UPDATE: 7/27/2021After a few more months with this thing, and the addition of a cheap infrared thermometer, I did end up totally mastering grilled 'za. The key is preheating the steel to the correct temperature to maximize crunch w/o burning. I aim to preheat to about 550 before going on w/ the pizza. I use a pizza peel heavily dusted w/ corn meal and voila, perfectly crust every time.And yes, this thing becomes 100% non-stick once you get a nice healthy layer of seasoning on there. Pizza crust comes right off w/ a nice crispy, dark brown, chewy bottom.I've also used this extensively for other things, including veggies, teriyaki meats, and, most recently, scallops. Nothing compares to this thing for putting a crusty brown layer onto a scallop, my goodness. I think maybe they should rebrand this as a scallop steel? Side benefit -- it makes great pizza.Only downside I've found is that if left on the grill full time it seems to have a tendency to want to rust on the bottom side that isn't as well seasoned. Gotta be sure to regularly flip this thing and get it 100% seasoned or you will likely start to get some rust/pitting as well. Good news is you can usually scrape it off and season right over it, but I do seem to have some permanent pitting now. Not the manufacturers fault, just the nature of steel.Bumping it up to a 5/5 for versatility and pretty decent durability despite constant abuse.___________________ORIGINAL REVIEW:Listen, this is essentially a really, really heavy piece of steel packaged as a consumer item. You could probably buy a piece like this locally for less if you happen to know the right guy, but like me, you probably don't, and that's why you're here.The bottom line is you are buying a nicely shaped, really, extremely sturdy piece of metal that has an incredible capacity to absorb and hold on to heat.What does that mean for you as a pizza chef? It means you are at the beginning of a journey of learning how to use this thing. It doesn't mean your next pizza on the grill or in your oven will mean you never have to go back to your favorite but hard-to-get-to pizza spot ever again.I've made three pizzas on this thing so far. All three have stuck pretty hard -- no big surprise, despite the (not untrue) marketing gimmick of this thing being pre-seasoned.Yes, it is pre-seasoned. No, it is not non-stick or even particularly well-seasoned. It has a minimal coating of polymerized flaxseed oil that keeps it from rusting in shipment. By the time you're done seasoning it for real, this thing will go from gunmetal to black, just like any other carbon steel or cast-iron product.I've had this thing on my grill for a couple of hours today, and the good news is that it is drinking in oil thirstily and handily moving from metal-colored to black.I think once I get it a little better seasoned I will have fewer issues w/ sticking, but will update when I get there.Bottom line is, the thermal qualities are insane. It will take some time to figure out how to avoid charring your pizza crust to dust (on the grill).Only downside for me is that this thing is truly heavy. It's like in those Youtube science videos where the person picks up the ball of metal that is impossibly dense and can't seem to lift it more than a few inches before dropping it.My girlfriend cannot move it around in any sort of satisfying (for her) way. It's like truly a slog to maneuver, even for me (6 foot, 250 lb man).My oven grates will not hold this thing. My first pizza collapsed into the base of my oven like a neutron star imploding. I blame my oven. So for now it is a grill-only implement until we can figure out how to get a sturdier oven rack.Overall, I'm quite satisfied, especially given the prime delivery and the relatively reasonable price per pound. 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 like you would any other tool in the kitchen, even the heavy cast iron dutch oven or whatever. You've got to position yourself, mentally prepare for the move, clear the path, and then lift and pray.Anyway, will update w/ some pics once I get a photgenic 'za to come off this thing in less than 10 pieces.I've been making pizzas for years now (my pizza crust is a 2-3 day process, depending on the length of the cold ferment). I have always been told that my crusts were excellent, if not pizzeria quality. When using my home oven or my Komodo grill I have used high quality ceramic pizza stone.I found these baking steels with the intent to use them for baking bagels, not to make pizza. Reviewers indicated that these pizza steels were superior, so I took a chance and went ahead and spent the money to purchase the thickest one (not a small investment). Well, I am now a believer! I cannot believe the pizzas that I have produced since switching to this thing. One would be hard pressed to tell whether or not my pizzas are baked in a professional high temperature pizza oven versus my home oven which has a max temp of 550°F. If you are a baking aficionado or pizza addict do not hesitate to buy this product! Even if you already use a high quality ceramic pizza stone, you will be amazed at the difference in the appearance, texture, and taste of your crusts.I bought the 3/8 in version and absolutely love this product. It cooks the pizza crusts perfectly. I would recommend this product to anybody that wants to make homemade pizzaI bought the 3/8" and it is a bit too heavy. They say 24 lbs, I say 27 lbs. Regardless, it is not an easy baking tool to move around, store and especially when you are trying to put it into a regular home oven, because you have reach out with it and support the weight when you are putting it the oven. You can't simply set it on the grate. I have not experienced different thicknesses of Pizza Steels so, you may want to check that out. Nice product, well made and if my wife could move it around easily, for us it would be great!!!It's a slab of metal... In the end all my comments have zero impact on the actual use of it. Even after 1-2 uses it's going to not be so pretty. But, that being said, when you pay more than the competition, it is 1/2 inch shorter, it does. not have the fancy stamp brand, you would expect it to be without flaw, and no damage. The two holes are not formed or polished well, you can see the sloppy workmanship with scrapes under the final coating, and there is a nick that can't have happened in shipping because it's in the box and the box is not damaged where the nick is. I have to say, because of the extreme weight, it should be packed in wood, then foam then a final shipping box with zero play inside. Mine was in an amazon box and it was smashed up but the actual pizza steel box was fine. All this being said, I am happy to have it and because it's literally a slab of steel all the comments have zero impact on the pizza. I do think Fire and Ice could do better in making it though. So those of you who are debating on ordering, I'd order it 100% because of what it is. I managed to get the 1/2 inch and over the last 1.5 months trying to get it in stock to order, I'm happy because the day after it was again no longer available.Love the pizza steel. Be sure to heat it fully for the best pizza!Went with 3/8" Steel to better hold heat for second of two 10- 12" pizzas. Allow 45min for oven to stabilize at 500F before baking. Doing sourdough crust with various toppings. 5-7min bake time yields perfect result. Very happy I purchased this item.I am an avid at-home baker and pizza lover. I love the kind of pizza you get at an Italian restaurant that is cooked in a wood burning oven. I did a lot of research, and found the best way to get that in my home oven was to get a pizza steel. It has exceeded all my expectations. Even heat distribution, with a perfect crust, every time. Very heavy. 30 pounds!