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Baking steel question
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Thatgrimguy
Posts: 4,729
I'm going to get a baking steel for my new oven. Was thinking about getting the 1/2" one and just letting it live on the bottom shelf of one of the two ovens.
Is there any disadvantage to the thicker steel other than cost, preheat times and weight?
Is there any disadvantage to the thicker steel other than cost, preheat times and weight?
XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
Comments
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I would seriously think about the cons first.... I own the 1/2" one and I would not buy it again even though it works amazingly well. I say this as a 225lb very fit dude - it's HEAVY AS F. The shape and the lack of handles make it extremely awkward to move around, even more so when hot. Once it's laid down flush on a surface the only way to pick it back up is to slide it unil it overhangs the lip of the counter. One slip and it will absolutely wreck your counters and/or flooring.
I would go with the standard 1/4 size.South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave -
SonVolt said:I would seriously think about the cons first.... I own the 1/2" one and I would not buy it again even though it works amazingly well. I say this as a 225lb very fit dude - it's HEAVY AS F. The shape and the lack of handles make it extremely awkward to move around, even more so when hot. Once it's laid down flush on a surface the only way to pick it back up is to slide it unil it overhangs the lip of the counter. One slip and it will absolutely wreck your counters and/or flooring.
I would go with the standard 1/4 size.
I will never move it once it's in the oven. I have 4 convection ovens so, there is never a need to move it.XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum -
I have a .375" baking steel. I know the thicker the steel, the longer the preheat requirement. I let mine preheat at the desired temp for at least 45 minutes. I noticed other people indicating the .5 inch ones can take 60-70 minutes to preheat. So while not necessarily a disadvantage, if you will be cooking back to back pizzas, you will need to consider the time required in between them to allow for the steel to get back up to temp. This would be lower for thinner thicker peels.It's "Smokin Gal", not "Smoking Al".
Egging in the Atlanta GA region
Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
Arteflame grill grate
http://barbecueaddict.com -
If it's staying put then it may be a non-issue. Your preheat time may suffer tho - it takes almost 1 hour to get my oven up to 550F with the steel in place.
What are you hoping to achieve with the steel being on the floor of the oven?South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave -
@Thatgrimguy
I bought one that has two holes on one side which makes it so much easier to lift out of the oven in a pinch. I suspected that I would need to do this as it may need to be reseasoned at some point and I was right.
https://www.amazon.com/NerdChef-Steel-Stone-High-Performance-Surface/dp/B00JXVNUI6?ref_=bl_dp_s_web_9453142011
It's "Smokin Gal", not "Smoking Al".
Egging in the Atlanta GA region
Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
Arteflame grill grate
http://barbecueaddict.com -
@Thatgrimguy said:
I will never move it once it's in the oven. I have 4 convection ovens so, there is never a need to move it.
Large BGE
Barry, Lancaster, PA -
smokingal said:I have a .375" baking steel. I know the thicker the steel, the longer the preheat requirement. I let mine preheat at the desired temp for at least 45 minutes. I noticed other people indicating the .5 inch ones can take 60-70 minutes to preheat. So while not necessarily a disadvantage, if you will be cooking back to back pizzas, you will need to consider the time required in between them to allow for the steel to get back up to temp. This would be lower for thinner peels.
______________________________________________I love lamp.. -
smokingal said:I have a .375" baking steel. I know the thicker the steel, the longer the preheat requirement. I let mine preheat at the desired temp for at least 45 minutes. I noticed other people indicating the .5 inch ones can take 60-70 minutes to preheat. So while not necessarily a disadvantage, if you will be cooking back to back pizzas, you will need to consider the time required in between them to allow for the steel to get back up to temp. This would be lower for thinner peels.
The advantage of the thicker steel is less temp drop between cooks and faster recovery time because of this. The thicker steel, in pizza comparison cooks, cooked multiple pizzas better than thinner steels.Thank you,DarianGalveston Texas -
The only disadvantage other than it's heavy AF is it takes longer to heat up. But it holds the temp twice as well as the 1/4". I have a 1" Aluminum "steel" and a 3/8" steel, and another one or two. The thicker, more massive it is, the lower the temp drop and the better it works.
______________________________________________I love lamp.. -
I misspoke. I meant to state that the time to get back up to temp would be lower for thicker peels. Correction made.It's "Smokin Gal", not "Smoking Al".
Egging in the Atlanta GA region
Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
Arteflame grill grate
http://barbecueaddict.com -
Shiff said:@Thatgrimguy said:
I will never move it once it's in the oven. I have 4 convection ovens so, there is never a need to move it.
______________________________________________I love lamp.. -
Shiff said:@Thatgrimguy said:
I will never move it once it's in the oven. I have 4 convection ovens so, there is never a need to move it.
The 1/2" is only 30lbs. I curl 30lb weights at the gym in each arm. I can't imagine it's that hard to move. If I needed to deep clean it, I'd cool it in the oven, then transfer it straight from the oven to my sink and clean it and then straight back to the oven to dry and store.
I would think that once it's well seasoned I can clean it like a griddle top. Wipe it down with oil and use a bench scraper.XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum -
Whichever one you choose, be sure not to place anything that can give off moisture on top of or underneath it when not in use. I thought placing it on top of my pizza stone when not in use would be cool, but the stone puts out moisture as its getting up to temp and that caused the steel to rust.It's "Smokin Gal", not "Smoking Al".
Egging in the Atlanta GA region
Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
Arteflame grill grate
http://barbecueaddict.com -
smokingal said:Whichever one you choose, be sure not to place anything that can give off moisture on top of or underneath it when not in use. I thought placing it on top of my pizza stone when not in use would be cool, but the stone puts out moisture as its getting up to temp and that caused the steel to rust.XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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I've kept my oven lined for years with Fire BrickVisalia, Ca @lkapigian
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Thatgrimguy said:The 1/2" is only 30lbs. I curl 30lb weights at the gym in each arm. I can't imagine it's that hard to move.
I thought the same thing as you when I purchased mine. 30lbs? Piece of cake. You're in for a rude awakening. It's the shape than makes 30lbs feel like 75lbs. Taking it to the sink to clean is a nightmare... try holding a 30lb slab of steel upright when it's wet. Great way to scratch up, dent and mar that sink. Goodbye granite counter edges if it even so much as touches it. I know this all sounds hyperbolic, but I'm saying this as the owner of the 1/2" baking steel for 3+ years.
Is your primary purpose pizza? These steels work best in the upper 3rd of your oven, not on the bottom. You want it as close to the roof of your oven (and broiler) as you can to take advantage of radiant heat.
On the floor of my oven I'd just get a burnt bottom. Steel will scorch much faster than stone. On the upper-shelf with the boiler I can cook 3 pies back to back 90 seconds each.
South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave -
So if I am 230lbs and a very fit dude and can curl 40lb dumbells at the gym I should be good to go buying this right?
Rockwall, Tx LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.
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You'd be better off having a 140lb fabricator weld a dumbbell handle to it.South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave
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I have the 1/4 inch steel from when they first came out. It lives in the bottom of my oven just to help stabilize temps for when I’m baking. I can’t remember the last time I used it for its intended purpose as a cooking vessel.
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Eggcelsior said:I have the 1/4 inch steel from when they first came out. It lives in the bottom of my oven just to help stabilize temps for when I’m baking. I can’t remember the last time I used it for its intended purpose as a cooking vessel.
______________________________________________I love lamp.. -
...for a muppet.
______________________________________________I love lamp.. -
3/8” steel here lives in the oven, pizza on weekends. It is roughly 17x17”. Go to a tractor dealer or fab shop and have one custom made that’s what I didSouth of Columbus, Ohio.
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I have a 1/4" 14x17" in my oven, center rack. Works perfectly for my needs. See no reason for a 3/8 or 1/2" steel. Preheat to desired temp, change to broiler mode, launch pie. PAY ATTENTION if you don't like burned crust!
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Thanks for the advice, that's why I love this place. Ordered a 1/4"XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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Excellent choice.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Forgot to mention, their griddle is a really good compromise. That’s what I use most. Forgot I even owned it this morning.South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave
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Oh Yeah! Well, I can curl 55lb dumbells so I am going to buy a 3/4 baking steel.Fighting off the trolls 1 by 1
Large Egg
Pig, KY
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