Remember my perfect pizza pan, the black iron pan that I love? It’s also the perfect hash brown maker.
I usually use the regular black iron skillet for hash browns but, because it’s a bit smaller than the pizza pan, it takes two batches to get them real crispy.
Yesterday morning I decided to use the pizza pan. It has a little lip on it so I knew there shouldn’t be any spills. I was able to cook the whole batch at once.
Cleanup was a breeze! I scraped the pan with the spatula and oiled it with a paper towel.
I love this pan!
Gonna try mine out at noon today for the first time–you are such a bad influence!!
I’ll take that as a compliment!
Hope you like it as much as I do.
Since I don’t have the most kitchen storage… I like pans that can do more than one thing… question? would you use that pan on a glass top stove???
I was thinking I’d wait until I have an oven again and then get that pan, but hashbrowns on it, hmmm. may have to re-plan. Do you grate your own hashbrowns or are these from frozen? I seem to have a lot of trouble getting the frozen ones to brown up nicely – especially following the package directions.
Oh how I love my cast iron pots & pans! Everything tastes better cooked in them too!
I want one!