Best Baking Steel Nerd Chef

👤I've never thought of a metal rolling pin while baking. I usually use my french rolling pin for whatever dough I need it for, or my old standard wood rolling pin with handles. I saw this deal one day and decided to try it out. I'll never use my others again because I used it several times for pie and cookie dough. Everything I roll with is perfect. The thickness of the rings make it easy to roll out dough. I could achieve this with my old rolling pin and near to impossible with the french pin. I can't ever make enough chocolate covered butter cookies. Either family members take them on sight or friends steal them and take them home. Everyone has told me that they are better than before. I know the reason is because the dough is a perfect thickness before I bake them. It's easy to get them to a perfect thickness. The mat that came with the pin is a plus. I've seen them on Amazon before, but never thought they were necessary. I see why bakers like them now that I've used it. Nothing sticks with a little flour. The mat sticks to the countertop, never moving an inch. It is easy to clean up. Everything wipes off. I roll it up and leave it there until next time. This was a good deal for $20 bucks and change.

👤Excellent customer service! I would like to express my gratitude to the person who took care of my issue in a timely manner. A new rolling pin was received from Quellance. The reason I got a mismatched colored ring was because the first batches of their products were not confirmed with the factory. The 3mm and 2mm rings have different colors in their photos and the actual product has different colors.

👤The pins that hold the guides came out after use. I can still use it, but it comes apart at will.

👤This is the best rolling pin I have ever owned. Rolling dough is easier when it is very solid. It comes with a mat so you can get a perfect pizza, and not have a stick to counter. Great product.

👤I am a good cook. I cook in our house. I do it all from the grill or the oven. I branched out into pies and cobblers because of a friendly family competition. The crusts have always been a problem for me. It's always either too thick or too thin. That is not a problem anymore. I get perfect crust with this rolling pin and pastry mat. Use the correct size spacers. The pin is made from high quality materials. If you chill it before you use it, you won't get stuck. The silicone mat is easy to clean and lay on your countertop. You have to keep it clean. Silicone can be sticky to the dough. I like how my pies and cobblers come out. This is a good product. Five stars.

👤It's so much easier for the kids to use when they have different size rings to choose from. I've been using an old rolling pin for years and when the kids help things come out lighter or darker on one side due to the inconsistencies of rolling without the measurements in place. If you are doing a lot of batches of dough this will decrease the time you spend getting them all even. Definitely recommend!

👤Pizza stones get trashy with oils and spills, this doesn't. This one does a good job. This is a great way to get that wood fire flavor in your pizza. Can't do that with a pizza stone. This is all you need for a family size or smaller pizza. If something doesn't wipe up well, just rinse it off. If you do rinse it, make sure to heat it up in the oven for a few minutes to make sure all the water is gone.

👤We have several cast iron products by Lodge, so we were excited to try out this pizza iron to replace the old pizza stones that never last. The first pizza on the pellet grill was a hit, with a great crust. The sauce leaked from a hole in the dough, which would have stained a traditional pizza stone. Since this is cast iron, it's good to go. Highly recommended. Don't use the stones!

👤I bought this one on Amazon as a gift for my mom. I'm telling you that making a pizza on this is amazing. Put it in the oven before you preheat it, pull it out and cook it on the cast iron at a low end of the box time scale. I'm a big believer in cast iron and this one impressed me so much that I couldn't believe it. It is 100% worth the cost.

👤I'm not a cook. A kid likes pizza. After researching stones and steels, I came back to my usual cast iron comfort zone and gave this a try. It's been good, with the help of the internet, I was able to make our own sauce and mozarella, all I had to do was put it in the oven and wait for the preheat. She was done in about 8 minutes. I can easily match or beat local and franchise pizza quality at home, just follow instructions and you can get a large pizza for $3. We are waiting for warm days so we can take this thing out on the grill and see what people think. You won't be disappointed with this, all you have to do is relax and follow the instructions.

👤I love my Lodge cast iron, but this pizza pan is my favorite. I used it to make frozen pizza so there was no mess to clean up and I could wipe the crumbs off with a damp cloth. The handles on either side make it easy to handle the pan. Absolutely worth the money.

👤I was indecisive on whether to buy this or a pizza stone. The Lodge name and the fact that it's made in the USA made me buy this. The Lodge is much more versatile than the other way around. I'd never put a pizza stone over an open fire, but this cast iron handled it like a champ.

👤I saw one on TV and didn't know it was that large. We use a pizza stone all the time. The problem with the pizza stone is that it absorbs oils from the pizza and over time it makes the house smell smokey and you can't always wipe it off.

👤I don't like to write bad reviews. This review isn't necessarily bad, but it isn't great either. I bake a lot for a living. After I get off from work, most of my orders are done in the morning. I don't want to sift my dry ingredients for another 12 hours. Lord! It takes a long time to sift. You have to use the poor device to get the rest of your carefully measured ingredients after you've managed to sift forever. The young people say that nobody has time for that. They still say that. The size is awesome, but it needs to go faster.

👤If you find it helpful, hit the button. Durability. I tried to find a cheap sifter that held a lot of flour and prevented flour from flying all over, but I found this item. I have it since 2 months ago. Any regular sifting apparatus would be used to sift the flour and confectioner sugar. 2. Cleaning. The gear inside is in the way but as I use and clean it it gets easier. It depends on how you like to clean it. 3. The item is turned and held. The item is a bit risky, you will get tired of holding the handle if you are sifting large quantities of dry ingredients. You will get used to it, but it would be better if it is comfortable to hold.

👤The old rusty sifter that I replaced with the S/S version left rust mark's on my new kitchen counter. I thought I was getting a better deal when I read the reviews. It only works with a lot of persuasion. The rusty version only has two bales, holds half as much, and is rusty, but it is easy to perform with the higher capacity and four bales. This one may be shiny and new, but it needs to do the job. I had to beat a spatula to get the flour to pass through the sieve. The bales are useless. Someone missed the idea that the bales need to rub along the sieve screen. The bales whip the flour and little to nothing goes through the screen. I need to be more careful with my counter.

👤Some brands of crank sifters have "Loose Screens", like the one I returned to a local merchant. I was determined to find a sifter like the one I used when I was younger, which had a screen in contact with most of the rotating "Wire" and not just at the bottom. There is a The Chef Giant 5 Cup I received does an amazing job of sifting, it dumps a lot of flour into the bowl with just a few turns of the crank. The screen does not fit perfectly but this sifter does a fine job. I ordered this with the one day service and it arrived on time. I opened the package and found a small sifter. I was wondering if I ordered the wrong size. The 5 Cup was what I wanted. I filled my flour with a measuring cup and found that the sifter only holds five cups. I like the smaller size because of the limited space in my kitchen and the fact that the bottom of the sifter narrows down which means more flour in the bowl and less on the counter. I would recommend the Chef Giant 5 Cup Sifter to others.

👤I used this pan for the first time last night. I have been baking for over 50 years and recently decided to try more yeast and sourdough bread baking. King Arthur Flour is a great source for baking help and suggestions. The small loaf pan is highly recommended by them and Cook's Illustrated. I ordered this pan because I only had a 9” Pyrex loaf pan and a 9” metal pan. King Arthur Flour has a logo on the bottom of the pan. I made my first loaf of sourdough sandwich bread and it came out great, and tastes even better. I turned the pan upside down to drain and air dry after washing it. Imagine my shock when I discovered rusty water in the corners of the pan after I turned the pan over and put it away. I collected the paper towel after blotting it up. I tried to take a picture of it. I looked at the rolled edge when I turned the pan upside down. The rolled edge can collect water. I can see rust under the edge. I think the reinforcing wire might not have been coated and it might rust. I don't like the rust. The reviewer suggests that the pans be put into a 200' oven to dry the rolled edge, as there is no way to dry it. I will have to try this. I would appreciate it if USA Pan could give me a better way to care for my pan. If the pan is damaged or scratched, I worry that it will rust. I know that metal tools are not used. How durable is this pan? I hope the manufacturer and other users can clarify.

👤I make all my bread and my old loaf pans have been there for a long time. I wasIntrigued by the design and the part that was made in the USA, so I bought the small. The USA Pans pan loaf is very sturdy and heavy. My loaves get nice bloom and bake beautifully and evenly, because of a very light greasing. It was larger than my old one. The loaf pans are standard. My loaves leave no trace. They don't have any lip on the far ends, so you need two hands to raise it out of the oven, and in de-panning the loaf, there's nothing to grab onto with one hand. I've come close to burning one or both hands in removal or depanning and it's just very awkward. I like the pan a lot and that very real complaint is not true. To work out the awkward handling issues. A very even, tender crust is also developed by finished loaves. I filled my loaf pan with water to see if the corners would leak, and after 10 minutes, they didn't. I highly recommend you get it, because it's difficult to handle the hot pan until you figure out how to do it safely. I anticipate a long time out of this bread pan.

👤I have used a rolling pin for a long time to make my sugar cookies consistent in size, but this longer pin is awesome. No going back to a shorty!

👤The rolling pin made my first time working with fondant very easy. The thickness guide rings are easy to use. I am going to roll the pie crust with this.

👤It was described. I only used it once and it worked.

👤I like how easy it is to clean and how easy it is to roll.

👤All the sizes that we need can be fast. The product and craftsmanship are great.

👤Excellent quality rolling pin. The longer size is what I like. What I was looking for! I won't have to go back over the roller end lines to smooth out the dough no matter what type of dough I'm rolling out. I like that I can make flakier pastry with it over other rolling pins because I can keep my pie dough nice and cold by putting it in the fridge. The roller guides will help me keep everything the same thickness, instead of having dough that is thicker in the middle and thinner on the edges. It's light but not heavy and it comes with right markings on the pin. If you don't have a rolling mat with printed and numbered rings on it, you can still tell how big your dough is. It comes with 4 numbered thickness disks for each end of the pin. You can use different dough thicknesses and they are easy to change out. I recommend my new rolling pin to anyone who loves baking.

👤The pin is heavy. Markings are clear for both metric and US inches. Rings appear to be very easy to distinguish between colors. I didn't like that a previous rolling pin I bought from another company was a distraction and difficulty. I will be making many pasta-pies and fondant decorations. I don't know what I will come up with. I don't like to post an update later. This pin has been given the go-to spot. It is easy to clean.

👤This was bought to make Christmas cookies. The cookies were cooked evenly because they were the same height. I didn't have to re-roll the batter as often because the roller was so big. I made sour-dough cookies, and the batter sometimes stuck to the roll, but it was a wetter dough than a normal batter, so I chalk it up to that. It still fits in my dishwasher at an angle. I was tested to make sure that I could screw the knobs down on both sides when I first got it, and it didn't have any issues at all. I didn't have any issues with this. Maybe it was the user error. It's hard to store because it's so long. It doesn't fit in my normal cooking utensil drawer, so I put it in my larger pot cabinet. I probably won't use it that often.

👤I like the light weight rolling pin. It works well. The discs on the end don't cut the dough when rolling, so I like how long it is. For the first time in my life, all my cookies were the same thickness. This is the pin that I like to use. There were no issues with sticking. It arrived quickly.

👤I put it in the oven to preheat it and then put it on the pizza. I cook pies on it.

👤Delivery was fast and well packaged. Silicone pot handle holders are big and not heavy. The cooking surface is made of pebble and it will take a few extra layers of seasoning to cook it. It looks like a quality iron. I'm happy.

👤I bought a different brand of cast iron product and it was broken. When these things are shipped, there needs to be more cushion. I hope I can find a better way to make pizza because I don't want to try another cast iron attempt.

👤I got this to use with the Webber kettle so I could try doing things like people who use black stone flat tops and get some smoke flavor, as well as the convenience of the solid cooking surface.

👤I love this pan. I have two daughters that I bought for me. My daughter gave me my second one. I make my own pizza and they gave me another pan. I can make two at a time. The best place to cook pizza is in this pan.

👤It's hard for me to imagine that it would be durable or heat well if it broke like this. Return it! Disappointed! It is making me choose stars for the things that are easy to clean. I did not get that far.

👤It is easy to perform the first clean. It seems to be a little more rough on the bottom than our other cast iron pans, but I don't think it would be a problem.

👤The item is as expected. Not yet tried. It can take a day to seasoned it. It would have been great if it had already been seasoned. There is a The product looks good.

👤They aren't telling the truth about the size. It is not close to 14. The inside top rim is 13 The usable cooking surface is 12. The picture in their description is not what I received. I will be returning it, but I don't know if it's good or not.

👤Excellent product, prompt delivery, very happy with purchase. Would recommend.

👤Can't wait to cook pizza tonight! I love it!

👤It's a bit shallow but great for cooking pizza outdoors.

👤I received this item today and I was ready for it. The stone is made of stones. A stone is a stone. This one is very special. I can afford one. You will appreciate it for a long time if you treat it like any other. It is well packaged. There is a lot of foam and cardboard in a box with a plastic wrap. The PEEL is made from high quality materials. It folds nicely for storage. The pizza slicer is a bonus. It's not cheap or flimsy. It's as good as it can get. The stone is good for amateur cooks and can be used for food. There is a If seasoning with oil, don't use too much oil. No oil was needed. It's to be seasoned slowly like a cast iron skillet. You can easily burn the oil off in the clouds of smoke. I recommend this product for anyone who wants to buy a stone hut, it's great and they have no previous experience with one. You can't go wrong with the price.

👤I bought this hoping to make pizza and while the whole set works, I don't think it's worth the money. The Pros are cheap. The peel is sticky even with a good amount of flour and cornmeal and the pizza cutter is useless since it broke on the second use. If you can, it gets better over time but never disappears. Dropping a bit more money for something nicer would be a good idea.

👤I haven't used the product yet, but I'm appalled by the packaging, so don't buy it. These firms don't get it, do they?

👤I am almost 60 years old and just started making my own pizza. I have been using a Lodge cast iron skillet to bake the pizza. The skillet does a great job. The top and bottom of the crust were very nicely charred. I received my equipment today. The peel and cutter were in excellent condition, as were the packages. I baked the stone at 350 for an hour after lightly oiling it with olive oil. I brushed on a layer of grapeseed oil and let it cook for another hour at 400 degrees. It did not smoke... The fan took care of it. I put it away. I'm going to try it out in the oven first, then maybe put it in the grille. The stone is a quality made stone that will do what I want it to do. It pre-heats quickly, but not at the expense of the quality of the stone. It is best to use it with cornmeal to help it stick. The peel is made of quality materials and well engineered and is suited to the task it is made for. I think it will last a long time and I can probably fix things that go wrong. It folds to fit in a small space. Well done! KitchenAid and Cuisinart both make good pizza cutter, and I think this is the cutting wheel. They are well priced and quality. The attachment of the handle to the wheel is what makes this wheel cutter for pizza possible. If Cuisnart left it out and kept the price the same, I would have been happy with my purchase. I will find a way to reuse the cutter.

👤I was considering purchasing this item over another one, and noticed that several reviews stated a strong odor. I decided to take a chance because of the other reviews, the price, the surface area, and the thickness. The instructions state to rinse and dry. After two cycles of thoroughly rinsing both the top and bottom of the stone, I could smell an odor. The smell faded quickly. I put the stone in the oven and heated it to 500 degrees for 30 minutes after towel drying it. No odors were detected by myself or my roommates during this time.

👤I bought this stone to replace a pizza stone that broke after many years of use. Since my previous pizza stone didn't have a brand mark, I started researching pizza stones. I chose this stone because I thought it was a good bet. I couldn't have been more wrong. I put the pizza stone in the oven after cleaning it to get it ready for use. I put it in the lowest rack in the oven and set it to 450. In the middle of winter, I had to open all of the windows and doors in my house because of the smokey smell and run outside until the smoke cleared. My eyes and nose were burning. Ok, new material... It needs to burn off. I did this a few more times to get the heat out of the stone. The smoke and smell seemed to go away after that. I used the stone a few times a week. I was never happy with the performance of this stone, I know my way around a pizza stone. I knew that it was mostly trial and error to get the right combination of time and temperature, so I just hadn't hit the sweet spot yet. I put our homemade pizzas on the stone and waited for the timer to go off, because I had used the last few times. I opened the oven and was hit with a smokey, stinging, chemical smell again after hearing the little ding. My eyes, nose and throat started to burn. I immediately turned off the oven, turned on the fan, and opened the windows and doors to take my family outside. The smoke continued. After a few minutes of smelling the foul smelling smoke, I realized that I had no choice but to get rid of it. I ran back inside, grabbed my oven mitt, and threw the smoking stone out the front door. My house still smells like burned chemicals, my eyes, nose and throat still burn, and I am starting my search for a new pizza stone. Don't buy this stone.

👤This product definitely wasn't sold as described, so never write reviews. The smell of the stone clearing the house is enough to clear it. The dough tastes like a chemical injection when it is sold as food safe. Will have to read the un paid reviews next time. Hope this helps someone.

👤It's unbelievable! It is said that the pizza stone on Amazon is a horrible product or my product. I noticed a foul odor coming from my oven when I first started preheating. I wrote it off as the curing process. Pizza tasted good. The second time I used it, there was some smoke, but I thought it was oil from the first pizza, but still a foul chemical smell in the smoke. I took the stone out of the oven and cooked the pizza on the rack after heating it up for the third time. I had to leave for an hour. I cleaned it with water after I used it for the second time. It is too late to return the stone because I don't eat pizza every week. I would love to hear from you on Amazon. It was bought on 4/29/17.

👤I've never seen a pizza stone bake a pizza with a brown crust and cheese in less time. I'll get a pizza peel if it stays in my oven because it's way heavier than the stoneware one. It is worth it to not have to replace another broken pizza stone. The description says it's cast steel, but it looks like cast iron to me. I was happy with the price.

👤I have a Pizzacraft ThermaBond and wanted to compare it to a steel stone, the price of the NerdChef was reasonable, so I decided to give it a try. I put the pizza on the 2nd rack from the top, and it came out ok, even though I heated the oven to 525 for about an hour. The Pizzacraft seems to cook better than the NerdChef. It's easy to clean and it has that going for it. I'll try to do more pizzas with it and see if it works better lower. I'm not very impressed with it. Most pizza stones are used in the oven.

👤It was bought to replace the pizza stone that shattered. It's the perfect size for my camper oven. I keep it in there to help with the heat in the oven. When baking sweets the bottom would get burnt by the time the top was done, this has helped even things out. It is great for pizzas. A good pizza peel and a recipe are almost impossible to make.

👤I was hesitant to invest in cast iron but if you make pizza frequently I would recommend it. It's not much money considering that this thing seems to be very strong. I have made about six pizzas with it. You need to peel the pizza to use it. There's a bit of technique to it. You may need to experiment to get the pizza you want. The bottom of my first pizza cooked more than the top. I found the instructions to be very helpful, and I was able to switch to the broiler for a minute or two at the end. I put the pizza steel on the 2nd rack and let it cook until it's mostly done, then switch to broil to finish off the top. Came out good.

👤This is an exceptional product so don't write many reviews. My pizza game changed because of it. It was much hotter than my pizza stone. I get the same wood fire / gas oven heat from my home as well as my pizza. The price under $60 is a very nice price.

👤This was amazing. I have been making pizzas at home since 1972, when I first started working in a pizzaria. This is the first time that I have been able to make a real pizza with the same texture as a real pizza oven. I used to have pizza stones that didn't do what a real pizza oven can to the crust, but I have changed that. In 10 minutes, I was able to make the best pizza crust I have ever made in a home oven, easily beating out a stone floor commercial pizza oven. It was much better than a pizza stone and should last forever.

👤The Pizza paddle cutting board handle was purchased for use with the camp chef grill. The paddle is very well-made, extremely comfortable in hand, and very easy to clean. Cleaning the paddle is easy because of the robust construction and the fact that it will last a long time. The paddle is ready for use after a simple wipe and dry. We really like this paddle and it has served us well in our motorhome when we cook pizza, weather homemade or frozen, or frozen pizza in our Grill's pizza oven. It's a five-star rating for us and an honest recommendation. If you found my review helpful, please let Amazon know by clicking the "helpFUL" button below.

👤We have a dedicated pizza oven and make pizza from scratch every week. We use bread flour on the peel to make a neopolitan style thin crust. I don't like the taste of the burned cornmeal since our oven deck temp is over 800 degrees. The bamboo peel has a smooth finish which I think is the cause of the problem that leads me to give this a poor rating. The smooth finish of the dough may cause it to absorb the flour that would normally allow the dough to slide off when launched. I have no problem with launching pizzas off a traditional peel, I tried it twice and both times it didn't work, the dough was wet when I tried to save it. No go. It's great for store bought frozen pizzas, but we don't do that.

👤Most recipes call for a 12 inch pizza, so be aware of the measurement on this. It won't do well on a 12 inch pizza. I didn't notice that one of their pictures shows a 12 incher barely fitting on it. It's too thick to fit in the oven without shoving it off the back of the stone. I would recommend a metal one for the same price. I kept this to serve the pizza since we usually make 2, but one at a time. It is sturdy and well made.

👤I like frozen pizza, but it's not elegant to pull it out of the oven, set it on the box, and try to cut it. The solution is a pizza peel. It is lightweight because it is bamboo, which at first was off-putting, but ultimately a good design choice because the pizza adds extra weight. The design has a nice add. The size is perfect for your grocery store freezer pizza, and if I were you, I would think you have your life together in the way only superfluous kitchen gadgets can. The logo on the handle is pretty prominent. I will be interested to see how it holds up over time, but I think it will have more character over time.

👤The product seems to be made well and you can easily make your own pizza with it. The tapered edge of the oven makes it hard to scoop it up when you want to leave it in the oven. We had to use spatulas to lift the edge high enough to get the peel under it and it didn't scoop up well. Maybe I'm missing something. I thought it would be for placing and retrieving the pizza. Maybe it's only to be there. It works well in that case.

👤The Lodge cast iron griddle is a great addition to my cookware. I heated it up to a nice high heat on my stove to kill any germs. A light coating of virgin olive oil was used to make pancakes. I was a bit skeptical about cooking on it before doing a few more seasoning sessions but they didn't stick at all. The next test was the hashbrowns. I put it back on the stove and heated it until it barely began to smoke after I washed it with hot water and patted it dry. It was removed from the stove and used vegetable shortening liberally on both sides. I wiped it down with a tea towel and repeated the process two more times for a total of 3. I let it cool down. Ready for the test. I heated the griddle over med heat until it was good and hot, smeared real butter on the surface, and added onion and green peppers. I turned my flame down to low and let the tots sit for a while, then I turned them over with no sticking at all. O'Brien had beautiful crisp potatoes and nothing sticking. After cooling the pan a little, run it under hot water and use a bristled brush to clean it. The real test was over easy eggs. When it was hot, added virgin olive oil and did three jumbo eggs, it was heated the griddle over med low heat. They turned out well. I put an egg in the center of each burner. The one in the center took a bit longer to cook. It is a great griddle. I haven't done bacon because the outer lip around the griddle is too low for bacon on the stove. I wouldn't do more than 4 slices at a time and I think that's pushing it. There is a big mess on the stove with more than 4 slices. No problem on a grill or campfire. It will last forever if you heat it properly, season it, and store it properly. There is one last tip. Never run cold water on a hot cast iron. It is more likely to cause a crack. Hope this helps someone make a decision. Happy cooking.

👤The griddle is very good. I have used it on a stove and on the grill. I like using it in the Weber because I can evenly heat the entire griddle. Doing this will prevent the slightly cooler spot on the stove from being present. I have successfully cooked fish, beef and pancakes in the grill. Before using the griddle, make sure it's nice and hot, and always use a fat of some kind like butter, bacon grease or olive oil. If not used properly, this cast iron will rust. Clean it gently and make sure to season it well. I have had to re-season it a few times since I bought it. Those that complain about rust need to learn more about how to use and care for cast iron cookware. Getting a second one to almost cover the entire Weber cooking surface with griddles, one smooth side up and the other with the grill marks up for a mean cooking station set up was something I wanted to do.