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Your cart is empty.1/4 x 16" x 16" A36 Steel Rounded Corners
David Stitt
Reviewed in the United States on January 16, 2025
Exactly as advertised. No sharp edges and a smooth finish that seasoned well.
Jimmy
Reviewed in the United States on August 3, 2024
My wife scoffed at me spending $120 on a pizza steel thinking I wouldn’t make enough pizza for it to be worth it. I then found this one and wanted to prove her wrong. I cleaned it up as another reviewer suggested (soaking it in vinegar) and seasoned it with organic flax oil. Let me say that cooking pizza with this has really upped my game. My family and friends are excited to come over and eat pizza that’s so crispy and cooked to perfection. I also proved my wife wrong and use it all the time.
Gene Rush
Reviewed in the United States on June 19, 2024
This metal plate is amazing. It is very thick which holds heat very well. It is perfect for anyone making pizzas at home in the oven. There are a few things to consider when getting this:1)If you are getting this is as a gift for someone, make sure they can lift something heavy. This is thick metal so it is not light. It is quite manageable for most.2) There is prep work that has be done before you can use it. The metal plate has to cleaned either with Vinegar for a few days or if you have a rust stripping sand disk to take off the mill scale and season it after.Again not the hardest things to do if you have a little know how. If you don't, youtube has videos on how to do it.3) The last thing to consider is the edges can be a little sharp, again, just a little sanding down and its fine. After that you can get started on making some great pizzas. Its totally worth it if you're willing to put a little bit of work into this.
Customer
Reviewed in the United States on May 4, 2024
Remove the oils with alcohol so the descaling with vinegar is more effective. When seasoning you can avoid blotches by wiping off the excess oil both before putting it in the oven and more importantly again after it is hot, maybe 300, well before the oil smoke point. Then it looks great. I just wipe the top that 2nd time when seasoning since it’s hard to handle.
Mark D
Reviewed in the United States on March 26, 2024
This is a nice piece of quality steel to cook pizza on. This steel comes in a raw state that needs to be descaled and seasoned. I lined the cardboard it came in with plastic and soaked it with a 1:1 vinegar-to-water solution for 48 hours and the mill scale came off very easily. I buffed it up with grill-cleaning screens and tried to season it with Crisco. That seasoning attempt was a failure. I used too much Crisco and it pooled up all over making a mess of the steel. After sanding off the mess I seasoned it with Canola oil. I poured on about the size of a quarter's worth of oil and rubbed it on repeating this on both sides. I baked it in the oven for an hour then let it cool for 3 hours. I repeated this one more time and it came out perfectly seasoned.
C. Richards
Reviewed in the United States on December 4, 2024
This requires a bit of effort to prepare and maintain but is a superior way to achieve excellent results with oven-baked goods. This is solid, lifetime purchase that may be key to stepping up your kitchen (or grill) game. definitely superior to ceramic stones--you'll know this as soon as you need to pick it up.
1919 World Series
Reviewed in the United States on November 6, 2024
Descaled with vinegar overnight, then scrubbed it with steel wool, using barkeeper's friend and dish soap. Seasoned it with oil in the oven for an hour-plus... and it made some excellent pizza that evening! It's a tight fit in a normal oven, and it's heavy. But it's also nothing crazy, and I love the results. This requires a little work on the front end, but it's a great deal and the steel was in great shape. No burrs or anything. Recommended.
byebyelabs
Reviewed in the United States on July 1, 2022
After hours of reading, the majority of online opinion flavored a pizza steel over a pizza stone, so off I went to transform my pizza game. 5 minutes later my hopes and dreams crashed and burned. Not a chance I was spending over a Benjamin for a plate of steel. Off to read again... then here I land. Sitting on this page with a beautiful piece of raw A36 sharing its Pennsylvania vibes.In preparation for the preparation, I found a super cheap cat liter box at one of the big box stores that would eventually fit the vinegar soak process perfectly. 2 parts cleaning vinegar to 1 part water (would up this to 2 parts water in the future because I may have gotten some pitting). Green scotch bright, yellow scotch bright, sandpaper, wire wheel, dawn, paper towels. I was all in (and all of this wasn't necessary).After a 24 hour vinegar soak, I thoughtlessly wiped down the steel and mill scale was falling right off. At this point I should have refreshed the vinegar/water, but instead put the steel back in its bath. 24 hours later I pulled and scrubbed it well with a heavy duty scouring pad. Scrubbed and dried with paper towels then let air dry (not a good idea). Went to season with flax oil and a ton of gunk was transferring to the paper towels. Lugged all 18 lbs of it in the oven to start the polymerization process and it started to rust almost immediately. Pulled it, sanded the rust off, re-oiled, scrubbed more gunk off which now had added sandpaper gunk, etc. Wanted to share my experience because this was not the right way of doing this. The vinegar soak was a success, so I started over from there. Here's the steps.Scour pad while in vinegar bath to shine her up good after 24-48 hour soak. Transfer to dish wash soap and water bath (sink) and scrub until remaining gunk comes off. Dry with paper towels then immediately dry more in 120º oven for 5-10 minutes. Apply flaxseed oil with paper towel to cooking side or both sides and edges. Wipe off oil with paper towel (a very thin layer will remain). Pop in 350º oven for an hour then let cool in oven (very important). Re-season for best results.Going from cooking on pans to this steel has been a game changer! The .25" thickness is perfect, allowing for a shorter pre-heat time of about 30-45 minutes at your oven's highest setting. I preheat at 550º for 30 minutes on bake, second rack from top or center rack, then switch to broil for 10 minutes while I prepare the pizza. 6-8 minutes later the pizza is perfect from top to bottom.Excellent seller, great packaging, quick delivery and perfect product. Highly recommend this project if you're willing to put in the effort for that perfect slice of home cooked pizza!
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