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Author Topic: The Steel Plate Buying Guide  (Read 157536 times)

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Offline planetjanet

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Re: The Steel Plate Buying Guide
« Reply #200 on: February 25, 2021, 07:06:04 AM »
Hello Pizzamakers

I'm in South Africa and finding a pizza steel is like trying to find a needle in a haystack. I want to buy direct from steel merchant, not retail. And these guys (steel merchants) don't know what I'm talking about. I need tech specs for food grade steel  - can someone help me out?

thanks
Janet

Offline Mark Polo

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Re: The Steel Plate Buying Guide
« Reply #201 on: February 26, 2021, 08:03:52 PM »
Look for 1/2 inch hot rolled steel, A36 carbon steel.  I did not ask for "food grade" and I have used mine for 10 years without problems.

Offline CobaltHex

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Re: The Steel Plate Buying Guide
« Reply #202 on: February 28, 2021, 04:21:49 PM »
"food grade" is a marketing term. graded steel is (for the most part) pretty uniform across the board. https://www.azom.com/article.aspx?ArticleID=6117

Once you wash it, it should be fine. It will likely already have an oxide layer that is probably durable enough, but you can always season on top of that too, which will trap anything else in

Offline wisnoskij

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Re: The Steel Plate Buying Guide
« Reply #203 on: May 04, 2021, 06:39:02 PM »
Has anyone ever tried a 3 piece steel? I am looking to get a ~18"x18" surface, and it is looking that rectangular bars might be cheaper than sheets/plates cut to size. something like three 6*18 plates (I would just get a 54" long bar of the stuff).

Is it worth going that route to save a few bucks, or do you really want it in 1 or 2 pieces?
« Last Edit: May 04, 2021, 06:43:19 PM by wisnoskij »

Offline CobaltHex

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Re: The Steel Plate Buying Guide
« Reply #204 on: May 11, 2021, 04:23:10 AM »
I would think the single plate would be better, but you shouldn't have issue finding plate steel. Construction companies will buy huge sheets of it at a time

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Offline Booty156

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Re: The Steel Plate Buying Guide
« Reply #205 on: September 04, 2021, 05:17:53 PM »
Hey, looking to replace my old pizza stone. Where is the best place to find pizza steel in the UK? Cheers

Offline NoBSpizza

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Re: The Steel Plate Buying Guide
« Reply #206 on: February 12, 2022, 03:07:04 PM »
I ordered a cheap S235JR steel plate on Ebay. Using the steel plus broiler method this thing allows me to make Neapolitan style pizzas in two minutes, using a standard 300 Celsius / 570 F electric oven (see profile pic). I don't think there's a need for fancy pizza steels.
Friday morning. You had a hard week and the day ahead of you is long. But then you remember: you're going to make and eat pizza tonight. This is going to be a good day.

Offline Quebert

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Re: The Steel Plate Buying Guide
« Reply #207 on: May 09, 2022, 04:54:35 PM »
Would there be a noticeable difference between a 16" steel from BakingSteel.com & Cookingsteel.com?  Looking to get one for my Karu 16 for NY bakes.  The one from BS.com is 9lb heavier, and they're both 3/8". I'm assuming the Karu would have no problem supporting 28lbs.

Offline Pizza_Not_War

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Re: The Steel Plate Buying Guide
« Reply #208 on: May 09, 2022, 05:12:45 PM »
Would there be a noticeable difference between a 16" steel from BakingSteel.com & Cookingsteel.com?  Looking to get one for my Karu 16 for NY bakes.  The one from BS.com is 9lb heavier, and they're both 3/8". I'm assuming the Karu would have no problem supporting 28lbs.
Same size, same thickness, 9lbs difference makes no sense.

Offline caymus

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Re: The Steel Plate Buying Guide
« Reply #209 on: May 09, 2022, 07:59:40 PM »
Would there be a noticeable difference between a 16" steel from BakingSteel.com & Cookingsteel.com?  Looking to get one for my Karu 16 for NY bakes.  The one from BS.com is 9lb heavier, and they're both 3/8". I'm assuming the Karu would have no problem supporting 28lbs.

A standard 16 x 16 x 3/8 plate should be about 27 lbs,  If one is 9 lbs lighter, it either has a different dimension or is a different alloy. 

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