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Load image into Gallery viewer, Cuisinart CPS-050 Alfrescamore Quick Cut Pizza Cutter
Load image into Gallery viewer, Cuisinart CPS-050 Alfrescamore Quick Cut Pizza Cutter
Load image into Gallery viewer, Cuisinart CPS-050 Alfrescamore Quick Cut Pizza Cutter
  • Load image into Gallery viewer, Cuisinart CPS-050 Alfrescamore Quick Cut Pizza Cutter
  • Load image into Gallery viewer, Cuisinart CPS-050 Alfrescamore Quick Cut Pizza Cutter
  • Load image into Gallery viewer, Cuisinart CPS-050 Alfrescamore Quick Cut Pizza Cutter
Vendor
Cuisinart

Cuisinart CPS-050 Alfrescamore Quick Cut Pizza Cutter

3.9
Regular price
€50,00
Sale price
€50,00
Regular price
€82,00
Sold out
Unit price
per 
Save 39% (€32,00)
Error You can't add more than 500 quantity.

  • Tracked Shipping on All Orders
  • 14 Days Returns

Description

  • 15" pre-sharpened stainless steel blade
  • Long, comfortable rubber grip
  • Hole in the blade fits most grill hooks

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Customer Reviews

Seems like a great deal but has tons of flaws. I bought this hoping to make pizza and while the whole set kind of works I don't think it's worth the money...really consider spending a bit more on something you can keep for longer.Pros:- cheap.Cons:- Peel is super sticky even with a good amount of flour / cornmeal- Peel is smaller than the stone limiting the size of pizza you can make- Since the peel can fold it feels super flimsy- The pizza cutter is pretty useless...broke for me on the second use- The stone smells pretty bad initially ... unsure what this smell is but over time it gets a bit better (but never disappears)Overall if you can I'd HIGHLY recommend dropping a bit more money for something nicer which you'd be happy to keep around for longer. 1Stinks like chemicals This pizza stone stinks like poisonous chemicals ... and the smell gets worse each time it's used. We missed our return window so it's going in the trash. 1Food will stick I purchased this stone for it s size on Prime Day. There was no smell to the stone but unlike pampered chief stones my pizza stuck on the stone. I did not know that you are suppose to use corn meal on the bottom of stone and pizza paddle to prevent sticking and the pizza should be made on a cool pizza paddle and transferred to the hot pizza stone that is already in the oven or grill. I wish it would have come with directions. 4Good fit for the RV oven This is my second order for a pizza stone. I ordered this one because the size fits my RV oven. The first one I ordered was square and too large for that oven so it is now in my house oven. I bought this round one as it is suppose to diffuse heat better in RV ovens that are noted for uneven heating. So far, so good. 4Cuisinart pretty good - not hot enough I am a bit more critical than the others who have posted, perhaps because I have been making pizza for years and understand the need for a high heat oven with proper heat distribution. I'll just start with my observations . . .Fairly well built and attractive - I would give it 4 starts for this. moderately heavy with a lid that is fairly heavy with a seemingly sturdy hinge. Assembly is not too hard - I had one problem as below.Easy auto lighting as indicated with piezo device. It would benefit from some sort of haptic or other feedback (than visual) on the knob as to where the 'high' level is when turning it without visually inspecting the knob. This is a minor issue as the gas make a bit of whine when you go past high towards the shut off position and you realize where to stop turning without looking.Deck or stone size is a little on the small size, but this is not a complaint, it just is what is it. I prefer to cook small pizzas, but some purists like a larger surface. The wood holder for smoking gets in the way of a larger pizza peel if you use one. I had to remove the metal wood-holding cup to use my peel, but I believe it comes with a smaller metal peel that will probably fit.Deck temperature seems evenly distributed with even cooking and thus the flame diffuser below appears to do its job.Air temps above the pizza only a tiny bit low for the deck temp. That is, cooking is fairly even between crust and top, but the top could use more intense heat (as with the entire oven - see below)Gas usage from the 1# propane works well until the tank gets down to about 1/3 full. At that point, it becomes too cold and as the volume of the remaining propane diminishes, it further cools and cannot provide enough gas pressure to maintain its 'full tank temp'. As the tank gets to 1/4 and below, it frankly must be changed because of the low output. This is simply the physics of the mass of liquid remaining to supply the heat of vaporization of the propane. I give it minor fraction of a point off for this, but just be aware. Solution - go to Academy or Amazon and buy a propane tank extension and use the big tank. And while you are at it, get a 1# propane tank refiller adapter and never buy overpriced cylinders again. Just refill from your 15# tank. Watch youtube on this, the one that says 'no refrigerate' on the small tanks - but I'm getting off topic . . . BTW, it uses 4 grams of propane per minute on high setting from a room temp and full propane bottle.Construction - the bad - my top-lifting handle melted and came off - really bad idea to use a plastic handle bonded to a brass metal nut that gets to 500 degrees or more. Why not could they have used a bakelite of ceramic or insulated metal handle. And secondly, being right handed, I shovel the pizza in and out typically with my right hand, so I would have preferred the handle on the left or at least offer a screw on both sides in order to give me right or left handled option.Construction - the bad, again - Placement of two of the screws for assembly of the grill is a little fiddly because the screws must be pushed in from the bottom and you will wonder why they did not just make them like the other two of four screws that drop in from the top. Also, I had to dremel out about 1 or 2 mm of metal from the top piece on one hole in order to get all holes to line up so I could assemble. There is some play in two of the holes in one dimension presumably so you don't have to do this, but, I guess, not enough. I had to further enlarge the elongated hole to allow me to assemble the oven. It was quick and easy for me as I had a dremel and a metal burr at hand quickly. I would have been really frustrated if I did not have this tool handy as most people will not, however, perhaps I just had a slightly warped unit. Once the thing was assembled, it seemed really sturdy and sat firmly on a flat surface without any wobble.Oven temp - the bad - or well, sub-optimal. This is from the perspective of knowing what a real pizza over should offer. Obviously from above comments, most folks are content with the '6 minute' pizza cooking time.At proper temp, a good wood or gas fired pizza oven should be able to cook a thin pizza in 1.5 to 2.5 minutes. It's not that I mind waiting a few minutes. It takes me a while to make the next pizza anyway, but the proper pizza oven temp is actually around 700 degrees and not the 375 to 425 degrees that I measure in the Cuisinart with my infrared pyrometer. Thus, it does indeed take 6 minutes for a pizza. The problem is that pizza does not cook properly at lower temps of even 500 degrees. My home electric oven at 500 does a bit better than the Cuisinart. My gas grill with all burners on a pizza stone will get up to the ideal temp of 700 from below and above, but it is a bit of a pain to tell exactly when this point has occurred. That is what I had hoped for with the Cuisinart. But it just doesn't get there.If you construct the perfect thin crust pizza and put it into the Cuisinart, it will give you an 8/10 pizza, but not the perfect 10 that it could have been. But . . . if you haven't ever cooked in a higher temp pizza oven you won't realize this. That extra temp bubbles the crust a bit more and caramelizes and almost burns the top ingredients. The extra time I have given the Cuisinart pizza to cook the top on several occasions burned the crust from below. It just needs higher temp and more from above than below, I guess.So, it's not terrible. It's really pretty good, probably more like 3.5 stars, but it is a compromise. It is well built except for the design flaw of a melting plastic handle bonded to a high temp surface. I believe they could have engineered the thing to give a higher temp, but chose not to. The external propane tank is recommended over the 1# tank, although the smaller tanks are really convenient if you plan on using the portability of the unit. Just make sure and start with a full one. Sorry, I've become a pizza cooking snob, but after being shown the output of a properly fired brick oven, that sets a new standard. I think the price is not too bad for what your get.Attached photo shows the broken handle. The brass nut was embedded into the handle and should still be part of the handle but instead has come off and is attached to the top of the oven now.Cheers . . . 3NOT cheap or flimsy... Received this item today and I was ready for it....The stone is a stone. A stone is a stone is a stone. This one is a very I inexpensive one and if you treat it as any another you will appreciate it for years. First off, it is packaged very well. Lots of protection foam and cardboard with a plastic wrapping in a box within a box with more packaging protection. The PEEL is very well made, not flimsy or cheap. It feels very durable and folds nicely for storage purposes. The pizza slicer is a great bonus. NOT cheap or flimsy either. It's as good as it could get. The stone is attractive and made for a home use by amateur cooks and good enough for professional quality food. If seasoning with oil, DO NOT OVER OIL. Really, no oil needed. It's to be seasoned slowly over time kinda like a cast iron skillet. If you over season you will be burning the oil off in clouds of smoke so easy does it. Over all, great product and I recommend this for anyone wanting to buy a stone hut had no previous experience with one. For the price you can't go wrong 5Works well, will probably have to get other accessories to really use it. I couldn't wait to try this out after picking it up on sale. It gets way too hot in the summer to keep cooking pizzas inside and this looked like it could replicate the experience a little easier than the grill. After one cook night straight out of the box I'm looking forward to dialing it in but also see the value in the accessories I think I have to pick up.I had a spare 1 lbs propane tank so I fired things up on a windy, 50-degree May Sunday. Without a stand I just put it on the weber's prep table. Cool, windy conditions were not ideal but it got up to over 500 degrees in less than 10 minutes. I turned each pizza after a few minutes and came out with two good looking pies. The oven temp started to dip and two pies were about all I think I was going to get out of the experience. But they both cooked up beautifully, maybe even a little better than they would have on the pizza steel in the oven.On that experience alone I'm sold, but I also realize it's going to be more practical in the long term to pick up things like the stand, an adapter hose for the bigger tanks, and a cover. I was hoping to just stash this under the grill when it wasn't in use but that's not going to fly. But it'll be worth it to keep cooking over the summer without turning my entire house into one big oven. 4Good product has everything needed to make homemade pizza Very good pizza stone. Pizza steel folds up making it fit well in the cabinet.. Using Parchment paper makes it a very smooth transfer from peel to stone and back out again..Using parchment paper also makes it easier to transfer to and from pizza stone.. 5PERFECT size for RV ovens if a 14" stone is too big This is a bit smaller than standard pizza stones (most are 14"), which isPERFECT if you need this to fit in an RV oven. 14" stones are too big for most RV sized ovens by 3/4 inch. If your RV stove burns food on the bottom, and raw on top, you NEED this to dissapate/spread heat evenly. it fixed the problem INSTANTLY. Just place it on the bottom-most pan under the lower tray so burner heats this first and radiates up to food cooking. It just so happens this works well for pizza too, but it stays in our oven as a heat dissipator for ALL baking. 5Highly, highly recommended for any pizza enthusiast who bakes pizza using a oven that requires turning of the pizza. Super innovative pizza spinner! I can't believe no one figured this out yet until recently.Instead of the awkward motions of scooping up the pizza with a peel then try to turn it, set it down, repeat, ... This spinner makes spinning pizza 100x easier! Amazing invention!So you use the peel to set your cold pizza into the oven. Let the crust develop a little. Then use the spinner to turn the pizza a quarter turn at a time. Hold the spinner one in each hand and use a Push-Pull technique to turn the pizza. Simple as that!!The spinner is long enough that your hands are far enough away from the heat (unless your pizza is like 2-3 feet inside a giant pizza oven). The spinner is light weight, stainless, and dish washer safe. Easy to store, takes up very little space in the drawer, or can be hung on a hook.Highly recommended for any pizza enthusiast! (for those who are baking pizza in such a way that turning is required.) If baking in a traditional over where heat is 360 degrees evenly distributed, turning a pizza is probably not needed. 5
Cuisinart CPS-050 Alfrescamore Quick Cut Pizza Cutter

Cuisinart CPS-050 Alfrescamore Quick Cut Pizza Cutter

3.9
Error You can't add more than 500 quantity.
Regular price
€50,00
Sale price
€50,00
Regular price
€82,00
Sold out
Unit price
per 
Save 39% (€32,00)