Victoria 12-Inch Cast Iron Comal Pizza Pan with a Long Handle and a Loop Handle, Preseasoned with Flaxseed Oil, Made in Colombia

This is a great skillet, but i used it to make some pancakes and indian crepes (dosa). After seasoning it , i use it on a low flame. If you wash it with water, add some oil else, you will find rust on the pan

I was tired of coated nonstick griddles losing their "non-stick-ability" over time. This griddle is exactly what I needed to make pancakes and French toast. I'll probably use it for pizza too. It was preseasoned but I gave the cooking surface a light coat of vegetable oil and baked it before using and pancakes didn't stick and it is easy to clean. I like that its flat bottom heats well on my smooth top electric range. I also like being able to use a metal spatula without worry. It's a little heavier than steel or aluminum but having the helper handle is useful for lifting. Some reviews mentioned sharp edges on handles but this one is smooth and well finished, and it came packaged with care. It should outlast me and I would definitely recommend it.

Very good. Love it!

I've only used it for cooking tortillas for burritos on a gas stove so far but it works well and is easy to clean.

The 0.5 is mainly because we have noticed the heat does not spread evenly. There tends to be some hot spots.

This comal has been perfect for making tortillas and flatbreads. I’ve also made frozen pizza on it and it came out sooo much better than when I’ve made it without it. I heat up the comal in the oven, then add the frozen pizza to it when the pan/oven are hot enough and cook it. The crust comes out almost as good as a pizzerias. I haven’t made a homemade pizza on it yet but I bet it would be fantastic. Definitely worth the buy if you are big on making tortillas, flatbreads, or pizzas.

Though this is advertised and billed on the box as a pizza pan, it is actually a comal that can be used as a pizza pan. Using it as a griddle, it's great for making quesadillas, frying or scrambling eggs, heating tortillas for burritos, making pancakes, grilled cheese, frying fish, etc.I got the 12" one with the helper handle. The second handle is very useful for picking it up and moving it as the pan is quite heavy (and that's a good thing). The heat distribution is as good as you can expect from cast iron on both a gas range and an induction burner -- cast iron does not conduct heat as well as aluminum, but once heated, it retains heat very well.The surface finish is finely pebbled and is 'seasoned' as delivered. The more you use the pan, the better the seasoning becomes. Food tends to stick slightly until you have cooked on it a while. It cleans up quite easily. Another reviewer noted the surface wasn't smooth -- I didn't find that to be a problem. The other brand (Lodge) also has the pebbled surface and I've been cooking on those for more than 25 years with little to complain about.Great that the edge of the pan has a gentle slope down to the flat for easier flipping of food.This pan is a bit heavier than my 15+ year old Lodge 12" round griddle. Subjectively this pan distributes heat slightly better than the Lodge pan.

Great pizza pan