Norma427, how bad is the warping? Enough you don't use the screens anymore? Or is it more of a visual annoyance? I'm thinking I will order a couple of pans, and maybe a screen. If they are packaged together, the shipping will be very similar. And maybe the screen for smaller pizza, in the 10 inch range, while the pans will likely be 14 or 15 inches.
Pete-zza, I check the smoke point of various food oils and the working temperatures of ovens and wonder why we don't see a lot more smoke. Canola's smoke point is 400F and I often use it to deep fry burgers at 400F with no smoke apparent. And my thermometer is fairly accurate. So the oil is getting hot, right at its smoke point.
With the pizza, I suppose the oil being close to a heat sink, the pizza does not get to its smoke temperature. I didn't think the oil had to actually touch a heat source, just simply reach the requisite temperature whether from radiant or conductive heat. But having hung out in pizza shops with the conveyor style oven waiting for my pizza to take its turn, no smoke was apparent. Of course, I don't remember them oiling there pans, but I wasn't watching for that either. I do appreciate your insight and it makes me think a bit more deeply about what is happening as the pizza travels along.