---
product_id: 278682876
title: "ThermiChef 14\" by 20\" Pizza Steel (3/8\" Deluxe Thickness) - Multipurpose Cooking Steel for Ovens & Grills - Made in the USA"
brand: "thermichef"
price: "406419CFA"
currency: XOF
in_stock: true
reviews_count: 5
category: "Thermichef"
url: https://www.desertcart.sn/products/278682876-thermichef-14-by-20-pizza-steel-3-8-deluxe-thickness
store_origin: SN
region: Senegal
---

# 20x heat conduction vs stone 3/8" thick, 30 lbs heat retention Made & laser-cut in USA ThermiChef 14" by 20" Pizza Steel (3/8" Deluxe Thickness) - Multipurpose Cooking Steel for Ovens & Grills - Made in the USA

**Brand:** thermichef
**Price:** 406419CFA
**Availability:** ✅ In Stock

## Summary

> 🍕 Elevate your home kitchen to pizzeria status with the ultimate heat-conducting steel!

## Quick Answers

- **What is this?** ThermiChef 14" by 20" Pizza Steel (3/8" Deluxe Thickness) - Multipurpose Cooking Steel for Ovens & Grills - Made in the USA by thermichef
- **How much does it cost?** 406419CFA with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.sn](https://www.desertcart.sn/products/278682876-thermichef-14-by-20-pizza-steel-3-8-deluxe-thickness)

## Best For

- thermichef enthusiasts

## Why This Product

- Trusted thermichef brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Massive Heat Reservoir:** 3/8" deluxe thickness stores and recovers heat rapidly, ideal for back-to-back pizzas and artisanal bread baking.
- • **Built to Last a Lifetime:** Indestructible low-carbon steel crafted and laser-cut in the USA—no chips, cracks, or coatings to wear off.
- • **Versatile Culinary Powerhouse:** From oven to grill to stovetop—smashburgers, veggies, breads, and pizzas all get elevated with this multi-use steel.
- • **Effortless Nonstick Performance:** Season once, enjoy a naturally slick surface that lets your creations slide off with ease and cleans up in a snap.
- • **Restaurant-Quality Crust Every Time:** Experience 20x faster, ultra-even heat conduction for that perfect, crispy NY-style pizza crust at home.

## Overview

The ThermiChef 14" by 20" Pizza Steel (3/8" Deluxe Thickness) is a premium, American-made cooking steel designed for professional-level heat conduction and retention. Weighing 30 lbs and laser-cut from a single piece of low-carbon steel, it delivers 20x faster heat transfer than traditional pizza stones, enabling faster, evenly cooked pizzas and breads. Its durable, non-coated surface requires seasoning for a natural nonstick finish and works seamlessly in ovens, grills, and stovetops. Perfect for serious home chefs who demand restaurant-quality results and versatility in their cookware.

## Description

The ThermiChef 14x20 Pizza Steel in 3/8" Deluxe is the largest and heaviest steel in the lineup — CNC laser-cut from a single piece of low-carbon steel in Minnesota, with no Teflon, no PFAS, and no coatings that chip or wear off. At 30 lbs, it's designed to sit on your rack for an entire cooking session; the 3/8" thickness stores more heat and recovers faster between pies than thinner steels, making it ideal for hosting, batch cooking, or serious bread baking. The 14x20 surface fits two smaller pizzas side by side or a full sourdough open bake. Preheat at 500°F for 45–60 minutes and cook a pizza in 5–7 minutes. Works in the oven, on the grill, and on the stovetop. Fits standard full-size oven racks. If weight is a concern, the 14x20 in 1/4" thickness (19.2 lbs) offers the same surface area at significantly less weight. Ships shot-blasted; season once before first use with oil at 375°F for one hour.

Review: Works wonders for NY Style Pizza at Home! - If you want to make NY style pizza in your home oven, the Thermichef pizza steel is for you - look at that crust - you can't get this with a pizza stone! Just be sure to measure the depth and width of your oven before you select a size. My oven just barely accommodates the 16" X 16" steel
Review: 3/8in thick 16x16in baking steel - Crisps the bottom of the pizza wonderfully, and seasoning adheres to the steel quite securely! It is pretty heavy and awkward though. Also, the edges aren't bevelled like I think they should be. Which makes it kind of rough around the edges. It also holds onto heat extremely well. (Kind of the point) But I'm finding it to be overkill, because I don't often throw "pizza parties" with people over. The 1/4in thick one would likely have suited me just fine for heat retention/transference and due to it being thinner and lighter, would rebound quickly anyway. In hindsight, I think I shouldve went with the 1/4 inch thick model. Maybe I will gift this one, and get the 1/4in thick model in the future! We'll see! If you love pizza, this is a fantastic kitchen tool and will improve the crisp of your home made pies a lot! (Works for breads too) It was great, but wasn't IDEAL for me, so it gets a 3 star. But it could be a 4 or 5 for you, so give it a try!

## Features

- BEST PIZZA CRUST - This cooking steel conducts heat up to 20x more efficiently than a pizza stone! Enjoy restaurant quality pizza at home with this pizza steel that allows for faster, more even cooking!
- MADE IN THE USA - Each pizza steel is manufactured and laser-cut in the USA. Unlike pizza stones, cooking steel is nearly indestructible and will not break from temperature changes or being dropped.
- EASY TO CLEAN - The pizza steel needs to be cleaned and seasoned before the first use. After seasoning, the steel maintains its nonstick surface and ensures that your pizza will slide off effortlessly!
- STEEL THICKNESS - This 14" by 20" cooking steel is 3/8" thick and has very high heat retention, making it great for cooking several pizzas and breads in a row. The 3/16" thick steels are ideal for making a single pizza and thin crusts while the 1/4" thick steels can be used for making dense pizzas and baked goods.
- VERSATILE - This pizza steel can be used in the oven, on the stove, or the grill! From smashburgers and sauteed veggies to bread and pizza crusts, this steel baking pan can be used for a variety of delicious meals!

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B085S8MKNZ |
| Best Sellers Rank | #68,666 in Kitchen ( See Top 100 in Kitchen ) #25 in Pizza Plates |
| Brand | THERMICHEF |
| Brand Name | THERMICHEF |
| Color | Silver |
| Colour | Silver |
| Customer Reviews | 4.7 out of 5 stars 608 Reviews |
| Included Components | Pizza Steel |
| Item Dimensions L x W x Thickness | 50.8L x 35.6W x 1Th centimeters |
| Item Type Name | Pizza Steel |
| Manufacturer | THERMICHEF |
| Material | 3/8" Deluxe Version |
| Material Type | 3/8" Deluxe Version |
| Maximum Temperature | 375 Degrees Fahrenheit |
| Maximum temperature | 375 Degrees Fahrenheit |
| Model Number | PS003-02 |
| Product Care Instructions | Clean, oil and season with heat before use |
| Product care instructions | Clean, oil and season with heat before use |
| Shape | Rectangular |
| Size | 14"x20" XL |
| Unit Count | 1 Count |

## Product Details

- **Brand:** THERMICHEF
- **Material:** 3/8" Deluxe Version
- **Colour:** Silver
- **Shape:** Rectangular
- **Product care instructions:** Clean, oil and season with heat before use

## Images

![ThermiChef 14" by 20" Pizza Steel (3/8" Deluxe Thickness) - Multipurpose Cooking Steel for Ovens & Grills - Made in the USA - Image 1](https://m.media-amazon.com/images/I/61FG3AQek8L.jpg)
![ThermiChef 14" by 20" Pizza Steel (3/8" Deluxe Thickness) - Multipurpose Cooking Steel for Ovens & Grills - Made in the USA - Image 2](https://m.media-amazon.com/images/I/71k125RzjAL.jpg)
![ThermiChef 14" by 20" Pizza Steel (3/8" Deluxe Thickness) - Multipurpose Cooking Steel for Ovens & Grills - Made in the USA - Image 3](https://m.media-amazon.com/images/I/81WCUFma9SL.jpg)
![ThermiChef 14" by 20" Pizza Steel (3/8" Deluxe Thickness) - Multipurpose Cooking Steel for Ovens & Grills - Made in the USA - Image 4](https://m.media-amazon.com/images/I/81fnEevJUbL.jpg)
![ThermiChef 14" by 20" Pizza Steel (3/8" Deluxe Thickness) - Multipurpose Cooking Steel for Ovens & Grills - Made in the USA - Image 5](https://m.media-amazon.com/images/I/71JSjSlT7ZL.jpg)

## Questions & Answers

**Q: Can this be left in the oven all the time?**
A: Absolutely! It can actually act as a heat sink which will help keep temperatures consistent and controlled when baking things other than pizza.

**Q: Can you leave this in the oven and put a pyrex casserole dish on it to bake?**
A: Do not put glass on top while in the oven.

**Q: How to remove rust?**
A: To the person who wrote use steel wool for cast iron that is absolutely 210% incorrect. Even if your cast iron comes preseasoned you need to reseason it with high heat cast iron seasoning oil. After you do this it will be good from day one the very first time you use it. When you cook with cast iron you use a metal spatula that's nice and stiff, scrape everything loose out of the bottom insides of your pan then wipe it out with a paper towel if you still have anything stuck to it you can go back over a little bit more followed by using a stainless steel chainmail scrubber that are made of stainless steel. Never use any kind of liquid to clean cast iron especially something acidic like vinegar which will cut the seasoning out of your pan. When you finish scraping and scrubbing it should be wiped clean using a paper towel. Put a little bit of your high heat cast iron seasoning oil in your pan and wipe it around everywhere inside including the very top edge with a paper towel saturated with a little of your high cast iron seasoning oil. If this is done properly it will look like it's never been used I have a Lodge square cast iron frying pan that is more than 3 years old and you cannot tell that it's ever been used. It looks as good now as the day it was purchased and shows no signs of ever being cooked on even once. Nothing has stuck to it since day one because I reseasoned it doing what I previously stated before using it the first time. I have cast iron pans that are probably 80 years old or more they have nothing sticking on the inside and they look shiny and nice they have never been used in water. Nothing sticks to them. They are dark, nearly black because they're so old, but if you look on the inside there's not a trace of anything stuck to them. Follow my instructions and you won't be sorry. I know what I'm talking about, it works. The worst thing you can do with cast iron is put water anywhere near it, especially vinegar. If you  cook sauces that have tomato paste in them they 
are highly acidic and they take off your seasoning. Make sure you wipe on a liberal coat of your high heat  wipe it out immediately after cleaning and cooking. People look at  my Lodge frying pan and they cannot believe that it's ever been used it shows no signs of ever being used even once. Please heed my advice and you will never regret it.
God Bless Y'all
Jimmy in NC....

**Q: Would this work well if I place a Dutch oven on it to bake bread.**
A: Place loaf directly on preheated steel.  You can then put upside down pre-heated Dutch oven over loaf to capture the humidity/steam of the dough. Bake for 15-20 min then remove the Dutch oven base to allow the loaf to brown.   I use a Challenger bread pan (shaped more oblong) with same technique. Great breads come out of this…

## Customer Reviews

### ⭐⭐⭐⭐⭐ Works wonders for NY Style Pizza at Home!
*by P***A on 17 January 2025*

If you want to make NY style pizza in your home oven, the Thermichef pizza steel is for you - look at that crust - you can't get this with a pizza stone! Just be sure to measure the depth and width of your oven before you select a size. My oven just barely accommodates the 16" X 16" steel

### ⭐⭐⭐ 3/8in thick 16x16in baking steel
*by S***E on 18 July 2025*

Crisps the bottom of the pizza wonderfully, and seasoning adheres to the steel quite securely! It is pretty heavy and awkward though. Also, the edges aren't bevelled like I think they should be. Which makes it kind of rough around the edges. It also holds onto heat extremely well. (Kind of the point) But I'm finding it to be overkill, because I don't often throw "pizza parties" with people over. The 1/4in thick one would likely have suited me just fine for heat retention/transference and due to it being thinner and lighter, would rebound quickly anyway. In hindsight, I think I shouldve went with the 1/4 inch thick model. Maybe I will gift this one, and get the 1/4in thick model in the future! We'll see! If you love pizza, this is a fantastic kitchen tool and will improve the crisp of your home made pies a lot! (Works for breads too) It was great, but wasn't IDEAL for me, so it gets a 3 star. But it could be a 4 or 5 for you, so give it a try!

### ⭐⭐⭐⭐⭐ Phenomenal griddle, baking stone, and pastry slab all in one, but don't sell your skillets
*by A***W on 6 August 2020*

I got the XL size because I wanted to be able to use it as a 2-burner griddle, and for that, it works perfectly. Just in the first few days of owning it, I cooked 6 tortillas at once for tacos, browned 3 lbs of chicken in one go, and slowly caramelized 6 onions while keeping other pots and pans free for other tasks. For pizza, its intended use, it produces crisp crusts like a champ, and its size and shape make it perfect for chilling and using as a pastry slab for croissants. It's the ultimate "pan" for cooking for a crowd, and it makes my 12-inch cast iron skillet look small and cramped by comparison. Downsides? It's a thick slab of steel. It is quite heavy and, despite its versatility, it isn't enjoyable to move from oven to stove to fridge to counter all the time. Second, it takes a long, long time to properly heat and cool, which is why I wouldn't want to leave it in the oven permanently. Its heat sink abilities work against you in this way; it takes a lot for this thing to change temperature, and that's good if you're making bread or keeping something cold, but it's also a drag when you're trying to get it up to temp. If I'm using it as a griddle, I'll turn on the burners before I even get out the flour to mix the tortilla dough. Definitely not good for impromptu or short-notice cooking. These downsides come from the same qualities that make this steel so great, so they're not at all surprising. This is a tool that is both versatile and specialized: versatile because its ability to store heat on a large surface is useful in myriad applications, but specialized because that ability to store heat comes with some significant practical drawbacks for everyday cooking. This steel will get you great results for a particular set of tasks, and if you have the ability and luxury to plan ahead, it can't be beat.

## Frequently Bought Together

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*Product available on Desertcart Senegal*
*Store origin: SN*
*Last updated: 2026-07-10*