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Ooni's cast iron range is four pans: the ribbed Grizzler, the smooth Sizzler, the round Skillet, and the reversible Dual-Sided Grizzler Plate. If you are still choosing the oven itself, the Ooni pizza oven lineup guide covers every current model. The pan question comes down to two things nothing else settles for you: ribbed or smooth, and whether the handle clears the mouth of your oven.
The surface decides what the pan does well. Ribs lift food off the metal, leave grill marks and let fat drain into the grooves. A smooth floor puts iron against the whole face of a steak for a harder, more even crust. The Dual-Sided Plate is the only current Ooni pan that gives you both, and it weighs 12.7 lb because of it.
There is a second question most older write-ups skip: which revision you are actually buying. Ooni has reworked all four pans, and previous versions shipped with wooden serving boards instead of the stainless-steel trivets used now. One of them was larger and heavier than the pan carrying the same name today. Those older pans still surface on resale listings under familiar product names.
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The Current Ooni Cast Iron Lineup at a Glance
All four current pans are factory pre-seasoned cast iron with a detachable cast-iron handle and a stainless-steel trivet in the box. Ooni publishes a 950°F / 500°C capability for the range and approves them for a conventional home oven, an electric or gas hob, open flame and a barbecue, in addition to its own pizza ovens. Three of the four work on induction. The Dual-Sided Plate does not, because its raised edges keep it off the hob surface properly.
| Pan | Surface | Dimensions | Weight | Best for |
|---|---|---|---|---|
| Ooni Cast Iron Grizzler Pan (UU-P1AA00) | Ribbed | 12.2 × 6.2 × 2.2 in / 31 × 15.9 × 5.6 cm | 4.74 lb / 2.15 kg | Steak, chops, chicken and vegetables where you want grill marks |
| Ooni Cast Iron Sizzler Pan (UU-P1A900) | Smooth | 12.2 × 6.3 × 1.2 in outer / 9.7 × 5.6 × 1.0 in inner | 5.7 lb / 2.6 kg | Small steaks, fish, seafood, pan sauces |
| Ooni Cast Iron Skillet Pan (UU-P1AB00) | Smooth, round | 11.8 × 9.7 × 1.5 in / 30 × 24.6 × 3.8 cm | 6.39 lb / 2.9 kg | Skillet pizza, cornbread, eggs, desserts |
| Ooni Dual-Sided Grizzler Plate (UU-P1AC00) | Smooth and ribbed | 13.6 × 12.5 × 2 in / 34.6 × 31.8 × 5.1 cm | 12.7 lb / 5.75 kg | Larger meals, two surfaces in one piece |
The dimensions matter more here than on a stovetop pan, because the pan has to sit inside a short chamber with a hot stone below it and a flame or element above. Every one of these is narrow enough to slide into a 12-inch oven opening, and the detachable handle is what makes that workable.
Grizzler Pan vs Sizzler Pan: Ribbed or Smooth
The two elongated pans share a footprint. The Grizzler runs 12.2 × 6.2 in, the Sizzler 12.2 × 6.3 in outer, so the real difference is the floor between the walls.
Ooni Cast Iron Grizzler Pan
The Grizzler is a grill pan in miniature. Its raised ribs hold food clear of the base, so rendered fat and juices collect below rather than pooling around the meat, and the contact points brown into stripes. That makes it the natural choice for steak, pork chops, chicken pieces, sausages, thick fish and vegetables such as asparagus that benefit from sitting above the pan rather than in it.
At 4.74 lb it is the lightest of the four, which matters when you are reaching into a hot chamber with a glove. The detachable handle is part of the workflow: cook with it removed, then attach it only when you need to reposition or lift the pan out. The ribbed floor is also the slowest of the four to clean, since residue settles between the ridges.
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Ooni Cast Iron Sizzler Pan
The Sizzler is the same idea with a flat floor. Its usable cooking area is 9.7 × 5.6 in inside a 12.2 × 6.3 in outer frame, and because metal touches food across the whole surface, it produces a broader crust on a steak than ribs can. It is the better pan for fish fillets, scallops and shrimp, for anything loose that would fall between ridges, and for dishes with a pan sauce, where you want the juices to stay in the pan with the food.
Ooni positions the Sizzler around cooking for one or two people, and that is the honest read of the footprint. Because the pan captures rendered fat right next to the burner, fatty cuts deserve attention rather than the oven's maximum flame setting: fat that flares will smoke, and the pan gives it somewhere to collect.
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Ooni Cast Iron Skillet Pan
The Skillet is the most general-purpose piece in the range because its floor is round and smooth, with a 9-inch cooking surface inside an 11.8 × 9.7 in body. It handles skillet pizza, cornbread, large cookies, dips, eggs, meat, seafood and vegetables without switching pans, which is why it is usually the first Ooni cast iron most people buy.
Its defining limitation is the side wall height. At 1.5 in the sides are much shallower than a conventional cast-iron frying pan, deliberately so, because a deep pan wastes the vertical space inside a pizza oven. That also means it is not the pan for a batch of fried chicken or a large volume of sautéed greens, where a standard deep skillet is simply the right tool.
What the shallow body buys you is clearance. In a compact oven such as a Koda 12, a traditional skillet with a fixed 5 to 7 inch handle occupies precious space at the oven mouth. Ooni's removable handle removes that problem entirely, and the included stainless-steel trivet means the hot pan has somewhere safe to land when it comes out.
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Ooni Dual-Sided Grizzler Plate
The Dual-Sided Plate is the largest and heaviest piece at 13.6 × 12.5 × 2 in and 12.7 lb, and the only one with two cooking faces: a smooth Sizzler-style side and a ribbed Grizzler-style side. Two removable handles, one at each end, are supplied because lifting 12.7 lb of hot iron at one corner is not something to attempt.
It is also the one induction exception in the range. Ooni states the raised edges prevent proper use on an induction hob. A conventional home oven, a barbecue and open flame are all approved.
Ooni's own steak and fajita method is worth copying because it describes how the plate actually behaves. It preheats the flat side for about 4 to 6 minutes to roughly 600°F / 315°C, checked with an infrared thermometer, then rotates the meat and swaps its position partway through the cook because one area of the plate sits closer to the flame. That is normal heat zoning inside a pizza oven rather than a flaw in the pan, and it is the single most useful technique for anyone searing on cast iron in this kind of oven.
The ribbed face needs more cleaning attention than the smooth one, and the metal trivet is the correct landing spot when the plate comes out. A digital infrared thermometer is close to mandatory for this piece, since the plate is too large to judge by feel.
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Which Ooni Ovens Do These Pans Fit?
With the standard fixed stone, all four current pans are listed as compatible with every Ooni pizza oven, including the Koda 12 and Koda 16, the Karu 12, Karu 2, Karu 16 and Karu 2 Pro, the Fyra 12, the Volt family and the Koda 2 generation. Normal physical-clearance precautions apply: the pan should not touch the stone edge or press against the oven walls. The large Karu models give more room to work than the compact 12-inch ovens, which is a point in their favour if you plan to cook in cast iron regularly: see the Karu 16 and Karu 2 Pro comparison.
The rotating stone changes the answer, and this is the detail older reviews do not carry. With a motorised rotating stone fitted, compatibility narrows sharply:
| Oven with rotating stone | Grizzler Pan | Sizzler Pan | Skillet Pan | Dual-Sided Grizzler Plate |
|---|---|---|---|---|
| Koda 2 | No | No | No | No |
| Koda 2 Pro | Yes | Yes | Yes | No |
| Koda 2 Max | Yes | Yes | Yes | Yes |
On a base Koda 2 with the rotating stone installed, no Ooni cookware is compatible at all. On a Koda 2 Pro with the rotating stone, the three compact pans are permitted and the Dual-Sided Plate is specifically excluded. On a Koda 2 Max with the rotating stone, all four current cast-iron items are permitted, with Ooni's only listed cookware exclusion being the larger 17 × 12 roasting pan. If you are buying an oven and cast iron together, that table is worth more than any description of a pan's shape.
How to Spot a Legacy Ooni Cast Iron Pan
Every current pan has replaced an earlier SKU, and the quickest identifier is what the pan sits on. The previous generation shipped with a beech or wooden serving board. The current range ships with a stainless-steel trivet, and Ooni's older general cast-iron guide still shows the wooden versions, which is exactly how used and reseller listings end up describing two different products under one name.
| Product name | Legacy SKU | Current SKU | The giveaway |
|---|---|---|---|
| Cast Iron Grizzler Pan | UU-P08D00 (earlier UU-P04C00) | UU-P1AA00 | Wooden serving board instead of a steel trivet |
| Cast Iron Sizzler Pan | UU-P08C00 (earlier UU-P02C00) | UU-P1A900 | Wooden board; check the US dimensions on the box |
| Cast Iron Skillet Pan | UU-P09F00 | UU-P1AB00 | Wooden board; the older model used a beech serving base |
| Dual-Sided Grizzler Plate | UU-P0A000 | UU-P1AC00 | Larger and heavier at roughly 14.5 × 12.9 × 2.7 in and about 13 lb |
Two more things worth knowing before you buy used. First, a discontinued Ooni Casserole and Sizzler Pan (UU-P04F00) appears in older recipes and articles, but no casserole remains in the current cast-iron range; anyone who finds one is looking at archive stock, not a current product line. Second, complaints about wooden bases warping or scorching belong to those older generations. The current pans use steel, so that particular failure mode is gone.
If a listing mixes a current product name with a wooden board, or quotes dimensions that do not match the table earlier in this article, treat the SKU on the packaging as the identifier rather than the title. Where the exact new-old-stock ASIN cannot be confirmed, a tagged Amazon search is the safer entry point than a guessed product page.
How to Season and Clean Ooni Cast Iron
Ooni pre-seasons its cast iron at the factory, and it still tells owners to wash and season the pan before the first cook. Both statements are true and they are not in conflict: factory seasoning is a starting layer, not a finished one.
The protocol is a standard cast-iron cycle. Wash the pan, dry it completely, wipe on an extremely thin film of vegetable, canola or flaxseed oil, then place it upside down in a conventional oven at 400°F / 205°C for one hour and let it cool inside the oven. A sticky result almost always means too much oil; the film should be close to invisible. Ooni re-seasons its own cookware roughly every three months, though the right interval for your pan tracks how often you use it and how the surface looks.
For everyday cleaning, let the pan cool first, then use warm, slightly soapy water with a sponge or a stiff non-metal brush. Dry it completely, apply a light oil film and store it dry. The genuine prohibitions are short:
- Never put Ooni cast iron in a dishwasher.
- Never use steel wool or metal scouring pads.
- Never put a blazing-hot pan into cold water, since thermal shock can crack cast iron.
- Avoid prolonged contact with strongly acidic ingredients until the seasoning is well established.
Rust is the most common owner complaint and the most recoverable. Surface rust comes off with cleaning followed by a full re-seasoning, and for stubborn localised corrosion Ooni permits a household vinegar soak before re-seasoning. Seasoning that flakes is a different conversation: heat near the burner at very high output does degrade it over time, but so does applying oil too thickly, so a black flake is not automatically proof of a defect. For the equivalent routine on a steel baking surface, see the pizza steel cleaning and seasoning guide.
Ooni Cast Iron vs a Regular Cast Iron Skillet
A basic unenamelled cast-iron skillet from any hardware store sears as well as an Ooni pan. Cast iron is cast iron, and nothing about the Ooni badge changes how the metal holds heat.
What the Ooni versions add is shape and hardware. The dimensions are cut to fit a short pizza-oven chamber, the handle detaches so it does not eat into the oven mouth, and the pan arrives with a heat-safe stainless-steel trivet for landing it. In a Koda 12 or a Fyra 12, that combination is the difference between a pan that is easy to use and one that is merely possible.
The choice between cast iron and carbon steel is a different trade entirely, and it comes down to thermal mass against responsiveness: heavy iron stores more heat and holds it through a sear, while thinner steel heats and cools faster and is easier to move around. The cast iron, ceramic and steel comparison covers where each material belongs. For oven cookware specifically, weight and handle clearance usually decide the question before peak temperature ever does.
Which Ooni Cast Iron Pan Should You Buy?
- You want grill marks and a lighter pan: the Grizzler, at 4.74 lb, is the easiest of the four to handle with a glove.
- You want the hardest possible crust on steak, plus fish and pan sauces: the Sizzler's smooth floor gives full metal contact and cleans up faster than ribs.
- You want one pan for the widest range of recipes: the Skillet, with its 9-inch round surface, covers skillet pizza, baking and breakfast as well as searing. Its shallow sides are the trade-off.
- You cook for a group, or want both surfaces without buying twice: the Dual-Sided Plate replaces a Sizzler-style and a Grizzler-style pan in one piece, at 12.7 lb and without induction compatibility.
- You own a Koda 2 with the rotating stone: none of them. Buy the pans only for a static-stone oven or a home kitchen.
- You own a Koda 2 Pro with the rotating stone: the three compact pans are permitted, the Dual-Sided Plate is not.
Companion tools worth having before the pan arrives: an infrared thermometer for reading the pan and stone, an instant-read probe for steak and chicken, heat-resistant gloves, and a stiff non-metal brush. The trivet and both handles come in the box, so there is no separate base to buy.
Frequently Asked Questions
Q: Is pre-seasoned Ooni cast iron ready to use straight out of the box?
No. Ooni factory-seasons the pans and still recommends washing and seasoning before the first cook. That means a wash, a complete dry, an almost invisible film of vegetable, canola or flaxseed oil, and one hour upside down at 400°F / 205°C.
Q: Can you use soap on Ooni cast iron?
Yes. Ooni explicitly permits warm, slightly soapy water with a sponge or a stiff non-metal brush once the pan has cooled. What it prohibits is the dishwasher, steel wool or metal scouring pads, and putting cold water into a very hot pan.
Q: Do Ooni cast iron pans work in a normal kitchen oven?
Yes. All four are approved for a conventional home oven, an electric or gas hob, open flame and a barbecue, alongside Ooni pizza ovens. The Grizzler, Sizzler and Skillet are also induction-compatible; the Dual-Sided Plate is not.
Q: Will an Ooni cast iron pan fit a Koda 12?
The three compact pans are the practical choice in a 12-inch chamber, and the removable handle is the reason they work well there: nothing protrudes into the oven mouth while the pan is cooking. The Dual-Sided Plate is larger at 13.6 × 12.5 in and much heavier at 12.7 lb.
Q: Can I use Ooni cast iron in a Koda 2 with a rotating stone?
Only on the Pro and Max versions, and only some pieces. With a rotating stone fitted, the base Koda 2 takes no Ooni cookware, the Koda 2 Pro takes the Grizzler, Sizzler and Skillet but not the Dual-Sided Plate, and the Koda 2 Max takes all four current cast-iron items.
Conclusion
The Ooni cast iron range is small and deliberately shaped around pizza ovens rather than stovetops. If you want one pan, the Skillet is the most versatile: a 9-inch round cooking surface, 6.39 lb, shallow sides that clear a compact oven mouth, and enough range to handle skillet pizza, cornbread and a weeknight sear. If you already know you want grill marks, the Grizzler does that job for 4.74 lb, and the Sizzler is its flat-floored twin. The Dual-Sided Plate is the piece for larger meals and for anyone who wants both surfaces without buying two pans, as long as induction and the 12.7 lb weight are acceptable.
Two things to verify before you buy. Check the SKU, because the current stainless-trivet versions and the older wooden-board versions are still sold side by side under the same names. And check your oven, because a rotating stone on a Koda 2 or Koda 2 Pro rules out some of these pans entirely.
Related reading: pizza oven pans, trays and plates worth owning, how to look after your pizza stone, and peels for launching and turning.
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