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Baaao 27.2K Views
Oct 20, 2023 11:45 AM

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

$21

$40

47% off
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Deal Details
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.

Editor's Notes

Written by SubZero5 | Staff
  • Reviews:
  • Amazon Return Policy:
    • This item can be returned in its original condition for a full refund or replacement within 30 days of receipt.
  • About this Store:

Original Post

Written by Baaao
Community Notes
About the Poster
Deal Details
Community Notes
About the Poster
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.

Editor's Notes

Written by SubZero5 | Staff
  • Reviews:
  • Amazon Return Policy:
    • This item can be returned in its original condition for a full refund or replacement within 30 days of receipt.
  • About this Store:

Original Post

Written by Baaao

Community Voting

Deal Score
+34
Good Deal
Visit Amazon

Top Comments

CyberGuy
3.7KComments
504Reputation
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.
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RolandTuna
1Comments
10Reputation
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 ^^^
Go to Comment
SennamonTea
463Comments
448Reputation
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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59 Comments

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Oct 21, 2023 3:29 PM
150 Comments
Joined Jul 2020
SeriousSeagull8562Oct 21, 2023 3:29 PM
150 Comments
Link does not work
1
Oct 21, 2023 3:47 PM
10.2K Comments
Joined Sep 2007
Santa_ClausOct 21, 2023 3:47 PM
10.2K Comments
Good for pizza?
2
Oct 21, 2023 3:48 PM
1.5K Comments
Joined Feb 2009
az060693Oct 21, 2023 3:48 PM
1.5K Comments
Quote from SeriousSeagull8562 View quoted comment :
Link does not work
Works for me. You might have an adblocker up.
Oct 21, 2023 4:39 PM
73 Comments
Joined Jun 2010
odguy10Oct 21, 2023 4:39 PM
73 Comments
Is this a good option to make smash burgers?
Oct 21, 2023 5:14 PM
1.4K Comments
Joined Jan 2008
DietrichBonhoefferOct 21, 2023 5:14 PM
1.4K Comments
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.
Oct 21, 2023 6:12 PM
463 Comments
Joined May 2011
SennamonTeaOct 21, 2023 6:12 PM
463 Comments

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

Quote from DietrichBonhoeffer View quoted comment :
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.
1
Oct 21, 2023 6:12 PM
463 Comments
Joined May 2011
SennamonTeaOct 21, 2023 6:12 PM
463 Comments
Quote from odguy10 View quoted comment :
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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Oct 21, 2023 6:16 PM
1 Comments
Joined Oct 2015
RolandTunaOct 21, 2023 6:16 PM
1 Comments

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

Quote from DietrichBonhoeffer View quoted comment :
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 View quoted comment :
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 ^^^
1
1
Oct 21, 2023 6:20 PM
993 Comments
Joined Aug 2011
ChargrOct 21, 2023 6:20 PM
993 Comments
Quote from Pitmaster_Privilege View quoted comment :
Good for pizza?
And good for multiple tortillas for tacos
Oct 21, 2023 6:44 PM
479 Comments
Joined Feb 2004
GTwannabeOct 21, 2023 6:44 PM
479 Comments
Quote from DietrichBonhoeffer View quoted comment :
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.
Oct 21, 2023 9:41 PM
114 Comments
Joined Nov 2011
exotubeOct 21, 2023 9:41 PM
114 Comments
Quote from DietrichBonhoeffer View quoted comment :
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..
Oct 21, 2023 10:31 PM
1.1K Comments
Joined Dec 2009
mitun733Oct 21, 2023 10:31 PM
1.1K Comments
Quote from DietrichBonhoeffer View quoted comment :
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.
Oct 21, 2023 11:11 PM
1.5K Comments
Joined Nov 2014
crazymonkey1208Oct 21, 2023 11:11 PM
1.5K Comments
Good to clock burglars over the head, in for 2
1
Oct 21, 2023 11:25 PM
1.7K Comments
Joined Aug 2008
WildRigger47Oct 21, 2023 11:25 PM
1.7K Comments
I have to chuckle at their sales pitch regarding 'pre-seasoned' and especially with flaxseed oil (which has a very low smoking point).
At the temps this pan/skillet will undergo, that 'seasoning' will turn into just a carbon impregnation and carbon layer upon the first use.
4

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Oct 21, 2023 11:31 PM
773 Comments
Joined Oct 2006
jhogalOct 21, 2023 11:31 PM
773 Comments
Can I use this to make a omelet on stove top

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