The perforated pizza pans makes for a crispier dough. These fall somewhere in between the two in terms of how crispy the crust turns out. Works well, and allows pizza crust to develop a crispy bottom/edge.

Good quality, it comes lightly pre-seasoned. Good crust caramelization, and excellent cheese melting and browning. Great pizza dough recipe.

Used it to bake multiple 12-inch pizzas consecutively. Can also be used to bake cookies too. Great for campfire/grilling method.

Cleaning and care is the same as you would for cast iron cookware. It's important you have all of your ingredients laid out on a surface.

Steel transfers heat really well. It heats a bit slower than a higher priced steel and is a bit thinner. It's exactly as described - a 1/4 thick slab of steel.