Review on 🔥 Fire & Slice Large Pizza Stone: High Performance Oven and Grill Pan, Pre-Seasoned Carbon Steel - Made in USA by Emily Morgan

UPDATE: 7/27/2021 After using this thing for a few more months and adding a cheap infrared thermometer, I've finally completely mastered the seared roast. The key is to preheat the steel to the right temperature to maximize crunch without burning. I want to preheat to around 550 before moving on to the pizza. I use a pizza crust heavily dusted with cornmeal and voila, it turns out a perfect crust every time. And yes, this thing is 100% non-stick once you've slathered a nice, healthy coat of spice on it. The pizza crust comes out immediately with a nice, crispy, dark brown, chewy bottom. I've also used it extensively on other things including veggies, teriyaki meat, and more recently, scallops. Nothing beats this thing for covering a scallop in a crispy brown coating, oh my. I'm thinking maybe they should rename that to Steelcomb? A side benefit is that it makes a great pizza. The only downside I found is that if left on the grill the whole time it seems to rust on the underside which isn't as flavorful. Be sure to flip this thing regularly and season 100% or you'll likely get rust/pitting as well. The good news is you can usually scrape it off and season right on it, but I seem to have permanent pits now. Not the manufacturer's fault, just the nature of the steel. Increase it to 5/5 for versatility and pretty decent durability despite constant abuse. ___________________ ORIGINAL REVIEW: Look, it's basically a very, very heavy piece of steel packaged as a consumer product. . You could probably buy a similar thing locally for less if you knew the right guy, but like me you probably don't and that's why you're here. , an extremely durable piece of metal with an incredible ability to absorb and retain heat. What does that mean for you as a pizza maker? This means you are at the beginning of the learning journey on how to use this thing. That doesn't mean you never have to go back to your hard-to-reach favorite for your next grill or oven pizza. I've already made three pizzas with it. . All three were pretty well received - no wonder, despite the (not fake) marketing gimmick that the thing is pre-seasoned. Yes, it is pre-seasoned. No, it's not non-stick and it's not even particularly flavorful. It has a minimal coating of polymerized linseed oil that prevents it from rusting in transit. When you really spice it up, this thing goes from cannonball to black like any other carbon steel or cast iron product. I grilled this thing for a few hours today and the good news is that it drinks oil greedily and deftly goes from metallic to black. I think once I get it a little better I'll have fewer sticking issues, but I'll update when I get there. The bottom line is that the thermal qualities are insane. It will take time to figure out how to avoid charring the pizza crust to dust (on the grill). The only downside for me is that the thing is really heavy. It's like those Youtube science videos where a person picks up an incredibly dense metal ball and can't lift it more than a few inches before dropping it. her way. It looks like a really tiring maneuver even for me (6 foot, 250 lb man). My oven racks can't handle it. My first pizza crashed into the bottom of my oven like a neutron star. I blame my oven. So for now this is just a grilling device until we figure out how to get a stronger oven rack. Overall I'm very pleased, especially given the excellent delivery and relatively cheap price per pound. The little rounded cutouts that double as handles feel nice, especially when you're trying to pick this thing up off a flat surface, which to be honest is a little tricky. You can't just pick it up like any other tool. The kitchen even has a heavy cast iron Dutch oven or something. You must position yourself, prepare yourself mentally to move, clear the path, and then stand up and pray. Anyway I'll update some pics as soon as I get a photogenic pic to get this thing in less than 10 grand.