Deep Dish Pizza Pan
A cast iron pan will work -- the only issue is that it takes a lot longer to heat up than a thin aluminum baking pan. Your crust might not brown up as well -- since deep dish crust is smooshed into the pan, the pan can't be pre-heated.
You could give the pan a head start by warming on the stove after loading in the pizza but before popping in the oven.
I have used a 12" cast iron camp oven for deep dish pizza -- at campouts and at home during summer (when I didn't what to heat up the kitchen.) Eight briquettes on the bottom arranged in a circle and 16 briquettes on the top scattered randomly. Rotate pan and lid every 10 minutes.
PSTK coated pans from Lloyd industries are what many deep dish operators use.
American Metalcraft and Chicago metallics also both make good quality pans. Whoever you buy from, you want a dark-colored hard-anodized aluminum pan, not a shiny one. "Nesting" pans have sloping sides, and are easier to get the pie out of. Stackable ones are straight. I don't remember what Gino's uses.
Or, have two or four pizza's shipped to you from Lou Malnati's and they will through in a pan for $15. Gotta have something suitable to bake those pies in! Can't say Lou's is my favorite seep-dish -- the crust is a little too greasy for my tastes. They are easily in the top 5 Uno/Due are deep-dish perfection -- they would be my absolute favorite, but Giordano's stuffed is the one pie that rules them all.
Chicago Metallic makes a 14" diameter x 2" deep non-stick pan that works well. Allied Metal Spinning makes a number of models in plain aluminum.
Just to save the heartache, a home chef will probably never get the pans seasoned like the thoroughly blackened beauties at the classic Chicago deep-dish (Gino's East, Lou Malnati's, Uno/Due) and stuffed (Giordano's, Connies, Nancy's). With the right dough and sauce recipes, you can get a pretty decent pie. Enjoy!
BTW, anyone see the Throwdown vs. Lou Malnati's. NY guys like Flay just don't get "the Chicago way". He was at least a good sport.