Customer Reviews for VEVOR Baking Steel Pizza, Rectangle Steel Pizza Stone, 14" x 20" Steel Pizza Plate, 0.4"Thick Steel Pizza Pan, High-Performance Pizza Steel for Oven, Baking Surface for Oven Cooking and Baking

Nice product.

Delivery was fast and on time.

great part that is worth the money

gift for a family member

fast and easy

Excellent, quality material! Sono really very satisfied with my purchase. I definitely recommend it

Used a 16 in stone since 2017 and it has been good. But, after a lot of research, definitely two things to up your pizza game. First is the steel does a much better job of transferring heat quickly which makes for crispier crust. Second thing is spritzing the dough with a little distilled (or good) tap water to keep the dough from wanting to scorch too quickly. You want the dough to expand and develop those blisters on a perfect pie.Also, on the pizza cutting wheel that comes with this steel, be sure to take the blue plastic covering off one side of the cutter and wash well before use.

I bought this to make my gas grill into a griddle. I have some oven, grill, and fryer cleaner from Sam’s that made quick work of the coating it comes shipped with. Next, I seasoned it the same way you would a cast iron pan. Now, I can heat the steel up to 600 degrees and steaks slide right off like I was cooking an egg on a brand new high quality nonstick pan.For cleanup, I scrape it with a metal paint scraper. Next, I put about 3 tablespoons of oil on it and spread it evenly with a paper towel and some tongs - all while it is still hot. Cleaning takes about 2 minutes and it is ready to go the next time. I don’t add any additional oil before using again.Using the steel the way I described gives a great seer for any kind of meat and no more worrying about flare ups and way easier cleanup than my old cast iron griddle.

VEVOR's 14" x 14" x 0.4" Pizza Steel exceeded my expectation. The packaging stood up to rough handling in transit. My oven reaches 550°F so I'm able to get a nice char on the bottom. Using convection, total cooking time is 10 minutes with a lot of toppings. I gave the Steel its own oven rack, 3.5" from the Broiler Elements so lifting isn't an issue. You need to give the steel enough time to heat up. An Infra-Red thermometer can help with that.Cleaning and prepping the Steel will save you time and aggravation. Once I had it washed thoroughly I placed it in a 350°F oven to reach that temp. The Steel arrived oiled, so it doesn't rust. As the oil burn off, there will be some smoke. To minimize this, when the Steel reached 350°F, I turned the exhaust fan on and opened the oven door to let the smoke out. I repeated this in 50°F increments until the oven reached maximum temp. I gave it 30 minutes to reach temp at each interval.Enjoy your Pizza Steel. If it doesn't up your pizza game, you haven't given it enough time to reach temp.

This is a thick, heavy, and dead flat, piece of steel for cooking on and it works. It REALLY needs a good cleaning before use. Multiple times with hot water and soap. Maybe a bit of bar keeper's friend, too.There are NO instructions. You are on your own. But it's just a piece of steel, so OK?One side is coated with some kind of almost no-stick surface. Mine had a couple chips in that surface, but it worked fine. The other side is uncoated and should be seasoned like you would a cast iron pan. Cover it with a thin layer of oil and cook it in the oven for a couple hours. Let it cool. Repeat. You're good to go. Now you shouldn't have to worry about rusting.In fact, I liked the seasoned side better, so that is the one I'm using. (see picture)