14" by 20" Pizza Steel (3/8" Deluxe Thickness) - Multipurpose Cooking Steel for Ovens & Grills - Made in the USA

I was using a stone in an electric oven. The pizza was OK, but the bottom was a little too white and the round shape was a little stressful to land the pizza on. I was thinking about switching to steel anyway then the stone broke while warming up so I gave this a try. It came promptly, the packaging was intact, and the finish work was very fine. One thing to be aware of is that it is very thoroughly sand blasted down to bare metal (silver) to remove foundry scale. Some cheaper brands leave that to you. The seasoning instructions were easy and the result appears to be good. I was concerned that the oil seasoning would scorch under the broiler, but apparently not. It is easy to land the pizza on it (it nearly covers the whole oven rack, with an inch around for heat flow). I have a laser thermometer and it takes about a half hour longer to heat up than the stone, which illustrates its increased heat capacity, which is the point of a stone. It is big and heavy so the hanging hole in the corner may come in handy. However, I'll probably just leave it in the oven and never look at it. The instructions were clear and enthusiastic. It is made in the USA. So very pleased with it. It is strange that the review asked about ease of cleaning because basically you don't the instructions say to never use soap on it or you have to re-season it, like any iron frying pan. As for gifting, it would be a great one for someone who wants it, but I'd check first because otherwise they will have a hard time disposing of it. One addition. The edges are rough and sharp enough to cut you, given how heavy it is. The product would be better if the manufacturer were to slightly chamfer the sharp edges. I did it myself in 10 minutes with a file and sandpaper so it wouldn't slice my wife's hands, but they have a machine shop so it would be faster and easier for them to do it.

Our pizza stone broke and I replaced it with this steel one. It just works better. Crispier crust, and faster bake times. It is heavier than the stone, but I don’t remove it from the oven that often. Highly recommend this.

Wanted to get a pizza steel, and everything online said thicker is better, it'll hold more heat etc etc, so I bought the 3/8" plate. First of all, it does what it says - expect pizza and flatbreads to puff up nicely and really crisp up the crust. I really enjoy doing fresh pita in the morning on this thing. It's exactly what it says it is.Now for the downsides (none of which are the fault of the product itself).1.) It takes a while to preheat. Easily 30 minutes or more for it to actually come to temp in the oven. If you're hitting it with an infrared thermometer, it might seem like it's up to temp, but in reality, you're getting the reflected heat from the top of the oven - remember, infrared is light radiation, so it can bounce. To get an accurate reading, use a pan or other object to "shade" the top of the pizza steel when you point your IR thermometer on it.2.) It's heavy. Like annoyingly heavy, you have to be very careful moving it around in a domestic kitchen, as it's liable to destroy anything you drop it on.In conclusion, great product that's exactly what it says, and good price. But I'm planning to relegate my 3/8" steel as a welding fixture plate and find something a little thinner for bread use - I don't thing anyone's disappointed with the 3/16" plates.

The media could not be loaded. I got the standard version, and I’m glad I did. I washed and then placed the steel inside the oven, turned it on and cranked the heat up to 550F; my LG oven takes about 25-30 minutes to reach the 550F from the cold start, surprisingly the steel was heating up simultaneously with the ovens temperature, so when oven reached 550F, the steel was 550F; I measured it with my laser thermometer so it wouldn't lie. Steel is not smooth, it has a surface similar to a knife sharpening steel, bumpy yet very uniform and good quality, so I used it without oils and grease and pizza didnt stick to the surface at all. Works just perfectly, very easy to clean, i just scraped with a pizza peel and it looks like new, also very easy to use, since i always used pizza screens and made 18 inch nyc pizzas, i must admit that the crust this steel has given me on my very first try was mind blowing, just like a NY pizzeria, so i can live with 16 inch pizzas. Tho this was my first time as i have mentioned my dough weight was kinda over, I’ve used 590g 59% hydration ball, and should have gone 450-490 grams with the dough for classic 16” New York style pie, and i baked for 7 minutes at 550F, should have gone at least 8.5 minutes, on middle rack; I like it crispy.

Great pizza steel. Easy to season before first use. Cooks the dough more throughly a pizza stone. Very heavy