Review on Christmas Battery Operated Decorations Branches Fireplace by Tracy Meyer

We've probably seen all the comparisons of pizza stones and pizza steel on YouTube. Steel simply conducts heat better, and you get a better "speckled" crust. If you're making pizza in a domestic oven, you still need *something* to cook the pizza (you can't just put it directly on the rack), so this might also be the option that conducts the most heat. This comes pre-aged and is basically maintenance-free. Be aware that it will get a bunch of burnt shit on it *very quickly* - don't worry about that. It won't come off without damaging the spice and possibly even the steel itself, and it won't harm your pizza. I just wash mine off after it cools and use a sponge to remove the obvious stuff. Avoid using soap and dry steel immediately after washing. Be sure to preheat the oven for at least an hour for the best results. At first I used an infrared thermometer to check the temperature of the steel, but I quickly realized how stupid that was. You want the inside of the steel to be hot, not just the surface, and that takes time. Otherwise, the pizza will cool the surface of the steel as soon as it touches it, and you won't get any more heat from inside the steel. So be patient - this steel is *heavy* as it has a large mass that needs to be heated before cooking. Let the preheat continue long after your oven says it's ready. To be honest I wouldn't recommend this to anyone with weak hands. In fact, it's quite heavy and big, so it can be difficult to put it on high or low shelves. But that weight is part of what makes it suitable for pizza making.