Review on STANSPORT 15" X 15" Cast Iron Reversible Griddle For Stove Top And Grill by Carson Zoberman

I’ve been working on a crisper crust since 2019. I knew I needed more heat than my home oven and heard about pizza stones and steels. This seemed just right…as big as would fit my oven, weight in the middle of the steel choices, ridged flip-side for other things like bacon, normal cast iron care that I’m used to.It arrived obviously seasoned but I did one more heat/oil cycle for good measure.The first pies in came out just fine from the oven, about average crusts for me in 9-10 minutes, slightly faster than usual. Putting it in I hadn’t pulled out the oven rack out all the way due to the weight of the griddle. That was a mistake ‘cuz it made it harder to transfer the pie from the peel to the steel and it got slightly discombobulated. It still made an excellent dinner.Second batch was yesterday, a week later, on the gas grill. Success! I raised the crusts for about an hour in a moist 100° oven until the dough was puffy. The grill got to 600°, 50° hotter than my home oven. Easy access with the lid open made for a successful transfer to the griddle . First pizza came off at about 7 minutes and while everyone said it was delicious and chowed down, truth is the bottom was a little burned. Gave the steel 10 minutes to reheat and then slid in Pie Number Two. 4.5 minutes later out it came, cheese melted, toppings just browning, and the crispest, bubbliest, most delectable crust I’ve made to date. I doubt I’ll ever reach my goal of Trieste taverna thin crust, but this was a huge leap in that direction.Couple small points:The rim of the flat side is perfect at about 1/4”. Just high enough to contain small spills and prevent a fresh pie from sliding too far back, and low enough to not interfere with peels or spatulas.Corn oil is a good cast iron seasoning oil since it has the highest smoking temp of commonly available plant oils (Wikipedia "Template:Smoke point of cooking oils”). Beef and pork fat are also good for seasoning.I had slight sticking on both the grill pies, probably due to overcooking the first one. A little help from a thin spatula and they slid off cleanly. I’ll season again before the next batch.