Checkered Chef Pizza Steel - Steel Pizza Stone - For Baking Perfect Pizza In Your Home Oven

This thing is Heavy! Have used multiple stones in the past, but this is much better - its not porous to take in grease.The only piece of criticism, its the heating time (recommended 45 mins) which may not suit a quick pizza reheat.Fantastic.

This has been working well in a small oven for about 3 months at temps between 250 and 500 degrees F. Never comes out and works well from slow cooking to pizza and pita. Well satisfied. Never needed cleaning, no problems.

Great product

Why would you put a non-stick surface on a baking steel? It limits the temperature you can use it at and serves no purpose (unless your planning to fry eggs in the oven). Dough does not stick to a seasoned steel surface anyway.

Non stick surface wont take my desired temperatureBurn off the non stick and it's a great deal

I have a home oven that goes to 550F. I've used this 3 times and that's what I set it to because I'm baking pizza. Pizza and low heat doesn't goes go.I gave it 2 stars because it should have never been coated. And although the directions say to not run it at the heat my oven gets too, I am, because I want my pizza cooked right. And because of that, after the 3rd use, the teflon looks to be degrading.Personally, I can't wait for the teflon to really start coming off and leaving me a bare piece of steel.. I think it'll work much better then.

Just recieved the baking steel today. Delivery was fast, arrived via one day prime. First thing I noticed was that it is warped, it curves up about 1/8in. However the surface is smooth, dimensions are fairly accurate (13.5 x 15 x .25”). Some unground edges/leftover bumps from the casting process.Will update once I try it out to see heat retention/non stick coating/durability.

Whilst I don't expect pizza's coming out of a home oven to be able to stand up to the ones coming out of high temp ovens, this piece of steel certainly helps improve the quality of the base as compared to a common pizza pan. I found that if I pre heated the oven with the Pizza steel for about 45mins, the pizza cooked faster and more uniformly (even the browning) due to the uniform distribution of heat via the steel. The base turned out light, airy and crunchy, something which was lacking earlier. I'd recommend this to anyone using a home oven but wanting to 'up' their game.

Great quality baking steel pan. Value for money cannot be beat.I have used for baking sourdough bread loaves (used in combination with a large metal bowl to trap steam for first stage of baking), oven baked pizza, baguettes and a lot more. I have been using it on maximum 25degC temperatures within my oven without any issues. No warping and no issues with the coating.When not in use, I just leave it sitting on bottom rack of oven. And in the few months since purchasing, I have cleaned by hand using a non metallic scrub and plastic scraper to remove any charred food on there.

Good idea but the non stock coating has issues. As others have mentioned, the 220 degree maximum is unrealistic. Even many of my bread recipes call for 225. But I left it in the oven baking sweet potatoes on a tray above and noticed in the morning that some liquid must have dripped down onto the steel. When I tried to clean it off I thought that it had eaten through the coating and rusted the steel. I've ordered a new one elsewhere without a coating. Strangely enough the spot turned out to be a stain which came off after thre next use, maybe it burnt off.

Very happy with this purchase. Better results than a stone, no concerns about breaking or warping and much easier to handle and store. While 230C is the recommended max temperature, I've used it at 250C since I can live without the nonstick surface. Seems fine so far regardless.

I fall into the buyer beware category, this product is a Pizza tray that only handles up to 220C(428F)WAY SHORT of where I want my Pizza Tray to handle.Only good for Paperweights.