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Product DetailsColor: Natural
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Product Description
Color: Natural
Every professional or at-home chef knows the importance of a good cutting board. Whether mincing herbs or chopping carrots, onions, and potatoes to throw into a vegetable soup--or even slicing cantaloupe and watermelon for a fruit salad to serve at a barbecue or summer picnic, a high-quality cutting board helps ensure safety, efficiency, and convenience. Epicurean has developed a cutting surface that delivers all that and more.
A smart and practical alternative to poly, glass, and wood cutting boards, the cutting surface features compressed layers of nonporous wood fiber composite from trees harvested under guidelines of the North America Sustainable Forestry Standards. In fact, the materials are also certified by the Forest Stewardship Council (Slate, Natural, and RC100 only), and they are National Safety Foundation (NSF) approved (Slate and Natural only), which ensures an easy-to-clean nonporous design that will not harbor bacteria.
Unlike other surfaces, cutting on the wood-based cutting surface won't dull kitchen knives. The surface will score slightly to help protect the knife's edge, which means less need for re-sharpening knife blades.
The cutting surface offers a low-profile design that slips neatly into vertical or horizontal cupboards for space-saving storage between uses. The cutting surface might be best left out on the counter--whether tucked behind the cookie jar or under the basket of fruit--for quick, everyday access. Both sides of the unit work equally well for food preparation--the board can also be used as a serving tray when offering cheese and crackers or other hors d'oeuvres to guests at a party. Furthermore, the board can be used as a trivet on a dining table or buffet to prevent pots and pans for damaging surfaces. The unit can withstand heat up to 350 degrees F (176 degrees C), but it should not be used in the microwave or used as cookware in the oven.
The cutting surface offers a durable design that can stand up to the rigorous daily use of any busy kitchen. It resists staining and cracking and offers maintenance-free convenience--no need to oil or bleach. Though stain-resistant, the cutting surface may stain if left in contact with a highly alkaline product or food for a prolonged amount of time. Liver, papaya, and red beets, for example, may leave a mark. To remove stubborn stains, try a non-abrasive household cleaner.
Features
- Dishwasher-safe: unlike wood and bamboo cutting boards, Epicurean cutting surfaces are high-quality food-prep surfaces that can be cleaned in the dishwasher.
- Made in the USA: Epicurean cutting surfaces are exclusively manufactured in the United States of America.
- NSF Certified: certified by the National Sanitary Foundation, you can be sure that your nonporous Epicurean cutting surface will be easy to clean and will not harbor bacteria.
- FSC Certified: Epicurean's Natural, Slate, and RC100 materials are all certified by the Forest Stewardship Council.
- Knife Friendly: Epicurean cutting surfaces will score slightly as to not dull your knife so you will sharpen less.
- Heat-Resistant: Epicurean cutting surfaces are heat-resistant up to 350 degrees F (176 degrees C), so you can use the surface as a trivet without leaving a blemish. (Not microwave-safe and should not be used as cookware.)
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Innovative Design
A smart and practical alternative to poly, glass, and wood cutting boards, the cutting surface features compressed layers of nonporous wood fiber composite from trees harvested under guidelines of the North America Sustainable Forestry Standards. In fact, the materials are also certified by the Forest Stewardship Council (Slate, Natural, and RC100 only), and they are National Safety Foundation (NSF) approved (Slate and Natural only), which ensures an easy-to-clean nonporous design that will not harbor bacteria.
 Compressed layers of nonporous wood fiber and food-safe resin form a high-quality food-prep surface. |
The wood-based cutting surface provides a natural look and texture, and it comes in a variety of different earth-toned colors. Each color depends on the combination of fiber sources, which are layered together and pressed along with a food-safe resin to form a highly functional food-prep surface. Over time, the color of the material will develop a richer, more enhanced hue.
Knife Friendly
Unlike other surfaces, cutting on the wood-based cutting surface won't dull kitchen knives. The surface will score slightly to help protect the knife's edge, which means less need for re-sharpening knife blades.
Daily Convenience
The cutting surface offers a low-profile design that slips neatly into vertical or horizontal cupboards for space-saving storage between uses. The cutting surface might be best left out on the counter--whether tucked behind the cookie jar or under the basket of fruit--for quick, everyday access. Both sides of the unit work equally well for food preparation--the board can also be used as a serving tray when offering cheese and crackers or other hors d'oeuvres to guests at a party. Furthermore, the board can be used as a trivet on a dining table or buffet to prevent pots and pans for damaging surfaces. The unit can withstand heat up to 350 degrees F (176 degrees C), but it should not be used in the microwave or used as cookware in the oven.
Use and Care
The cutting surface offers a durable design that can stand up to the rigorous daily use of any busy kitchen. It resists staining and cracking and offers maintenance-free convenience--no need to oil or bleach. Though stain-resistant, the cutting surface may stain if left in contact with a highly alkaline product or food for a prolonged amount of time. Liver, papaya, and red beets, for example, may leave a mark. To remove stubborn stains, try a non-abrasive household cleaner.
Made in the USA, the cutting surface can be cleaned in the dishwasher (unlike wood and bamboo cutting boards) or by hand in the sink with hot soapy water. As with any wood product, be sure to dry the cutting surface completely and store upright when not in use to avoid warping. Original, attractive, and functional, the cutting surface offers exceptional convenience to any home or commercial kitchen. Choose from a variety of styles, colors, and sizes.
Customer Reviews
Most Helpful Customer Reviews
277 of 280 people found the following review helpful
Color Name:Natural
This peel costs about twice as much as aluminum peels, and about 50% more than wood. I think it's worth it:
1) Smoother than wood so the pizza slides easier. I was afraid aluminum would scratch my counters.
2) Dishwasher safe / NSF approved
3) Much lighter than wood - my wife can easily sling a 14" pie with it.
4) Much thinner than wood and short handled design means it stows more easily - space is at a premium in our kitchen.
5) Looks nice - we serve right off the peel - The aluminum ones don't look as nice and typically have long handles which can be a hazard when serving.
I have to admit that at first I felt the price wasn't justified as it's an "engineered" material. After using it for a year it's clear that the material they use is very good. Some reviews mention a chemical smell. I'm very sensitive to these smells but have not been able to detect any. Perhaps they got a bad batch? Note: I've never run it through the dishwasher, as it really doesn't fit.
We've been making homemade pizza once a week for several years. Here are my top tips:
1) Check out "Good Eats" Season 3 Episode 9 "Flat is Beautiful" for an instructional video. YouTube is your friend.
2) A Pizza stone is best and the only way to get super thin crust pizza (my favorite) I have a traditional stone, my sister uses a cast iron griddle as a "stone" with excellent results. Pan pizza in a cast iron skillet works really well too (no peel or stone needed) - use oil with no cornmeal.
3) Use the hottest setting on your oven (ours is 500F)and pre-heat for AT LEAST 30 minutes. I checked with some pizza shops and they are all > 650F. This gives a crispier crust without burning the cheese. You want the stone in one of the lower racks - not the top rack.
4) Brush or spray a thin layer of olive oil on top of the crust before the sauce. This helps keep the crust from getting soggy.
5) Corn meal only - no oil - on the bottom. Get stuff which is fairly coarse. It acts like little ball bearings. Something like Masa Harina is too fine. No oil - it will smoke and set off your alarms. If your smoke alarms tend to go off, crack a window in a different room and turn on your kitchen exhaust fan.
6) Build your pizza directly on the peel. No matter how much corn meal you use you will not be able to slide the peel under smoothly if you build the pizza on the counter.
7) Give your peel a good shake to confirm that the pizza isn't sticking before you put the toppings on (After the sauce and cheese). If it's sticking at all, use a spatula to lift up the edges of the pizza and put some more corn meal down, then shake again. If you have to shake it hard after you've put the toppings on, they will get all over the place.
8) You can make pita bread with any extra pizza dough. Roll it out super thin (~1/8") and throw onto a hot stone. Check it in 2 minutes or so and flip over after it has puffed up. Be careful, they cook VERY QUICK!
We use the Kitchenaid stand mixer pizza dough recipe, but double the salt and olive oil. Alton Brown (Good Eats) also has a great recipe (note - he calls for Kosher Salt, which is less dense than table salt - if you use a tablespoon of table salt, it will be too much)
Bon appetit!
If you've found this review helpful, please let me know!
1) Smoother than wood so the pizza slides easier. I was afraid aluminum would scratch my counters.
2) Dishwasher safe / NSF approved
3) Much lighter than wood - my wife can easily sling a 14" pie with it.
4) Much thinner than wood and short handled design means it stows more easily - space is at a premium in our kitchen.
5) Looks nice - we serve right off the peel - The aluminum ones don't look as nice and typically have long handles which can be a hazard when serving.
I have to admit that at first I felt the price wasn't justified as it's an "engineered" material. After using it for a year it's clear that the material they use is very good. Some reviews mention a chemical smell. I'm very sensitive to these smells but have not been able to detect any. Perhaps they got a bad batch? Note: I've never run it through the dishwasher, as it really doesn't fit.
We've been making homemade pizza once a week for several years. Here are my top tips:
1) Check out "Good Eats" Season 3 Episode 9 "Flat is Beautiful" for an instructional video. YouTube is your friend.
2) A Pizza stone is best and the only way to get super thin crust pizza (my favorite) I have a traditional stone, my sister uses a cast iron griddle as a "stone" with excellent results. Pan pizza in a cast iron skillet works really well too (no peel or stone needed) - use oil with no cornmeal.
3) Use the hottest setting on your oven (ours is 500F)and pre-heat for AT LEAST 30 minutes. I checked with some pizza shops and they are all > 650F. This gives a crispier crust without burning the cheese. You want the stone in one of the lower racks - not the top rack.
4) Brush or spray a thin layer of olive oil on top of the crust before the sauce. This helps keep the crust from getting soggy.
5) Corn meal only - no oil - on the bottom. Get stuff which is fairly coarse. It acts like little ball bearings. Something like Masa Harina is too fine. No oil - it will smoke and set off your alarms. If your smoke alarms tend to go off, crack a window in a different room and turn on your kitchen exhaust fan.
6) Build your pizza directly on the peel. No matter how much corn meal you use you will not be able to slide the peel under smoothly if you build the pizza on the counter.
7) Give your peel a good shake to confirm that the pizza isn't sticking before you put the toppings on (After the sauce and cheese). If it's sticking at all, use a spatula to lift up the edges of the pizza and put some more corn meal down, then shake again. If you have to shake it hard after you've put the toppings on, they will get all over the place.
8) You can make pita bread with any extra pizza dough. Roll it out super thin (~1/8") and throw onto a hot stone. Check it in 2 minutes or so and flip over after it has puffed up. Be careful, they cook VERY QUICK!
We use the Kitchenaid stand mixer pizza dough recipe, but double the salt and olive oil. Alton Brown (Good Eats) also has a great recipe (note - he calls for Kosher Salt, which is less dense than table salt - if you use a tablespoon of table salt, it will be too much)
Bon appetit!
If you've found this review helpful, please let me know!
50 of 51 people found the following review helpful
By T. Master
Color Name:Slate|Amazon Verified Purchase
As a novice pizza maker, one of the best tools I've found so far is the pizza peel. This allows you the ability to place the pizza on to the hot stone, giving you the correct searing of the crust (as opposed to using a pan, which results in a soft bottom for your pizza).
Prior to purchasing this peel, I bought a cheaper wooden one from Amazon. It worked fairly well, and looked attractive hanging in the kitchen. However, it couldn't be placed in the dishwasher, and (probably due to lack of proper oiling, etc. on my part) it cracked after a few months of use.
This surface costs more, but I think will be worth it in the long run. The ability to put it in the dishwasher alone is worth the cost delta to me. Also, being able to run the pizza cutter over it without fear of cracking the board is a nice plus also.
The other distinct advantage is that this surface seems to have a lot less friction than the wood, making it easier to slide the pre-cooked dough off after it's loaded up - an operation I find to be a little tricky. I'd advise using PLENTY of flour to assist in this (regardless of whatever peel you buy), but I think you'll find this Epicurean peel easier to use than wood in this regard.
Prior to purchasing this peel, I bought a cheaper wooden one from Amazon. It worked fairly well, and looked attractive hanging in the kitchen. However, it couldn't be placed in the dishwasher, and (probably due to lack of proper oiling, etc. on my part) it cracked after a few months of use.
This surface costs more, but I think will be worth it in the long run. The ability to put it in the dishwasher alone is worth the cost delta to me. Also, being able to run the pizza cutter over it without fear of cracking the board is a nice plus also.
The other distinct advantage is that this surface seems to have a lot less friction than the wood, making it easier to slide the pre-cooked dough off after it's loaded up - an operation I find to be a little tricky. I'd advise using PLENTY of flour to assist in this (regardless of whatever peel you buy), but I think you'll find this Epicurean peel easier to use than wood in this regard.
47 of 48 people found the following review helpful
By AKP
Color Name:Natural|Amazon Verified Purchase
I bought this item because it was dishwasher safe and could serve as a cutting surface, but did not know what to expect. After receiving and using the peel, I could not be happier. After receiving the peel, we washed it in the dishwasher, and when the cycle finished we took it out and discovered no warping, and it was ready for use. We typically sprinkle corn meal on the top of the peel, roll the dough out on the meal, and then slide it onto the hot stone in the oven. I had no trouble doing this, and I had no trouble sliding the dough back onto the peel after 8 minutes in the oven. I kept the dough on the peel while I loaded it with toppings, and slid it back in. About 10 minutes later I was able to place the peel under the pizza and slide the heavy pizza back onto the peel. Since cutting on the peel is safe I sliced and served our dinner, with very successful results.
Most Recent Customer Reviews
5.0 out of 5 stars
Great product...would recommend highly.
I bought this item in Jan of 2009 and I'm still using it. I just saw that I never originally reviewed this item, so not to give a long drawn out review; I will say that it has... Read more
Published 9 days ago by ROCK
4.0 out of 5 stars
Useful, but has not replaced my need for parchment paper when baking...
I was using old cookie sheets to move pizza between the counter & a hot pizza stone. No doubt, this pizza peel make this movement much easier. Read more
Published 1 month ago by JackieVT
5.0 out of 5 stars
You will use it once you have it.
Nice quality. I have it hanging on the end of one of my cabinets. Use it for pizza and bread. I think you will use it once you have it. Read more
Published 3 months ago by MarieD
5.0 out of 5 stars
Strong product
I was a bit hesitant to buy this because I didn't think the handle would be strong enough to hold a pizza since it is not wood or metal, but it works great. Read more
Published 4 months ago by D. Dickinson
5.0 out of 5 stars
Worth spending extra for
A great pizza slide. It works beautifully and is a great size for baking pizzas at home! You can cut on it too, but we try to avoid that so the surface remains smooth.
Published 5 months ago by DutchTouch1
5.0 out of 5 stars
Great Pizza slate
This is exactly what we were looking for, we like to cook the pizza on the racks in the oven for a crispy crust. Read more
Published 7 months ago by Loveamazonprices
5.0 out of 5 stars
Works really well
Love that I can cut my pizza right on this pizza peel and then throw it in the dishwasher. We make the pizza right on the peel then slide it off the peel easily (with a little... Read more
Published 7 months ago by KLK
5.0 out of 5 stars
Love this!
I am very happy with the pizza peel. It is sturdy, but not too thick, and I love that I can cut the pizza right on it without worrying about scratching it. Read more
Published 8 months ago by curlygirl
5.0 out of 5 stars
Great product!
I purchased this along with a pizza stone. I was hesitant to buy at first. However I am glad that I did buy this. Read more
Published 14 months ago by J. Bennett
1.0 out of 5 stars
Disgusting smell
As others have noted, this peel emits a disgusting smell that absorbs into the bottom of a pizza, loaf of bread, or whatever else you use the peel for. Read more
Published 15 months ago by Adam Machanic
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