Kundenbewertungen für VEVOR Pizzastein Pizzastahl 406 x 368 x 10 mm, Pizzastahlplatte für den Ofen, Vorgewürzter Pizza-Backstein aus Q235-Kohlenstoffstahl mit Höherer Leitfähigkeit für Restaurants, Cafés, Straßenläden

Works very well. pizza comes out nice and crispy with nice undercarriage. Stone gets very hot and cleans up well. It is very heavy but that makes it last alot longer. Would recommend!

This is really heavy, actually bends the oven rack. But it's amazing at what it does. BTW, this is not pre-seasoned as in ready-to-use. You do have to season it before first use after washing it as per the instructions that come with it. I used grapeseed oil for that and it worked perfectly.

This is awesome! Made my first 2 pizzas on it. The crust came out nice and crispy, better than the restaurants! Can't wait to make more! Definitely recommend this if you make pizza at home!

Worth it for making amazing pizza!

Cumple perfectamente las expectativas que tenía. La estoy usando en el horno y sobre la vitrocerámica donde alcanza bien los 300°C.

Correspond tout à fait à ma demande

Excellent

Great product

Pizza steel take pizza's to new level Best part is you can use normal oven and get nice crispy pizzas

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?