Author Topic: Stainless steel or masonry?  (Read 1146 times)

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Offline dart

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Stainless steel or masonry?
« on: January 14, 2014, 08:13:08 PM »
Hi All,

I've been lovingly looking at WFO's for a while now. I had pretty much made up my mind to by a masonry (traditional) type oven, until I saw the Fornetto Margherita. I am now leaning towards the fornetto, purely on heating times, as it seems I'd get a lot more use out of it if I didn't need to spend hours getting the oven to working temperature. Unfortunately the $3500 price (here in Aus) is a big set back. I would love some advise/feedback on what the general consensus is for Masonry against Stainless steel and if the fornetto actually performs as well as a brick/concrete oven.

Thanks in advance.

Dart

Offline stonecutter

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Re: Stainless steel or masonry?
« Reply #1 on: January 14, 2014, 09:23:50 PM »
Don't know about that oven, but you could build a WFO yourself for 1/3 of that price..... just sayin.
When we build, let us think that we build forever.
John Ruskin

Offline dart

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Re: Stainless steel or masonry?
« Reply #2 on: January 14, 2014, 10:06:14 PM »
Yeah, had the same thought myself. It's just the heating time, I don't plan that far ahead... So, the idea of an oven that's ready to cook in about 15 min. appeals. It seems that I would use it a lot more. Just don't want to spend that sort of dough (no pun intended...) and find it is not as good! The weight is also good. 105 KG's which means I can bring it home and sit it straight on my timber deck...

Offline stonecutter

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Re: Stainless steel or masonry?
« Reply #3 on: January 14, 2014, 10:11:08 PM »
Yeah, had the same thought myself. It's just the heating time, I don't plan that far ahead... So, the idea of an oven that's ready to cook in about 15 min. appeals. It seems that I would use it a lot more. Just don't want to spend that sort of dough (no pun intended...) and find it is not as good! The weight is also good. 105 KG's which means I can bring it home and sit it straight on my timber deck...

It seems like you have your answer then. 
When we build, let us think that we build forever.
John Ruskin

Offline dart

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Re: Stainless steel or masonry?
« Reply #4 on: January 15, 2014, 01:21:47 AM »
Thanks Stonecutter.

Yeah, guess so... I was just hoping for a bit of feedback from someone who had used it. As I've never had one, I'm not up with all the finer points of operating a WFO. It seemed like a good option. I was also looking at the indirect fire ones (Think that's what they are called?) And they didn't seem to get as hot or cook as well...

I guess another way of putting it is: Will a stainless steel oven do as good a job as a brick/concrete oven?

Offline Tscarborough

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Re: Stainless steel or masonry?
« Reply #5 on: January 15, 2014, 10:49:48 AM »
The reality is that cooking good pizza is never going to be fast or spontaneous.  It takes time to make dough and a certain amount of planning so that it will a) be ready when you want it or b)you will want it when it is ready. 

Certainly you will use a 15 minute oven more, but the over riding concern is the performance of the oven after 15 minutes.  I doubt that it approaches a masonry oven, but it may.

Offline stonecutter

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Re: Stainless steel or masonry?
« Reply #6 on: January 15, 2014, 12:39:58 PM »
Good...that becomes a matter of preference, and what is better to you, may not be better for me. 

 I build and use WFO's, but I have also used commercial deck ovens, and obviously home ovens.   For me, no contest...I like pizza out of a WFO hands down.

The choices unique to you should determine what you buy or build...not what someone else thinks IMO.
When we build, let us think that we build forever.
John Ruskin

Offline dart

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Re: Stainless steel or masonry?
« Reply #7 on: January 15, 2014, 05:14:31 PM »
Thanks guys.

I think it comes down to the fact that I want a WFO for the taste, but I'm making my decision based on speed and weight... I think I'll stick with masonry and save some dollars in the process.


 

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