Review on Aluminum Pizza Peel by Cuisinart CPP-614, 14 by Dan Pal

This pizza stone cleaning brush is durable and ideal for the advertised purpose of cleaning the pizza stone *after* cooking as it cools. However, I think that limits its usefulness a bit. I think it's quite common for people to bake more than one pizza at a time and you'll need something to remove burnt flour and clean the stone between uses while it's still hot. A scraper might work for this, but in my experience a brush is much more effective. (Would you use a scraper or brush to dust the floor?) This brush's natural fiber bristles are a good alternative to brass or stainless steel, as they won't harm you if one gets on your food. . But they are also a poor choice for use in an active pizza oven as they catch fire very easily, particularly in my Uuni 3 oven which is compact enough that the flame is only inches from the stone. As a result, this brush lasted for one cooking session before turning from a brush/scraper into a scraper. It's fair to say "you should only use it as advertised and you won't have this problem" but then you'll need an extra refractory brush to use during oven cooking - so what's the point of having that brush to buy? refractory brush both during and after cooking. In other words, I really don't understand why there is a pizza stone cleaning brush that can only be used in one situation (after cooking) when there are other comparably cheap brushes that can be used in both situations (during cooking and after cooking) What's the use of safer bristles if they don't really do all the work?