Lodge Cast Iron Seasoned Pizza Pan

First off, at 15”, this thing is the perfect size for homemade pizza. Most of my pizzas come in around 10”-12”, but the extra space is nice for when I'm entertaining a larger group. Though it doesn't sound like it, a 15” pie is more than twice as much food as a 10” crust. This is amply-sized for small or large pizzas. It also distributes heat evenly, as my IR-thermometer attests. On the grill, it really captures a lot of heat across the whole cooking surface. It's a little too big for my coil-burner stove, but if you have a nice range, this would be great for that too. It fits nicely in the oven of course, and combined with a stainless steel bowl from Ikea, it makes a great sourdough cooker (seriously, it's almost a perfect fit). The grill is the most important for me though, and it's just the right size for mine (Weber Spirit E-310). It's perfect for the depth of the grill, and leaves just enough space for good circulation on either side. Heat transfer is great, as you'd expect from cast iron. In fact, I learned after my first crust that I needed to adjust my time down a touch. After a quick adjustment, everything's cooking quickly and evenly. I have only two minor quibbles so far. First, I'm having trouble getting it clean. The first cook left some material burnt on, and I've been unable to remove it with a lot of scrubbing, soap, Bar Keeper's Friend, and a stainless steel chain mail cast iron cleaner. I'll try oven cleaner next, though it doesn't have a ton of impact to leave it on. I'd also appreciate if the handles were considerably wider. I can get a good grip now, but there's plenty of room for them to have made oven mitt-sized handles. A wider grip seems safer to me, so that's a design update I'd like to see. Overall though, this is really a well-made and versatile product. It will last a couple lifetimes with proper care, and it's cheaper than stainless steel. Highly recommended.