Shopping A Baking Steel

[SheilaAnn]

Ok, I landed on the Baking Steel Plus. Some funky discount popped up and I got it for $140-ish out the door.

[MBMorgan]

Excellent choice! You’re gonna love it …

[yakima]

Their website says 22 lbs. But my 144 sq inch, 1/2 thick, weighs 20+. You have 300 sq in. Seems like yours should be significantly heavier. Math not my strong suit. You have more than twice the area, at half the thickness. Ok, working thru this. 288 sq in x 1/4 in thick would equal mine.
Enjoy.

[fzxdoc]

Mine is the Baking Steel Griddle, 18x14x 3/8 and weighs 25 lbs but feels like 50 lbs whenever I lift it off that oven rack.

Yours is 20x15x1/4 and they say it weighs 22 lbs. It will feel like more. Be prepared to love it. Just be careful lifting it.

K.

[JoeSousa]

I have one of these: https://cookingsteels.com/square-pizza-steel/ that I use in my oven when I make tavern style pizza and a couple other types of pizza. HEAVY! These are a bit cheaper than Baking Steels too.

[HawkerXP]

on sale too!

[Timbo54]

The baking steel can also be used on the gas grill like a flat top for breakfast, burgers and such.

[SheilaAnn]

It was 30# (says BF who retrieved it for me).

mr. Baking steel….. where have you been all my life?!?!
I am already head over heels in love!

[SheilaAnn]

Inaugural bake. I cleaned and did a “burn off” if you will last week.

[fzxdoc]

Yup, that's what pizzas look like when cooked on that Baking Steel sheet. Well, the bottoms at least. Nice and crispy and done in a matter of minutes. My crusts are never as pretty as yours are, though. But then I use fresh pizza dough from the store, not homemade like yours is. Either way, that hot, hot, hot Baking Steel does a great job.

FWIW, (and you may consider this heresy), I cover the surface my Baking Steel griddle with Non-Stick Al foil before heating the oven up to 500° and sliding the pizza in. The pizza always comes off of it slick as a whistle and the surface of my BS griddle stays pristine. It's also covered with foil whenever I bake anything in the oven, since I don't want pie juices, for example, dripping from upper racks, to burn on it. I use it pretty much exclusively as a pizza stone.

Kathryn