Review on 🍕 Enhance Your Pizza Making with THERMICHEF Conductive Cooking Square Pizza Steel by Sabryna Wickings

I bought the size XL because I wanted to use it as a two burner pan and it works great for that. In the first few days of owning it, I cooked 6 tacos at once, browned 3 pounds of chicken at once, and slowly caramelized 6 onions, leaving other pots and pans free for other tasks. For pizza, its intended use produces a crunchy crust like champagne, and its size and shape make it ideal for chilling and as a croissant dough sheet. It's the perfect "pan" for cooking in crowds, and my 12-inch cast-iron skillet feels small and cramped by comparison. Defects? It's a thick piece of steel. It's quite heavy, and despite its versatility, it's not very comfortable to constantly switch from the oven to the stove to the fridge. Second, it takes a very long time to heat up and cool down properly, so I wouldn't want to leave it in the oven all the time. Therefore, its heat dissipation abilities work against you; This thing takes a long time to change temperature, which is fine when you're baking bread or keeping something cold, but it's also tedious when you're trying to heat it up to the right temperature. When I use it like a skillet, I turn on the burners before I even get out the flour to knead the dough for the tortillas. Definitely not suitable for spontaneous or quick cooking. These flaws stem from the same qualities that make this steel so great, so they're not at all surprising. It is a versatile and specialized tool: versatile because its ability to retain heat over a large surface area is useful in a wide range of applications, but specialized because that ability to retain heat comes with some significant practical disadvantages for everyday cooking connected is. This steel will give you great results on a specific set of tasks and if you have the ability and luxury to plan ahead it couldn't be better.