---
product_id: 191835757
title: "ThermiChef Deluxe Pizza Steel - 14\"x20\""
brand: "thermichef"
price: "KD 64.80"
currency: KWD
in_stock: null
reviews_count: 6
url: https://www.desertcart.com.kw/products/191835757-thermichef-deluxe-pizza-steel-14x20
store_origin: KW
region: Kuwait
---

# Laser-cut solid steel for unmatched durability 14"x20" size for perfect, restaurant-style pizzas 3/8" ultra-thick steel for max heat retention ThermiChef Deluxe Pizza Steel - 14"x20"

**Brand:** thermichef
**Price:** KD 64.80
**Availability:** ❌ Out of Stock

## Summary

> 🍕🔥 Elevate your home cooking game with the ultimate pizza steel—because your kitchen deserves the best!

## Quick Answers

- **What is this?** ThermiChef Deluxe Pizza Steel - 14"x20" by thermichef
- **How much does it cost?** KD 64.80 with free shipping
- **Is it available?** Currently out of stock
- **Where can I buy it?** [www.desertcart.com.kw](https://www.desertcart.com.kw/products/191835757-thermichef-deluxe-pizza-steel-14x20)

## 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

- • **Built to Endure:** Laser-cut from a single steel piece, this steel resists cracking and warping—unlike fragile stones.
- • **Cook More, Wait Less:** Thick 3/8" steel retains heat for multiple pizzas baked back-to-back without losing temperature.
- • **Versatility Unleashed:** Use it in ovens, grills, or stovetops for pizzas, breads, veggies, and smashburgers.
- • **Wood-Fired Perfection at Home:** Achieve crispy, evenly cooked pizzas with professional-grade heat conduction.
- • **Effortless Cleanup & Non-Stick:** Seasoned surface ensures your creations slide off smoothly and cleaning is a breeze.

## Overview

The ThermiChef 14" by 20" Pizza Steel is a 3/8" thick, laser-cut solid steel cooking surface designed for ovens, grills, and stovetops. Engineered for superior heat retention and durability, it delivers restaurant-quality, crispy pizzas and versatile cooking options. Made in the USA, this multipurpose steel is easy to season, clean, and built to last a lifetime.

## Description

ThermiChef 14" by 20" Pizza Steel (3/8" Deluxe Thickness) - Multipurpose Cooking Steel for Ovens & Grills - Made in the USA

## Features

- RESTAURANT RESULTS - Achieve wood-fired-style pizza with delicious, crispy crust at home! This 14" by 20" pizza steel is 3/8" thick and ultra conductive, allowing for fast, even cooking.
- DURABLE & BUILT TO LAST - The ThermiChef cooking steel is laser cut from a solid piece of steel, making it virtually indestructible. Unlike pizza stones, your steel will never succumb to breakage from heat or clumsiness.
- VARIETY OF USES - This versatile cooking steel can be used in the oven, on the stove, or on the grill! From pizza crust and bread to sauteed veggies and smashburgers, the dinner possibilities with this cooking steel are endless!
- EASY TO CLEAN - Before the first use, the pizza steel needs to be cleaned and seasoned. Once seasoned, the smooth, non-stick surface ensures your pizza slides effortlessly for an unbeatable cooking experience.
- STEEL THICKNESS - This 14" by 20" cooking steel is 3/8" thick and has very high heat retention, making it great for cooking several pizzas and breads in a row. The 3/16" thick steels are ideal for making a single pizza and thin crusts while the 1/4" thick steels can be used for making dense pizzas and baked goods.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Product Care Instructions | Hand Wash |
| Material Type | 3/8" Deluxe Version |
| Shape | Rectangular |
| Color | Gray |
| Item Dimensions L x W x Thickness | 20"L x 14"W x 0.38"Th |

## Product Details

- **Brand:** THERMICHEF
- **Material:** 3/8" Deluxe Version
- **Color:** Silver
- **Shape:** Rectangular
- **Product Care Instructions:** Hand Wash

## Images

![ThermiChef Deluxe Pizza Steel - 14"x20" - Image 1](https://m.media-amazon.com/images/I/61jwj7bfC5L.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

### ⭐⭐⭐⭐⭐ 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.

### ⭐⭐⭐⭐⭐ Great results
*by K***Y on February 13, 2024*

I was using a stone in an electric oven. The pizza was OK, but the bottom was a little too white and the round shape was a little stressful to land the pizza on. I was thinking about switching to steel anyway then the stone broke while warming up so I gave this a try. It came promptly, the packaging was intact, and the finish work was very fine. One thing to be aware of is that it is very thoroughly sand blasted down to bare metal (silver) to remove foundry scale. Some cheaper brands leave that to you. The seasoning instructions were easy and the result appears to be good. I was concerned that the oil seasoning would scorch under the broiler, but apparently not. It is easy to land the pizza on it (it nearly covers the whole oven rack, with an inch around for heat flow). I have a laser thermometer and it takes about a half hour longer to heat up than the stone, which illustrates its increased heat capacity, which is the point of a stone. It is big and heavy so the hanging hole in the corner may come in handy. However, I'll probably just leave it in the oven and never look at it. The instructions were clear and enthusiastic. It is made in the USA. So very pleased with it. It is strange that the review asked about ease of cleaning because basically you don't the instructions say to never use soap on it or you have to re-season it, like any iron frying pan. As for gifting, it would be a great one for someone who wants it, but I'd check first because otherwise they will have a hard time disposing of it. One addition. The edges are rough and sharp enough to cut you, given how heavy it is. The product would be better if the manufacturer were to slightly chamfer the sharp edges. I did it myself in 10 minutes with a file and sandpaper so it wouldn't slice my wife's hands, but they have a machine shop so it would be faster and easier for them to do it.

### ⭐⭐⭐⭐⭐ Better than a baking stone…
*by G***E on August 12, 2025*

Our pizza stone broke and I replaced it with this steel one. It just works better. Crispier crust, and faster bake times. It is heavier than the stone, but I don’t remove it from the oven that often. Highly recommend this.

## Frequently Bought Together

- THERMICHEF by Conductive Cooking Pizza Steel (3/8" Deluxe, 14" x 20" XL) - Made in USA
- New Star Foodservice 50295 Restaurant-Grade Wooden Pizza Peel, 16" L x 14" W Plate, with 10" L Wooden Handle, 24" Overall Length
- Chef Pomodoro Aluminum Metal Pizza Peel 16 inch with Foldable Wood Handle for Easy Storage, Pizza Spatula Paddle, Gourmet Luxury Pizza Paddle for Baking Homemade Pizza and Artisan Bread (16 x 14 inch)

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*Product available on Desertcart Kuwait*
*Store origin: KW*
*Last updated: 2026-02-04*