Smoke Hollow 38 in. Propane Wood Smoker

I have been considering buying a propane smoker for a long while, and after much comparison shopping I chose this one.

Background:

Outdoor Leisure makes several smokers, of which this is the top of the line. These are the main differences between them, sorted by Amazon price:

30169G 30" high, 16" wide, 14" deep. Cast Iron burner. Two cooking grids. Outdoor Leisure 30169G Smoke Hollow Propane-Gas Smoker

34168G 34" high, 16" wide, 14" deep. Cast Brass burner. Three cooking grids. Outdoor Leisure 34168G Smoke Hollow Propane-Gas Smoker

30160G 30" high, 16" wide, 14" deep. Stainless steel burner. Three cooking grids. Outdoor Leisure 30160G Smoke Hollow 30-Inch Propane Smoker

38208G 38" high, 20" wide, 14" deep. Cast Brass burner. Four cooking grids. (This is the one I bought) Outdoor Leisure 38208G Smoke Hollow Propane-Gas Smoker

Details:

Construction-wise, there are all similar: they have a large welded box, four legs, a burner assembly, regulator assembly, wood box, water container, and several chrome plated cooking grids. I was able to assemble mine in about 30 minutes. It is bulky, but not too heavy all considered; I am able to move it myself (two people are better). The only construction defect I found was that the burner assembly was a bit bent in places, but it worked fine. The various models have slightly different details in the handle type & etc.

Note that the size is WITHOUT the 8 inch leg height. It is the height of the smoker box.

Pro:

Straightforward assembly. Follow the directions carefully. Tools needed are a screwdriver and pliers.

It lights easily and the propane tank connector is a quick-connect style, very easy to use.

Does a GREAT job of smoking. The instructions said that I would run out of water after 4 hours, but I smoked for almost four and still had lots of water and wood left.

The cooking grids are very stoutly constructed, and clean easily. The wall shelf attachments can be adjusted so that the shelf heights are completely changeable.

The wood box is large, with a nice cover. Both this box and the water container are porcelain coated steel and cleaned up fairly easily.

Con:

Okay, this is a big one. I almost gave this product four stars instead of five. The regulator on this unit burned too hot. Even on the lowest setting, the interior temperature was 350 degrees!. From reviews I have seen on the net, this is a common problem with the Smoke Hollow line, and the company will send a replacement regulator when asked. I have asked, and will update the review accordingly.

WORKAROUND: Despite this problem, I was able to cook at 220 or even lower. The trick is to set the regulator on HIGH, then push it in as if you were going to turn it off but only turn it part way off. In this way one can set the temperature to whatever is desired. I smoked between 220 and 240.

The temperature gauge was not very accurate. I would recommend that you get an oven thermometer and set it inside. I found the interior temperature to be about 40 degrees less than the outside gauge indicated. I list this as a "Con", but it is typical of most smokers.

Cooking:

If you are new to smoking, I suggest that you do a search and look up the subject. There are many techniques that can be used, and the type of wood you smoke with will have a lot to do with the final taste. I mesquite smoked two chickens and a pork loin, and all were delicious, moist, tender, and had a great smoke flavor.

I was pleasantly surprised that there was not a lot of smoke coming out of the box when cooking. The smoke stayed pretty much inside.

Summary:

Despite the issue with the gas regulator, I recommend this product. It does a good job and is well designed.

***UPDATE****

I exchanged a series of emails with the company over the regulator. At first they suggest I try the "work around" I listed above. I replied that this actually is not a good long term solution; pushing in the temperature gauge to shut off is a safety feature. After that exchange, the company is sending me a replacement regulator, but it is on back order until June. I will update when it arrives.

****Update June 2010****

I finally received the replacement regulator. It took about 15 minutes to install. Now the unit works fine minimum is about 175 degrees and maximum is about 300 degrees. If your smoker won't provide cooler cooking, be sure and contact the company for a replacement regulator!

I read the reviews on the 34 and all were good couldn't find one one this one so I guess this is the first.I have used a Franklin wood stove hooked to a 55 gal barrel for years and great food came from it but it took a large wheelbarrow of wood and 3 hrs to get a good bed of coals to cook with.The wood pan in side this stove measure's about nine and a half by eight inches I packed it full of large wood chunks turned the fire on had smoke in about 6 min.that lasted 5 hrs on a rack of ribs.So far I have only cooked 2 racks of ribs and 2 briskets with no complaints.I may have to cut another vent in it 230 degrees was as low as I could get it. I think this is a great smoker came packaged in good shape and was easy to put together.Bought from Amazon shipped in a timely manner.Beats cutting wood for the old stove plus gas is cheaper than charcoal.

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Love this Smoker. I read the reviews on many other smokers and shopped around for a while. I started smoking 2 years ago with a charcoal smoker, It was an awsome learning experience but it wasn't easy to cook and 10 pound pork butt for 18 hours having to change the coals over every 6 hours or so. With this Smoke Hollow 38208G Propane gas smoker, you can set it up the night before, set the temp to 230-240 or so, put your chips (soaked or unsoaked)in, and let it go over night while you get some sleep.When i smoked ribs, i put a rub on them the night before, soak my chips for about 2 hours prior to starting to cook, set the temp to 250-260 placed the ribs in side, put the chips in, close it up and go do some yard work for and hour or so, place another set of chips in (that's optional)let them cook for 2&1/2 more hours, take them out and wrap them in aluminum foil with an apple juice baste, set them back in for another 90 minutes, unwrap them and coat them in BBQ sauce and heaven isn't to far away.I seen very little in the way of smoke seeping out of the smoker but you can definately smell it.This smoker is one of the best out there.I did have a small issue setting the temps to a low setting. The solution was easy to fix. If you set your temp to its lowest setting, and you find the temp is still to high, simply turn your gas tank down to almost off (maybe about a 1/4 of a turn open)or less. This will bring you to exactly a perfect temp and maybe save you on propane too.

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I did a reasonable amount of research before deciding to buy this model. I had never used a smoker before this one, and so far have done salmon and chicken. The chicken had a very nice smoked flavor to it, but I need to work on my rub a lot more and let things soak in much longer before cooking them. I smoked the chicken about 4 hrs at 225. It was fairly difficult to keep the temp at 225, but I think a decent part of that is just the learning curve. I smoked 4lbs of salmon which had been brined and allowed to dry properly at 180f for 7 hrs to get it to 148 int temp. I had a hard time keeping the smoker this low, and it required using the method that many others have mentioned on here to basically push the knob in and move it toward cutoff but not quite there. A full basket of wood chips/chunks lasted about 4 hrs for me, I made the mistake of letting it run out completely, and it takes a really long time to bring it up to temp and get the chips smoking again. I think next time around I will try to add them every 2 hrs or so and just be quick with the door.

The build quality is ok, the box seems pretty sturdy as does the burner portion, but the handle is a bit flimsy and the vent is pretty useless from what I could tell. The first comment my wife made was "Wow you paid over $200 for that, it looks like it cost about $20 to make." Mine did have a big dent on the top of it, and I don't actually think it had anything to do with shipping, my best guess would be it was built and left this way which passed QC for these guys.

I don't have another smoker to compare it to, but the food has been really good and the build quality is ok.

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Got it in the mail, very easy to assemble, I only had to use two tools, a screwdriver and pliers. Took a max of two hours, with a break or two and making sure I read the directions well I worked.

The only issue I am having as already mentioned is the temperature. I cannot get it below 350 degrees. I emailed the company and am being told a new regulator will be on its way and this can be fixed within a couple of days. We will see how it goes, hoping its done by Thanksgiving since I am having a Turkey, Brisket and Ham!!

Overall though, I am really impressed.

Will keep everyone posted as this progresses! Will bump to a five-star if this gets fixed as they say it will!

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Cuisinart GRID-70PC Compact Griddler ~ Ideal for Smaller Households

So, I love this griddler!! It makes awesome paninis and also does an amazing job of grilling meats and fish! I think it's extremely easy to use and clean and overall has made the limited space in my studio apartment kitchen much more useful!!

I got this as a wedding gift. It wasn't on my registry but I was happy to have it nevertheless. My husband and I eat sandwiches a lot and this griddler made my life so much easier. 2 sandwiches could fit and it takes only a couple minutes to get those perfect grill marks on the bread. I don't plan to use it for steak and eggs so for what I'm using it for, I will give it 5 stars!

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I am fully aware that this item isn't as expensive as other models and brands, however I wasn't as impressed as I thought I would be with this Cuisinart model. The item is stainless steel (as the description describes) but the base of the product is a hard plastic although durable enough to handle the job of heating sandwiches I didn't expect to see the use of such materials.

Otherwise, it did make panini's as one would expect. Clean-up was easy and the product functions as advertised.

I hope that Cuisinart isn't inching its way towards using less durable materials to increase their profit margins.

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Not a bad product, love that the panels pop out... But the panini grill panels' grill pattern is too wide. I'd prefer the grids to be more narrow . Better for grilling meats than making panini.

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The griddler makes great panini sandwiches and great quesadillas too! It is so easy to clean and barely takes up any space on my counter top.

Oregon Scientific AW129 Wireless BBQ Thermometer with Probe Thermometer and Remote

This is the way to go. Perfect results every time. No more wondering if it's done. Whether you BBQ or smoke steak, hamburgers, chicken, veal, turkeys, pork know when the right temperature has been reached each and every time. One MAJOR tip the main unit and the probe both require to be RESET before the first use in order to sync up both signal and reception. The reset button is located inside each device's battery compartment. If your unit doesn't work right out of the box, then this is most likely the reason. With both units on, press the reset button.

I like OS products, especially their weather stations, which I use. But I cannot recommend these grill thermometers. I threw both in the trash after they gave bizzare readings. Today, I was set to grill a prime rib roast....the OS probe (the one I had NOT thrown away because of the same problem) registered 199 degrees out of the refrigerator.

I compared to my Maverick thermometer, bought also on Amazon. It registered the correct 52 degrees.

I covet my meats done to perfection, and so far OS has not done the job. The Maverick dual senor thermometer has performed very well in my Weber grill and my Charbroil fryer. And yes, I know how to use digital, remote thermometers....lol.

For my money, try the Maverick.....good performer and does not give you wacko temp readings like BOTH of my OS did.

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I purchased this product because we have a four-story house and I did not want to be stuck near the kitchen to hear the temperature gauge sound. The range on this product is exceptional. Being three floors away from the base unit was not too far for the receiving sensor; it still functioned as it was designed. I have also been outside the house in the yard and the sensor still worked appropriately.

I use this product mostly in the oven. If takes the guess work out of large cuts of meat. The beef temperature that is preset is too high for my taste. But, I know this and just monitor the temperature and know that the alarm will not sound until the meat is overcooked, in my opinion.

As one of the other viewers indicated you do have to "synchronize" the base and receiving until by pressing the reset button on both items after installing the batteries and turning both products on. Check the directions, they spell out the process.

The belt clip and/or table stand is a nice feature of the product.

Another highly recommend product.

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after setting it up and reading the manual, i put it in some boiling water to check the calibration. it showed 188F, not a good sign. then i waited for it to cool off before plunging it into a glass of ice-cold water (water with lots of ice cubes, well-stirred and rested). the temperature came out to be 67F. my room temperature is at 70F, and this thermometer showed 92F. i was hoping at least that if it's off, it's off consistently so that i could still use it with some simple arithmetic, but the readings are almost completely erratic. what a piece of junk.

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I used this once or twice, and the next time I went to use it, it didn't work (I believe the part without the screen stopped turning on). Hoping that it was a lone defective model, I exchanged it for a new one, which worked for perhaps a year.

My house has thick plaster walls, so the reception wasn't the greatest from one floor up, but when it lost signal, I'd move it and it would eventually start working again. I used it inside, not outside, and treated it carefully. Leaving it on the 135 degree setting causes it to beep at 130, which is when I'll take a pork roast out of the oven. For beef, I'd prefer about 120, so I try to keep an eye on the display.

A week or two ago, I realized that the temperature of a roast seemed low, so I went to check with a second thermometer. It read 130, but the wireless said it was 75... and as I watched over the course of a few seconds, 75 changed to 78, then 71, then 89, then 65... I tried changing the batteries, resetting both units, etc., but nothing helped.

I cannot recommend a product with such a short life span. While this is the only wireless model I've tried, we've also had Polder models with a wired probe and digital readout, and they, too, have failed quickly. It is obvious that most of these thermometers are manufactured by the same place and rebranded -this Oregon Scientific model looks identical to a Weber, for example -so I'll now be shopping for ones made by different companies, with different displays and form factors.

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6-Piece Zwilling Pro Block Knife Set

Recently upgraded our kitchen and was time to update our old Henckels as well (nothing really wrong with them, but they are 10 years old). All we can say is WOW! These are a beautifully finished product. The curve from the tang to the handle is just gorgeous. Typically would not buy a boxed set so went with the 6 pc, wish would have went with the larger set. Looks like we will be buying some more of these beauties to fill the block. Speaking of the block, not a bad looking piece (one of the reasons we went with this set), however be aware it is a little on the tall side and not as angled as typical blocks, so if you are storing under some cabinets make sure you will have some room to pull the knives out. Other than that we highly recommend!

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Smokin' Joe's BBQ Sprayer

This is a Great product! The hand air pump helps to spray the food or meat very evenly and nice.

There is an odor in the jar that can't be removed. My wife and I tried everything from soaking for several days to lemon juice, etc. and the smell will not leave the container.

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Minden Anytime Grill

I live in an apartment and like everyone else, its very frustrating if you love Charbroiled foods like you would make outdoors. I was soo happy when i came across the Minden Anytime grill. I couldn't wait to try it. They obviously only tested this grill in studio kitchens with above excellent ventilation systems instead of real life homes. I made Burgers the first time, opened the oven exhaust vents, turned on the ceiling fan and maxed out my AC hoping to not set off the smoke detector. Unfortunately there was soo much smoke i had to place the whole pot outside on the patio, and the burgers were more steamed then charbroiled, no grill marks at all. I gave it another chance with a steak, it took forever to cook and was tough as nails, more like a steamed steak. For this thing to really make good charbroiled burgers and steaks with actual grill marks, you would have to cook it completely on high burner settings instead of turning down the burner to med-low, and your unable to do that cause your whole house will be filled with smoke. I wanted it to work soo much and now back to looking at more grills.

Love the Anytime Grill. Got it last November, been using it frequently since. Great tasting meat and fish, well worth it if you live in an apartment with "no grills allowed" like we do. It does need a little extra scrubbing when cooking fattier meats, but I still clean with dishwasher often. Oddly enough the thing I use it most for is pizza and reheating food. It gets hot much faster than an oven and revives food so much better than a microwave. Flare-ups do sometimes occur, but so it is with any "real" grill not a problem for me. I don't find it any smokier than a fry pan, as long as I keep the heat low.

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I really love is grill. I use to set my fire alarm off every time I used it. Then I cooked on 3 instead of 5 and it was very little smoke or not that much. I just made chicken ,it was not as good as it would have been if the fire was set higher ,but it still had a very good tastes.

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It is very convenient, however, it is not all that great for an electric stove. The paint melts off... I have to use a small baking sheet under it.

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Bialetti 4-Piece Pizza Stone Set

This is more than a Pizza Stone, it is a total Baking Stone. Not only does it do the job on fresh homemade pizza, but also frozen pizza, cookies, fish sticks, fries, bisquits and almost anything else that is baked in the oven.

The secret is the clay stone, clay will distribute the heat evenly and effectively resulting in a uniform browned crust. The sloped edge on the stone helps keep the items somewhat on the stone. It even includes a metal serving rack which can be put into the oven with the stone and lifted out together, or left on the counter top while the stone is in the oven, then used to hold the hot stone upon removal.

Clean up is a breeze, just hand wash with hot water. DO NOT USE SOAP!! The stone will actually become 'seasoned' with use, and the small clay pores will retain some of the oil from previous use. However, if soap is used, the soap will be retained in the small pores, leaving a very bad soap taste for the next use.

Great product, great price, great and multi uses. A definite must in any baking kitchen, even if it is just baking the frozen pizza..!

I just used my Bialetti pizza stone for the first time yesterday. The recipe for pizza dough I have called for 475 for 12 minutes. In my oven, that was overdone. Since the recipe made enough for 3 stone sized pizzas, I got to try again. 2nd try, perfect. 460 for 9-10 minutes. For those of you curious, don't buy a cheap store brand block of mozzarella, get what looks like a ball shape and is slightly soft then grate that (or make slices from that if you prefer that method). Freshly grated cheese makes all the difference! Not only that, better quality cheese is better for you and you won't have nearly as much fats/oils separate out, if any at all. No dabbing my pepperoni pizza with a napkin here! It was just awesome. (And according to a Food Network show, dabbing that grease off at a dive joint is better for you, so keep on dabbing America!)

I read that some of you cranked your ovens to 550. I don't know if that's what the Bialetti manual says (didn't read mine) but that does seem extreme to me. For the person who grabbed the stone even with mitts on... um ya, the stone is MADE TO HOLD HEAT. You should leave the stone in the oven and use a peel or some other method of retrieving your food. I don't take my peel out until hours later when it is thoroughly cooled. Cleaning, well, ya, just use hot water. It will get spots where sauce or other ingredients got on it, but hey, deal, it will build the flavor up over time. I'm definitely going to try artisan bread on the stone.

As for the pizza peel, I went out and got one made of oak, it's not going to be breaking anytime soon! I didn't use corn meal, but regular all purpose flour on the peel, and on the bottom of the pizza dough. With a quick shake my pie was on the stone quite easily. I was a bit surprised how much flour it took to get to that point though, but it didn't really affect the flavor to much at all for me. I'm hoping over time the peel will "age" and work better with less flour.

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After a month of using the stone I love it. I have used it for baking bread and pizza. The peel came with a slight crack on the handle so wondering if eventually it won't break. Overall I have used it many times in the last month.

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I was hesitant to get this based on the reviews some people were giving, but I have to say I've been really pleased.

I got the first one, and it was cracked in half as some reviewers have said. Contacted Amazon who sent me out another immediately in better packaging and it was fine.

Have used this for pizza and OMG SO AWESOME. I leave it on the metal rack in the oven (another reviewer said they had spoken to the company that makes it and had gotten the go-ahead) and it made getting it in and out much easier. I used a plastic scraper to get the food bits off, but for those who said "I'll never get this clean"... you're not supposed to!

I now just leave it in the oven all the time, no matter what's cooking.

Give this a try! You'll never order pizza again when you can spend 10 bucks on ingredients and have the best pizza EVER. We used:

Canned pizza dough (will try home-made, but this was a weeknight) $4

Leftover spaghetti sauce (good tip from a fellow reviewer)

A bag of pizza cheese ($3 for the store brand)

Minced garlic (on hand, but figure about $1 for a whole head of garlic, and you only need a couple cloves)

A small handfull of fresh spinach ($1 at the grocery you can usually find loose spinach in the "organics" section the price looks scary until you realize just how much spinach it takes to make up a pound!)

Try it today!!

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We had it for few weeks and has made almost 5-6 home-made pizza already. The stone works great but I had a very hard time transferring the dough from the peel to the stone. Found it easier to just preheat the oven with the stone inside, then take out the stone and put the dough on it, add topping and bake. However, the peel works well with store bought uncooked pizza.

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Charcoal Companion CC1115 Orchard Rosewood Handle Steak Knives, Set of 4

I am so pleased with the look and quality of these steak knives, and will purchase more for family. Do not hesitate to buy these if you're looking for a wood handle for your table. They're fantastic!

CHEF-LIGHT OUTDOOR BBQ HANDLE BAR FOR WEBER GRILL CHEFLIGHT NEW IN BOX

This device fit great on my new Brinkmann grill. It was easy to install, needing only the addition of a couple of flat washers because the heads of the original screws were larger than these. When I installed the batteries and tried it out, nothing happened. Seems these may have been in storage for some time so the electrical connections were a bit oxidized because as I was troubleshooting it started to work on its own. My only wish is that instead of incandescent flashlight bulbs it used LEDs, but I would expect that with infrequent use the 6 C cells will last a long time. Made in USA!

Cuisinart GR-SM Overstuffed Sandwich Maker, Brushed Stainless Steel

Ordered this on March 25, had it on the 27th. Wow-fast shipping.

This is well made, heavier than other sandwich makers. The different heat settings are great, also the removable plates.

The corn dogs stuck but they were the the first thing I made,I'm thinking I didn't get the plates oiled enough.Egss with bacon & cheese came out fine, so did the ham salad cheese wraps.

This is going to stay out on the counter, I think I will be using it everyday.

The only issue I had when using the product was when I used a 'butter' spray on the bread rather than actual butter or margarine. The lower level slice of bread came out slightly soggy. This may have been due to the moisture in the lunch meat and other items I had between the slices of bread. The top slice of bread was toasted perfectly. I've also used package pizza dough in this machine. There is a recipe included in the instruction booklet that is for this type of dough, but I just used my own ingredients for the stuffing. It turned out fantastic. I would highly recommend this product.

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Item delivered exactly as described. Does hold overstuffed sandwiches but does not toast to same extent as original sandwich maker.

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My main reason for buying this sandwich maker was that clean up in my old model was becoming very difficult, with grease trapped between the plates etc. With a large family I don't have time to fuss over cleaning things. This one is great, the plates pop out and go in the dishwasher. The pockets are really big, so lots of possibilities....So far the sandwiches have been great, but we have only had it a couple of weekes.

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This does hold overstuffed sandwiches, however if not over stuffed the top plates have a hard time touching the bread. And I have been unable to find a happy medium on temp, high burns, med. dries out , low barely melts. I am just not very happy with this product. One reveiwer said she found raised bumps on her plates...well after a couple of uses on high , I too saw them, when they were not there before. Does cooking on high do this ?

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Lodge Pro-Logic P14P3 Cast Iron Pizza Pan, Black, 14-inch

This review is divided into two parts:

1. A short review for those who want quick info

2. A long review for those curious about the ins and outs of this great piece of cookware.

I have also attached photos (see customer images above)

SHORT REVIEW

Pros:

*Preseasoned

*Multiple uses

*Can be used almost anywhere

*Makes best pizza ever

*Heats evenly

*Won't stain

*Provides iron in diet

*Easy cleanup

*Made in the USA

Cons:

*It is 11 pounds (Not a con for me, but could be heavy for some)

Bottom Line:

Glad I bought it and would recommend it to anyone interested.

LONG REVIEW

What comes in the box:

*Lodge Logic Preseasoned Pizza Pan 16 x 15 x 2.5 (** Cooking surface is 14 inches **), 11 pounds. The length of the pan from handle to handle is exactly 15 and 1/4 inches (38.74 cm).

*Recipe Card with recipes for: pizza dough, pizza sauce, muffuletta pizza, mushroom & sweet pepper pizza, herb roasted potatoes, & instructions on how to care for your cast iron.

Preseasoned:

Preseasoned is a great thing but realize what it means. It means that it is on its way to being fully seasoned; like 2/3 of the way done. Before you can get that true black cast iron slickness, it still needs one or two more rounds in the oven with Crisco or just cook a pound a bacon on it like I did.

Multiple uses:

*Pizza Pan

*Roasting vegetables

*Overall Baking sheet (bake cookies, breads, biscuits, fries, pastries, etc). Please note that flavors can transfer onto the pan so you may have to clean it between different uses.

*Griddle on stove for eggs, bacon, pancakes, burgers, hot dogs and similar items

*Stir Fry (Use it on one burner; the middle gets the hottest and it gets cooler towards the edges, just like a wok!)

*Broiler Plate for the oven

*Shallow roaster

*Tortilla warmer

*Crepe/dosa maker

As a side note I have used this in the oven at 450 degrees without a problem. Just remember that the pan will be extremely hot and any sudden changes in temperature may cause the pan to warp or crack so please be careful. For example, if I took the pan out of a blazing hot oven and ran cold water on it right away, it may bend or break. It always best to let the pan get to a manageable temperature before starting the cleanup.

Can be used almost anywhere:

This pan can be used on almost any surface; on the stove (I have used it on both gas and electric ranges), in the oven and under the broiler, on the grill (both gas and charcoal), even with a campfire/hot coals if you know what you are doing.

Pizza:

It makes the best pizza I have ever had. The pan heats evenly all the way to the center creating a perfect, uniform crust. I sometimes make my own dough but in a pinch I go down to my favorite local pizzeria and buy some dough from them. The pan can make crispy or soft pizza.

Everyone has their own method to making pizza and this is mine:

For crispy pizza:

Place the dough on room temperature Lodge Pro Logic Pizza Pan and put it in a 400 degree oven for 5-8 min. Once the dough starts to get firm, take it out the oven, spread out a half a cup of sauce, and evenly cover with cheese. At this point you can add whatever toppings you like (make sure meat toppings are already cooked). Bake for about 10 to 15 minutes until desired crispness. 2 minutes before I pull it from the oven, I add a little more cheese so it is just melted and gives you that string cheese pull like in the commercials. (see customer image above)

For softer pizza, follow the same directions as above without first baking the dough.

I serve & cut the pizza in the pan. Although the pizza does still cook while in the pan, I noticed it basically keeps it warm until the last slice. I use a pizza cutter from the dollar store which will cut the pizza but will not scratch or scrap the seasoning off. If you cut your pizza in the pan, please be careful not to scratch seasoning. If you do, just reseason (see below).

Because it is cast iron, it won't stain like a pizza stone or get those burnt spots like aluminum does. Also, cooking in cast iron provides iron in your diet because the food absorbs some of the iron.

Size:

It makes a pizza big enough for 2 people with a good appetite (assuming they have a side dish) or 3 people with less of an appetite. Sometimes the pizza is so good I can eat the whole thing myself! Normally, I eat about 2/3 of the pie along with a side salad and I am satisfied--I do have a good appetite. If I had a large family, I would definitely consider buying two. Of course for you folks with the large family, try one pan first and then make the decision yourself. (The photos included above do have a US quarter in the picture so you can gauge the size of the pie).

Clean up & Seasoning:

After cooking, take a dry paper towel while the pan is still warm and wipe it down (if it is really dirty use a little water but I never use soap). If you use water, you can reheat the pan to get it dry. After it is clean and dry, spray it with Pam and then wipe away any excess oil. Place pan back in the warm oven or on top of the burner just used. That's it! The residual heat will reseason the pan while the oven/stove is cooling down. Food never sticks using this method. If your seasoning ever comes off, just apply some oil and bake in the oven; repeat as necessary. Be careful not to use too much oil while seasoning or you will get a sticky or gummy residue on it--this should be avoided.

An added bonus is that it is made in the USA by Lodge, so you can buy and use with confidence knowing this product was made here by a company with over 100 years experience in the business. Lodge customer service has always been super helpful and friendly to me.

So in conclusion, this is a great pan that I am sure you will love as much as I do!

If you have any questions or comments, feel free to post them. I check this post regularly and would love to hear from you!

I hope you found this review helpful. Thanks for reading.

Best pizza pan by far. And I should know, I've had several, including one of those round stones. Great baking, nonstick and like all cast iron, should last forever. One nice thing is the lip of the pan, no more pizza sauce or cheese spills. If you need one (or two) this is it, you'll never need another one.

Buy Lodge Pro-Logic P14P3 Cast Iron Pizza Pan, Black, 14-inch Now

This is the absolute best pizza pan that money can buy. You will get perfect crust everytime without fail. We cut our pizza while it is still in the pan and then serve it from the pan. It stays hot for a long time because of the cast iron. Our family eats a lot of pizza so we purchased two of these pans. They are large, but not too heavy to handle. They are pre-seasoned and easy to care for. We highly recommend this product to you without any reservation. Do yourself a favor and order it today!!!

Read Best Reviews of Lodge Pro-Logic P14P3 Cast Iron Pizza Pan, Black, 14-inch Here

This pan cooks wonderful pizzas! The iron holds the heat, and uniformly cooks the crust. It is just awesome! Since it is preseasoned, all you need to do is follow the directions, and you will have NONSTICK pizza every time! Remember, do not use soap with cast iron! Hot water is all that is necessary.(and a little vegetable oil rubbed in before cooking)... You will not be disappointed with this pizza pan, and it will last for generations~~literally!

Want Lodge Pro-Logic P14P3 Cast Iron Pizza Pan, Black, 14-inch Discount?

Bought one of these a year ago, and used it several times. Really liked it non-stick, even cooking, makes GREAT pizza. This weekend I needed to make two pizzas, so I used this and a regular aluminum pizza pan. As usual, pizza was perfect on the Lodge. By comparison, the pizza stuck to the aluminum, was burned in sections and the crust was overly crisp. The aluminmum pizza pan got tossed and I bought a second Lodge Pro Logic pizza pan.

I am totally sold on the Lodge Logic and Pro-Logic lines. They are the workhorses of the kitchen. I have just about every pan they make in these lines, and while I have a superb set of copper cookware and stainless when it's heavy duty cooking, these are what I reach for.

Pros: easy care, easy clean up. Pour a little hot water in the pan when done and use a scrubber rinse in hot water, dry and wipe down with a very thin coating of vegetable or canola oil. Can take high temperatures without warping. Already seasoned (for those of us who just can't seem to get the seasoning of cast iron down pat!) Hefty, sturdy, well made. Get smooth and black after steady usage and proper maintenance.

Cons: None

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