Kenmore Cast Iron Pizza Pan: Built Like a Tank, Not Made for Everyone

Kenmore Cast Iron Pizza Pan: Built Like a Tank, Not Made for Everyone

The Kenmore Cast Iron Pizza Pan !Kenmore Cast Iron Pizza Pan caught my eye because, like anybody who loves the sizzle of meat and the crunch of pizza crust out in the backyard, the idea of a cast iron beast that can hop between the grill and kitchen sounded downright useful. Advertisers pitch this thing as a multitasker that can handle breakfast, pizza, steaks, and even “deep dish” if you’re feeling bold. Reality, as usual, serves things up with a twist.

Let’s start with the obvious: this pan’s got heft. Cast iron is never lightweight, but this thing makes itself known. That’s a plus if you’re looking for durability—drop it, bang it, forget it in the back of the oven, it’ll shrug off almost anything (except your foot, probably, so be careful hustling it around bare toes). That bulk pays off with serious heat retention, perfect if your idea of dinner involves wood smoke and steaks that sizzle till dusk.

But don’t let the weight distract you from the quirks. Flatness isn’t this pan’s strong suit. You’ll hear “flat” tossed around, but pour out pancake batter or egg wash, and you’ll spot a mild bow. Your pancakes or crepes are likely to do the old “slide toward the edge” trick. For pizzas, which are less fussy about even cooking, it’s not a dealbreaker. If you want breakfast to look like it came off a diner’s griddle… best look elsewhere.

Then there’s the size gap. The box promises 14 inches, but when you — or your dough — get measuring, it’s more like 13.5 where the topping action actually happens. Not a betrayal, but don’t expect a perfect fit for store-bought crusts or to sneak a full giant pizza on there. It sounds like splitting hairs, but when you’ve got company waiting or a batch of dough that was measured for “big,” it matters.

Now, about deep dish—that’s wishful advertising. The edges are shallow, barely over half an inch high. This is ideal if you want those charred, crispy crusts that get devoured before they cool. But if you try for a Chicago deep-dish, you’ll end up with a cheese volcano in the grill and a good round of scraping up mess, which is the last thing anyone wants when cleaning up in Arizona heat.

Storage deserves a warning: the integrated handles are useful when wrangling the hot pan, but add to its overall size. In a kitchen tight on space (or just filled with too many “useful” gadgets), this pan will demand the top shelf or its own spot. Stackable, it is not.

Speaking of cleaning—cast iron is always high maintenance. You’ll need to scrub, hand wash, dry quick, and oil it up before putting it away, unless orange spots or rough, flaky patches are your thing. Skip those steps, especially in a dry climate, and rust shows up as fast as tumbleweeds after a summer storm.

To sum it up: this Kenmore pizza pan is fantastic if you want to sear steak, slap burgers on the grill, or bake up thin, crispy pizzas. It shrugs off family abuse and still delivers when you want to show off for the neighbors. But if you’re particular about breakfast pancakes—or dream of deep dish—keep your wallet in your pocket and look for something more purpose-built. You’ll save yourself some regret and elbow grease.

For folks who value rugged gear and don’t mind a pan with some personality (and a few quirks), this thing delivers. If you’re after precise cooking or gentle ergonomics, look further. And whatever you do, don’t plan on storing it anywhere delicate—or using it as a frisbee.