The non-stick coating is quality and avoids greasing / chalking of the statutory plate with steel plates, but the edges are a too acute angle and can make the complicated transition process of cooked pizza on a plate. It's quite a shame because in the end, so one can lose the benefits of the non-stick coating. Finally, compared to the steel plates that I usually use, the need to release the pizza to be able to cut that I appreciate very moderately; I went back to steel plates, even if they force me to grease / flour before each pizza.