Pentole Agnelli Pastry & Pizza Line Steel Rectangular Baking Pan, Dimension 60 x 40 x 3 Cm, Blue, Black

If you burn the tray in the right way, It works perfect, allowed me to create stunning pizza romana style

I've always used PTFE coated non-stick trays and pans in the oven before trying this. After noticing the PTFE peeling off yet another tray I decided I would try a plain carbon steel tray and ordered this a couple of weeks ago. It arrived a couple of days after ordering it. Before first use I washed it and coated it with oil and stuck it in the oven a few times to achieve a non-stick patina. In the first week I used it in the oven for roast potatoes about 3 times, for tomatoe, onlion and mushrooms breakfast twice, for meringues and for cookies, for frozen hash browns and for oven chips and nothing even thinks about sticking to it. This tray is so useful I'm gong to buy another one.

The pan bends very badly when heated. It should have ridges on the bottom to stay in shape but it is completely flat. It is useless for backing pizza.Bad purchase.

I like the feel and construction and was really pleased when it first arrived but having used it maybe a dozen times now I've noticed some unsatisfactory things. The black coating comes off and not even with that hard a cleaning and once it has then it rusts and you have to oil it between uses. The pan also warps at higher temperatures.Overall I feel disappointed. I'll try put a seal on it like I do with my cast iron.

The dimension are over that of a standard oven, and this should be mentioned in the ad.I have returned promptly but I was a bit disappointed for the waste of time.

I seasoned it 4 or 5 times as per instructions (YouTube) been great for making Detroit style pizza in my Ooni

Finally I can make a pizza that taste good, after u do the burning they are super non stick, I will buy more

Solid tray but edges were poorly welded and one join was not good.