A Cast-Iron Skillet is the perfect tool for making crispy edged pan pizza's at home, and those who love this tool hold it dearly for its extreme longevity as its not breakable and can be passed down generations to come. The Cast-Iron skillet we sell with our Premium products is a sure fire way of getting that perfect pan pizza, or, a Deep Dish Pizza Pan from our Essentials collection will also do the job with minimum effort and at a better cost.
The secret to bake a great pie is to get the oven as hot as you can - allowing you to quickly cook the pizza faster. Cooking fast makes the pizza have a more airier and crispier crust while leaving it chewy inside. Most ovens at home will go to 500-550F, which is ideal for this cooking method. Allow the oven and cast-iron to preheat in the oven for 45 minutes. Then, launch your ready made pizza with our Essential Wooden Pizza Paddle onto the Cast-Iron skillet and cook for about 6-8 minutes. You will know when it is ready when the dough bubbles in certain places, turning a nice almost black color. The end result? Airy, crispy pizza with beautiful char that is also chewy!
Although not required, Cast-Iron skillets come pre-seasoned but most people know it gets better the more you season it. You 'season' a Cast-Iron when oil bakes into the skilled, and the more you do it, the more of these layers build up - creating a rust-resistant and natural non-stick surface.
For a quick overview of how to season a Cast-Iron skillet, follow these simple steps:
The above seasoning technique works perfectly and only needs to be done a few times per year to keep the seasoning alive on your Cast-Iron.
For regular care and upkeep:
- NEVER let water sit anywhere on the skillet, as it will promote rusting
- NEVER wash with soap, as it will wear down the seasoning
- DO wash with warm water and use a brush or scraper to remove stuck-on bits. Our recommendation? Get the skillet extra hot and run the tap as hot as you can get it. Once ready (using an oven mitt) hold the hot skilled over the hot running water and with the other hand use a long scarper to scrap off hard stuck-on bits. This method workers very well and will get rid of the most stubborn bits.
- Finally, to ensure the Cast-Iron is bone dry, place it back on the stove and allow the heat to evaporate any moisture.