There was a Los Angeles Time article a while back touting the excellence of this particular pizza pan. Funny thing is that I recall the retail price being around 49.95 or so at most stores, but today it seems most online vendors, including Amazon, are charging 59.95. Anyway, I noticed Lodge has a cast iron pizza pan for about 21.99, which is significantly less. So I was wondering if anyone has used the Mario Batali pan and if it's worth the extra money, or if a regular cast iron pan would perform just as well. It seems that the only difference is that the Batali pan has a porcelain coating all over, so seasoning is not required. Any thoughts? Thanks!