ThermiChef 14" by 14" Pizza Steel (1/4" Thickness) - Multipurpose Cooking Steel for Ovens & Grills - Made in the USA

I got the XL size because I wanted to be able to use it as a 2-burner griddle, and for that, it works perfectly. Just in the first few days of owning it, I cooked 6 tortillas at once for tacos, browned 3 lbs of chicken in one go, and slowly caramelized 6 onions while keeping other pots and pans free for other tasks. For pizza, its intended use, it produces crisp crusts like a champ, and its size and shape make it perfect for chilling and using as a pastry slab for croissants. It's the ultimate "pan" for cooking for a crowd, and it makes my 12-inch cast iron skillet look small and cramped by comparison.Downsides? It's a thick slab of steel. It is quite heavy and, despite its versatility, it isn't enjoyable to move from oven to stove to fridge to counter all the time. Second, it takes a long, long time to properly heat and cool, which is why I wouldn't want to leave it in the oven permanently. Its heat sink abilities work against you in this way; it takes a lot for this thing to change temperature, and that's good if you're making bread or keeping something cold, but it's also a drag when you're trying to get it up to temp. If I'm using it as a griddle, I'll turn on the burners before I even get out the flour to mix the tortilla dough. Definitely not good for impromptu or short-notice cooking.These downsides come from the same qualities that make this steel so great, so they're not at all surprising. This is a tool that is both versatile and specialized: versatile because its ability to store heat on a large surface is useful in myriad applications, but specialized because that ability to store heat comes with some significant practical drawbacks for everyday cooking. This steel will get you great results for a particular set of tasks, and if you have the ability and luxury to plan ahead, it can't be beat.

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.

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.

Absolutely love it, my husband bakes from home and this has helped a lot with the consistency and regulation of temperature. IT IS HEAVY so keep that in mind

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.