NerdChef Steel Stone - High Performance Pizza Baking | Made in USA (14.5" x 16" x 1/4") - (.25" Thick - Standard)
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Brand | Nerd Chef |
Material | Steel |
Shape | Square |
Product Dimensions | 16"L x 14.25"W x 0.25"Th |
About this item
- 20x higher conductivity than ceramic baking stones and twice the heat capacity. This lets it send much more heat energy to your crust so you can get the great performance of a 1000F oven in a home oven at 450F.
- Creates gorgeous crusts, better blistering, and faster cook times. "The ultimate pizza stone" - LifeHacker
- Low-friction surface: textured, sanded smooth, seasoned with flaxseed oil.
- Solid steel, unbreakable, guaranteed for life.
- 16"x 14.25"x.25" - 16lbs (Warning: it's heavy!) Made in USA.
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This Item Nerd Chef NerdChef Steel Stone - High Performance Pizza Baking | Made in USA (14.5" x 16" x 1/4") - (.25" Thick - Standard) | Recommendations | dummy | dummy | dummy | dummy | |
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Price | $109.95$109.95 | $69.97$69.97 | $39.99$39.99 | $49.95$49.95 | -21% $74.97$74.97 List: $94.97 | $59.95$59.95 |
Delivery | Get it as soon as Sunday, Mar 31 | Get it as soon as Sunday, Mar 31 | Get it as soon as Sunday, Mar 31 | Get it as soon as Sunday, Mar 31 | Get it as soon as Sunday, Mar 31 | Get it as soon as Sunday, Mar 31 |
Customer Ratings | ||||||
Heat distribution | 4.8 | 5.0 | 5.0 | 4.8 | 4.8 | 4.7 |
Easy to clean | 4.5 | 4.5 | 4.7 | 4.5 | 4.3 | 4.3 |
Giftable | 4.7 | 4.6 | 4.6 | 4.7 | 4.7 | — |
Value for money | — | 4.6 | — | — | 4.5 | 4.3 |
Sold By | Nerd Chef | ThermiChef | XFMOTO | Nerd Chef | Jade Active | Nerd Chef |
material | Steel | Steel | Steel | Cast Steel | Steel | Cast Steel |
size | .25" Thick - Standard | 16"x16" | 13.5" x 10" | Standard - 14" | 16" x 13.4" | Standard - (13.5" x 14.5") |
shape | Square | Square | Rectangular | Round | Square | Rectangular |
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Product Description
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Makes incredible crustsCreates gorgeous crusts with beautiful blistering + faster bake times. |
Excellent performanceNerd Chef's Steel Stone has 20x faster heat transfer than ceramic stones and double the heat capacity. This gives you the performance of a 1000F wood-fired oven, in a home oven, at half the temperature. |
Easier to handleSteel is heavy and can be hard to handle. We designed finger holes in the NerdChef Steel Stone to make it much easier to move + you can hang it on a wall. |
Durable for lifeYou'll pass Steel Stone to your grandchildren. It's unbreakable and we promise its use forever. Simply care for it like cast iron. |
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3 thicknesses to choose fromOur standard 1/4" blows away ceramic pizza stones. And the thicker versions do it even better. The heavier the Steel Stone, the more heat it can hold & transfer to your pizza. All are 16" x 14.25". |
Works great cold tooPut some ice underneath and use it as a cold plate. Use dry ice and you can make ice cream directly on top. |
Proudly made in the USAWith precision laser cut, low carbon American steel. |
Low-friction & pre-seasonedWe bead-blast for texture then sand them smooth by hand. After cleaning, we apply thin layers of flaxseed oil and season them in our oven (no expense spared). Pizza slides easily. |
Nerd Chef Steel Stone 1/4" | Nerd Chef Steel Stone 3/8" | Nerd Chef Steel Stone 1/2" | Nerd Chef Speed Steel | Nerd Chef Magic Peel | |
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Customer Reviews |
4.7 out of 5 stars
2,125
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4.7 out of 5 stars
2,125
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4.7 out of 5 stars
2,125
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4.6 out of 5 stars
180
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3.9 out of 5 stars
88
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Size | 16" x 14.25" x .25" | 16" x 14.25" x .375" | 16" x 14.25" x .50" | 13.5" x 14.5" x .90" | |
Thickness | 1/4 (.25) inches | 3/8 (.375) inches | 1/2 (.50) inches | 9/10 (.90) inches | |
Weight | 16 lb (Heavy) | 23 lb (Very Heavy) | 32 lb (Very Very Heavy, not for everybody) | 15 lb (Heavy) | |
Heat Capacity (Amount of heat it can hold) | 3611 Joules | 5324 Joules | 7098 Joules | 3611 Joules | |
Conductivity (Heat transfer speed)(W/m^2*K) | 54 | 54 | 54 | 54 | |
The Best Way to Transfer Pizza to your Oven | ✓ |
Videos
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Only way to get a cook like this in a home oven!
Christina Melhorn
Product information
Product Dimensions | 14.25 x 0.3 x 16 inches |
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Item Weight | 16 pounds |
ASIN | B00JXVNUHW |
Item model number | NC-SS25 |
Customer Reviews |
4.7 out of 5 stars |
Best Sellers Rank | #23,170 in Kitchen & Dining (See Top 100 in Kitchen & Dining) #49 in Pizza Pans & Stones |
Is Discontinued By Manufacturer | No |
Date First Available | April 25, 2014 |
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Customer reviews
Customer Reviews, including Product Star Ratings help customers to learn more about the product and decide whether it is the right product for them.
To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyzed reviews to verify trustworthiness.
Learn more how customers reviews work on AmazonCustomers say
Customers like the quality, performance, heat, and ease of use of the baking stone. For example, they mention it works well, it does an incredible job of retaining heat, it cuts cooking time by minutes, and it's easy to clean. Opinions are mixed on the weight.
AI-generated from the text of customer reviews
Customers are impressed with the quality of the baking stone. They say it makes the best crusts, pizzas, and breads. Customers also mention that the steel stone is awesome and the pizzas turn out great.
"...That said, this steel is very attractive and the two holes drilled in it are very convenient for hanging...." Read more
"...It makes the bottom of the crust crispy in a way that the thin-steel pan just doesn't. Pizza snobs love it...." Read more
"...To wrap this up: It's steel. It enhances your oven. It will hurt me long before I am able to hurt it...." Read more
"...me stop you, but I can only say that the .25 works really well, gives me a delicious, crispy and brown bottom every time and is not too difficult to..." Read more
Customers are satisfied with the performance of the steel baking stone. They mention that it works incredibly well, and produces fantastic results. Some say that it allows their oven to perform more consistently. They also appreciate that it captures heat to later transfer to the pizza. Overall, customers are happy with their purchase and recommend it to others.
"...Bottom line, I'm very pleased with the product itself and the results it produces." Read more
"...450 works well because the steel transfers so much heat to the bottom of the crust...." Read more
"...The Naan worked out wonderfully and I have been eating delicious sandwiches all weekend...." Read more
"...model, don't let me stop you, but I can only say that the .25 works really well, gives me a delicious, crispy and brown bottom every time and is not..." Read more
Customers like the heat of the baking stone. They say it does an incredible job of retaining heat, evenly. They also say that it moderates oven temperature, and the heat transfer is amazing. The steel gets very hot, which is great for cooking a pizza from the bottom. Customers also mention that the steel radiates heat far better than stone, so the bottom of your pizza cooks beautifully. Pre-heating is a must, and it heats up more quickly than a stone.
"...With the heat energy stored in the steel, that temperature recovery is much faster...." Read more
"...With the thicker steel I get a big, flat uniformly heated griddle surface for cooking pancakes, diner omelets , patty melts, etc...." Read more
"...Results for me have been great. It heats up more quickly than a stone, and transfers that heat to your pizza efficiently...." Read more
"This thing stays hot for hours after you turn the oven off. It makes a great crust. The non rounded corners on this thing are problem...." Read more
Customers find the baking stone easy to use. They say it cooks a pizza in less than 7 minutes with a pizzeria-like crust. They mention that the pizza cooks quickly on the steel in a standard home oven, delivering a great crust. Customers also say the crust is super-easy to make and the dough is both superb and extremely easy to make. They also say it's simple and heavy duty, making picking it up much easier.
"...is very attractive and the two holes drilled in it are very convenient for hanging...." Read more
"...The bottoms and the top of both crust and bread cooked at an even rate. Patience and keeping a close eye (as well as a peel) are key here...." Read more
"...It also meant that the pizza cooked for less time!The only thing to watch out for is that this device is really, really, heavy!..." Read more
"The product comes well boxed with clear instructions on how to use it cooking a pizza and how to continue to break in the cooking surface...." Read more
Customers like the value of the baking stone. They mention it's well worth the price, and a great investment for pizza and bread baking. That said, some say the weight is a small price to pay in order to get pizza to cook at these speeds.
"...I recommend going with the thinner gauge version. Quite a good value I must say." Read more
"Works great, a little heavy but well worth the few extra pounds." Read more
"...Worth the money. Way better than a pizza stone." Read more
"...I cannot believe how much of a difference steel makes. Worth the money." Read more
Customers find the baking stone easy to clean. They mention that it's quicker than traditional ceramic stones, and cleans up well after reheating.
"...It was not a problem and cleanup was a breeze - basically, we only needed to wipe it down...." Read more
"...It appears easier to clean off if any parts get cheese or ingredients on it other than dough than a ceramic stone...." Read more
"...It wasn't difficult to actually clean, but is to handle while cleaning. Which leads to the....Downsides......." Read more
"Makes crispier crust than my wood pellet pizza oven. Easier to use and clean and no ash in the pizza from the wood pellet." Read more
Customers are satisfied with the crispness of the baking stone. They mention that it has a smooth finish, and the crust turns out crisp and blistered on the bottom. The steel stone gives the crust an incredible texture, and it ends up quite crisp and puffy.
"...seasoned the steel several times since receiving it, and it has a good patina now...." Read more
"...-I bought pizza rolls and it cooked them faster and made the outer crust nice and crisp and not soggy like cooking in the microwave...." Read more
"...The crust ends up quite crisp and puffy. Time was in the 4-6 minute range at 500 degrees...." Read more
"...It has a smooth surface, and heats up nicely...." Read more
Customers are mixed about the weight of the baking stone. Some mention it's super heavy, while others say it'll be great for turning up the heat in their electric range.
"...As others have pointed out, it is heavy. Really heavy. I rarely move it from my oven but when I do, I have to be very careful...." Read more
"...The steel is very heavy and a quality product and finish...." Read more
"...It is heavy and safety is key if you are going to start moving this piece around.To wrap this up: It's steel. It enhances your oven...." Read more
"...I bought the .25 version and believe me, this thing is heavy...." Read more
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If you are serious about making pizzeria grade pizza at home, a bakers steel is plainly and simply a no-brainer. It absolutely lives up to the hype. I also believe the cost and quality of the NerdChef steel I purchased is a no-brainer as well. Why pay more for what is really nothing more than a hunk of food grade steel? That said, this steel is very attractive and the two holes drilled in it are very convenient for hanging. Bottom line, I'm very pleased with the product itself and the results it produces.
As others have pointed out, it is heavy. Really heavy. I rarely move it from my oven but when I do, I have to be very careful.
But the results are totally worth it. I've never made pizza with a better crust. I also don't have to put the oven up to 500, where things start to smoke and my smoke detector goes of (no matter how much I clean my oven). 450 works well because the steel transfers so much heat to the bottom of the crust. I use the broiler trick to crisp up the toppings and the pizza is done in just a few minutes. Middle rack.
Another thing to try. I've also been making Detroit-style pizzas in those rectangular metal pans. Pan-pizzas are great because you can get that melted cheese/crust thing going on the edges. But to kick it up a notch, when my Detroit pizza is done, I take it out of the pan, and just drop it on the steel for 30 seconds. It makes the bottom of the crust crispy in a way that the thin-steel pan just doesn't. Pizza snobs love it.
Finally, and this does mean that I move the steel around more than I thought I would. It makes a great griddle for an induction range-top. Our induction range has two burners that can be bridged together, but I never really used them because my cast iron griddle still would heat too unevenly (really just tow circular hot spots on the griddle). With the thicker steel I get a big, flat uniformly heated griddle surface for cooking pancakes, diner omelets , patty melts, etc. Reminds my of my younger days cooking at the diner. It takes a little while to get the heat spread out, but it stays at temperature once you do, just like a commercial griddle. That was a fun surprise.
If you don't have strong hands, I'd say get the thinner versions, but if you want the full experience, this is the one.
The steel is ready to use. We cooked a pizza and the crust came out crispy and perfect NY style.
The steel is very heavy and a quality product and finish. I highly recommend this product and the price with free shipping was very comparatively great.
Reviewed in the United States on March 22, 2024
The steel is ready to use. We cooked a pizza and the crust came out crispy and perfect NY style.
The steel is very heavy and a quality product and finish. I highly recommend this product and the price with free shipping was very comparatively great.
Results for me have been great. It heats up more quickly than a stone, and transfers that heat to your pizza efficiently. I've cooked several pizzas in a row, and never had an issue with the steel cooling down. It's ready to go again as soon as I am. As an added bonus, you don't have to worry about it cracking, like a conventional pizza stone eventually will. This think is built like a tank, and can take pretty much whatever you throw at it. Treat it like you would treat cast iron pans, don't let it stay wet, dry it thoroughly after cleaning, and it will serve you extremely well. If you happen to goof up and let it rust, it can be re-seasoned again and be good as new. As I said, with proper care this thing will last a lifetime, and then some. I highly recommend the NerdChef pizza steel. If you make pizza in a home oven or grill just get it, it's a game-changer.