ThermiChef 16" x 16" Pizza Steel - 1/4" Steel, 17.6 lbs

This pizza steel performs exactly as expected. It heats evenly and retains heat well, which makes a noticeable difference in crust quality compared to a standard pan or stone. The 1/4 inch thickness gives it solid durability and consistent results, especially for pizza. It does take some time to fully preheat, but once it’s hot, it delivers. I’ve used it for pizza, stromboli, and even reheating leftovers, and it handles all of it without issue. The build quality feels heavy duty and reliable. Keep in mind it is heavy, so moving it in and out of the oven takes a little effort. Also, like any steel, it requires basic maintenance to prevent rust. Overall, it’s a great upgrade if you want better crust and more versatility from your oven

If you cook pizza at home, get it. 100%. I’ve been making my own dough now for a while, by hand, with a mixer, whatever. And I’ve been only able to get a decent pan pizza out of it because I can par-bake the crust first, then rebake with toppings and get a crispy crust. ROUND traditional NY style pizzas always came out undercooked and didn’t have any crispy qualities. Enter the pizza steel. One use. That’s all it took. Preheated my normal apartment oven to 550 degrees with the steel in the upper 3rd. Gave it 45 minutes or a little more to get good and hot. Put my pizza on and turned the broiler on. Within about 7 minutes I was eating hands down the best pizza I’ve ever made. It looks, feels and tastes like a pizza parlor pie. I didn’t need to season it, I experienced no sticking. There’s some burnt cornmeal to wipe away after (because I used that to launch my pizza in). I think this is the perfect size and thickness for the home oven. It’s easy to clean once it cools. Be patient, its job is to get hot and retain heat, so you’re not cleaning it for at least an hour or three after you’re done. I cannot express how happy I am with this purchase and I’ve only used it once. Here’s some tips for day one: if you don’t have a peel, use a cutting board to slide your pizza onto the steel. I first tried the bottom side of a pan, and immediately my pizza dough was stuck to it (despite the cornmeal I sprinkled on). Cutting board worked like a charm (but that’s why my pizza was more “rustic” shaped and not round… it got stuck to the metal pan). You don’t need all the fancy tools if you don’t want to buy them. I used a metal grill spatula to pull my cooked pizza out, and a standard wire rack to cool it and keep it crisp. However I have since bought a pizza peel, and a wire round pizza pan to cool it on just for ease. Be patient and don’t panic. At minute 5 it’s gonna look like the bottom has a little color but the top is getting none, but the cheese is bubbling… you failed. Give it 1-2 more minutes and you’ll see you’re the pro you want to be. I cannot express how happy I am with this. I saw a similar one (14”x16”) for $45. I bought this for a little more… well $30 more, because it was made in America and I’m glad I did. Get it now.

I was using a stone in an electric oven. The pizza was OK, but the bottom was a little too white and the round shape was a little stressful to land the pizza on. I was thinking about switching to steel anyway then the stone broke while warming up so I gave this a try. It came promptly, the packaging was intact, and the finish work was very fine. One thing to be aware of is that it is very thoroughly sand blasted down to bare metal (silver) to remove foundry scale. Some cheaper brands leave that to you. The seasoning instructions were easy and the result appears to be good. I was concerned that the oil seasoning would scorch under the broiler, but apparently not. It is easy to land the pizza on it (it nearly covers the whole oven rack, with an inch around for heat flow). I have a laser thermometer and it takes about a half hour longer to heat up than the stone, which illustrates its increased heat capacity, which is the point of a stone. It is big and heavy so the hanging hole in the corner may come in handy. However, I'll probably just leave it in the oven and never look at it. The instructions were clear and enthusiastic. It is made in the USA. So very pleased with it. It is strange that the review asked about ease of cleaning because basically you don't the instructions say to never use soap on it or you have to re-season it, like any iron frying pan. As for gifting, it would be a great one for someone who wants it, but I'd check first because otherwise they will have a hard time disposing of it. One addition. The edges are rough and sharp enough to cut you, given how heavy it is. The product would be better if the manufacturer were to slightly chamfer the sharp edges. I did it myself in 10 minutes with a file and sandpaper so it wouldn't slice my wife's hands, but they have a machine shop so it would be faster and easier for them to do it.

This cooking steel is no joke. It's nice and heavy and very well made. I was nervous that 1/4" was going to be too thin but it's perfect. I can easily carry it and clean it. I've done pizza on it in the oven and on the grill and both locations work great. I also made some steaks after I sous vided them and it gave a nice sear. I haven't noticed any issues and cleanup has been pretty easy. I like that I can soak it if needed unlike a stone. The size is perfect so far.

This is a great pizza steel! Hi quality steel, heavy duty! Season it first and than my first pizza came out perfect!! Highly recommend this pizza steel!!! Don't cheap out tosave a couple dollars, this is a high quality piece of steel! Go get one now!

In general, I am impressed by the quality of this product. While I have yet to bake any pizza on it, based on the material and its thickness, it will meet my moderate needs. It looked great right out of the box and even better now that it is seasoned. I am particularly pleased with the shot-blasted surfaces. This technique significantly reduces the area of actual contact with the pizza, so it should release onto the peel more quickly than comparable steel that has not undergone this process. A word of caution: this is not something you can handle carelessly. Anyone with a stone countertop of any type is especially at risk. The fact that I have a marble countertop, which is especially susceptible to being scratched, made me more alert to the potential problem this steel could cause. The laser-cut edges are straight and crisp. However, the process leaves a raised burr entirely around the perimeter of both sides. Strangely, this problem does not affect the convenient hole at one corner. This burr is significant. If one attempted to slide a penny off the edge, it would catch on the edge, confounding the effort. This was something I could not ignore. The solution was easy enough. Luckily, I had already purchased an excellent file from Amazon, So I just placed the steel on the cardboard it came in and ran that file at about a 45-degree angle along all the edges, and the burr completely disappeared. Now, I own a pizza steel that is worthy of all the care and effort Thermichef put into this product. I have one more piece of advice for anyone considering making their own steel. I cannot vouch for the accuracy of the advice given to me by one of the proprietors of my go-to source of steel, a truck hoist fabricator in a neighboring town. I asked her if she would feel comfortable using the steel I was about to purchase. She hesitated and then said, "No". She explained that ordinary steel will continue to outgas whenever it is subjected to the heat of an over-hot enough to cook pizza. She knew she could probably lose the sale she had just written up, but she was honest with me. She knows I'll be back. With this new knowledge, I compared the best end product I could produce for the $49 her steel would cost with this Thermichef steel for only $20 more. I am so glad I decided to go with the Thermichef. You will probably be happy enough if you buy one. Just be sure to file the burr off.

I seasoned this steel according to the included instructions and have been using it primarily on my grill for about a month. It’s been excellent. The 3/8” thickness holds heat extremely well and recovers quickly between cooks. I’ve made multiple pizzas on it, and the results are consistently good — crisp, well-browned crust with even cooking across the bottom. The steel heats evenly and delivers the kind of heat transfer you want if you’re trying to get closer to restaurant-style results at home. I’ve also been using it for smashburgers, and it really shines there. Once it’s hot, it delivers fast searing and great browning, and the surface performs exactly like a heavy-duty flat top. After seasoning, food releases cleanly and cleanup has been straightforward. The steel feels solid and well-made, with no warping after repeated high-heat use on the grill. Overall, it’s been versatile, durable, and easy to live with. Bottom line: If you want a thick, high-heat cooking steel that works great for pizza and absolutely excels at smashburgers, this one delivers and feels built to last.

I originally purchased this 16x16 slab of American-made glory to improve my homemade pizza game. What I did not realize was that I was also signing up for a full upper-body workout and the possibility of forging medieval weaponry in my kitchen. Let’s start with the weight. At 17.6 pounds, this thing has the same energy as “I help my friend move exactly once…and never again.” The box arrived, I opened it, and immediately questioned my life choices. Pretty sure I made eye contact with it and it challenged me to a duel. But once you overcome the fear and get it in the oven, oh man…this thing DELIVERS. The crust comes out so crispy and perfect that I briefly considered opening a pizzeria despite having zero business experience and a tendency to burn toast. The heat retention is insane—this steel stays hot longer than my opinions during a football game. Bonus features: Can double as home defense. Burglars will leave out of respect. Functions as a gym weight when you're too lazy to work out. Could probably outlast civilization itself. Archaeologists will find this in 1,000 years and say, “These people took pizza very seriously.” Downsides: Moving it feels like you’re relocating a small car battery made of destiny. You will develop deep emotional attachment to it. Your old pizza stone will feel inadequate and may need emotional support. Overall, if you’re serious about pizza—or just want a conversation-starting slab of indestructible steel—this is absolutely worth it. Just stretch first, hydrate, and maybe sign a waiver. Final verdict: 5/5. Great for pizza, better for building character

Best invention ever. The thickness makes a huge difference too, it stabilize the heat for a longer period. I highly recommend this item.

Great customer service! And fast delivery! You can bake anything on this, even sourdough bread!

Este era el artefacto que me hacía falta para poder tener excelentes resultados al hornear dos panes por tanda en mi hornito casero. Definitivamente un inversión que valió la pena

It’s heavy, but manageable, I put bacon grease over mine, and we cooked in the oven a meal on top rack while this one was on the lower rack so it can get season properly I will do three seasoning before I use it, I have iron skillets, and now I have an iron plate and I really love it. Can’t wait to enjoy it.

Excelente material y súper bien el tamaño, tal como lo esperaba