Baking Steel

[RonB]

Did you order the 1/4" one?

[Richard Chrz]

Well, I pulled the trigger and ordered a Baking Steel this morning.

[CaptainMike]

Are you asking about taking the steel in and out often? I do, but I have full mobility. I think you could leave it on a bottom shelf and work around it. Here's another thought, go to https://www.bakingsteel.com/ and ask them your questions. Andris Lagsdin, the owner, is very responsive. He even sends a personal thank you when you purchase one of his products.

[CaptainMike]

I picked up the metal one somewhere along the way, but Amazon has a great selection.

[CaptainMike]

Here's the bamboo ones I use: https://www.amazon.com/Premium-Bambo...za%2Caps%2C216

[Polarbear777]

I have the large baking steel griddle and I love it, but it is a beast. It also is hard to grip and you definitely aren’t moving it hot. Sliding in and out on an oven rack isn’t bad, but getting it there and removing it may be tough.

if you’ve got two CI skillets, say 12” or larger, stack two and see if you can get them on the target oven rack without using any of their handles. I’d say that’s about as heavy and awkward. Then you’ll know.

[Richard Chrz]

great feedback. Thank you!

[shify]

Just like with BBQ, 10 people will have 12 opinions on stone vs steel and bottom shelf vs top shelf.

my personal view is having it up top gives the greatest results with pizza (I preheat at 550 and then turn on the broiler to cook the pizza) but that doesn’t mean it’s useless on the bottom. I personally think the steel is much more effective than a stone and the pizzas have turned out better on the steel. I don’t keep it in my oven full time as it increases the preheat time but I use it in longer cooks where I may have multiple items in and out of the oven as it really helps to stabilize temps and avoid big drops when I have the door open a lot.

Cant tell you if a cheaper version is as effective. I have the original 1/4 inch baking steel and it’s the only one I’ve used

[RonB]

Since you are concerned about the weight, a 3/16" steel might be more manageable. I was gifted a 3/16" steel shortly after they came out. I do love it, and it seldom comes out of the oven. I bake thin pizzas high in the oven, and thicker pizzas lower in the oven.

[Richard Chrz]

the elementary part is the baking steel is 15 lbs and will only be used in the oven, and that is really heavy for me, especially from that angle as I am losing use of my arms and hands, so, from a use it in the oven part, it HAS to be worth any effort I give to it.

[FireMan]

This might sound a little elementary, but I seasoned my last wok, baking steel & skillet on the grill (Weber). Don’t know of any rule saying ya hafta use an oven. 🕶

[Richard Chrz]

second question, are the 70-80 dollar one required, or does 40 dollars as long as same thickness, the same in user experience?

[Richard Chrz]

CaptainMike, I had read that about 2 pizza Peels, in exact order you had said. Do you take it in and out of the oven a lot, or just leave it in?

[CaptainMike]

I use it often for pizza in the oven and I really like it. I've made some nice English muffins and burger buns as well. It should come pre-seasoned and I have no problem with maintenance, just a little scraping after a cook. I have wood (actually bamboo) and thin metal peels. The wood ones are great for assembly and the metal ones are invaluable for transferring in and out of the oven. I suggest both.

[Richard Chrz]

Someday I hope to find myself owning a wall oven, it would make life so much easier. I do face a lot of challenges most days, but, I also enjoy making the adjustments to all of them.So, the next question, are you happy owning one. (I am certain it would be a complete nightware trying to pull one out hot, even healthy with welding gloves, I would never try that. But, If I order one, I am ordering a wood peel right away.