Made In Cookware | Seasoned 12" Carbon Pizza Steel - (Like Cast Iron, but Better) | Professional Cookware | Crafted in Sweden | Induction Compatible
$90.00
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$90.00
Price when purchased online
Free shipping
Free 30-day returns
Sold and shipped by raltecsolar.com.br
Free 30-day returns Details
Product details
| Management number | 214934252 | Release Date | 2026/04/12 | List Price | $36.00 | Model Number | 214934252 | ||
|---|---|---|---|---|---|---|---|---|---|
| Category | |||||||||
- Total Diameter: 12.59" | Cooking Surface Diameter: 11.5" | Height (with handle): .25" | Depth: .25"
- Perfect Homemade Pizza - Elevate your pizza game with restaurant-quality results at home, with the superior heat retention of Carbon Steel
- Unique Design - Our Pizza Steel features 86 perforations for enhanced airflow and bottom browning, delivering a crispy, brick-oven-like crust in home ovens
- Pre-Seasoned - Comes pre-seasoned with a blend of coconut oil and shea nut oil so you can experience the difference Carbon Steel makes on day one
- Naturally Non Stick - Featuring natural non-stick properties for effortless crust release without sticking or tearing
- Made in Sweden - Crafted by Swedish artisans who stamp Carbon Steel into a thin disc that’s half the weight of cast iron but just as durable
| Size | 12" |
|---|---|
| Color | Black |
| Shape | Round |
| Occasion | Pizza Night, Parties, Celebrations |
| Brand Name | Made In |
| Unit Count | 1.0 Count |
| Item Weight | 1.45 Kilograms |
| Is Oven Safe | Yes |
| Manufacturer | Made In |
| Model Number | 12" Seasoned Blue Carbon Pizza Steel |
| Item Diameter | 12.59 Inches |
| Material Type | Carbon Steel |
| Special Feature | Perforated Surface for Enhanced Airflow and Browning |
| Included Components | Pizza Steel |
| Manufacturer Part Number | COOK-PIZZA-CN-S |
| Upper Temperature Rating | 1200 Degrees Fahrenheit |
| Item Dimensions D x W x H | 0.25"D x 12.59"W x 0.25"H |
| Product Care Instructions | Hand Wash |
| Specific Uses For Product | Pizza |
| Is the item dishwasher safe | No |
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