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.
1519401
for 2 years I have used it at 450 and have hardly seasoned it, it is a great pizza pan!
1519402
From my experience, heating cast iron too hot in an oven seems to destroy the seasoning. They may then allow things to stick, and they may rust. They may add a rust taste to things.
1519403
I've gone above that no problem, you might damage the "cure". I've used it on the grill too and that's above 500.
1519404
I use mine directly over wood coals outdoors I assume is over 400 degrees and its never caused any problems. I always let it cool down slowly on some sturdy pot holders and pre heat it a little before putting it over the coals.
1519405
My oven can get pretty hot. I usually crank it as high as I can, leaving the pan inside. I use a peel to get the pizza in and out of the oven. I just took a temperature reading from the center of the pan today, and it read 585.3F. The pizza cooked in 6 minutes.
1519406
I think amazon must of goofed on saying it was only oven safe to 400. I have had my pan for quite a while and I bake my pizza's at 450 and have never had a problem.
1519407
One note is that if you do heat your cast iron over a certain degree - it could explode if placed in cold water - and I do mean explode. As long as you allow it to become cool before cleaning there is no problem. I like to remove the company finish and do my own that I included a link to:https://www.cooksillustrated.com/how_tos/5820-the-ultimate-way-to-season-cast-ironAlso be careful of using the self cleaning feature of your oven since newer models can get up to 1000 F..... This could destroy the oven electronics...
1519408
Not sure why they have that on there. I've used it at 500 with no problems other than some smoking from the seasoning. My guess is because of the smoking that can occur past that temp. But I've seen no damage or issues to mine from going over.
2053648
I don't think it would fit. You'd need to use a pizza pan or stone and there just doesn't seem to be room. You also want to bake pizza at 400 to 425 and mine has never gotten that hot. If you used small oven baking stones, you could probably bake the individual-sized pizzas on those but the crust might bake the way you want. Sounds like a good experiment project.
679160
I normally use mine in a 425 degree oven and put it in before turning oven on. Preheat for at least 30 minutes before placing pizza on the stone. The more you use it the better the stone gets. Never place a wet or moist stone in the oven, it will break.
2282233
My instructions say for a 6.5 to an 8 inch tortilla , to bake at 400 degrees for 5 to 7 minutes. extra crispy 7 to 10 minutes. let cool about 5 min. in the pan after removing from oven. I only wait a minute or 2. I hope this helps, and sorry you didn't receive instructions.
91007
I did a little research and the best answer, or at least the safest answer, is 450 degrees. I did find one that said you could go as high as you wanted but to be sure that you let them cool down before running water on them but I would play it safe with the 450 and besides, 450 should be high enough to handle almost any baking chore in the kitchen. Hope this helps.
1403336
The stone needs to be 450 degrees or hotter. The pizza is the slid onto the stone. Flour or corn meal is used to slide the pizza off of a peal.
914472
The oven has a maximum temprature rating of 610 degrees Fahrenheit internal according to a sticker placed by the manufacturer. They have put a protective grill on the sides for this reason. The oven does get hot but since it is a metal style oven and it exhausts heat in the upper chamber it will not get up to the 750+ degree range that a traditional brick pizza oven uses but having such a large smoking chamber this oven is much more versatile. If you have kids around then you should consider appropriate supervision when using the oven for several hours.
1383921
Haven't made a pizza from scratch on it, but have baked items at 500 degrees without any problem. Hope that helps. I've had mine for awhile now and use it all the time...still looks like new.
1972820
I've used it up to 400° and so far so good. I don't think there is anything on the packaging material that says anything about oven temp.
274649
I've used this a recipe for years from fornobravo.com. I've made it in a gas oven set to 550°F (on the bottom of the oven with a pizza stone; about 6-8 minutes) and in a webber kettle fitted with a stainless steel sleeve made for baking pizza (650°F - 700°F; about 4 minutes).It's called the "Authentic Vera Pizza Napoletana Dough." Very authentic pizza dough using Tipo "00" pizza flour.https://www.fornobravo.com/blog/recipe/authentic-vera-pizza-napoletana-dough/
2239916
Most ovens only go to 500-550 degrees. That is a broiling temperature. Transfer your food to a broiler pan for that temp.
1582639
I bake at 475F quite often with the Dutch oven so 500F isn't much different. A bit of advice when baking bread is to let the Dutch oven warm in the oven for at least 30 minutes before you put the dough into it.
603346
You don't lose heat from opening the lid to remove or check the pizza when it's cooking. Once it gets up to cooking temp...800+ degrees F... you can cook 2-3 pizzas in a row, each one taking about 2-3 minutes total cooking time. You can rotate the pizzas as needed to ensure even cooking without losing heat or burning the hair off the back of your hands. Plus it has a major "coolness" factor. :)
750443
I believe that it says use up to 375 but I have used in a 425 degree oven without a problem
612338
When the air-sourced thermometer above the rotating bottom stone reads 375F, my laser thermometer reads about 595F. It will go up to 400 and above on the air sourced one so I suspect max would be in the mid 600's, maybe pushing 700 F. Cooks a pizza to bubbling surface and blackening edges in about 3-4 minutes. Heckuva pizza oven for the money.
330825
First try taking the pizza out of the oven a few minutes early and see if it's done. If so, just use that time in the future, but you probably should check the accuracy of the temp of your oven to avoid similar problems with other cooking and baking. Use a decent quality oven thermometer and, per "Cooking for Geeks," put a spoonful of table sugar (sucrose) in a oven safe glass bowl into the oven, place it on a sheet of foil or a cookie sheet. Turn the oven on set to 350. Table sugar melts at 367 degrees F so if your oven hotter than the temp you set, the sugar may melt before it thinks it's at 350 and turns off. If so check the oven thermometer and subtract that number from 350. Subtract that same number from the temp you set when making pizza - or anything else, and you'll probably get better results. If the sugar doesn't melt after several minutes at 350 turn the oven up to 375 and the sugar should melt completely within 15 minutes or so, and you'd need to set your oven higher than the temp you actually want, but from what you describe I think that's unlikely. Ovens do "overshoot" the set temp by a few degrees (if it's a good quality oven), stop heating and cool to below that temp, then turn on again, but if your oven is starting to burn your pizza before it's properly cooked through it's probably too hot by more than a few degrees.
2234611
I have used it at 425 and it did ok. I wasn't aware of its limits so will be more careful next time. I will probably just use it to stop check and not leave it in the oven.