Customer Reviews for VEVOR Baking Steel Pizza, Rectangle Steel Pizza Stone, 14" x 20" Steel Pizza Plate, 0.4"Thick Steel Pizza Pan, High-Performance Pizza Steel for Oven, Baking Surface for Oven Cooking and Baking

I bought this to make my gas grill into a griddle. I have some oven, grill, and fryer cleaner from Sam’s that made quick work of the coating it comes shipped with. Next, I seasoned it the same way you would a cast iron pan. Now, I can heat the steel up to 600 degrees and steaks slide right off like I was cooking an egg on a brand new high quality nonstick pan.For cleanup, I scrape it with a metal paint scraper. Next, I put about 3 tablespoons of oil on it and spread it evenly with a paper towel and some tongs - all while it is still hot. Cleaning takes about 2 minutes and it is ready to go the next time. I don’t add any additional oil before using again.Using the steel the way I described gives a great seer for any kind of meat and no more worrying about flare ups and way easier cleanup than my old cast iron griddle.

VEVOR's 14" x 14" x 0.4" Pizza Steel exceeded my expectation. The packaging stood up to rough handling in transit. My oven reaches 550°F so I'm able to get a nice char on the bottom. Using convection, total cooking time is 10 minutes with a lot of toppings. I gave the Steel its own oven rack, 3.5" from the Broiler Elements so lifting isn't an issue. You need to give the steel enough time to heat up. An Infra-Red thermometer can help with that.Cleaning and prepping the Steel will save you time and aggravation. Once I had it washed thoroughly I placed it in a 350°F oven to reach that temp. The Steel arrived oiled, so it doesn't rust. As the oil burn off, there will be some smoke. To minimize this, when the Steel reached 350°F, I turned the exhaust fan on and opened the oven door to let the smoke out. I repeated this in 50°F increments until the oven reached maximum temp. I gave it 30 minutes to reach temp at each interval.Enjoy your Pizza Steel. If it doesn't up your pizza game, you haven't given it enough time to reach temp.

This is a thick, heavy, and dead flat, piece of steel for cooking on and it works. It REALLY needs a good cleaning before use. Multiple times with hot water and soap. Maybe a bit of bar keeper's friend, too.There are NO instructions. You are on your own. But it's just a piece of steel, so OK?One side is coated with some kind of almost no-stick surface. Mine had a couple chips in that surface, but it worked fine. The other side is uncoated and should be seasoned like you would a cast iron pan. Cover it with a thin layer of oil and cook it in the oven for a couple hours. Let it cool. Repeat. You're good to go. Now you shouldn't have to worry about rusting.In fact, I liked the seasoned side better, so that is the one I'm using. (see picture)

I bought the large size (20" x 14") and I must say, this is one heavy piece of steel. It's massive. Almost 1/2" thick. And it weighs in the order of 30 lb. Must have been cut from the side of a battleship. This is a baking steel that is not really meant to be moved in and out of a hot oven with every meal. Instead, I use it to bake sourdough--works perfectly. It retains heat for hours, doesn't warp, and is as sturdy as it seems. As the product description clearly states, the steel comes coated with a thick protective oil on the bottom (or non-cooking) side which needs to be washed off with warm water, soap, and a steel wool pad. It took some muscle but I got most of it off before I put it into a 500˚F oven for a couple of hours. Needless to say, you only cook on the clean, shiny side. The bottom side should remain down and not used for food. While the bottom side retains some staining from the protective oil, who cares? It's facing down anyway, away from view, and you never cook on it. So complaints about the ugly brown oil or staining are clearly from people who failed to read the product description. The steel is amazing and perfect for all baking needs.

The initial cleaning process is the key. Wash, rinse, wash rinse...Make sure the initial residue is gone and place in oven 375 to 400F for a few hours with oven vent on high.Hardly any smokey smell during the burnout.

The product retains heat amazingly well after I turn my oven off.

Be aware of the weight of the steel plate, around 30 lbs. plus the weight of your pizza. Bending at the waist to place the steel into and remove from a 400+ degree oven could be difficult and/or dangerous for some cooks.

Used it to make a New York style pizza from a gluten free recipe. The pizza came out awesome. Tried using a stone before with poor cooking results. You just need to let the steel preheat to have the best results. Only thing troubling is the pizza cutter was smashed during shipping due to the weight of the steel. To me not a big deal, love the way it cooks.

After cleaning the anti corrosion material off of the plate and seasoning it in a hot oven, I used it for baking bread. It works wonderfully! I chose steel over stone due to durability. Stone can break if dropped or cooled to quickly. Easy to clean but it is a little heavy. Would buy again!

I ordered 2 of these steels. Both packages came in severely damaged but the steels seemed to be ok. The back was covered with the baked on brown glue or oil (probably toxic) that seemed impossible to clean off. I turned them face down on my counter and soaked the glue in warm water and Comet for 15 minutes and then hit the comet with a scouring pad. It started to come off well but still had a lot. I then took fine sand paper and wet sanded it the rest. It came off easier than I thought it would. Two sheets took me about 45-60 minutes. Besides this they seem of high quality and I look forward to using them