🍕 Premium Pizzacraft PC0308 Square Steel Baking Plate - Versatile for Oven or BBQ Grill - 14” x 14” Review

great steel if you like a thin and crispy crust. Lots of people complain about rust here. These are naked, naked men of steel. If you don't season it, it will rust. Just clean it with warm soapy water when you receive it. Dry with a towel. Apply an oil with a high smoke point (flaxseed, canola) with a paper towel. Thin layer. Place in the oven set at 400F for an hour. At the end of the hour, just turn off the oven and leave the steel there. Wait for the oven and steel to warm up to room…

I just received this item within the last hour. When I took it out of the box, I noticed that it had a light coating of rust on both sides. The packaging indicates that the steel is pre-treated. So I hoped the rust would wash off - I used a brush and dish soap to clean the steel but to no avail, the steel still has rust and a rust smell. I then rubbed the steel with vegetable oil and a paper towel on one corner, and the towel seemed to remove the rust, but I couldn't tell how much. You may need

It's thinner than more expensive pizza sheets but it does the job. I've made about 4 pizzas since I got them and one thing caught my eye. When I make pizza, my dough comes out 2, so when I put the pizzas in the oven one at a time, the second pizza is always crispier than the first. It could simply be because I'm not letting it heat up enough (although 40 minutes at 550F seems like enough time) and the steel is just hotter so pizza #2 cooks better since the steel was longer, but given the heat…

Of course that could be quite user error for not heating it long enough before cooking or something, but I've never had much success with a pizza stone, let alone the one I've had one sandy color and so quickly became dirty and unsightly. Even less could I make homemade pizza right on the oven rack, to the point where I almost gave up trying. Then I just stumbled upon steel baking pans here and this one was cheap enough so I decided to give it a try. As opposed to the top rack and grill method…

To be honest I didn't get a few bad reviews on this product. This thing makes the best pizza I've ever made at home, and honestly, if it were a little thicker, it would be too heavy to use because of the extra weight and extremely low elasticity that comes with transferring extra heat. because of thicker steel. You can walk away from the pizza on this steel and not have a fire in your oven when you return to the kitchen. In its current form, this steel has the best price, the most manageable…