NerdChef Steel Stone - High-Perf... vs Pizza Stone Baking & Grilling St...

But the results are totally worth it. It will last a lifetime if properly cared for.

It’s a slab of metal, but nicely manufactured. Steel has it over stone hands down. Dense and heavy.

Pizza snobs love it. This thing is a beast. The steel stone is awesome!

This steel is great. This steel works fantastic! Highly recommended. I hope this information helps you.

It is wide and smooth and heavy and awkward to lift out of the oven and into the sink to clean off. It weighs 25 pounds so it is highly unlikely that your wife will want to move this monster to the over every time you want to use it.

The nerd chef stone takes too long to heat up. This means that the crust will cook until it burns. My old perforated aluminum pan cooks 100 times better than this and gives me a perfect crust.

It's just iron with enough carbon in it composite to quality it as steel but it rusts and may not be really safe. Rusted after day 1. It's not like it was soaking in hot acidic water.

The heat transfer from stone to dough is gentler with this ceramic than with steel. Awesome for my bread baking.

It is more than twice as thick, smooth and denser than the one i destroyed. Heavy foam padding is on all sides to protect the pizza stone from shipping damage. They are really crisp.

The stone has a very strange odor! It’s so bad my eyes burn. It seems to have some color coating on it. It is covered with oily stains. It means you can eat a pizza after almost 1.

The bottom of the bread is overdone while the top isn't cooked enough. Flouring the skin of the dough doesn't help. If you do use parchment paper, you have to make sure the piece is less than or equal to the size of the stone.

Buy it or don't buy it. Don't be like me and throw whatever amount this cost in the trash. Whats about the electricity cost? Do not buy.