Review on 11-Inch Seamless Pizza Screen by Winco Aluminum Winware by Meagan Thompson

I'm so glad I have this, gotta get the 12" now as the 11" had some room inside my oven. Pre-seasoning was easy: I rubbed the net on both sides with canola oil and soaked kitchen paper and set it aside. Then I took one oven rack and put it in the top slot so it didn't get in the way and put the other rack in the lowest position. Then preheat the oven at 450 for 30 minutes. Separately, place the oiled strainer in the oven and "bake" it at 450 for 45 minutes until it has a light golden tint to the metal. Take it out, place it on a heat-resistant surface and let it cool down. Then I baked the pizza on it (roll out the dough on a lightly floured surface). Place in a preheated oven at 450 degrees on the bottom shelf and bake for 15 minutes. Place a pizza base underneath (a rimless baking sheet will do) and remove from the oven. I slipped a knife underneath to make sure nothing stuck to the screen - it was clean and perfect, crispy and ready for a second pizza. I did 3 in a row and nothing stuck to the screen. It was clear as a whistle. I washed it with a soapy cloth and immediately dried it very well to keep it from rusting. If you treat your pizza screen like this, you should have plenty of it. I was impressed.