Pros: Holds plenty of heat, cleans easily, stores reasonably
Cons: Heavy, handles function, but I'd like it better without handles I think.
I bought this in pursuit of good pizza. I bake pizza free form and panless on a baking stone. I'd been reading about some cooks who baked pizza on an inverted cast iron pan. They liked it better than a baking stone for this purpose. This looked like a good solution to try.
For my uses of this pan, I put it in the oven ahead of cooking time and use it as a baking stone. It has a higher specific heat capacity than the stones and gives it up readily to breads and pizzas cooked on it. I slip my pizzas onto the pan/stone on parchment paper. When used this way, it bakes pizza crust and other breads nicely.
The lip on the pan is not as pronounced as the photos make it seem. So it's easy to slip breads and pizza on and off the stone. Camp Chef makes a similar pizza pan, but with more of a lip. I have that one too, but the lip on the Camp Chef pan makes it score lower.
Being cast iron, it is heavy. Not unreasonably so in my opinion. But for my purposes as a baking stone, I'd prefer the pan were square and without handles.
I have used it as a pizza pan a few times. The first time, I used it from room temperature. In this method, the crust cooked too slowly and the toppings were done too early in comparison. Another time, I formed my crust on parchment while this heated on my stove top. When the pan was hot, i slipped the crust on to the pan, topped it and put it in the oven This worked better, but it's best use is as a baking stone directly in the oven.
Other times, I have used it to make a hash brown crusted breakfast pizza as detailed in this thread.