Chef Pomodoro 16 Inch Pizza Steel for Oven, Seasoned Baking Steel for Oven | Steel Pizza Stone Bakes Crispy Pizza & Sourdough Bread, Pre-Seasoned Metal Pizza Stone, Finger Hole for Easy Lifting and Use

The Chef Pomodoro 16” x 1/4” pizza steel has been a total game changer. The thickness and weight immediately tell you this is serious equipment. It holds heat incredibly well and delivers a beautifully crisp, evenly cooked crust that rivals restaurant-quality pizza.Preheating it thoroughly makes a huge difference — once it’s hot, the oven spring is fantastic and the bottom gets that perfect golden, slightly blistered finish without burning. It also eliminates the soggy middle you sometimes get with pizza stones.The 16-inch size is perfect for full-size pizzas, and the 1/4-inch thickness gives excellent heat retention and durability. It feels like a professional tool that will last forever.Cleanup is simple — just scrape and wipe down like cast iron. Beyond pizza, it works great for bread, flatbreads, and even reheating leftovers.If you’re serious about making better pizza at home, this steel is absolutely worth it. Easy 5 out of 5 stars.

This baking steel is exactly what I hoped for and fits my smaller oven perfectly with a little room to spare. The steel is quite heavy to lift. Im head i didn't go any thicker than .25". There are no flaws. It is perfect and beautiful. I have been using this on the bottom shelf of my oven to prevent my sourdough bread from getting to dark on the bottom. It is working! I haven't tried using it for making pizza, but I am looking forward to that.Some people complain of rust. Rust happens when you don't care for your steel properly. Rub it well with flax seed oil, wiping most of it off. When it bakes, it will create a nonstick barrier. Do this frequently and never let your iron remain wet. It will rust.

Makes amazing restaurant style pizza. Family loves it and we now make it regularly. Need to provide extra time to preheat the steel

Works very well. Baked crust evenly.

I bought this for my countertop steam oven. It’s very heavy. I did seasons this steel. It works as intended.Cleaning.callow the steel to cool and cheese and other foods still stick. That’s true of all steels and stones. Cleaning can be a little bit of a challenge. You may have to reseason. This is better than a stone since cleaning agents don’t penetrate as they do on stone so you have more cleaning options.

I love this pizza steel-it was exactly what I needed to improve my pizza-making skills. I leave the steel in the oven and place the pizza on a separate pan, which makes the process a bit easier. Before I started using the pizza steel, the bottom of my pizzas would sometimes come out slightly doughy, but that's no longer an issue. The steel is durable, easy to clean, and seems built to last for many years. Considering its performance and longevity, I think it's an excellent value for the price.

This seems to work quite well for its purpose. We did not have a pizza stone or try to make our own pizzas before, but after the local family closed the only "real" pizzeria near us, we dove in with this, and now don't even consider going out for pizza. We use it in an electric oven that we set on 550, and it seems to be fine with the oven. The pizzas we make cover most of the steel, and I've only done 2 pizzas at a time, serially, so can't review heat retention if you've got a larger quantity to make. Easy to clean, and I only seasoned it recently to try out the process, and the result shows it should work for a very long time.

I've used this to bake about ten pizzas now, and I have talked myself out of having any desire to shell out for a dedicated pizza oven. It takes me about 10 minutes to do in my home oven what I could do in two minutes in a pizza oven, but I get to pretty much the same place.This does a much better job on the crust than my pizza stone. I've baked all my pizzas the traditional way, launching them off a wooden peel dusted with semolina flour. I pre-heat the oven and the steel to 550°F for about an hour before I launch the first pie.I've been baking pizza at home for years, and have been working on stepping up my game. I used to bake pizzas that had to be eaten with a fork, because the crust was so floppy. Now, I bake pizzas you could hold by one edge and wave around. Some of that is that I improved my dough, but this pizza steel really helped me bring it all together.It's pretty heavy, and it retains heat for a long time, so it's not something you're going to be whipping in and out of your oven. I tend to just leave it in there unless I need to remove it. It bakes a good TV dinner too. I take the chicken out of my chicken TV dinner, and put it on the pizza steel to crisp up. Mmmmm!I got a brushy scrapy thing to remove the burnt semolina, and scrape off any sauce or cheese oozes. So far, the seasoning has been completely bullet proof. I do wipe the thing down with a damp cloth after it cools enough, and I put a little high smoke point oil on it. Whenever I heat the oven the next time, the seasoning gets a boost. I think it will hold up for a long time. I mean, it's just a slug of thick sheet metal with a hole in it, right? You might break a cast-iron skillet if you drop it just right, but if you drop this thing, all you're going to break is whatever it hits.

Bought this to replace my pizza stones which, after a few years of use, are getting more stained and starting to look unattractive (albeit they are clean).This beast is very heavy but heats up and cleans up brilliantly. Also seems to cook my pizza quicker than my pizza stones. A little expensive but overall I think it will last for years and will stay looking new for a long time as it’s easier to clean than the pizza stones.Just make sure to clean it thoroughly then dry properly so it doesn’t rust. To ensure I’ve dried it completely I put it into a warm oven to dry completely.Would recommend.

Topp Produkt, ich bin sehr zufrieden mit der Qualität

I have to admit it, I was skeptical! But after trying the 16x13 pizza steel tonight, I’m sold. It took my pizza game to the next level. This steel is perfect, nice weight, and the seasoning is good - no stickings, and a perfect cook crust.

Works well

Works well! Oven was 300 degrees celcius, pre-heated the oven for 50-ish minutes before cooking the pizza