Review on 16-Inch Stainless Steel Pizza Peel with Folding Handle – Extra Large Paddle for Pasta & Pizza Tools by Kawaguchi Burgess

My father and grandfather and his fathers before him owned and operated bakeries and my father also had a pizza and sandwich stand in Coney Island in the 1950's/early 60's. Growing up, on the weekends when my brother and I slept on cots at the bakery so Mom could work with Dad, Dad would spoil us with his special crust between loaves baked in the stone oven. Pizza on the floor with rich tomato sauce, spices and cheese, baked on bricks. Back then he was using a giant wooden shovel - dad was a big man and I was a little girl so size is relative! Today I don't have room in the kitchen for a large wooden bowl and no coordination with my arthritic hands. use one. So when I spotted this fairly lightweight stainless steel pizza peel with a foldable handle (which takes up less storage space), I decided to take a chance. I admit I was a little skeptical given the low price for a stainless steel rind that also comes with a very good dough cutter but wow I'm very happy with the quality of this item! In another review I noticed someone complained about the batter sticking to the bowl and since it took me a while to get used to stainless steel cookware I'll share a helpful tip. For people who are used to using non-stick cookware, it is important to understand that using and caring for stainless steel is different. If you're using a pizza peel—wood or stainless steel—it's important to dust the bottom of the pizza with cornmeal (or flour if you don't want to use cornmeal) so it slides off the peel and into the oven more easily off the stone after baking solve pizza. Whether you're using a pizza stone or casserole dish, make sure the oven has reached 450-500°F before placing the pizza in the oven. Cleaning stainless steel requires a little more care than non-stick surfaces, but it's a lot healthier. I've found that when cheese or chunks of meat stick to stainless steel pans, the easiest way to clean them is to fill the pan with boiling water and a tablespoon of white vinegar (or lemon juice) and let sit until the water cools is enough to handle without burning yourself. Most of the time, the pan only needs a light rub with the sponge to wipe it off afterwards. Cooks use a similar technique to deglaze a pan, but they typically use wine (I'd rather drink it than clean it!) and a wooden spatula to remove sticky ingredients and then make a sauce out of them. Other than that, I've had no problem with the cheese sticking to that skin (but if I ever do, I pour boiling water over it, put some vinegar on a paper towel, and let it sit for a while). The main thing is not to put too much cheese on the pizza, lest it melt off the pizza onto the baking surface and start peeling when you take it out of the oven. With a little practice at making pizza, I think everyone who buys this pizza peel will love it! I highly recommend this product.