Fire & Slice Large Pizza Stone for Oven and Grill | High Performance, Made in The USA, Double Pre-Seasoned Carbon Steel Pizza Pan, Pizza Steel, BBQ Grill Stone, Baking Stone/Baking Steel 1/2”x14 x16
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The Fire and Slice Pizza Stones are made of A36 carbon steel and finished with a proprietary process that results in an ultra smooth surface for maximum heat transfer.
a blaze Slice Pizza Stones are pre-heated twice as much as regular pizza stones. Flaxseed Oil was used to season the dish. Our Pizza Stones should be ready to use right out of the box after these two passes. Simply rinsing with warm water will suffice. However, you can remove the double pre-treatment if you prefer. seasoned, washed, and re-seasoned Simply season with the food-grade oil of your choice, following the instructions on the package. Fire is yours. The slice pizza stone should be smooth and free of grit. a blaze Slice Pizza Stones are shipped in food-safe polypropylene bags with a small desiccant pack to keep your Pizza Stone dry and protect the finish. Check to see if the desiccant pack was damaged or ruptured during shipment. If this is the case, please let us know. In any case, if you're not satisfied with your finish, you can wash it with soap and water and re-finish it. season. You can also exchange it for a new one if you prefer. We'd be delighted to take its place.
My racks are fine; my girl friend complains about moving the pizza steel because it is so heavy, but it fits perfectly on the racks in our oven.
a blaze Slice Pizza Stones are made of stainless steel. They're made of A36 carbon steel with a special extra smooth chemical-free finish that allows your pizza to make the most contact with the cooking surface. Solid steel stores and conducts heat better than stainless steel, and the extra smooth finish transfers that heat to your pizza faster and more evenly, resulting in pizza oven-style crisp crust without the use of a pizza oven. Thank you for your interest in Fire and for asking such a good question. Pizza Stones to be Sliced
Selected User Reviews For Fire & Slice Large Pizza Stone for Oven and Grill | High Performance, Made in The USA, Double Pre-Seasoned Carbon Steel Pizza Pan, Pizza Steel, BBQ Grill Stone, Baking Stone/Baking Steel 1/2”x14 x16
UPDATE: 7/27/2021br>br>After a few more months with this thing and the addition of a cheap infrared thermometer, I was able to master grilled 'za completely. The key is to get the steel to the right temperature so that you can get the most crunch without burning it. Before I start making the pizza, I want to get the oven to about 550 degrees. I use a pizza peel that has been heavily dusted w/ corn meal and voila, perfectly crust every time.
And yes, this thing becomes 100% non-stick Once you've gotten a nice healthy layer of seasoning on there, stick with it. The bottom of the pizza crust comes off crisp, dark brown, and chewy. br>br>I've also used it for other things, such as vegetables, teriyaki meats, and, most recently, scallops. My goodness, nothing beats this thing for putting a crusty brown layer on a scallop. I believe they should rename this a scallop steel. As an added bonus, It's perfect for pizza. The only drawback I've discovered is that if left on the grill all day, the bottom side that isn't as well seasoned tends to rust. You must flip this thing on a regular basis and get it 100% seasoned or you will likely start to get some rust/pitting as well. The good news is that you can usually scrape it off and season over it, but I'm starting to notice some permanent pitting. It's not the fault of the manufacturer; steel is inherently brittle. br>br>Raising it to a 5/5 for versatility and despite constant abuse, reasonable durability. ORIGINAL REVIEW: _____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ br>br>Listen, this is essentially a very heavy piece of steel that has been packaged as a consumer item. If you know the right guy, you could probably get a piece like this for less locally, but if you're like me, you probably don't, which is why you're here. The bottom line is that you're getting a nicely shaped, really, really sturdy piece of metal with an incredible capacity to absorb and hold heat. What does this mean for you as a pizza chef? br>br> It indicates that you are about to embark on a journey to learn how to use this device. It doesn't mean you'll never have to make your favorite but difficult-to-find pizza on the grill or in the oven again. get- Never, ever, ever, ever, ever, ever, ever, ever, ever, br>br>So far, I've used it to make three pizzas. All three have had a strong hold on the public's attention - Despite the (not untrue) marketing gimmick of this thing being pre-ordered, this isn't a big surprise. seasoned. Yes, it's pre-recorded. br>br> seasoned. It isn't non-existent, no. a stick or even a particularly well-designed seasoned. It has a thin layer of polymerized flaxseed oil on the outside to keep it from rusting during shipping. This thing will go from gunmetal to black, just like any other carbon steel or cast-iron product, by the time you're done seasoning it for real. br>br>I've had this thing on my grill for a couple of hours today, and the good news is that it is thirstily drinking in oil and easily moving from metal-like to black. a shade of black br>br>I think once it's a little more seasoned, I'll have fewer sticking issues, but I'll update once I get there. br>br>To summarize, the thermal properties are incredible. It will take some practice to figure out how to keep your pizza crust from turning to dust on the grill. br>br>For me, the only drawback is that it is extremely heavy. It's like in those Youtube science videos where the person picks up an impossibly dense ball of metal and can only lift it a few inches before dropping it. br>br>My girlfriend is unable to move it in any way that is satisfactory to her. Even for a 6-foot, 250-pound man like me, maneuvering is a slog. br>br>This thing will not fit on my oven grates. Like a neutron star imploding, my first pizza collapsed into the oven's base. The oven is to blame. For the time being, it's a grill. We'll only use it until we can find a more durable oven rack. br>br>Overall, I'm pleased, especially considering the expedited delivery and relatively low per-pound price. The small cut-out circle- The cutouts that serve as handles are a nice touch, especially when trying to pry this thing off a flat surface, which is actually quite difficult. br>br>You can't just pick it up like any other kitchen tool, including the heavy cast iron dutch oven or whatever. You'll need to get into position, mentally prepare for the move, clear the path, and then lift and pray. br>br>Anyway, once I get a photogenic 'za to come off this thing in less than 10 pieces, I'll update with some pictures.
WOW. CUSTOMER SERVICE THAT IS OUTSTANDING. I WILL DEFINITELY MAKE ANOTHER PURCHASE. (Here's a link to an older review: I'm hoping the company will notice because I recently received my steel stone, which has a blemish on the corner—a very sharp break. This is not a low-cost item. Though I don't believe it interferes with the function, I believe a discount is appropriate).
Finally, none of my suggestions have any bearing on how it is used. Despite the fact that 1- It won't be as pretty after two uses. However, when you pay more than the competition, it does come in 1/2 inch shorter. You'd expect it to be free of flaws and damage if it didn't have the fancy stamp brand. The two holes aren't well formed or polished, and there's a nick that can't have happened during shipping because it's in the box and the box isn't damaged where the nick is. Because of the extreme weight, it should be packed in wood, then foam, and finally a shipping box with zero play inside. Mine was in an amazon box, which was smashed, but the actual pizza steel box was fine. All of this being said, I am happy to have it, and because it's literally a slab of steel, all of the comments have no effect on the pizza. However, I believe Fire and Ice could do a better job of creating it. So those of you debating on ordering, I'd order 100% because of what it is because of what it is because of what it is because of what it is because of what it is I was able to get the 1/2 inch and the last 1 inch. I'm happy because it was no longer available the next day after I spent 5 months trying to get it in stock to order it.
I can't believe how much of a difference there is between the two. I've wanted to build a wood-fired pizza oven for a decade and have tried every conventional oven hack and trick, but this has completely solved the problem!.
I gave it a four-star rating for heat distribution and cleanup, despite the fact that I have yet to use it for pizza. In terms of craftsmanship, I'm a little disappointed. No, I'm extremely dissatisfied! When it arrived, it was flawless (in terms of appearance). However, there was a bubble on the surface, which I noticed. I noticed the bubble had turned into a black smudge after a few weeks in my oven. What I initially mistook for a smudge has evolved into something more akin to a chip. This also seems to be happening in the steel's corner. I'm guessing there's some kind of corroding top coat on this. As a result, I rated it a three out of five. I'm hoping it doesn't continue all the way through the steel.
While we were making the pizza, I put the pan on the grill to heat up for about 45 minutes before cooking. It took about 7 minutes to cook the pizza for a golden, crunchy crust, and it was a great night. In the coming months, my fire and slice pan will be put to a lot of use!.
br>I purchased one of the tickets; it takes some time to preheat, but the results are fantastic. The crust turned out perfectly, with large air bubbles throughout, a nice bite, and - for the first time in my life - a perfect crimp. There will be no dripping on the floor. br>I enjoy making my own pizzas and breads, so the investment was well worth it for me.
I made the decision to branch out and try something new. I chose 3/8 inch thick steel after doing some research. It's perfect for pizza. You'll have a nice crispy crust pizza if you follow the preheating instructions. Its only disadvantage is that it is extremely heavy, but that is precisely why it makes such excellent pizza!.
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