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Author Topic: baking steel in poland ?  (Read 235 times)

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Online werty20

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baking steel in poland ?
« on: April 18, 2017, 01:46:17 PM »
hi .. my friend in warsaw for 1 week , he want to buy baking steel but can't find any .. only pizza stone

Offline The Dough Doctor

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Re: baking steel in poland ?
« Reply #1 on: April 18, 2017, 02:08:08 PM »
A good pizza stone should work well for him but if a steel deck is in his future I'd see if I can get one cut at a local metal fabricator (welding shop). It would probably be cheaper than getting one shipped to him. As for thickness, I'd go for anything from 6.5mm on up to 12mm.

Online werty20

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Re: baking steel in poland ?
« Reply #2 on: April 18, 2017, 02:10:27 PM »
A good pizza stone should work well for him but if a steel deck is in his future I'd see if I can get one cut at a local metal fabricator (welding shop). It would probably be cheaper than getting one shipped to him. As for thickness, I'd go for anything from 6.5mm on up to 12mm.
thx , any type of steel - or must be a36 ?

Offline The Dough Doctor

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Re: baking steel in poland ?
« Reply #3 on: April 18, 2017, 02:28:43 PM »
Mine is just plain old carbon steel (3/8-inch thick) that I got at our local welding shop. A piece of cast iron plate would be great but I've not come across any, pretty hard to find, at least around here. Be sure to season it well to keep it from rusting.
Tom Lehmann/The Dough Doctor

Offline TXCraig1

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Re: baking steel in poland ?
« Reply #4 on: April 18, 2017, 02:34:27 PM »
Definitely don't get stainless.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Online werty20

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Re: baking steel in poland ?
« Reply #5 on: April 20, 2017, 10:06:30 AM »
Mine is just plain old carbon steel (3/8-inch thick) that I got at our local welding shop. A piece of cast iron plate would be great but I've not come across any, pretty hard to find, at least around here. Be sure to season it well to keep it from rusting.
Tom Lehmann/The Dough Doctor
cast iron is available her .. should it be galvanized ?

Offline vtsteve

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Re: baking steel in poland ?
« Reply #6 on: April 20, 2017, 11:05:04 AM »
NEVER galvanized! Zinc is toxic in large amounts. If all you can get is galvanized, you can strip it off with vinegar.
In grams we trust.

Offline MadMatt

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Re: baking steel in poland ?
« Reply #7 on: Yesterday at 10:55:08 AM »
Same in Poland as it is in the UK there  are no good baking steels. I really think someone needs to tap into this market..   

The only one I've seen on places like Amazon are tiny, like 1/8" thick.. not good enough




Offline norcoscia

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Re: baking steel in poland ?
« Reply #8 on: Yesterday at 11:14:31 AM »
Definitely don't get stainless.

Just wondering - did you say that because SS will not xfer heat as well as carbon steel (but still much better than stone w/o the rust issue) or was it for some other reason, like cost. From my perspective SS is a lower maintenance material - yet still outperforms stone - interested in what you think?
Norm

Offline EB

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Re: baking steel in poland ?
« Reply #9 on: Today at 03:58:59 AM »
Have you seen pizzasteel.com? Bought mine there. Ik think it's a Danish company (i believe the steels themselves are coming from England) that copied the baking steel for the european market.
They used to have different sizes and thickness, but now only sell 6mm (which is on the thin side for most forum members I guess).
For me and my use it works fine. Downside is that shipping tot Poland is >30 according to their website, so maybe there are better options for you.

Good Luck

Erik
« Last Edit: Today at 04:00:31 AM by EB »

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Offline caymus

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Re: baking steel in poland ?
« Reply #11 on: Today at 10:09:23 AM »
Just wondering - did you say that because SS will not xfer heat as well as carbon steel (but still much better than stone w/o the rust issue) or was it for some other reason, like cost. From my perspective SS is a lower maintenance material - yet still outperforms stone - interested in what you think?

He is most likely referring to the low thermal conductivity.

http://www.veoliawatertech.com/crownsolutions/ressources/documents/2/21993,Water-pp485.pdf

Offline norcoscia

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Re: baking steel in poland ?
« Reply #12 on: Today at 12:49:07 PM »
Yes, I understand SS is about half what normal carbon steel is - but SS is still about 8 times better than most stone surfaces. If it was just about thermal conductivity then brass is ~ twice as good as carbon steel -  so is that better. Energy storage is also important, so density comes into play. That is why aluminum is a bad choice - heat moves fast (maybe too fast) but it will not store enough energy to carry several bakes.

The reason I ask is I have used steel and different stones. Steel sometimes seems too fast for me so I always wonder if falling back to SS might be the sweet spot (SS and Carbon Steel are pretty close from a density perspective) - plus no rust. Anyway, just wondering why TXCraig1 said "Definitely don't get stainless". Maybe it was just cost... No big deal either way, like I mentioned - I was just wondering.
Norm

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