Cast iron is great for bread and pizza — just don’t exceed 500°F.

Yes, absolutely.

Cast iron skillets are fantastic for both bread and pizza. They hold heat like a champ, give you that crispy crust, and transfer heat evenly. You can use them for no-knead bread, focaccia, or even a deep-dish pizza. Preheating the skillet in the oven before dropping in the dough makes a big difference.

As for the seasoning temperature limit: it depends on the oil you used. Most seasoning oils (crisco, vegetable oil, flaxseed) start smoking around 425–500°F. Once you hit that smoke point, the seasoning can break down and get sticky or flaky. So I’d keep your oven below 500°F for routine baking. If you want to push higher (like for Neapolitan-style pizza at 550°F), it’s possible, but the skillet might need a reseason after a few uses. The pan itself won’t be damaged—just the seasoning.

Short bursts above