Marko, Sure you could make a round plate. I wanted rectangular because its more forgiving when you're sliding pizza's off the peel.
I have the 1/2" Baking Steel and should have gotten a thinner one. At 30#s, it's quite unwieldy getting in and out of the oven. However, I'm happy with the performance.
Don, Sounds like you got the Work Horse steel plate. If thats the case, I guess you could call my Steel Plate a LASER ;-)
Works for me cause thats exactly how I like my knives. Thin, nimble but perform like a mofo.
Can you observe any warpage from all this time you have been using it?
Can you observe any warpage from all this time you have been using it?
Its flat, flat, flat. I'm going to take some pics tonight. this post need more pics.
Just priced a carbon steel 1/2", 18" diameter from my local metal supply shop-$48
Just reviving this old corpse because I finally got around to getting a local estimate for a baking steel 16x16x3/8: $220 - everything is a little more expensive in Hawaii. Seeing that I get a 15x15x1 on Amazon for $100ish shipped they told me to buy it there...
Stefan
I have the regular Modernist Cuisine baking steel, and I love it.
What ever did we do before Amazon?
wasted vast amounts of time on menial activities, using sub-par products, with sub-par knowledge, getting 3rd order results...?
Or maybe we just had better relationships with people in our communities.
...Quick question on wooden peels - do you treat them with oil or board butter? I assume that would lower the risk of them splitting? I added the JK Adams one to my order since I have not made it to the local restaurant supply place within the past year to pick one up. What ever did we do before Amazon? Stefan
Currently I have two peels (no-name, restaurant supply bought) and pretty sure one is over 10 years old. Never treated, and never had/seen a splitting or cracking issue. They live in L.A., which is hot dry desert, and spent some time in the high desert. They get used between 10- 15 times a year. Hope that helps
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