Cast Iron Pizza Pan/Comal - 12 inch by Victoria
A Cast Iron Tawa Dosa Pan, a 12 Inch Crepe Pan, AND a Pizza Pan - one flat cast iron for every thin-and-hot job in your kitchen.
Every kitchen has one flat-cookware slot open on the shelf, and it's usually filled by a nonstick pan that won't survive the year. Swap in a piece of iron that will outlive your mortgage. Same flat surface, same great sear, no chemical coating flaking into your pancakes.
The long handle plus helper loop is the small design win here - you can two-hand a heavy 12" cast iron pan safely out of a 450 degree oven when it's loaded with pizza, and one-hand a quick flip when it's just crepes.
Flat, hot, and versatile - the Cast Iron Griddle with Handle that earns its stovetop spot.
- 12 inches is the size you actually want - big enough for a full pizza, wide enough for a four-pancake stack, and it still fits over a single stovetop burner without cheating onto a second.
- Cast Iron Tawa Dosa Pan by another name. Victoria sells this same pan as a Tawa in their India-focused catalog. Preheat it hard, ladle your dosa batter, and get the paper-thin crisp edge that nonstick will never give you.
- CREPE, TORTILLA, ROTI, or NAAN - the flat cooking surface has no rim to fight when you're folding something wide. Whichever thin bread your kitchen makes, this pan makes it better.
- Pre-seasoned with 100% non-GMO flaxseed oil (vegan and Kosher certified). No PTFE, no PFOA, no coating that flakes into your food. The flaxseed cure builds a harder polymer than most cast iron pans arrive with, and it just gets deeper the more you cook.
- Works on every heat source - induction, ceramic, gas, electric, campfire, broiler. If it's hot, this pan takes it.
- Long handle for the wrist-flick flip, helper loop for the two-handed lift. Both need an oven mitt when the pan comes out of the oven (please and thank you).
- Lifetime warranty. Cast on European foundry machinery in Colombia, on iron the Victoria family has been pouring for over 85 years.
Same flat pan, three meals a day - it more than earns its shelf space.
Breakfast crepes, lunch quesadilla, weeknight pizza. That's not a hypothetical rotation - that's a pretty ordinary week around here. The reason you're looking at cast iron in the first place is that it lasts and cooks better than the alternative; this pan gets both working every day instead of once a week.
Why we stock Victoria (and not JUST Lodge) at Kooi Housewares.
Victoria is a family foundry in Medellin, Colombia that has been casting iron for 85+ years, and they were the first brand to season with 100% flaxseed oil instead of the industrial seed oils most cast iron brands still use. The polymer that builds on these pans is measurably smoother than the cheaper competition. I've picked up every cast iron piece in our shop, and Victoria is the one I recommend to friends starting fresh.