Conductive Cooking Square Pizza Steel (3/16" Standard Version, 14"x20" XL)

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.

This slab is a good size, good quality metal, and makes great pizza. It is quite heavy, though, so be warned.

This pizza steel is fantastic. It's heavy and gets the job done. I'm not expert, but learning how to make pizza better and better at home. There is no need to buy take out pizza with having this. Trust me, do some research on dough recipes and give it a try. The pizza comes out with a nice char, excellent taste, and it's way more cost effective with a little effort. 4 minutes on 550 and you have a pizza. Easy to clean, treat it like a cast iron skillet and wipe it down with some olive oil after use and there will be no rust. This will likely last well beyond my life time with proper care.

This pizza square is ridiculously heavy but that's what makes it great. It takes considerable time to fully absorb heat in the oven but it's totally worth the wait. The heat transfer from the steel plate is amazing and works as expected to make a great pizza in a conventional oven. It retains heat for hours after use so be prepared to allow a long time for cooling. It was rather easy to season in the oven but that also takes time. Read reviews and understand the process and this amazingly heavy piece of steel will serve you well.

This steel is amazing for cooking pizza, but did I really need the 3/8" thickness?I love how this steel provides an excellent hot cooking surface for pizza, bread, calzones, etc. in my 550-degree oven, perfectly cooking my crusts and adding beautiful and tasty leapording to the bottoms of my pizzas. However, it DOES take a very long time to heat up, and then retains its heat long after I'm done cooking. Since a pizza only takes about 8-10 minutes, you likely won't need such heat retention unless you're making multiple pizzas. It's also roughly ONE MILLION pounds. (It's absurdly heavy; check the product weight.)I think if I were t do it again, I'd go for the 1/4-inch 16"x16" steel from the same brand.