Lodge 15.5"x10.5" Cast Iron Baking Pan, Black

This is really great. It's extremely versatile. I've used it in the oven for chicken, and also on top of two gas range burners as a griddle for pancakes, which saved a lot of time. It's surprisingly easy to clean even though I did not reseason it before using it out of the box, like is usually suggested for new "Lodge" cast iron products.The review section asks for a rating in the ease in cleaning, the versatility, and the... flavor? Oookay. Well...? The cast iron baking pan (sheet pan with sides?) has no flavor. So... that part is also good. No weird flavor. Also, just plain, it's got no flavor except when food is in it. Then it tastes like the food you put in it.*(*"This pan has a minty fresh flavor that wakes up your mouth" not appearing in this review. Also, "This pan tastes like pineapples and ginger ale" not appearing in this review.)Other useful information: It's got heft to it. It's not lightweight. This is hefty cast iron, it weighs more than a glass 9x13 deep baking dish does. Maybe twice what a glass baking dish of its same approximate size would weigh. The handles that are built in are really useful, super sturdy, but it's not a lightweight item. You'll want to use both handles (and some pot holders) when moving it into or out of the oven.Its sides are one inch in height which is sufficient for things like catching the moisture released during baking chicken, while still not being so tall that the sides would impact alternative functions such as using it for a cookie sheet.It takes a little while to cool down before/after cleaning it (and then drying briefly on either the stovetop or in oven so it's completely dry) before it can be put away. I also wouldn't wash it directly, piping hot, from the stove unless I was using equally hot water to wash it with. I think sudden huge temperature shocks could possibly damage this full sheet pan, like if using cold cold water on a hot iron pan.This was an expensive sheet pan- at least I thought so- but it's incredibly versatile and it's nicer having ONE really functional thing than it is having half a dozen nice things that are only functional for one or two applications. It's more minimalistic. It doesn't have toxic nonstick coating on it, so you can use any kind of utensil on it and still not consume the poisonous fumes or chipped teflon or whatever that other baking sheets usually have. It's just simple and does its job well.It heats evenly, just as all good cast iron does. Like other good cast iron cookware, it'll also probably still be doing just as well at what it does, many decades from now. BIFL

This pan/ baking sheet is awesome for bacon and veggies. I actually use it more than my regular cast iron pan. I did get the silicone handle things which are nice and fit perfectly with it. If you want to get away from aluminum I highly recommend. I broil things and roast things with no issue. Sometimes I will put down parchment paper for cleanup ease but I don’t have to. It is a little smaller than my old aluminum sheet so keep that in mind. Great value, not really any issues with sticking if seasoned and it cleans easily. The weight of it doesn’t bother me and I am little.

It heats evenly, bakes beautifully, and adds a subtle richness to everything from roasted vegetables to crispy-skinned chicken. The pan is heavy and durable, and it's easy to clean with a good scrub. It's a worthwhile investment for any home cook who loves the taste of cast iron.

We have this on are gas stove top and but the two burns on and cooking functionality pancakes, steak, smash burgers. In the oven we make sour dough, homemade pizza, cookies. You name it we cook on it. Rust resistance if you oil/ seasoning it the correct way. no warped quality at all. very ease to use. I will be getting another on for camping tripes. The high sides are the only thing we love.

I purchased this baking pan because I love cooking with cast iron. I cleared out all the various baking pans I had for years that didn’t quite work out for whatever reason. This pan was my first replacement. As soon as it arrived (on time and nicely packaged) I used it for a one pan chicken and veggies meal that turned out amazingly. Just the right amount of roasting in a shorter period of time. The two batches of cookies I baked the next day were great, too.The quality is great. Easy to clean and store. The size is ideal for what I use it for. I like the little extra weight of this pan as it doesn’t warp in a hot oven. It heats evenly as well. There are instructions on how to use it for newbies to cast iron baking/roasting. There are a few nuances but once tried, it may become an unexpected favorite like it did for me. There is no metal after taste.I highly recommend this cast iron baking pan.

I roast vegetables every week. After trying all sorts of baking pans over the years, I finally switched to cast iron and am glad I did.Aluminum baking pans always warp. Nonstick coatings flake off. Over time, nasty patinas develop and can’t be removed. They need to be covered with foil, which leaches aluminum into food. I’ve tried parchment paper, but it’s so difficult to mold to the pan that I refuse to do it on a regular basis.These cast iron pans have been awesome so far. I put them in the oven while it’s preheating, take them out hot, and then add the vegetables and pop them back in. This can be tricky (use oven gloves!) but gives a wonderful char to the veggies and shortens roasting time.I don’t line the pans, so they do take a bit of a scrub afterward. I use steel wool and warm water. Dry thoroughly and rub in a few drops of neutral oil before putting them away.These pans will last literally forever. The biggest drawback to a cast iron baking pan is the weight: 9 pounds! Don’t store them on a high shelf. 😅