All the other neg. comments are true. I had to work on this grill to make it work me. I wish I had read ALL the other reviewers first. The legs are uneven. You have to scrub the black paint of the grills. The grills don’t fit evenly and even cracked. I was able to grill but this grill won’t last. I wish I had sent it back and saved up for a better made real cast iron grill.

Unit arrived with incorrectly drilled holes for vent on one side. I had to redrill only to find that there is insufficient air space between coal grate and base of grill to provide enough updraft to ignite coals. Would not buy another.

I bought this after reading on a German cooking blog that pretzel dough should not be baked on an aluminum baking sheet (Pretzels are dipped in a baking soda solution prior to baking). If pretzel dough caused a reaction with the AL and absorbed traces of it, then there was a whole lot of other stuff (mostly with salt or acidic content) that shouldn’t go on it either. My old aluminum pan had to go.
Note: Healthy people can eliminate even relatively high doses of AL through their kidneys. This is only a problem in case of limited kidney function or if someone is allergic to AL.

We love our new pan because pizza bakes evenly throughout, and the crust is always done. We have now broiled steak on it several times: Just heat the pan along with the oven and lay the steak on it. The bottom will be seared immediately. No need to flip it. The whole steak was done medium in 5 minutes. Add sliced onions to the pan before setting it on the table, and they will be cooked by the residual heat of the pan in a few minutes.

It cleans so easily, looks great on the table, and is easier to handle than I had expected (the integrated handles are perfect).

I had a few cast-iron cookwares before but lost them during a move. I decided to purchase this pizza pan even though I don’t plan to use it for pizza and I’m glad I bought it. The cast-iron was pre-seasoned so I did not have to go through the seasoning process. It’s pretty big and flat, so I used it to cook my steaks, meats and fish in the oven when I don’t want to use the grill. You need to preheat the pan in the oven until very hot before put the meat on, it would brown very nicely and seals the juice in, you also can add vegetables to it then bring the whole pan with sizzling steaks to the table. Nothing beats cast-iron when come to cooking steak indoor. I also used it on the stove but you need to take a little time to heat it gradually to avoid damage the pan since it’s pretty big. The pan can be cleaned quite easily by putting a glass of water or two when it’s still hot on the stove with the heat on then scrape the food off the pan (I imitated this from take out Chinese chefs) then rise it under the hot water in the sink, brush it a few times with a non-metal scrub brush. It took me only a few minutes to clean the pan with burned food all over it.