What is "The Baking Steel"?

See the thread on Page 2.

@jeffM, thanks for asking the question. The baking steel is basically a piece of steel used in either an oven, on a grill, or in the egg that you use to cook pizzas or breads. It basically replaces the pizza stone.

It is a newer product that has gotten some great reviews from people who cook waaaaaay more pizzas than I do. See http://slice.seriouseats.com/archives/2012/09/the-pizza-lab-the-baking-steel-delivers.html

Here are some other websites reviewing the product:
- http://www.thekitchn.com/the-pizza-steel-product-review-178599
- http://www.andrewmarkveety.com/2012/10/first-look-at-the-baking-steel.html


Also a guy on the forum by the ID "Focker" has had some great results with pizzas, burgers, and using like a skillet. Here are his results using it:

- http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1311796&catid=1
- http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1310030&catid=1

So figured we would do a group buy on people who want to try it out.

Any specific advantage of a 1/2 " vs. 1/4 " steel? Is it similar to using a cast iron pizza pan or not even close?

caliking said:

Any specific advantage of a 1/2 " vs. 1/4 " steel? Is it similar to using a cast iron pizza pan or not even close?

Check out the serious eats review. They do a direct comparison of all three.