THERMICHEFby Conductive Cooking Square Pizza Steel 1/4" Deluxe Version, 16"x16"

The steel is not seasoned which is how I wanted it. I got a chance to clean it with dish soap and season it with veg oil at 350F. Heat transfer was very good and I got a good crust. I used to have a pizza stone for 7 years that cracked. I expect to use this steel for even longer as long as there is no rusting.The only downside is the weight but totally worth it for the end result.Used on the middle rack at 550F

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.

Have used a ceramic pizza stone for years with my Big GReen Egg and would bri g I side to use in my oven. Was never very happy with oven results. Bought the steel on a friend’s recommendation for the oven and what a difference. It does take the same time (45-55mins) to heat up but the steel keeps the oven hotter longer. I can several pizzas back to back without the recovery period of the stone. It is easy to clean and unlike the stone it isn’t fragile. It is heavy and since mine is 16x16 it is something to consider for storage if not left in oven.

I love my pizza steel. I have a regular pizza oven for outside, but with the pizza steel I can be making pizzas all year round. It cooks evenly, it holds a heat and it's very versatile because you can use it for so much more than just pizzas. I am very pleased with it and would recommend it to anyone. My boyfriend bought one also and is very happy with his too.

This works well for heating pizza and getting a nice crunchy crust. It is very heavy and makes it cumbersome to use. Easy to clean and well made.

Love how the pizza cooks...crisp crust..a bit of char....firm to fold...highly recommend...well worth the purchase...Love it....

In general, I am impressed by the quality of this product. While I have yet to bake any pizza on it, based on the material and its thickness, it will meet my moderate needs. It looked great right out of the box and even better now that it is seasoned. I am particularly pleased with the shot-blasted surfaces. This technique significantly reduces the area of actual contact with the pizza, so it should release onto the peel more quickly than comparable steel that has not undergone this process. A word of caution: this is not something you can handle carelessly. Anyone with a stone countertop of any type is especially at risk. The fact that I have a marble countertop, which is especially susceptible to being scratched, made me more alert to the potential problem this steel could cause.The laser-cut edges are straight and crisp. However, the process leaves a raised burr entirely around the perimeter of both sides. Strangely, this problem does not affect the convenient hole at one corner. This burr is significant. If one attempted to slide a penny off the edge, it would catch on the edge, confounding the effort. This was something I could not ignore.The solution was easy enough. Luckily, I had already purchased an excellent file from Amazon, So I just placed the steel on the cardboard it came in and ran that file at about a 45-degree angle along all the edges, and the burr completely disappeared. Now, I own a pizza steel that is worthy of all the care and effort Thermichef put into this product.I have one more piece of advice for anyone considering making their own steel. I cannot vouch for the accuracy of the advice given to me by one of the proprietors of my go-to source of steel, a truck hoist fabricator in a neighboring town. I asked her if she would feel comfortable using the steel I was about to purchase. She hesitated and then said, "No". She explained that ordinary steel will continue to outgas whenever it is subjected to the heat of an over-hot enough to cook pizza. She knew she could probably lose the sale she had just written up, but she was honest with me. She knows I'll be back. With this new knowledge, I compared the best end product I could produce for the $49 her steel would cost with this Thermichef steel for only $20 more. I am so glad I decided to go with the Thermichef. You will probably be happy enough if you buy one. Just be sure to file the burr off.

It’s heavy, but manageable, I put bacon grease over mine, and we cooked in the oven a meal on top rack while this one was on the lower rack so it can get season properly I will do three seasoning before I use it, I have iron skillets, and now I have an iron plate and I really love it. Can’t wait to enjoy it.

Best invention ever. The thickness makes a huge difference too, it stabilize the heat for a longer period. I highly recommend this item.