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Nov 28, 2012 04:17 AM

Where can I buy (or should I) this baking steel

I have read some good reviews and it appears to deliver good results. Can anyone vouch for the product or know where I can get it?

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  1. Here you go. Give them a call and talk to them.

    1 Reply
    1. re: dcrb

      I bought mine from here last month. I love it, and I am thrilled that I can't break it.

      It really works well if you have a good broiler. You preheat the stone ad high as your oven will go for about 45 minutes, then you flip on your broiler when you cook your pizza. This gets the baking time quite low.

    2. I'm curious, how is this an improvement on a good stone (like the FibraMent), and without any form of lip or rim, what keeps the steel from warping over time?

      (I'm not trying to bash the product, I'm genuinely curious!)

      2 Replies
      1. re: jljohn

        I am thinking it would take a lot more than the heat of a home oven to warp a 1/4 inch piece of steel. It weighs 17 pounds.

        My biggest problem with stones is that I break them fairly easily. This will last forever, only needing seasoning after a long time of use. Plus, steel just works better. There is a bit of controversy over the 1/4 inch versus 1/2 inch, but I am not willing to struggle with a 30 lb. steel for the difference.

        I like that the steel was cut, polished, cleaned, etc. It was worth the cost for the convenience of not having to research/do it myself.

        The articles about it on Serious Eats by Kenji Alt convinced me.

        1. re: Becca Porter

          I know these are fairly new, but does anyone have any experience baking bread on them? Everything I've read is about pizza, which is certainly the main reason to own this, but I do a fair amount of bread baking as well and am curious how the baking steel does for breads.

      2. This product still has me intrigued; my mom does a lot of bread baking. 17lbs...I guess I missed that minor detail! I'm still hoping more users will respond. Thanks so far.

        1. I made some pizza on a baking steel last night and I'm very happy with the results. Crispness on the bottom, light and airy rim with some nice spotting on the top. It was my first try with the steel and it took about 7 mins. With my baking stone, it used to take 5 mins longer and the crust had less character.

          1. $79! You can get plate steel for pretty cheap, so why not just have a local steel company cut you one? A quick internet search finds 12"x12" piece for around $20.

            3 Replies
            1. re: BIGGUNDOCTOR

              And, why stop at 1/4" and 17 pounds? The steel plate they lay across road excavations goes 3/4 to an inch, and isn't all that expensive.

              The specific heat of carbon steel is 1/3 better than terra cotta and the conductivity of steel is >50x that of terra cotta, so steel makes sense.

              By comparison, though, copper has 450x the conductivity of the typical pizza stone, and about 80% the specific heat of steel (but only by weight; for equal thicknesses, it's a tie). So if the idea is to dump stored heat into the pizza, the ne plus ultra would be a thick slab of copper.


              1. re: kaleokahu

                If you can afford it! We run literally tons of copper through the shop I work at, and our material is running $10+ a pound. You also have to watch scrap copper, as the material we have has lead added to aid in machining. Some has nickel which some are allergic to also.

              2. re: BIGGUNDOCTOR

                That's what I'm planning on doing. I have an induction cooktop and want it also for non-induction capable cookware, specifically a Turkish teapot.