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Your cart is empty.Bring rustic appeal to your kitchen with Bayou Classic Cast Iron Cookware. This heavyweight pan heats evenly and will not cool down when food is added, making it ideal for searing and braising. Perfect size to sizzle bacon. Gather with friends and family for warm dinners or Sunday brunches. Whatever occasion, cooking with Bayou Classic cast iron adds a cozy farmhouse feel to the modern kitchen. Bottom of pan is etched with a Bayou alligator for a unique cajun detail.
Brian
Reviewed in the United States on July 19, 2024
Loved this pan as it is very versatile. Can use it in the stove top as a griddle and use it in the oven. Made tons of bacon, pork belly and steaks on this. Also retained heat and cooked food well. Easy to clean because I am used to cast iron cookware but can been seen as heavy for someone who hasn’t gone the cast iron way. If you like cooking bacon and using the grease to make eggs and potatoes/homefries I suggest this bad boi.
Lois M
Reviewed in the United States on April 30, 2024
Perfect pan for cornbread, focaccia bread or homemade pizza
Gisele Durham
Reviewed in the United States on February 19, 2021
I have a family of five and I love cooking on cast iron. But my large round pan didn't always fit whatever protein I was making for the meal. So I would often have to use my small iron skillet too. I was a bit hesitant to get this one because I was afraid a pan like this placed on a round burner would be a problem. But it turns out that it hasn't. I do, however, have a new five burner range that has a rather large burner, (which is a bit larger than the burners on my old range), so I don't know if this makes a difference. But it's worked out well. I also have a center griddle burner that I can use it on, but then you can't really use any of your other burners. It cooks evenly and sears meat well. There's even enough room to throw in sliced onions and mushrooms with your meat. I would definitely say I'm happy with this purchase and recommend it to you.
Anna
Reviewed in Australia on January 24, 2021
Super solid and works a treat. Great quality.
curmudgeon
Reviewed in the United States on June 4, 2020
I bought this for "oven-frying" fish or pieces of chicken - preheat to sizzling, add the breaded meat, bake for chicken or slip under the broiler for fish, no need to turn since it cooks from both sides. It is deep enough to hold melted butter or spilled breading, but shallow enough to use as griddle, pancakes on stovetop, roast veggies in oven, even pizza. Compared to similar Lodge griddle I had and to handled skillets this is lighter, easier to manage, the handles are super but small enough to allow easy storage upright in a divided cabinet with baking pans. For cost of restaurant meal you get a lifetime of better cooking. Wish it came with recipes.
George Fuchs
Reviewed in the United States on October 12, 2020
I have had mine for almost 2 years now. This is my go to cooking utensil. Bought it so I could make more than one pancake at a time. Now I cook almost everything on it. Great for grilling hotdogs or steak, veggies, or tortillas. Toss it in the oven and warm day old pizza or make bacon strips.Made well, super versatile, easy to clean, reasonable price. I'd recommend this to everyone and anyone.
Abe
Reviewed in the United States on April 16, 2020
Just used this for the first time tonight to make pizza, and I can say I highly recommend it. Based on my experience with cast iron, and it seems like good quality cast iron that is NOT TOO THICK AND HEAVY. Like a lot of my favorite pieces of cast iron, like the classic Wagner Sydney stuff, this feels a bit like a cross between steel and cast iron, as opposed to really rough, thick, cheaper cast iron.For the record, I used it on the grill under direct and ambient heat. It made a good, not huge, sized pizza.
NJ
Reviewed in the United States on November 4, 2019
Nice pan. Works great for Pizza (think Pizza Hut pan style crisp Italian thick crust).Use Emerils Italian bread recipe, let it rise to doubled once in the bowl, punch down, grease the pan LIBERALLY with olive oil, shape for a thick crust in the pan, let it rise to doubled in the pan, flatten the center (all but the crust edges - again think Pizza Hut pan), sauce, cheese, and top thr crust. Bake your pizza as hot as the oven will go (500 to 600F). I add a splash to a pan on the oven bottom for steam when loading.Thats it! Cook to a light golden brown crisp crust and browned cheese. I use the bottom rack to shock the crust for oven spring. I usually move it to the top to finish. Usually 18 to 22 minutes total bake time.
Kory Ball
Reviewed in the United States on June 15, 2018
This is a great value.Seasoning:The factory seasoning on mine was pretty minimal (you could still see the part on the bottom where the iron was poured into the mold, the thin seasoning made it look reddish like it was rusted but it just needed more seasoning), so you might want to add another layer of seasoning by wiping on a thin layer of high heat vegetable oil (sunflower, canola) and baking it on, pan upside down, in a 500 degree oven for an hour (use the regular baking cycle, not convection, as convection can just evaporate the oil and blow it around the oven; you're trying to season the pan, not the oven).Results:I use this pan exclusively in the oven under the broiler for cooking meat; steaks, chicken, burgers, fish, etc. It has more room than a 12" skillet, so you don't have to cook multiple rounds and there is enough room between the food to get cooked on all sides and allow the broiler radiation to keep the pan hot. Just pre-heat the pan empty under the broiler until it's at your desired temperature (like 550F as measured with an IR thermometer, which takes about 11 minutes in my oven but your performance may vary), pull it out of the oven, throw the meat in, then put it back under the broiler until the meat is done (generally you don't need to flip the meat because the broiler and hot pan cook from both sides at once). The meat comes out so nice and browned, so much Maillard flavor. It's also not greasy like you'd think. Forget those cheap grill pans that are supposed to drip away the fat, you'll never get these results or this kind of flavor.
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