--- product_id: 191835652 title: "ThermiChef 14x20 Pizza Steel, 3/16\" Thick, 13.7 lbs - Cooking Steel for Oven & Grill - Made in USA" brand: "thermichef" price: "€ 197.09" currency: EUR in_stock: true reviews_count: 13 category: "Thermichef" url: https://www.desertcart.hr/products/191835652-thermichef-14x20-pizza-steel-3-16-thick-13-7-lbs store_origin: HR region: Croatia --- # 14x20 inch XL cooking surface 20x heat conduction vs stone 13.7 lbs balanced thickness ThermiChef 14x20 Pizza Steel, 3/16" Thick, 13.7 lbs - Cooking Steel for Oven & Grill - Made in USA **Brand:** thermichef **Price:** € 197.09 **Availability:** ✅ In Stock ## Summary > 🍕 Elevate Every Slice: From Oven to Grill, Perfect Crusts Await! ## Quick Answers - **What is this?** ThermiChef 14x20 Pizza Steel, 3/16" Thick, 13.7 lbs - Cooking Steel for Oven & Grill - Made in USA by thermichef - **How much does it cost?** € 197.09 with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.hr](https://www.desertcart.hr/products/191835652-thermichef-14x20-pizza-steel-3-16-thick-13-7-lbs) ## Best For - thermichef enthusiasts ## Why This Product - Trusted thermichef brand quality - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Key Features - • **Optimized 3/16" Thickness:** Ideal balance of heat retention and manageable weight for versatile cooking and easy handling. - • **Made in USA, Built to Last:** Precision laser-cut steel with natural non-stick patina—no coatings, no cracking, just durable performance. - • **Versatile Cooking Beyond Pizza:** Use on oven, grill, stovetop, or campfire for burgers, flatbreads, and more—your all-in-one culinary powerhouse. - • **Generous XL Surface for Multiple Pizzas:** Cook two 13-14" pizzas side-by-side or multiple loaves—perfect for entertaining or meal prep. - • **Restaurant-Quality Crust in Under 10 Minutes:** Achieve wood-fired pizza perfection at home with intense, even heat that crisps crusts fast. ## Overview The ThermiChef 14x20 Pizza Steel is a premium 3/16" thick cooking steel crafted in the USA, delivering 20x better heat conduction than ceramic stones. Its large 14"x20" surface fits standard ovens and grills, enabling fast, even cooking of multiple pizzas or breads. Weighing 13.7 lbs, it balances heat retention with ease of use, while its durable, uncoated steel construction ensures long-lasting, restaurant-quality results at home. ## Description Shop THERMICHEF at the desertcart Bakeware store. Free Shipping on eligible items. Everyday low prices, save up to 50%. Review: Great Pizza Steel - This pizza steel performs exactly as expected. It heats evenly and retains heat well, which makes a noticeable difference in crust quality compared to a standard pan or stone. The 1/4 inch thickness gives it solid durability and consistent results, especially for pizza. It does take some time to fully preheat, but once it’s hot, it delivers. I’ve used it for pizza, stromboli, and even reheating leftovers, and it handles all of it without issue. The build quality feels heavy duty and reliable. Keep in mind it is heavy, so moving it in and out of the oven takes a little effort. Also, like any steel, it requires basic maintenance to prevent rust. Overall, it’s a great upgrade if you want better crust and more versatility from your oven Review: Excellent heat retention for pizza and smashburgers, especially on a grill - I seasoned this steel according to the included instructions and have been using it primarily on my grill for about a month. It’s been excellent. The 3/8” thickness holds heat extremely well and recovers quickly between cooks. I’ve made multiple pizzas on it, and the results are consistently good — crisp, well-browned crust with even cooking across the bottom. The steel heats evenly and delivers the kind of heat transfer you want if you’re trying to get closer to restaurant-style results at home. I’ve also been using it for smashburgers, and it really shines there. Once it’s hot, it delivers fast searing and great browning, and the surface performs exactly like a heavy-duty flat top. After seasoning, food releases cleanly and cleanup has been straightforward. The steel feels solid and well-made, with no warping after repeated high-heat use on the grill. Overall, it’s been versatile, durable, and easy to live with. Bottom line: If you want a thick, high-heat cooking steel that works great for pizza and absolutely excels at smashburgers, this one delivers and feels built to last. ## Features - CRISPY CRUST IN UNDER 10 MINUTES - This 14" x 20" cooking steel conducts heat up to 20x more efficiently than a ceramic pizza stone, providing intense, even heat distribution. Preheat your oven to 500°F with the steel in it for 45–60 minutes and cook a pizza in under 8 minutes. Achieve the same restaurant-quality results of a wood-fired oven using your standard oven at home! - 14" x 20" FOR LARGER PIZZAS - At 14" x 20", this steel provides enough surface for a 13–14" pizza with room to spare, or two smaller pies side by side. It fits standard full-size oven racks without blocking airflow. Weighing 13.7 lbs, it's heavier than a traditional pizza stone but manageable for most adults to place and remove. If your oven is compact or apartment-sized, measure your interior rack before ordering. The 14" x 14" is available if you need a smaller footprint. - CHOOSE THE RIGHT STEEL THICKNESS - The 3/16" provides a nice balance between heat retention and weight for most home cooks. It weighs less than the 1/4" and 3/8" thick steels but can still handle neapolitan-style pizzas, sourdough breads, grilling, & more! If you're cooking multiple pizzas back-to-back and want maximum heat retention, step up to the 3/8" Deluxe. - OVEN, GRILL, STOVETOP, CAMPFIRE - If you're cooking for a crowd, the 14x20 steel is the best choice with the maximum surface area. In the oven it can handle two pizzas at a time or multiple loaves of sourdough. The rectangular shape fits most standard grill grates and works as a flat-top cooking surface for burgers, vegetables, and flatbreads. - MADE IN THE USA & BUILT TO LAST - Precision CNC laser-cut from a single piece of low-carbon steel in Minnesota. Ships shot-blasted (not pre-seasoned) - season it once before first use: wash, apply a thin coat of oil, and bake at 375°F for one hour. After that, it builds a natural non-stick patina with every use, similar to cast iron. No Teflon, no PFAS, no coatings that chip or wear off. Virtually indestructible, it won't crack from thermal shock like a ceramic stone. ## Technical Specifications | Specification | Value | |---------------|-------| | ASIN | B085SSFLGW | | Best Sellers Rank | #1,943 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #2 in Pizza Pans & Stones | | Brand | THERMICHEF | | Brand Name | THERMICHEF | | Color | Silver | | Customer Reviews | 4.7 out of 5 stars 1,104 Reviews | | Included Components | Pizza Steel | | Item Dimensions L x W x Thickness | 20"L x 14"W x 0.19"Th | | Item Type Name | Pizza Steel | | Manufacturer | Conductive Cooking | | Manufacturer Part Number | PS003-01 | | Material | 3/16" Standard Version | | Material Type | 3/16" Standard Version | | Maximum Temperature | 1000 Degrees Fahrenheit | | Model Number | PS003-01 | | Product Care Instructions | Hand Wash | | Shape | Rectangular | | Size | 14"x20" XL | | Unit Count | 1 Count | ## Product Details - **Brand:** THERMICHEF - **Color:** Silver - **Material:** 3/16" Standard Version - **Product Care Instructions:** Hand Wash - **Shape:** Rectangular ## Images ![ThermiChef 14x20 Pizza Steel, 3/16" Thick, 13.7 lbs - Cooking Steel for Oven & Grill - Made in USA - Image 1](https://m.media-amazon.com/images/I/61FG3AQek8L.jpg) ## Available Options This product comes in different **Material Type, Size** options. ## Questions & Answers **Q: Can this be left in the oven all the time?** A: Absolutely! It can actually act as a heat sink which will help keep temperatures consistent and controlled when baking things other than pizza. **Q: Can you leave this in the oven and put a pyrex casserole dish on it to bake?** A: Do not put glass on top while in the oven. **Q: How to remove rust?** A: To the person who wrote use steel wool for cast iron that is absolutely 210% incorrect. Even if your cast iron comes preseasoned you need to reseason it with high heat cast iron seasoning oil. After you do this it will be good from day one the very first time you use it. When you cook with cast iron you use a metal spatula that's nice and stiff, scrape everything loose out of the bottom insides of your pan then wipe it out with a paper towel if you still have anything stuck to it you can go back over a little bit more followed by using a stainless steel chainmail scrubber that are made of stainless steel. Never use any kind of liquid to clean cast iron especially something acidic like vinegar which will cut the seasoning out of your pan. When you finish scraping and scrubbing it should be wiped clean using a paper towel. Put a little bit of your high heat cast iron seasoning oil in your pan and wipe it around everywhere inside including the very top edge with a paper towel saturated with a little of your high cast iron seasoning oil. If this is done properly it will look like it's never been used I have a Lodge square cast iron frying pan that is more than 3 years old and you cannot tell that it's ever been used. It looks as good now as the day it was purchased and shows no signs of ever being cooked on even once. Nothing has stuck to it since day one because I reseasoned it doing what I previously stated before using it the first time. I have cast iron pans that are probably 80 years old or more they have nothing sticking on the inside and they look shiny and nice they have never been used in water. Nothing sticks to them. They are dark, nearly black because they're so old, but if you look on the inside there's not a trace of anything stuck to them. Follow my instructions and you won't be sorry. I know what I'm talking about, it works. The worst thing you can do with cast iron is put water anywhere near it, especially vinegar. If you cook sauces that have tomato paste in them they are highly acidic and they take off your seasoning. Make sure you wipe on a liberal coat of your high heat wipe it out immediately after cleaning and cooking. People look at my Lodge frying pan and they cannot believe that it's ever been used it shows no signs of ever being used even once. Please heed my advice and you will never regret it. God Bless Y'all Jimmy in NC.... **Q: Would this work well if I place a Dutch oven on it to bake bread.** A: Place loaf directly on preheated steel. You can then put upside down pre-heated Dutch oven over loaf to capture the humidity/steam of the dough. Bake for 15-20 min then remove the Dutch oven base to allow the loaf to brown. I use a Challenger bread pan (shaped more oblong) with same technique. Great breads come out of this… ## Customer Reviews ### ⭐⭐⭐⭐⭐ Great Pizza Steel *by C***S on April 21, 2026* This pizza steel performs exactly as expected. It heats evenly and retains heat well, which makes a noticeable difference in crust quality compared to a standard pan or stone. The 1/4 inch thickness gives it solid durability and consistent results, especially for pizza. It does take some time to fully preheat, but once it’s hot, it delivers. I’ve used it for pizza, stromboli, and even reheating leftovers, and it handles all of it without issue. The build quality feels heavy duty and reliable. Keep in mind it is heavy, so moving it in and out of the oven takes a little effort. Also, like any steel, it requires basic maintenance to prevent rust. Overall, it’s a great upgrade if you want better crust and more versatility from your oven ### ⭐⭐⭐⭐⭐ Excellent heat retention for pizza and smashburgers, especially on a grill *by M***L on February 1, 2026* I seasoned this steel according to the included instructions and have been using it primarily on my grill for about a month. It’s been excellent. The 3/8” thickness holds heat extremely well and recovers quickly between cooks. I’ve made multiple pizzas on it, and the results are consistently good — crisp, well-browned crust with even cooking across the bottom. The steel heats evenly and delivers the kind of heat transfer you want if you’re trying to get closer to restaurant-style results at home. I’ve also been using it for smashburgers, and it really shines there. Once it’s hot, it delivers fast searing and great browning, and the surface performs exactly like a heavy-duty flat top. After seasoning, food releases cleanly and cleanup has been straightforward. The steel feels solid and well-made, with no warping after repeated high-heat use on the grill. Overall, it’s been versatile, durable, and easy to live with. Bottom line: If you want a thick, high-heat cooking steel that works great for pizza and absolutely excels at smashburgers, this one delivers and feels built to last. ### ⭐⭐⭐⭐⭐ Phenomenal griddle, baking stone, and pastry slab all in one, but don't sell your skillets *by A***W on August 6, 2020* I got the XL size because I wanted to be able to use it as a 2-burner griddle, and for that, it works perfectly. Just in the first few days of owning it, I cooked 6 tortillas at once for tacos, browned 3 lbs of chicken in one go, and slowly caramelized 6 onions while keeping other pots and pans free for other tasks. For pizza, its intended use, it produces crisp crusts like a champ, and its size and shape make it perfect for chilling and using as a pastry slab for croissants. It's the ultimate "pan" for cooking for a crowd, and it makes my 12-inch cast iron skillet look small and cramped by comparison. Downsides? It's a thick slab of steel. It is quite heavy and, despite its versatility, it isn't enjoyable to move from oven to stove to fridge to counter all the time. Second, it takes a long, long time to properly heat and cool, which is why I wouldn't want to leave it in the oven permanently. Its heat sink abilities work against you in this way; 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 even get out the flour to mix the tortilla dough. Definitely not good for impromptu or short-notice cooking. These downsides come from the same qualities that make this steel so great, so they're not at all surprising. This is a tool that is both versatile and specialized: versatile because its ability to store heat on a large surface is useful in myriad applications, but specialized because that ability to store heat comes with some significant practical drawbacks for everyday cooking. This steel will get you great results for a particular set of tasks, and if you have the ability and luxury to plan ahead, it can't be beat. ## Frequently Bought Together - THERMICHEF 14" by 20" Pizza Steel (3/16" Standard Thickness) - Multipurpose Cooking Steel for Ovens & Grills - Made in the USA - Navaris 3x Reusable Baking Sheets - 13"x16" (33x40cm) Parchment Paper for Baking Oven - Durable Non-Stick PTFE Teflon Sheet Baking Mats - Reversible Baking Tray - Set of 3 Pieces - New Star Foodservice 50363 Restaurant-Grade Wooden Pizza Peel, 19" L x 18" W Plate, with 17" L Wooden Handle, 36" Overall Length --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.hr/products/191835652-thermichef-14x20-pizza-steel-3-16-thick-13-7-lbs](https://www.desertcart.hr/products/191835652-thermichef-14x20-pizza-steel-3-16-thick-13-7-lbs) --- *Product available on Desertcart Croatia* *Store origin: HR* *Last updated: 2026-07-09*