, but I always do a seasoning cycle. Heating this on a typical stove top... forget it. Super hot in the middle, and significantly cooler progressing outward. Maybe if you have an absolutely massive commercial range. For oven use, not an issue. This is what I was expecting, but had to try. My solution to the stove top problem was to also buy a large 1/2" thick aluminum plate to use as a heat diffuser. It takes ages to heat up, but it does heat evenly out to the edges. My use case is large tortillas when I can't do it outside. I'm sure it's great for pizza, no reason it wouldn't be. I don't love the "Bold" line in general, but in this case there is very little in the way of styling. basic handles which are large enough to hold steady, but also nice and flat.

### ⭐⭐⭐⭐⭐ Better than traditional pizza stone ~ this turned us into cast iron believers!
*by E***S on September 8, 2011*

We love LOVE this pizza pan! At first I was skeptical about buying a cast iron pizza pan vs. traditional pizza stone, but the reviews sold me on trying it, and I'm incredibly pleased with this product! We've been making homemade pizzas at least 2 times a week since we got our Lodge Pro Cast-Iron pan.(had it for about a month). I have had 2 pizza stones before, and the pizzas I made with those were perfectly fine... but the pizzas we've made on this cast-iron pan have been extraordinary! My last [traditional] pizza stone split in half & broke because a roommate forgot to temper it, but I expect this cast-iron pan to last years! Pros: 1) Makes the best pizzas with solid base crusts to hold toppings well (we made thin and thicker crust- no soggy, drooping middles, as long as the toppings are proportionate to crust thickness) 2) Pan gets really hot and retains its heat, even if you mess up placing the dough on it and spend minutes with the oven door open trying to re-arrange it. Instructions say to heat it up for 45mins in oven before using, but I have had great results with only 20 mins. 3) Fairly large- not pizzaria large, but perfect for average home appliance oven. 4) SOLID material! I researched cast-iron and, with proper care, cast iron is known to last years/decades... vs my previous pizza stones, which were very unforgiving and broke after about a year with basic handling. Basically, this pan is almost klutz-proof* 5) Versatile - can be used on top of stove as a griddle! 6) Easy to clean. The instructions basically say NOT to wash it (yay!), just brush it off & a little water rinse... which is the same with regular pizza stones, yes, BUT you don't see any oily or grungy spots on this thing, which is awesome. Cons: Hmm... no major ones really, so far. I would have preferred this pan come in large rectangular shape (to fit perfectly over 2 range tops as a griddle, or so I could fit other things in the oven with/on top of it), but I haven't noticed any inconveniences. Also, it's pretty heavy, but so are pizza stones. Tip - I'd recommend a pizza peel, almost as large as the stone itself, since it does get so hot. I got one with this pan (Epicuren 10-inch) and, having never used one before, had difficulty sliding the dough onto the pan the first time. Pizza still turned out great, but it was a pretty interesting shape after re-arranging it (this is why it's great this pan retains so much heat!). After the first pizza, though, using the peel was super-easy because I read reviews saying to put plenty of flour or corn meal on it :P *This pan did break when it was first delivered to me. One of the handles broke off because my UPS guy threw it over my 6-ft tall gate and it landed on my cement patio =/ The rest of the pan was still intact though, which says a lot. I returned it the same day, and Amazon got another one back to me within 2 days... no sweat. Pretty awesome service.

## Frequently Bought Together

- Lodge BOLD 14 Inch Seasoned Cast Iron Pizza Pan, Design-Forward Cookware
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- Lodge SCRAPERPK Durable Pan Scrapers, Red and Black, 2-Pack

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*Product available on Desertcart Denmark*
*Store origin: DK*
*Last updated: 2026-02-09*