I want/need to replace our broken pizza stone, and am considering the Lodge 15" cast iron pan. I read 'somewhere' that cast iron should be limited to 400-425F. I haven't found this spec'd on the Lodge page. (I do miss things.) I can see where it might make sense though, because, seasoning.

So, I'd like to know what is the max baking temp for cast iron in general, or this Lodge pizza pan in particular.

And, If anyone has experience with thin-to-medium crust pizza cooked on cast iron, I'd appreciate hearing.

Plan B would be steel.

I want/need to replace our broken pizza stone, and am considering the Lodge 15" cast iron pan. (picture below) I read 'somewhere' that cast iron should be limited to 400-425F. I haven't found this spec'd on the Lodge page. (I do miss things.) I can see where it might make sense though, because, seasoning.

So, I'd like to know what is the max baking temp for cast iron in general, or this Lodge pizza pan in particular.

And, If anyone has experience with thin-to-medium crust pizza cooked on cast iron, I'd appreciate hearing.

Plan B would be steel.