Fane 1/4 x 16" x 16" Steel Plate, A36 Steel, 0.25" Thick

It's a steel plate with a mill scale finish on it that needs to be removed. Most people put it in a vinegar/water mixture for about 24-48 hours and it pretty much just washes off. I am not that patient, not at all. I was excited to get my pizza steel and upon arrival, I started to sand the edges. Since I was sanding the edges already and I do recommend sanding/filing the edges as they are kinda sharp, I decided to sand the entire plate. I have heard that the reason cast iron cooks so well is because of the uneven surface. I have seen YouTube videos of people polishing the bottoms and they are not as anti-stick as when rough! I hand sanded it (used sponge backer) with 320 grit sandpaper of pretty good quality since a rougher surface seems to hold more oil and therefore a more desirable end result. The entire process of sanding and easing the edges took about 45 minutes to an hour. I brought it inside and washed it as the oven was heating up to 350*F. I coated it with a thin layer of olive oil and put it in there for an hour, I then let it cool to about 95*F before applying another coat of olive oil and put it in the oven again at 425*F for an hour. The patina or surface had turned a brown tone as you can see in the picture and seemed super slick. I cooked a pizza on it the next day after heating the oven and steel up to 550*F. Upon sliding the pizza onto the steel it didn't have that grab that my pizza stone had so make sure you pizza is able to slide off your peal. I cooked my pizza for 6 minutes and took it out. I was so surprised that the seasoning on the steel made it so slippery! I was amazed with the pizza crust as it was browned just perfectly. I love this pizza steel and have started to make pizza more often since cooking it in a home oven gives me better results than my local pizza shop. Clean up is a breeze, when cool I just wipe it clean with a damp cloth and put a very light coating of oil on it. I store it in the bottom oven and leave it in there till I am ready to cook again as it is pretty heavy being a thick 16" x 16" piece of steel. I highly recommend this item and would 100% buy this again. It was the cheapest pizza steel on Amazon at the time of my purchase because you have to season it yourself. I believe it is well worth the time to prep it for use and save the $60 + on one that was not seasoned as well as what I did.

THIS is the pizza steel you want to buy because it works perfectly and is the best value for your money you can find. The steel gets very hot, and the trick is to getting it hot at about 500 degrees for 45 min or so before baking. Pizza goes on, sizzle sizzle, after a few min the crust is PERFECTLY crisp. If you've made homemade pizza before without the pizza steel, then you know it can be a challenge to get the middle of the pizza crust baked and crisp, but the pizza steel solves this issue entirely and you will never go to a restaurant for pizza again. The steel did come directly from the factory, and I saw a few reviews that mentioned sharp corners or burs, this is not the case. My pizza steel had rounded corners and it was not sharp or dangerous, aside from the enormous weight- but you should know what you're getting into when you order a sheet of steel. I think it's around 20lbs. There was only 1 bur on my steel but it wasn't really sharp unless maybe if you drop it on your hand, and that can be easily and quickly fixed with a file. The steel was also NOT grimy or very dirty. Sure there was a little, since it came from a factory, but all I did was wipe with a sponge on both sides, dry with towel, cover lightly in olive oil, and the bake at very high heat around 500 or so for an hr or two to let the oil cook onto the steel and create a nonstick surface. If you've ever had to season a pan before, like a cast iron or wok, this is no different. You are buying QUALITY EQUIPMENT so you have to prepare and season it first like you would other quality kitchen equipment. NO COMPLAINTS HERE. This is the best kitchen equipment I've bought all year and it is a game changer for dinner parties and a better alternative to eating out. THANK YOU

As many others have noted, this is a simple ¼" slab of A36 steel plate. I received it in a very timely manner packaged as well as a steel plate would need to be. It arrived with some mill scale and a bit of edge-cut blowby on one side; I suspect it was cut on a water table but cannot confirm. The cut edges of the plate were otherwise quite clean. I did an overnight wash in a 50/50 solution of white vinegar and water, then dried it off. Using a file and 4½" angle grinder mounted with a 320-grit flap wheel I cleaned up the one blowby edge and did a very mild roundover on all the edges for a bit more comfortable handling, then switched to another 4½" angle grinder wearing a wire cup brush to address the coarser mill scale -- it cleaned up nicely. I then switched back to the grinder with the flap wheel on it to do the final cleanup on both surfaces of the plate. I managed a welding supply shop at one time, so I already had plenty of all these tools on hand. I then rubbed both surfaces and the edges with some used deep-fry peanut oil, stashed the plate in the oven and baked it at 450° for an hour and a half. I did that twice more, allowing the plate to cool completely -- which by the way takes some time owing to the heat-retention qualities of this product, a good thing -- between iterations. The plate is now properly seasoned and works wonderfully well for baking pitas, which is why I originally bought it, and for pizzas and other tasks for which you'd normally use such a product. I get great leopard spotting and all the best baking qualities you would want from it. It has been and will be a fine alternative to more expensive options and won't be as fragile as baking stones tend to be. If you have the time and tools to properly prepare this product for its intended use you won't be disappointed. A few caveats: This thing stays hot for quite some time, so you need to give it plenty of time to cool off prior to handling it. Also, as with any flat sheet of steel, you don't want to cool it too rapidly or you would run a risk of warping it. Lastly, as with properly cured cast iron cookware, DO NOT wash this product aggressively. Once properly seasoned, you should only need to wipe it down and occasionally reapply a coat of oil and reseason it.

Worked in multiple pizza shops as a kid and pizza stones never got me the results I was looking for in a home oven. This pizza steel is a nice, thick piece that is flat and very cleanly cut (did hit one corner with a file to remove a slight burr) that comes unfinished. It is $50-100 cheaper than the fully seasoned (like cast iron) options that are smaller and thinner. You have to scrub the piece well, bake it in the oven and coat with a few layers of oil. Process took me an hour or two and saved me $80 bucks. After it was seasoned, my homemade pizza is so good, I can't go back to ordering (unfortunately because the family insists my pizza is way better.) Dough recipe: Bloom one pack of dry yeast in 200 grams of warm water (~110 degrees) add a tablespoon of flour and sugar. The sugar helps the crust brown and crisp better at the lower temperatures of a home oven. Add 153 grams 00 flour, 153 All Purpose Flour, 8 grams salt and 4 grams of olive oil to a mixer (counter or bowl if mixing by hand) and mix until it just comes together into a loose dough ball. Let the flour hydrate for 5 minutes. Knead at medium speed for 6 minutes in a mixer and let rest for five minutes. Knead for another 6 minutes or until you can stretch the dough between your fingers and see light through it without it breaking (windowing.) Dump the dough out onto a clean counter and use the heel of your hand to tuck around the edges while you rotate the dough into a ball. The outer layer forms into a tight, smooth dough ball. Put your dough in a bowl with a touch of olive oil spread over the outside and cover with plastic wrap. Store in the fridge for 48 hours before use, use within 5 days. Pull and let rest at room temperature for one hour before use.

This is a heavy high quality pizza steel at a very fair price. Highly recommended A+.

Amazing thing! Pizza tastes so good now.

I was about to buy an ooni volt pizza oven but then decided to try a pizza steel first. Turns "meh" pizza into professional. Does homemade calzones real well. First we had to soaked the steel in a gallon of white vinegar for 24 hours in a kids plastic pool. Then used a green scrubby to clean it until fully silver on all sides. We then put vegetable oil on. About 2 teaspoons. And spread it on both sides of the steal with a napkin And cooked it for 1 hour. Probably should have used less or thinned the oil out even further on second thought. But not too bad. You can see small bubbles from it boiling...and we put a super thin coat on. Our first attempt we just just bought Aldis pizza dough thawed marked down. We always use that dough as a quick pizza as we hate box pizza. And before the pizza steel it was meh. However this steel made even aldis pizza dough amazing like NYC style. We set the oven at 500 for 1 hour with the pizza steel on the lower rack and a square pizza stone on the top rack above it. Between the two leaving about 3 inches between. This was a suggestion from a NYC style chef. Allows heat tontrap between them and radiation heat. Steel on bottom, stone on top. Not two steels and not two stones. Absolutely amazing even for quick aldis dough. While we made thr pizza we made the 24 hour dough for tomorrow night. We are going to try better quality dough and see how it works out. I have high hopes after seeing the transformation with the aldis dough. EDIT. A day later and we made pizza with out homemade dough. It was absolutely awesome. You can tell the aldis dough is subpar compared to homemade dough. The steel made the dough a nice crisp crust and at thr bottom while making thr cheese melt and have a slight burn spots in the top. The crust golden brown to black in spots. It's a total difference than cooking on our pizza stones we have. We used a wooden pizza peel to launch pizzas on the preheated steel. Pizza stones for setting completed pizzas. And a metal pizza peel for pulling the pizzas out. It was a rusty first time with the steel but it was delicious as a Pizzeria would be. So with a little tweaking we can make it better next time. I had the Ooni Volt pizza oven in my cart and I just removed it. The steel does the job at a ridiculous fraction of the price. Plus it's pretty unbreakable compared to the oven. I will never go back to making pizzas without the steel. I probably will buy another as a backup or a gift even. It's so cheap compared to others. It just needs the prep work to get it going. Edit 2. Just ordered a second pizza steel. We went to preheat the oven with the steel and stone and had a bunch of smoke coming from the stone. We only use it for this process so I'm not sure what got on it since we last used it for pizza. Maybe cheese fell on it and oil soaked in. Either way I bought a second pizza steel so this doesn't happen again. Great steel. Love it. Edit 3: now we just use 2 of these pizza steel. On on bottom and one on top. Even with one steel it drastically increases the time it takes to preheat thr oven to 500. Our oven takes about an hour with the steel in it and about 20 minutes without the steel. Sometimes when we are in a pinch (we have a large family) we use both steel for a pizza or clazone surface to get food out faster. But I try to use the one on the bottom as you can tell it make sit better being sandwiched between the steels.

I bought this steel plate to use as a pizza steel and it works well overall. The steel itself is solid and feels like good quality for the price. It arrived with a few rough or sharp edges, so I used an angle grinder to clean them up. It also had a fairly deep scratch on the surface when it showed up. I have photos of both the sharp edges and the scratch, so this was not just normal cosmetic variation. Before seasoning, there is a fair amount of black residue on the surface. I had to rinse it with soap and water, then wipe it down several times with a paper towel and a little oil to remove the residue. It took a few rounds before the paper towel came away clean. This step is important to do before you start building the seasoning layer. It does not come seasoned, which is expected for raw A36 steel. I coated it with canola oil and baked it at 450 for about an hour. I repeated the process three times to build up a good coating. I cooked with it for the first time last night and it performed very well. The pizza released cleanly with no sticking, and the steel heated evenly. For the lower price compared to the more expensive competitors, the performance is excellent. Overall, I would give it four stars. The sharp edges and the scratch kept it from being perfect, but the steel quality and final performance are very good.