by Conductive Cooking Pizza Steel (3/8" Deluxe, 14" x 20" XL) - Made in USA

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.

Wanted to get a pizza steel, and everything online said thicker is better, it'll hold more heat etc etc, so I bought the 3/8" plate. First of all, it does what it says - expect pizza and flatbreads to puff up nicely and really crisp up the crust. I really enjoy doing fresh pita in the morning on this thing. It's exactly what it says it is.Now for the downsides (none of which are the fault of the product itself).1.) It takes a while to preheat. Easily 30 minutes or more for it to actually come to temp in the oven. If you're hitting it with an infrared thermometer, it might seem like it's up to temp, but in reality, you're getting the reflected heat from the top of the oven - remember, infrared is light radiation, so it can bounce. To get an accurate reading, use a pan or other object to "shade" the top of the pizza steel when you point your IR thermometer on it.2.) It's heavy. Like annoyingly heavy, you have to be very careful moving it around in a domestic kitchen, as it's liable to destroy anything you drop it on.In conclusion, great product that's exactly what it says, and good price. But I'm planning to relegate my 3/8" steel as a welding fixture plate and find something a little thinner for bread use - I don't thing anyone's disappointed with the 3/16" plates.

This pizza steel plate is a major upgrade from a regular pizza stone. It gets way hotter, which makes for a crispier pizza crust in less time. I’ve also been using it on the grill to sear meats, and it works amazingly for that too. It holds heat really well and gives a nice sear without drying things out. It’s made in the USA, solidly built, and versatile enough for both pizza and grilling. If you're looking to level up your cooking, this is definitely worth checking out.

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.

Yes, I know it’s steel. But was surprised just how heavy this is. Had an old pizza stone that cracked so needed to replace and decide to go this route. Have used it several times now and glad I bought this. Storage was a bit of a chore and at first I mistakenly layer it flat in a base cabinet. Went to get it and discovered I couldn’t pick it us because I couldn’t get my fingers under it. Got a screwdriver and was able to pry it up enough to lift it. Now I have thee small pieces of wood I set it on so I can get my hand underneath. Pizzas have come out great and I like the size to have more room to launch the pizza off the peel. Clean up is easy as well.

My pizza game just took a leap forward. I've used it twice so far and they are the best pizzas I have made. It's very heavy, so keep that in mind.

Finally used it for the first time on our Treager and it worked beautifully. Give it a minute to catch up to the grill temp but it works very well and fast for homemade pizzas. Cooked using different crusts, from fresh dough to premade options. They all turned out well!

I just received my 3/8” 16X16 Pizza Steel and I couldn’t be happier. I set my oven to 550F and let the steel heat for 75 minutes. I cooked the pizza for 6 minutes then turned on the broiler for one minute. The steel definitely gets hotter than my stone resulting in crispier crusts. I highly recommend this pizza steel if you want to up your pizza game.