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12" Victoria Cast Iron Comal Pizza Pan (Preseasoned w/ Flaxseed Oil) Expired

$21
$39.99
+34 Deal Score
24,912 Views
Amazon has 12" Victoria Cast Iron Comal Pizza Pan w/ Long & Loop Handle (Preseasoned w/ Flaxseed Oil) on sale for $20.99. Shipping is free w/ Prime or on $25+ or $35+ orders (minimum requirement varies by location).

Thanks community member Baaao for sharing this deal

Features:
  • Excellent heat retention and distribution that keeps your food hot and ready to serve
  • Textured preseasoned skin that helps build seasoning with each use and offers an easier release.
  • Only non-GMO, kosher-certified flaxseed oil to season it, and it's free of PTFE and PFOA for healthier cooking.

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Original Post

Written by
Edited October 21, 2023 at 04:32 AM by
Lowest price i have seen.

https://www.amazon.com/dp/B09L5DCTZF
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Price Intelligence

Model: Victoria 12-Inch Cast Iron Comal Pizza Pan with a Long Handle and a Loop Handle, Preseasoned with Flaxseed Oil, Made in Colombia

Current Prices

Sort: Lowest to Highest | Last Updated 6/14/2024, 10:19 AM
Sold By Sale Price
Amazon$56.44
About This Product
    Rating: (4.6 out of 5 stars)
    Reviews: 566 Amazon Reviews
    Product Name: Victoria 12-Inch Cast Iron Comal Pizza Pan with a Long Handle and a Loop Handle, Preseasoned with Flaxseed Oil, Made in Colombia
    Manufacturer: Victoria
    Model Number: GDL-187
    Product SKU: B09L5DCTZF
    UPC: 815457021870
    ASIN: B09L5DCTZF
    Brand: Victoria
    Item Dimensions LxWxH: 19 x 12 x 2 Inches
    Item Weight: 1.5498497 Pounds
    Item model number: GDL-187
    Manufacturer: Victoria
    Don't have Amazon Prime? Students can get a free 6-Month Amazon Prime trial with free 2-day shipping, unlimited video streaming & more. If you're not a student, there's also a free 1-Month Amazon Prime trial available. You can also earn cash back rewards on Amazon and Whole Foods purchases with the Amazon Prime Visa credit card. Read our review to see if it’s the right card for you.

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    Ummm, no. You're confusing the product with the reactants of the seasoning reaction. The triglycerides (reactants) that make up flaxseed oil are what have a low smoking point. During seasoning, the triglycerides undergo covalent cross-linking to form a stable, inert network of molecular mesh that provides a non-stick surface. This resulting network (product of the seasoning reaction) doesn't have a low smoking point because it doesn't contain any of the reactive groups that were found in its precursors (the triglycerides). Furthermore, you would need a blow torch or heat the surface beyond 900°F to carbonize or burn off the network.
    ·
    If you preheated the pan with the oven, and put the pizza on the hot pan, it would act as a "pizza steel" and cook the pizza faster while creating a crispier crust.

    On the other hand, putting a cold pizza onto this and then throwing it into an oven without preheating would be objectively worse than straight on the rack. It would slow the speed in which the pizza would heat up on the bottom and cause uneven cooking.


    I think it's a solid option.
    Pros:
    Cast iron is great for searing
    the low sides will make it easier to get under burgers
    Wide enough to fit two patties

    Cons:
    Low sides also allow for more hot beef fat to splatter when smashing

    edit: What they said ^^^
    ·
    Well this is a little too small unless you make personalized pizzas. But the pizza stones and cast iron would make for a crispier crust if you preheated enough, it has more thermal mass than air in your oven to make it crispier.
    ·

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    SeriousSeagull8562
    10-21-2023 at 08:29 AM.
    10-21-2023 at 08:29 AM.
    Link does not work
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    You better be Gud!!!!!!!!
    > bubble2 9,087 Posts
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    Santa_Claus
    10-21-2023 at 08:47 AM.
    10-21-2023 at 08:47 AM.
    Good for pizza?
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    > bubble2 1,040 Posts
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    az060693
    10-21-2023 at 08:48 AM.
    10-21-2023 at 08:48 AM.
    Quote from SeriousSeagull8562 :
    Link does not work
    Works for me. You might have an adblocker up.
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    > bubble2 64 Posts
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    odguy10
    10-21-2023 at 09:39 AM.
    10-21-2023 at 09:39 AM.
    Is this a good option to make smash burgers?
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    > bubble2 1,270 Posts
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    DietrichBonhoeffer
    10-21-2023 at 10:14 AM.
    10-21-2023 at 10:14 AM.
    can someone help me understand what the difference is between placing a pizza on this pan vs sliding right on the oven shelves? I'm honestly satisfied the way the pizza cooks putting it directly onto the oven shelve.. but if someone can convince me that this will be better, please let me know. Genuinely asking here.
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    > bubble2 442 Posts
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    SennamonTea
    10-21-2023 at 11:12 AM.

    Our community has rated this post as helpful. If you agree, why not thank SennamonTea

    10-21-2023 at 11:12 AM.
    Quote from DietrichBonhoeffer :
    can someone help me understand what the difference is between placing a pizza on this pan vs sliding right on the oven shelves? I'm honestly satisfied the way the pizza cooks putting it directly onto the oven shelve.. but if someone can convince me that this will be better, please let me know. Genuinely asking here.
    Well this is a little too small unless you make personalized pizzas. But the pizza stones and cast iron would make for a crispier crust if you preheated enough, it has more thermal mass than air in your oven to make it crispier.
    4
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    SennamonTea
    10-21-2023 at 11:12 AM.
    10-21-2023 at 11:12 AM.
    Quote from odguy10 :
    Is this a good option to make smash burgers?
    Yes I use the lodge equipment and it works very well, you will just have to deal with the splashes a bit more than pans with and edge
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    RolandTuna
    10-21-2023 at 11:16 AM.

    Our community has rated this post as helpful. If you agree, why not thank RolandTuna

    10-21-2023 at 11:16 AM.
    Quote from DietrichBonhoeffer :
    can someone help me understand what the difference is between placing a pizza on this pan vs sliding right on the oven shelves? I'm honestly satisfied the way the pizza cooks putting it directly onto the oven shelve.. but if someone can convince me that this will be better, please let me know. Genuinely asking here.
    If you preheated the pan with the oven, and put the pizza on the hot pan, it would act as a "pizza steel" and cook the pizza faster while creating a crispier crust.

    On the other hand, putting a cold pizza onto this and then throwing it into an oven without preheating would be objectively worse than straight on the rack. It would slow the speed in which the pizza would heat up on the bottom and cause uneven cooking.

    Quote from odguy10 :
    Is this a good option to make smash burgers?
    I think it's a solid option.
    Pros:
    Cast iron is great for searing
    the low sides will make it easier to get under burgers
    Wide enough to fit two patties

    Cons:
    Low sides also allow for more hot beef fat to splatter when smashing

    edit: What they said ^^^
    7
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    Joined Aug 2011
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    > bubble2 963 Posts
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    Chargr
    10-21-2023 at 11:20 AM.
    10-21-2023 at 11:20 AM.
    Quote from Pitmaster_Privilege :
    Good for pizza?

    And good for multiple tortillas for tacos
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    Joined Feb 2004
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    > bubble2 376 Posts
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    GTwannabe
    10-21-2023 at 11:44 AM.
    10-21-2023 at 11:44 AM.
    Quote from DietrichBonhoeffer :
    can someone help me understand what the difference is between placing a pizza on this pan vs sliding right on the oven shelves? I'm honestly satisfied the way the pizza cooks putting it directly onto the oven shelve.. but if someone can convince me that this will be better, please let me know. Genuinely asking here.
    A commercial pizza oven runs in the 800-900 degree range. Home ovens top out around 500 so you need a thermal mass to achieve a similar crust texture. If you're not trying to replicate pizzeria pizza at home, it's not needed.
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    Joined Nov 2011
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    > bubble2 108 Posts
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    exotube
    10-21-2023 at 02:41 PM.
    10-21-2023 at 02:41 PM.
    Quote from DietrichBonhoeffer :
    can someone help me understand what the difference is between placing a pizza on this pan vs sliding right on the oven shelves? I'm honestly satisfied the way the pizza cooks putting it directly onto the oven shelve.. but if someone can convince me that this will be better, please let me know. Genuinely asking here.
    This is primarily for freshly made pizza not frozen.

    For frozen, it still prevents cheese/grease from dripping..
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    Joined Dec 2009
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    > bubble2 1,023 Posts
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    mitun733
    10-21-2023 at 03:31 PM.
    10-21-2023 at 03:31 PM.
    Quote from DietrichBonhoeffer :
    can someone help me understand what the difference is between placing a pizza on this pan vs sliding right on the oven shelves? I'm honestly satisfied the way the pizza cooks putting it directly onto the oven shelve.. but if someone can convince me that this will be better, please let me know. Genuinely asking here.

    If you're not making fresh pizza dough or refrigerated dough from the grocery store, there is no point in using this for pizza. For any frozen or pre-made refrigerated fully formed pizza, it will be just as good and probably better directly on the racka.
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    > bubble2 1,474 Posts
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    crazymonkey1208
    10-21-2023 at 04:11 PM.
    10-21-2023 at 04:11 PM.
    Good to clock burglars over the head, in for 2
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