Best Baking Steel for Oven

👤It's a perfect size to hold a small casserole dish. It's perfect for a small serving of fries. Good size for two people.

👤I put them on the rack in the oven for individual items. Good quality. Will edit if opinion changes.

👤The items were damaged before they were packed.

👤It works well in my oven. I like these.

👤After a few more months with this thing, and the addition of a cheap infrared thermometer, I was able to master grilled 'za. The key is to preheat the steel to the correct temperature. I want to preheat before I eat the pizza. I use a pizza peel that is heavily dusted with corn meal to make a perfect pizza. Once you get a nice layer of seasoning on there, this thing becomes non-stick. The pizza bottom is a nice dark brown. I've used this for many things, including veggies, teriyaki meats, and scallops. This thing is the best for putting a brown layer on a scallop. I think they should change it to a scallop steel. It makes great pizza. I have found that if left on the grill full time it seems to want to rust on the bottom side that isn't as well seasoned. If you don't flip this thing frequently, you will likely start to get some rust and pitting as well. It's good news that you can usually remove it and season it, but I seem to have some permanent pitting now. The nature of steel is not the fault of the manufacturers. It was bumped up to a 5/5 for itsVersatility and decentDurability despite the abuse. This is a heavy piece of steel that is packaged as a consumer item. If you know the right guy, you could probably buy a piece like this for less, but I don't think you will. The bottom line is that you are buying a piece of metal that is very sturdy and has a capacity to absorb and hold on to heat. What does that mean for you as a pizza chef? It means that you're at the beginning of learning how to use it. It doesn't mean that you won't have to go back to your favorite pizza place again. I've made three pizzas on this thing. All three have stuck hard, despite the pre-seasoned marketing ploy. It is pre-seasoned. It is not a non-stick substance. It has a coating on it that keeps it from rusting. This thing will be just like any other carbon steel or cast-iron product once you seasoning it for real. The good news is that it is drinking in oil thirstily and moving from metal-colored to black after a couple of hours on my grill. I think once I get it a little better seasoned, I will have less issues sticking, but will update when I get there. The thermal qualities are insane. It will take some time to figure out how to avoid charring your pizza. This thing is heavy for me. It's like in those science videos where the person can't seem to lift the ball of metal more than a few inches before dropping it. My girlfriend can't move it in a satisfying way. It's hard for me to maneuver, even for a 6 foot, 250 pound man. My oven won't hold it. My first pizza fell into my oven. My oven is to blame. We need to figure out how to get a better oven rack. I'm quite satisfied with the price per pound and the prime delivery. The little circle cut-outs that serve as handles are a nice touch, especially when trying to pry this thing up off a flat surface, which is honestly pretty hard to do. You can't just pick it up, even a heavy cast iron dutch oven. You have to position yourself, mentally prepare for the move, clear the path, and then lift and pray. I will post some pics once I get a photgenic 'za to come off this thing in less than 10 pieces.

👤I got this for my camp chef. I put this on the other side. The bacon is put on the rack. The oil keeps it from cooking. It's the right size for bacon.

👤My son started making pizzas once a week, so I got these. He loads them with vegetables. If they don't cool well enough, the crust won't be as good. I had to use two to hold one pizza, so I knew I needed more. I can tell you that these are just a cut above, and I will have them to enjoy for some time to come.

👤The cooling rack is made of solid steel and is a great addition to the kitchen. The quality build and size of this rack were the reasons I picked it. I had trouble finding a rack that fit my pan because it has rounded corners. The small rack can hold 10 full chicken wings. Baking at 450 isn't a problem. I had to soak the rack for a while to get rid of particles that got caught, but it was easy to clean. Great build and product. It should last a long time.

👤I don't have to keep moving cookies. I can fit 24 cookies in four rows along the widest length. It fits easily in the dishwasher.

👤The rack is sturdy and attractive, and it is what we need. Thank you!

👤It is easy to clean. No rust is important to me.

👤Food is kept above the drippings.

👤The rack isn't that great, but I can't complain about the price. The gauge of the steel rods/wire is very thin and the rack feels very light. Its not suitable for roasting since food sticks to it. It's ok for the price, but not the best quality.

👤The baking rack is very sturdy and easy to clean. It is worth the money. Will replace some older ones with larger ones from this range.

👤It's a good rack for cooling your cakes and buns.

👤The cooling rack was poor quality and arrived buckled. There were only 3 legs on the worktop. Returned and was given a refund by Amazon.

👤Would recommend it.

👤Pizza pads are Teflon coated and have a great effect on the cross and are medium and strength. It would do the job if you put anything on the item.

👤I work well in the air fryer.

👤Different size pizzas.

👤Where do you get the right amount of food?

👤The three sizes are perfect for the family.

👤Not able to press dough in a pan.

👤I was looking for a bigger pan to make Dosas. My family sells Dosa. I bought this pizza pan because I wanted to make giant Dosas. They were amazing.

👤This is the pan for a really good crust. Before you put your dough on it, make sure it's hot. Since I got this pan, we haven't ordered pizza. It makes the best pizza and takeout/delivery not worth the time and money. Just love it.

👤The main reason I am returning this product is because it is of unknown quality, I thought all cast iron was supposed to be marked with a country of origin. I went to the manufactures website and could not find a country of origin. I will not order anything until I find the country of origin for it.

👤It came earlier than we expected, but we use it mostly for heating tortillas.

👤A good pan. Is it heavy? It's cast iron. Will it rust? If not treated well. It's very likely that you will break your foot if you drop it on it. If you want a light that can be abused and not cared for and if dropped won't break your foot then cast iron isn't for you. The pan has a rough feel to it. It was much easier to feel after seasoning. I place it in the oven at 450 degrees by wiping on a layer of cooking oil. Maybe even smoke a little. After 30 minutes or more, I wipe the pan off with a paper towel, and if it still feels rough, do oil and heat again. It will have a smooth feel eventually. Most of the cast iron pans are like this. Pre-seasoned is a minimal amount of pre-season. Most will benefit from more seasoning. Which is why cast iron pans are advertised as " will get better with use". If you buy a cast iron pan, you will have to re-season it. How does it cook? It was very good. Pizza is very good and very tasty. Everyone wanted a pizza that was only the crust. I made my own bread and it was great. Looking forward to trying other things on it. I washed it off with soap and water and put it in the oven for 30 minutes to an hour, it was pretty easy to clean up. Let it cool down and let the excess oil go. A light wash with soap and water wouldn't affect the pan because seasoned cast iron doesn't rust and the oil turns into a carbon layer which protects the pan from water. It's the carbon layer that makes cast iron non-stick. I have cast iron pans that have a hint of rust on the bottom but no rust on the top. I don't worry about seasoning the bottom of the pans as much as I do the top. I would buy another one if I needed one.

👤I was hesitant to buy a new cast iron. These are strong and thick. I love them. I used it a few times before committing to a review. The set was well packaged, but it was a pain to unbox them because I was so careful that I wouldn't want to return them. I am very pleased to replace the expensive stuff with this lifetime product. I did not have to have the eggs sitting in oil because they didn't stick after the flip. It's gross! Definitely would recommend. If you want the square lid, you have to buy it separately. The chicken breast was cooked in the pan for a perfect on the grill taste. Same with the steak. My steak was good. A good one.

👤It was the first time it was used and it warped at 400.

👤This pan warped more than any I have had before. It is fine for roasting but not for delicate baking. It starts out flat, but once in the oven there is a loud pop. You can see the results in the photo that was communicated with the manufacturer. They responded very quickly. Sorry to hear the tray didn't work for you. We are finding in a few cases that it warps, but in the majority of cases it doesn't. It seems to be a problem in ovens that don't have an even heating, which makes one side of the pan heat quicker than the other. We are fighting against the natural properties of the steel. If the pan is evenly heated, it won't warp, but if one side is hotter than the other, it will warp. We used a thicker grade of steel to try and hold the pan rigid, which works well, and put the rod inside the rim. I am happy to arrange for a refund if you can provide me with your order id. If the pan is usable for you, then keep it, if not, then give it to a friend or relative, as chances are it won't warp in a different oven.

👤Despite what they say, my oven was less than 400 F and I felt heavy and sturdy. Will return it.

👤It is easy to clean but bent in the oven at 450 degrees. When heated, it will pop back into place. It has been staining very easily. I changed to 3 starts because it pops back to place and still heats evenly when popped in the oven.

👤The description says they designed and made a non warping baking sheet, but it does warp a lot. We use these for things like baking french fries, tator tots, chicken thighs, and when they get hot, they warp badly. One corner will be close to an inch higher than the others. It's not acceptable in a baking sheet. I have some old aluminum and steel sheets that don't warp, and I also have some plain steel sheets that don't warp. I wanted to use the dishwasher. I've used them about a dozen times with the same results. They warp when I use them. The temp I use for fries and tots is 450, but they warp at 375 for chicken. They need to be flat at the temperature they are used to, but that's useless when the temperature cools. The design was bad. Don't buy these if you want sheets that stay flat. They may work fine as a cookie baking sheet at 350 or lower, but I have not tested to see if they start warping. They are useless as a baking sheet at higher temperatures. I'll add more pics later. The pictures of the warping have been added. I don't recommend them because they are not warp resistant. Try another brand and save your money.

👤Caution and hind site, just a word of caution. I would never have bought the professional model if I had this to do over again. Why? I always want the best, so if a 1/2 steel is good, then the 3/8" must be twice as good, and perhaps it is. It's so heavy that it takes two people to open and close the oven, or risk breaking the oven, and I'm afraid that it's going to break my oven rack. That's how it feels. If you only use your oven for pizza, I would recommend a lighter model because you can't leave it in your oven. If you don't believe me, go find a 25 pound barbell and put it on your oven rack and see if you can handle the weight.

👤I own the.5" version. The quality of the steel is sufficient, it will do the job the same thickness regardless of price. The only improvements I could think of was to round all of the edges over. The edges of this heavy piece of metal are not sharp like a knife, but it is capable of doing some serious damage if dropped or banged against something. It is very important to be careful when handling it if the edges are rounded or 90 degrees. The weight should not be a problem for most people. The weight becomes a little more unwieldy since one has to stoop over and reach to put it in the oven. Two people should be able to make it manageable if you have help or question your ability. If you want to make pizzas that have puffed up crusts with a thin crispy outside and soft chewy inside, and do it in your home oven, a baking steel or a conventional pizza/baking stone is absolutely essential. Steel is best in some ways, and the stones are better in others. Baking steels and stones requires a quicker heat in the oven and a more puffs up dough before you take a set. Air bubbles in the dough are inflated by heated air and water. This is called anoven spring. As the dough begins to cook, it will not expand, so it needs to happen quickly. You need to use it correctly or it won't perform to its full potential. The principle of operation is that the materials transfer heat to the dough faster than air can. It takes longer to preheat the steel or stone than normal, it needs to be saturated with heat to perform best, and you have to cook your stone until it's done, before it can cook your pizza of other bread item. The reward is well worth the planning and using patience. It is possible to place it on one of the higher rack positions and use the top broiler to get the steel or stone to 600 degrees F or higher, measured with an IR temperature gun. If you don't allow a baking steel or stone to reach the optimum temperature range, it will do little or no good and make the cooking worse. It's best to confirm the temperatures of the steel or stone until you get used to it. If you don't have a temperature gun, you should allow plenty of preheating time. If you plan to use this to cook frozen pizza on, are impatient, or aren't willing to take the time to make good dough and fiddle around with techniques, this item probably won't be useful to you. I believe you would be very pleased with it. Steel is superior to stone in transferring heat faster, but it has one draw back. It doesn't absorb water like porous materials, and the outside layer is usually not as crisp as a stone, and the cook time is usually a little longer. The longer the cook time, the more crisp it will be. There are instances where each material has pros and cons. If you are serious about pizza, you should choose the best one for you, otherwise it will be made from other materials.

👤I bought this because I was looking for a good quality, non-toxic cookware that wouldn't harm me if I heated it past a certain point. I wanted it to be easy to clean. The set checked all the boxes and also offered a nice variety of items in one box. I was worried that they wouldn't wash well, or that they would rust easily, but so far, I haven't had any problems with these things. I can tell these will never warp because they are very sturdy and weighted well. They are easy to clean, and they don't stain easily. We just rinse them and put them in the dishwasher and they look new again. I would recommend these to anyone looking for good quality cookware for less money.

👤I expected these pans to be cheap and flimsy, but they are not. They are the perfect size for the combo ovens. The quality of the prodect was excellent.

👤I was really disappointed to find some of them smaller than advertised.

👤Today, I received it. I was impressed with the weight and quality of the product. When I start using them, I will update my review. I might use them in my Instant Pots when air frying and pressure cooking, if it's ok for it. Will find out when I return. I was able to use reward points, which was great.

👤The product was easy to clean. Have used the oven many times. It is easy to clean with a sponge.

👤The mirror finish shows scratches. One Pan had a scratch. The quality is good for the price.

👤I don't want to use aluminum pans. I bake cakes and cookies.

👤The bakeware is a great price. This set was a better option since you get a lot more pieces, since it was only $20 for 2. This set is clean and looks professional.

👤The little pan is perfect for my Chefman. An air fryer.

👤I wanted to be able to use it as a 2- burner griddle, so I got the larger size. In the first few days of owning it, I cooked 6 tortillas at once for tortillas, 3 lbs of chicken in one go, and 6 onions, while keeping other pots and pans free for other tasks. It's size and shape makes it perfect for chilling and using as a pastry slab for croissants, and it's intended use is for pizza. It's the ultimate pan for cooking for a crowd, and it makes my 12-inch cast iron skillet look small and cramped. Downsides? It is a thick slab of steel. It's not enjoyable to move from oven to stove to fridge to counter all the time. I wouldn't want to leave it in the oven permanently because it takes a long time to properly heat and cool it. 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 get to mix the tortilla dough. It's not good for impromptu or short-notice cooking. The same qualities that make this steel so great make the downsides unsurprising. This is a tool that can be used in many different ways, but it is also specialized because of its ability to store heat on a large surface, which can be a problem for everyday cooking. If you have the ability and luxury to plan ahead, this steel can be beat.

👤I was interested in the idea of a baking steel for pizza and bread. I chose the 16x16 and am very happy. It arrived very quickly and was neatly packaged. I preheated for 45 minutes and put my pizza on the surface. I am not able to find yeast to make a proper dough as we are currently experiencing a global Pandemic. I made dough with yogurt, flour baking powder and salt. In 10 minutes, I had a delicious pizza. The results will be better with a proper dough. It was easy to clean and will get better with use. It is heavy. I have a safe space that is leaning against a wall. It stays hot. It's important to remind yourself not to touch it until it cools. Enjoy!

👤Succeeded at baking pizza at home. I put pizza on the second highest rack. This is hotter than a stone. When you open and close the door, preheating the oven for 1 hour will help keep the oven temperature stable. I keep it in the bottom rack for this purpose all the time. You can coat it with vegetable shortening to season it, but I recommend one side at a time so you don't end up with tracks on the surface from the rack. If you do this a few times, you'll get a black surface that's easy to keep clean.

👤It isn't matching the description. They wrote in the description that it has not mixed with other things. Magnet sticks to it. When the magnet is sticking, how can it be steel? It is the steel polish on iron. I switch to these sheets because they don't get into food, but only after baking. I don't have a problem with iron, it's not dangerous, but the steel is ripping off and it can get into food.

👤The baking sheet and rack set looks promising, I received them and they looked great. I tried to bake a homemade quiche with the largest cookie sheet pan, but it warped and drained all over my oven. It's very disappointing that you spend so much money on cookie sheets that they warp.

👤I like this set. The first time I washed the middle sized rack, the wire soldering detached from one of the legs. I have a wobbly rack. The seller didn't reply to my message. This is a 3 for poor customer service.

👤I was tired of trying to scrub the baking sheets. I don't think cooking on aluminum is healthy. I like these sheets. Everything I've cooked has come off without sticking and I can go to the bathroom without having to scratch the surface. They're cheap too. I will buy another individual sheet in a larger size. There are no regrets about this purchase.

👤The largest pan was damaged and not very durable. We're fine but will be requesting a return. Customer satisfaction is what led to the removal of a star. Customers shouldn't have to return all 3 items if there is only a problem with 1.

👤It warps at high temperatures. The rack is awesome and I still use it. Silicone can't be used above 400, so the ones that don't warp are coated with it. It can still work, just be prepared for it to warp.

👤The tray and rack combinations are exactly what I need to get the food off the tray and allow the air to circulate around it. The variety of sizes is perfect for my usage, they clean easily, are very durable, and I look forward to many years of service from them. TeamFar, thank you for your innovation and products.

👤These were dishwasher safe, rust-free, and sturdy and I bought them for that. They made a popping sound after using the pan in the oven. I was able to pull out the baking sheet without spilling hot liquid, but the sheet continued to warp as I tried to pull it out of the oven. It is not strong. I put the pan in the dishwasher and it came out with rust on it, first use, second wash... I washed them before using. This product was very disappointing.

👤I love these pans! I have used all three and they come out clean and shiny, the best purchase I have ever made. The dishwasher came out great after we did the test. I was worried that they would lose their finish, but these did not. They arrived a couple days early. The wings were made and put in the dishwasher.