Cast iron pan
A very high thermal-mass pan that gives deep-dish and similar thick styles their characteristic deeply browned, almost fried crust.
The fuller page on this is Pizza in a cast-iron pan.
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