If you’ve ever fired up a kamado grill or outdoor oven, you know the struggle: achieving that blistered, puffy crust without burning the bottom. The solution for many pizza enthusiasts is a baking steel. But with options like the round Baking Steel Kamado and the classic Original Baking Steel, choosing the right one can be confusing. In this comparison, we’ll break down the differences between round and rectangular steels, how they perform in various outdoor ovens, and which one might be the best investment for your backyard pizza game.
baking steel
Whether you own a Big Green Egg, a Kamado Joe, or a dedicated outdoor pizza oven, the shape and thickness of your steel matter. The round Baking Steel Kamado is designed specifically for dome-shaped kamado grills, while the Original Baking Steel offers versatility across many cooking surfaces. We’ll help you decide by looking at heat retention, fit, and how each handles high-heat pizza baking.
Why Shape Matters: Round vs. Rectangular Baking Steel
The most obvious difference between the Baking Steel Kamado and the Original Baking Steel is their shape. The Kamado version is a 16-inch round steel, perfectly sized to sit on the circular cooking grate of a kamado grill like the Big Green Egg. This round design maximizes surface area while ensuring the steel sits flush, minimizing heat loss around the edges. In contrast, the Original Baking Steel is a rectangular 14x16-inch slab that fits standard home ovens and many rectangular outdoor grills, but it may overhang or leave gaps on a round grate.
Shape also affects how you manage heat. A round steel on a kamado allows for even heat distribution, especially when using a heat deflector or convEGGtor. The rectangular steel, while versatile, might require careful positioning to avoid hot spots. If you primarily cook on a kamado, the round steel is a no-brainer. But if you switch between an indoor oven and an outdoor grill, the Original’s rectangular shape offers more flexibility.
- Round steel fits kamado grates perfectly, reducing heat loss.
- Rectangular steel works in home ovens and on grills with flat grates.
Heat Retention and Performance: Same Steel, Different Geometry
Both the Baking Steel Kamado and the Original Baking Steel are made from the same high-quality 1/4-inch thick steel, which is renowned for its superior heat retention compared to ceramic stones. Steel absorbs and radiates heat quickly, giving you that crispy bottom crust and even browning. In a kamado, the round steel’s design ensures it sits closer to the fire, allowing it to reach higher temperatures faster. This is crucial for Neapolitan-style pizzas that need 800°F+ heat.
The Original Baking Steel, with its larger surface area, is excellent for baking multiple pizzas or other foods like flatbreads and roasted vegetables. However, in a kamado, the rectangular shape might not utilize the full cooking area, and the corners could extend over the fire, potentially causing uneven heating. For dedicated kamado users, the round steel’s geometry optimizes airflow and heat distribution, making it the better performer in that specific environment.
- Both steels are 1/4-inch thick for maximum heat retention.
- Round steel heats faster in kamado due to better fit.
- Rectangular steel offers more cooking space for multiple items.
Compatibility: Which Baking Steel Works with Your Outdoor Oven?
The Baking Steel Kamado is explicitly designed for round kamado grills, including the Big Green Egg and similar brands. Its 16-inch diameter fits most large kamado models, making it the go-to choice for those who want a dedicated pizza steel for their egg. On the other hand, the Original Baking Steel is a versatile option that can be used in conventional ovens, on gas grills, and even in some pellet grills. If you own a rectangular outdoor pizza oven or a kettle grill, the Original might be a better fit.
For those with a dedicated outdoor pizza oven, like a wood-fired or gas-powered unit, the Original Baking Steel can be a great upgrade, especially if the oven has a stone that needs replacing. However, if your oven has a round stone, the Baking Steel Kamado could be the perfect replacement. Always measure your cooking surface before purchasing to ensure a proper fit. The Baking Steel for Outdoor Ovens is another option, but it’s designed for specific models. For most kamado owners, the round Kamado steel is the clear winner.
Baking Steel for Outdoor Ovens
- Baking Steel Kamado fits 16-inch round grates.
- Original Baking Steel fits standard home ovens and flat grills.
- Always measure your oven or grill before ordering.
Versatility: Beyond Pizza with Your Baking Steel
While pizza is the primary reason most people buy a baking steel, both options are incredibly versatile. The Original Baking Steel can be used for baking bread, roasting vegetables, searing steaks, and even making pancakes and eggs. Its large rectangular surface is perfect for multitasking in the kitchen. The Baking Steel Kamado, being round, is ideal for kamado users who want to cook a variety of foods in their outdoor grill, from pizza to paella pans to Dutch oven cooking.
If you’re a kamado enthusiast, the round steel’s shape also works well for baking bread in a dutch oven or as a heat diffuser for slow cooking. However, if you plan to use your steel primarily indoors, the Original’s rectangular shape is more practical. Consider your cooking habits: if you’re all about outdoor pizza, go for the Kamado; if you want a multi-purpose steel for both indoor and outdoor, the Original is your best bet.
- Original Baking Steel is great for indoor baking and grilling.
- Kamado steel excels in outdoor cooking scenarios.
- Both can be used for more than just pizza.
Price and Value: Which Offers Better Bang for Your Buck?
When comparing the Baking Steel Kamado and the Original Baking Steel, price is a factor. The Kamado version is often priced slightly higher due to its specialized design and round shape, which requires more precise manufacturing. However, if you own a kamado grill, the investment is justified because it eliminates the need for additional accessories like a pizza stone. The Original Baking Steel, on the other hand, is a more affordable option that serves double duty indoors and outdoors.
Both steels are built to last a lifetime with proper care, making them a worthwhile investment for any pizza lover. If you already own a kamado and are tired of cracked ceramic stones, the Baking Steel Kamado is a practical upgrade. If you’re just starting out and want a versatile steel, the Original is a great entry point. Consider your long-term cooking goals and how often you’ll use the steel to determine which offers better value for you.
- Kamado steel is a specialized investment for kamado owners.
- Original steel is budget-friendly and versatile.
- Both are durable and long-lasting with proper care.
Ultimately, the choice between the Baking Steel Kamado and the Original Baking Steel comes down to your cooking environment. If you own a kamado grill and want the perfect fit for high-heat pizza baking, the round Kamado steel is the clear winner. If you need a versatile steel that works in both indoor and outdoor settings, the Original is a reliable choice. Whichever you pick, you’ll enjoy restaurant-quality pizza right at home. Explore the Baking Steel Kamado – 16" Round Steel for Big Green Egg to elevate your outdoor pizza game.
