Analysis by Valery Grin · · updated October 3, 2026
Victoria GDL-185: 25 cm seasoned cast iron pizza pan with two handles
A pizza and comal pan with two handles and no long one: it takes little room on the kamado grate
From€45
Reference price on Amazon (June 2026) · subject to change
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- Diameter
- 25 cm
- Weight
- 1.6 kg
- Material
- Cast iron seasoned with linseed oil
- Temperature range
- ≤ 260°C
Quick answer
Worth it if you want pan pizza, naan or nachos inside the kamado with the lid shut, even in a small one if you measure first. It is a 25 cm seasoned cast iron pan of 1.6 kg, with two handles and no long one, rated 4.5 out of 5 from 2,040 Amazon reviews. It is not a pizza stone: iron browns the base by contact, it does not bake it dry.
Seasoned cast iron, 25 cm, 1.6 kg and two side handles instead of a long one. That is the point: it takes little room on the grate and also suits small kamados, where a long handle gets in the way.
The Victoria GDL-185 is a round seasoned cast iron pan, 25 cm according to the listing title (the model name says 25.4 cm, which is 10 inches), with two wide side handles and no long handle. It weighs 1.6 kg, arrives pre-seasoned with Kosher-certified linseed oil, and the listing itself pitches it as a pizza pan and comal. Victoria describes itself as a family firm from Medellín, Colombia, making cast iron since 1939.
What sets it apart from other iron pans is what it lacks: the long handle. A handle stretches the piece well beyond the diameter of the pan, and on a small grate it can stop it fitting or stop the lid closing. With two side handles the whole thing takes far less space. The listing does not publish the overall width, but adding the handles to the 25 cm pan gives something around 30 cm (an estimate, so check the real measurement). In a 46 cm kamado (Large, Classic) there is room to spare; in a 61 cm one (XL, Big Joe) too; in a 33 cm one (MiniMax, Joe Jr) it may only just fit on the grate, so measure before ordering.
On use: cast iron is not a pizza stone. It heats slowly, holds a great deal of heat, and browns the base by contact with the metal and the oil, so what you get is a pan pizza, closer to a deep-pan pizza with a crisp base than to a Neapolitan. With the chamber set up for indirect cooking, a deflector in place and the heat kept below the 260 °C the listing gives as its maximum, it is a reasonable bet. It also suits garlic butter naan and works as a small tray for smoked nachos. The guide to cast iron and Dutch ovens explains seasoning and use.
The snags are in the listing. It does not publish the height of the rim, a figure that matters for a thick-crust pizza. It says both that it withstands more than 1000 °C in the text and 260 °C in the technical table. It advertises an "ergonomic handle" when what it has is two side handles, and a "capacity" of 4.7 kg that makes no sense on a 1.6 kg pan. It ticks "non-stick: yes", yet the patina builds up with use and the seller itself warns that food may stick at first. The handles are iron and will burn: gloves, always.
Care is that of any seasoned iron: hand wash with mild soap, dry completely, wipe on a thin coat of vegetable oil, no dishwasher. The listing advises against olive oil because it leaves a sticky feel. A 4.5 out of 5 from 2,040 reviews is reasonable backing, though the listing does not say how many relate to this size. This review is not a hands-on test: it comes from the listing and from geometry.
Verdict in one sentence: an honest, practical seasoned iron pan thanks to its handle-free format, to be asked for pan pizza and not stone-oven pizza.
A 25 cm seasoned iron pan whose strong point is having no long handle. For pan pizza, naan and nachos inside the kamado; it does not replace a stone.
Editorial rating from spec sheet, measurements and kamado fit · not a hands-on test
Pros
- Two handles, no long one: takes little diameter on the kamado grate
- Seasoned cast iron with linseed oil, pre-seasoned from the factory
- 1.6 kg: manageable with gloves, with the thermal inertia of iron
- 4.5 out of 5 from 2,040 Amazon reviews; family brand since 1939
Cons
- The listing gives neither the rim height nor the overall width with handles
- Says 260 °C maximum in the table and over 1000 °C in the text: it does not add up
- The patina builds with use: at first it sticks and wants more oil
Who it's for
For anyone who wants pan pizza, naan or nachos inside the kamado with the lid shut, and who already looks after cast iron with oil.
Not for
If you want a dry-based Neapolitan with a puffed crust, you need a stone or steel. And if you will not always dry and oil it, iron is not for you.
Specifications
- Diameter
- 25 cm
- Weight
- 1.6 kg
- Material
- Cast iron seasoned with linseed oil
- Temperature range
- ≤ 260°C
- Includes
- Round cast iron pan with two handles
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Goes well with
WMF BBQ Heat-Resistant Leather Gloves 40 cm (Pair)
With short cast iron handles that heat up like the rest of the pan, you need something between your hand and the metal. A pair of 40 cm leather gloves covers the wrist when sliding the pizza in and out of the chamber. They also help when moving the grate or the deflector.
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Onlyfire F-FPA5049-YE-EU: 44.5 cm round cordierite heat deflector
With the pan on the grate, direct heat burns the base before the top cooks. This 44.5 cm cordierite deflector is stated for the Big Green Egg Large and sits under the grate to switch to indirect cooking. It is a piece for that size: in another kamado, measure first.
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Kesper 58462: 32 cm round bamboo pizza board with cutter
A 25 cm pizza from this pan is easier to serve and slice on a board than on the hot iron itself. This 32 cm bamboo board takes it with room to spare and comes with a cutter, so no separate tool is needed. Let the pan rest a minute after it comes out before cutting.
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FAQ
Will it fit in my kamado with the lid closed?
In a 46 cm or 61 cm one, yes, with room to spare. The pan is 25 cm and the listing does not publish the width with handles; adding them gives something around 30 cm, an estimate. With no long handle, nothing sticks out towards the dome or the sides. In a 33 cm one (MiniMax, Joe Jr) it may only just fit on the grate: check your grate diameter and the headroom under the lid before buying.
Can I put it straight onto the coals to make pizza?
Better not. Cast iron heats slowly but holds a lot of heat: over live coals, the base of the pizza would burn before the top had cooked. The sensible route is indirect cooking with a deflector and the chamber below the 260 °C the listing gives as its maximum. That way the base browns by contact with the metal and the oil, and the closed lid cooks the rest. Do not expect a Neapolitan.
How does it differ from the 38 cm budare and the 30 cm Victoria pan?
They are different pieces. The Victoria budare is 38 cm and, per its listing, enamelled cast iron; this one is 25 cm, iron seasoned with linseed oil, with two handles. At 25 cm it has room for an individual pizza and fits comfortably in a 46 cm kamado or larger; at 38 cm the budare is a bigger griddle that takes up almost the whole grate of a small one. The Victoria SKL-212, 30 cm has a long handle and only fits with the lid closed in an XL or Big Joe; this 25 cm one has short handles and fits more models.
Does it need seasoning before first use, and how do I look after it?
The listing says it arrives seasoned with linseed oil and ready to use: just wash it with mild soap and warm water and dry it completely. It still warns that food may stick at first, and advises extra oil until the patina settles. After every use: hand wash, dry thoroughly and wipe on a thin coat of vegetable oil. No dishwasher, and no olive oil, which according to the listing leaves a sticky feel.