Rome's Round Pie Iron with Steel and Wood Handles

These pie irons are very well made, high quality cast iron! They will last for MANY, MANY years with simple care & maintenance. Even heating for a perfect hand pie every time! Great family fun for camping or your patio fire pit. Kids really enjoy these! On time shipping!

Absolutely love our pie iron. We have cooked a lot of different things in our pie iron from bacon/egg/cheese breakfast sandwich, grilled cheese sandwiches, cinnamon rolls, chicken, and so on. Instructions say to season pie iron when you get them. We seasoned ours in our bbq. Wiped pie iron down with some vegetable oil and put on grill at temp of 350-400 degrees for 15 minutes, wiped clean then repeated process. Recipe ideas: Take a cinnamon roll from can of cinnamon rolls from Cinnibon. Place in pie iron and cook until golden brown and dough is cooked. Also took a picture cooking chicken in pie iron. Really easy and a lot of fun. Tip: Wipe down between each use. Easier to clean as you go, specially with cast iron. Update: 5/18 Almost two years later and they still work great. Definitely recommend.

had carefully reviewed different brands of pie irons, and settled on this brand because it is the one used/recommended by the Wisconsin pie iron chefs who wrote the Pudgie Pie Revolution cookbook(s). (I also purchased the square pie iron, which I will review separately). And, we could not be happier! We have used this iron a few times over our charcoal grill & over a fire, & it has always produced perfect pies. But, I FIRMLY BELIEVE that what has contributed to our success was the purchase of the cookbook to go along with because it describes exactly how to prepare the food & pie irons according to what type of outer layer you'll be using. Without the cookbook, we would've been lost. This is NOT an endorsement for the cookbook - I'm simply stating a fact. SIZE: Beware that this round pie iron is a little smaller than it's cousin, the square iron. It cannot hold as much filling, so you need to be cautious of how much you put in it to avoid overflowing. This is why I rated the round iron as 4 stars instead of 5. But with that said, it can still accommodate a full piece of bread, small flour tortilla, egg roll wrapper, etc. And, you want the outer layer to flow over the top of the iron so that when you clamp it shut, that extra layer around the edge forms a seal. DESIGN: There is a clamp closer to the handle that easily opens and closes the two halves of the pie iron. The other end of the pie iron folds completely off so you can prepare each half of the iron with your ingredients. COOKING: We follow the instructions in the cookbook, but this iron only takes about three minutes on each side to produce an evenly cooked pie. And, because the latch allows you to open it while cooking, you're able to see how the outer layer is doing. CLEANUP: We use a nylon-bristled brush with warm water to clean the irons. When finished, we lightly run in some oil & sea salt. Cleanup is usually simply, unless the fillings spill out onto the iron, which shouldn't happen if the pies are not overfilled.

Love this round pudgie pie maker! Both sides fit together well, not leaving a large gap like the cheap ones tend to do. With round top bread or larger size bread, they make a pudgie pie that doesn't drip everywhere. If you want it to seal, don't use "sandwich" style bread, leave the edges hang out and either burn off when cooking or cut off when done. We also have the square style and they are better. Nice heavy metal that doesn't deform. Nice long handles unlike another one that we have that are really short and get really hot. I know you can season them perfectly, but we don't. When done, we just open them up, put each side in the fire, let the stuff burn off, wipe off/scrap off any debris that's let, then spray both sides of the pie maker part with cooking oil spray and then when cool put them in a trash bag for the next time. If you forget and they rust, take soap, water and a steel wool or a stiff brush and scrub off the rust, get them hot to dry them completely and the re-coat them with a oil. I know i said SOAP, I've never had problems with it, it tastes fine, etc. You're call on the soap.

Well-made and durable; 1st-seasoning, care, recipes printed on packing sleeve. Smaller size enables contents to heat completely before breading burns, and less heavy. Works great when used as directed. Highly recommend!

It’s a great product—but there’s a complete deal breaker if you live in an urban area!! You need a campfire to season the thing right from the get-go!!!! There’s apparently no way around this. What a disappointment. We had one of these when I was a kid that we got from a thrift store, and I looked forward to making delicious grilled sandwiches from my youth. It’s well made. Back it goes.

Perfect for the campfire.

So much fun to use. Great at campfires or barbeques. Yes, there is a slight learning curve on getting to know exactly how long to leave them in the fire and how well things cook. Don't get upset if this is your first time trying to use one. You might burn stuff in the beginning. Once you've mastered the technique, it's totally worth it. Hot sandwiches such as grilled cheese, caprise style sandwiches (aka pizza pockets), and ham and cheese are amazing. Crazy how good open flames make food taste! It's true the iron has to be treated to prevent future rust, but the procedure is relatively easy in my opinion. So far I haven't had any issues with my pie iron. I know some reviewers have said that their hinge broke, but I've been OK so far. It is cast iron so try not to abuse it by throwing it on the ground, letting it "clang" around when you're taking it place to place, or tossing it in the sink when it's time to clean it. I would recommend Rome's pie iron to every camper or kid at heart.