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Sassafras Enterprises began their journey in 1977 with a Chicago-style deep dish pizza set that brought the Superstone line of baking to life. Their terrific line of bakeware is still bringing professional results to your table. Baking with Superstone improves the texture and taste of foods - breads and pizza crusts are crispier, pie crusts flakier and fish, chicken and meats are always tender and juicy. Enjoy the results from your kitchen more with Superstone.
I regret buying this and not spending more money on a nicer one.
I'll probably use this functional model for a year and then copy the design and execute it in cherry for a really nice looking peel that is also functional.
I only ever used this a handful of times and the wood split and it broke in half.
Have had this peel for several years now - how I did pizzas and artisan bread before? Very handy to place and remove items from the heated stone in the oven - oiled it when new... Read morePublished 12 months ago by airlessdave
I worked in a pizza restaurant when I was younger and this peel is restaurant quality. Makes cooking on the pizza stone a breeze.Published 20 months ago by Dennis Brown
I can not imagine any other implement to use with the Old Stone. Excellent product, hopefully it shall last a long time...Published 21 months ago by MrDaniels
No, I'm not happy with this. It really hasn't been used all that much in the year that I've had it, maybe a dozen times. It's not been sent through the dishwasher. Read morePublished on September 24, 2011 by kkr
This is an awesome product. I use it everytime I make pizza.... LOVE IT!Published on October 10, 2010 by Cindy
We were initially impressed with this wooden peel, but after just a few uses the wood began to split and it soon curled into an unusable warp. Read morePublished on April 10, 2010 by John Scott Tynes
Works well! Conditioned with mineral oil after receiving it, and it has helped make many a pizza. It's quite large, but easy to store by just hanging the handle on a nail in the... Read morePublished on March 27, 2010 by C. Danielson