Which baking steel to buy?

Shivam_Daryanani_92859

The two best ones on the market seem to be nerd steel and baking steel.

They both have different sizes and a slight variation in price.

Suggestions on which size and brand to buy?

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Comments

Shivam_Daryanani_92859

Nerd chef

http://www.nerdchef.co

Baking steel

http://www.bakingsteel.com

Since its just a piece of steel, and the nerd chef is cheaper when comparisoning the thickness, I feel that's the best choice ?

lfmichaud

I love my baking steel but I would have no problem buying the Nerdchef one. The griddle option is very interesting if I was buying a new one. Just don't forget to include the shipping when you're computing the costs ;-)

Shivam_Daryanani_92859

Amazon prime

Amos_Schorr_168815

I can't help you with nerd chef vs. baking steel, but in terms of thickness... it depends. The thicker one will unquestionably yield a better result with whatever you're baking, whether it's a baguette, naan, pizza, pita, laffa, whatever. But it's a quantitative, and not a qualitative, difference, unlike the difference between a baking stone and baking steel. And it's WAY heavier. So really, it's up to you (and also your oven, by the way, as some racks struggle to support the weight of thicker baking steels). Are you enough of a perfectionist that it's worth it to you to get something that's just more annoying to deal with? Or are you fine having something 2-5% less awesome product in exchange for not having to deal with more annoyingness?

I would always choose a baking steel over a stone, because the result is incomparable, but the thickness is more of a personal choice.

Shivam_Daryanani_92859

Thanks.

I am leaning towards the 0.5" nerd chef.

Brandon_Byrd_40557

I have the 3/8" Modernist Cuisine version from Baking Steel and really don't have the desire to go thicker. I can't imagine that the half inch version would produce results that justify the extra expense and weight over the 3/8" model unless you plan to be cranking out pizzas all night long and really need to have that much thermal energy stored up in the steel.

Jeremy_131558

I have the original 1/4" thick baking steel. If you were still considering them, mine has no problem retaining heat at the thinner size. I've done 10 pizzas back to back using the broiler method from modernist. I also love it for post sear and burgers. I'm getting a second one.

Shivam_Daryanani_92859

Thanks, I got the 3/8 nerd chef. Very happy with it