Klantbeoordelingen voor VEVOR Pizza Steel, 16" x 14,5" x 1/4" pizzastalen plaat voor oven, voorgekruide koolstofstalen pizzabaksteen met 20x hogere geleidbaarheid, robuuste pizzapan voor buitengrill, binnenoven

Have been using the VEVOR Pizza Steel to open bake my sourdough bread. It is the best product with holes each side for easy placement and removal from my oven. It fits perfectly in place of wire racks. It's so good I bought 2.

I bought 2 pieces to make pizza in two stages on two levels. You start of with first level very close to the top of the oven, the grill and then you move it to the bottom to make sure the bottom of the pizza gets cooked properly. It's also a very good system because the moment you move the first pizza to the bottom, the second pizza can be added to the top, so you can probably get a pizza out of the home oven every 5 minutes. I have seen this system on youtube and decided to try it out. It works great, for a lot of other things to.

I wish I had switched to a pizza steel years ago. The steel heats up faster. browns the bottom of the pizza and cooks it faster meaning nice crunchy on the base and not burnt on the top.

very happy with this baking steel. Does the job well and very reasonably priced including free shipping!

Way better than expected, going to buy my daughter one. I have not brought anything from Vevor that i did mot like.

Ausgezeichnete Qualität und sicherlich langlebiger als mein Pizzastein. Achtung, massiv und schwer! Sehr empfehlenswert!

Sin lugar a duda una gran ayuda para los que hacemos las pizzas en casa, acumula con mucha eficacia la temperatura muy próxima a los 400' C . Cocina de forma uniforme y suficiente en la base de las pizzas

This is Awesome 1/4 inch is plenty thick enough. Nice and crispy... I threw some wings on it... Hell Yeah

One of my 2 stones broke recently, so I decided to try out a pizza steel, also to see if it would finally possibly give me a crisper crust, especially in the middle. Let's just say I now only use my stone to make the pizza on and then transfer it to my pizza steel. Perfectly crisp crusts throughout the entire pizza. I am now a big convert on pizza steels, and I love my new one. Will not use anything else. Solid good-looking steel and well worth the price I paid. Seems way less expensive than others out there. Glad I got it.

Believe it or not, this steel (even the thicker 3/8") is much cheaper than buying a cut plate from the local steel supplier. A comparable piece from three steel suppliers had quotes that ranged from $90-179 Australian EACH, and that's picking it up from the warehouse. So I bought two of these instead for much less, delivered. That is still much cheaper than some of the $200+ and nearly $400 delivered price from overseas stores. These steels are 9.5mm thick, (I think the thinner model is only 6mm or so) and definitely heavier than even the dome-lidded cast iron loaf pans like the Brunswick, and Skitchen's "Brisbane Large". At 11Kg per steel, I was a little worried about sticking two of them in a 60cm wide wall oven (I have a base model Neff) but that load is successfully held up by the shelving. The steels themselves are NOT wide enough to run on my rails so I could take the shelving out (much as I wanted to), and do sit at a slight lean because my shelf curves up either side. We're talking only a few degrees off from level leaning left/right depending on which side I raise to fit. It causes no problems with any steel-worthy bread dough, and hasn't caused any issues with pizza toppings yet. This is a carbon steel, NOT stainless steel, so it will rust if you don't look after it. So like cast iron cookware, maintaining a seasoned coat requires ongoing effort, but will prevent rust and create a reasonably non-stick surface. Like all seasoned cookware, it's NOT dishwasher safe, (it's the fastest way to remove your seasoned coating) and the coating can be scratched off, particularly at the edges when scraped along other objects. Honestly, I really like these steels for pizza/sourdoughs, but since EVERYONE shows that capability, I thought I'd show you some french "milk bread" baguettes I baked on these steels. I've also included a picture of the BOTTOM of a loaf, cooked at 215C for 25 minutes on the pre-heated steel. It's dark, but not burnt and despite being a softer loaf, I think the crust (and crumb) came out pretty much perfectly. I've baked with these steels on several occasions now, and they fit in my oven, they work well, need the same care as most steels, and come delivered at the most affordable price I could find. What more can you ask for?