ThermiChef 14x20 Pizza Steel, 3/8" Thick, 30 lbs - Cooking Steel for Oven & Grill - Made in USA

I seasoned this steel according to the included instructions and have been using it primarily on my grill for about a month. It’s been excellent. The 3/8” thickness holds heat extremely well and recovers quickly between cooks. I’ve made multiple pizzas on it, and the results are consistently good — crisp, well-browned crust with even cooking across the bottom. The steel heats evenly and delivers the kind of heat transfer you want if you’re trying to get closer to restaurant-style results at home. I’ve also been using it for smashburgers, and it really shines there. Once it’s hot, it delivers fast searing and great browning, and the surface performs exactly like a heavy-duty flat top. After seasoning, food releases cleanly and cleanup has been straightforward. The steel feels solid and well-made, with no warping after repeated high-heat use on the grill. Overall, it’s been versatile, durable, and easy to live with. Bottom line: If you want a thick, high-heat cooking steel that works great for pizza and absolutely excels at smashburgers, this one delivers and feels built to last.

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.

Super heavy, solid, and gets piping hot! Our oven struggles to maintain heat and this steel not only produces phenomenal homemade pizza in a traditional oven, but it also helps to regulate our oven temperature. Be aware that this product is HEAVY! I leave mine in the bottom wrack when not using for pizza to maintain consistent oven temperatures.

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.

IT RETAINS HEAT VERY WELL AND COOKS THE PIZZA EVENLY.ITS A LITTLE HEAVY , IT WEIGHS MUCH MORE THAN MY PIZZA CERAMIC BUT MUCH BETTER. I ONLY WISH IT WAS MADE IN CANADA.

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

Great customer service! And fast delivery! You can bake anything on this, even sourdough bread!

Excelente material y súper bien el tamaño, tal como lo esperaba

If you want to make NY style pizza in your home oven, the Thermichef pizza steel is for you - look at that crust - you can't get this with a pizza stone! Just be sure to measure the depth and width of your oven before you select a size. My oven just barely accommodates the 16" X 16" steel