Cast iron pan
A very high thermal-mass pan that gives deep-dish and similar thick styles their characteristic deeply browned, almost fried crust.
Material and heat transfer
Cast iron
Very high thermal mass, slow to heat but retains heat exceptionally well once hot
Preheat: Preheating the empty pan on the stovetop before adding dough improves bottom crust development
Crust effect
Produces a thick, deeply browned, almost fried-like crust
Care
Requires seasoning maintenance; avoid soap and prolonged soaking
- Very heavy
- Slow to heat, so requires patience for proper preheating