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

[itryalot]

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?

http://www.kickstarter.com/projects/b...

[wanderlust21]

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.

[itryalot]

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.

[jljohn]

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!)

[Becca Porter]

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.

[Jason1]

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.

[dcrb]

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

http://stoughtonsteel.com/

[Becca Porter]

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.