Reviewed by Valery Grin · · updated June 2, 2026
VEVOR Carbon Steel Pizza Steel 16 × 14.5 in (3/8 in)
Thick 9.5 mm steel: maximum thermal mass, arrives pre-seasoned
From€69
Reference price on Amazon (June 2026) · subject to change
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- Material
- Acero al carbono pre-sazonado
A 40 × 37 cm carbon-steel plate with a hefty 9.5 mm thickness and factory seasoning. More thermal mass means more heat reserve for baking pizzas back to back.
If the rule of baking steel is that it conducts heat better than stone, the rule of thickness is that more thermal mass equals more heat reserve. That's VEVOR's pitch here: 9.5 mm of carbon steel, more than double the usual thickness. The plate takes longer to preheat, true, but once charged with heat it releases it steadily, so it holds up pizza after pizza without its temperature crashing. For anyone baking for a table of guests, that stability matters.
It arrives pre-seasoned from the factory, which saves the first curing ritual and lets you start baking sooner. Even so, carbon steel is carbon steel: treat it like a cast-iron pan, no dishwasher, dry it well and keep its oil layer. The seasoning only gets better with use.
The 40 × 37 cm format is generous and covers large racks. Weight is the flip side of 9.5 mm: it's a plate you feel when you move it, so it pays to know where it sits in the oven before loading it scorching. In return, it offers the highest thermal inertia of the plates we review.
The steel for anyone baking pizzas back to back who won't accept a temperature drop between them. It's heavy and slow to heat, but its heat reserve is its trump card.
Pros
- 9.5 mm thickness: high thermal mass for non-stop baking
- Pre-seasoned carbon steel, ready to use sooner
- Generous 40 × 37 cm format for large racks
- Heat reserve that holds temperature between pizzas
Cons
- Quite heavy: awkward to move and reposition when hot
- Longer preheat and cast-iron care (dry and oil)
Who it's for
Anyone baking several pizzas in a row, or bread, who wants maximum heat reserve and isn't put off by a heavy steel that needs cast-iron care.
Not for
Anyone wanting a fast preheat, a light plate to handle, or zero seasoning maintenance.
Specifications
- Material
- Acero al carbono pre-sazonado
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Goes well with
FAQ
What real advantage does 9.5 mm thickness give?
More thermal mass, meaning more heat reserve. The plate holds temperature better when you bake pizzas back to back, so the second and third come out as well as the first. The trade-off is more weight and a longer preheat.
Do I need to season it before first use?
It arrives pre-seasoned from the factory, so you can start sooner than with bare steel. Even so, it's worth reinforcing the seasoning with use and maintaining it like a cast-iron pan.
Can I wash it with soap and water?
Treat it like cast iron: avoid the dishwasher and prolonged soaking. Clean it hot, dry it thoroughly and apply a thin layer of oil before storing.
How long does it take to preheat?
Being thicker than a standard steel, it needs more time: count on around an hour at maximum temperature so all the thermal mass is charged before the first pizza.
Is it good for bread and searing meats too?
For bread, yes: the base gets an excellent heat hit. For searing meats it can work, but its design and care are built mainly for baking, not for direct use over barbecue fire.