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No hay artículos en el carroJP-Gardener
Comentado en los Estados Unidos el 28 de agosto de 2024
Well made, looks nice, does the turning of pizza well.
Customer
Comentado en los Estados Unidos el 2 de marzo de 2024
I highly recommend this pizza peel/turner. Very high quality!
shawn
Comentado en los Estados Unidos el 16 de febrero de 2024
Heavy duty construction with a nice long handle. Fast shipping.
Johnny B
Comentado en los Estados Unidos el 25 de enero de 2024
If you are making pizza in a small hot oven you need one of these
Shoppy McShopperson
Comentado en los Estados Unidos el 17 de enero de 2024
I recently got a pizza stone and, boy, oh boy, the pizza sure does get hot! This peel solved the problem of how to remove the pizza from the oven in one piece without getting burned.It has a wide nonstick paddle and an extraordinarily long handle. They say it’s “extendable” from 27” to 41”, which isn’t quite true. It’s cleverly designed with two fixed length extension pieces. You can attach one or attach both. This allows you to choose *either* a 27” or a 41” length. Assembly is easy and I’ve opted to only attach the shorter extension piece because I’m using this in a home kitchen and not a brick oven or outdoor pizza oven where I might need the extra length.I especially like that the handle has a hole in it so you can hang this up on the wall or from a pot rack for easy access. Unfortunately, the hole doesn’t align with the flat surface of the paddle so if you hang this, it’ll jut out from the wall and not hang flat. On the other hand, that handle is heat resistant and very easy to hold. I’m not crazy about the TKC (manufacturer) branding… they slapped their logo on both the paddle and the handle. I’m sure they’re very proud of what they’ve done here… it’s a damn fine peel… but it’s not a very prestigious or recognizable brand and one logo would have sufficed, doncha think? I’m also somewhat confused by their statement that the peel “features a special design with perforations that allow you to pick up the dough without using additional flour.” What’s the confusing part? Immediately after that, they say you should “sprinkle some flour on the pizza peel head before use to avoid sticking.” Well, which is it? And isn’t that “head” already a nonstick surface?
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