Primica Pizza Steel for Oven and... vs Norpro 5673 15.5in S/s Pizza Pan

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.

The dough takes much longer to cook through than it takes for toppings to heat & cheese to bubble. Can double as a serving tray due to the shiny finish.

Easy to clean, came fast and packaged well.

Stainless steel isn't flimsy. Different than aluminum. I use a lot of stainless steel products because they don't rust.

One of the dents is a sharp line about 5 in length. The usable/flat area of the 15. Has a nice weight as well a wide flat lip 1/4 at least.

It pops and flexes in the oven, and now it's starting to rust. Flimsy, not stainless steel.