With several steels to choose from, it makes sense to pause and ask yourself which one is right for you. In this guide, we’ll walk through the key differences, highlight what matters most depending on how you cook, and help you get the most out of your steel.

Let me introduce you to the collection

Let’s start with the biggest factors to consider.

Weight & Thickness

The weight of a baking steel comes down to two main questions:

• Can you comfortably lift and move it?
• Will it live in your oven full-time, or only come out on pizza night?

If you plan on keeping your steel in the oven at all times, going heavier is often the best choice. Thicker steels retain more heat, recovers faster between bakes, and excels when you’re baking multiple pizzas or loaves back-to-back.

Lighter steels heat up and cool down faster, which makes them easier to use occasionally and easier to handle when moving or cleaning.

Heavier, thicker steels have better heat retention and recovery. They're ideal for frequent baking and multiple pizzas

Lighter, thinner steels are easier for handling and quicker preheat. They're great for casual use.

If you’re consistently baking bread, pizza, or flatbreads, a thicker steel will give you the most consistent results. If you’re bringing the steel out for the occasional pizza night, a lighter option may be more practical.

Lightest weight to heaviest:

1. The 360 - 14lbs
2. Average Joe - 15lbs
3. The Middle Man - 20lbs
4. The Pro - 23lbs
5. The Beast - 39lbs

Thickness:

1. Average Joe, Middle Man, and The 360: 1/4" thick
2. The Pro and The Beast: 3/8" thick

Shape & Size

Shape and size affect both how you cook and how the steel fits into your oven.

Our steels are versatile: they can be used in the oven, on the stovetop, on the BBQ, and can even be custom-sized for pizza ovens. Our steels are designed to fit standard home ovens, with rectangular shapes that maximize cooking surface.

The outlier in our collection is the round steel, which some bakers prefer for handling round pizzas.

1. Average Joe and The Pro are 14"x16"
2. the round 16" round
3. The Middle Man 16"x20"
4. The Beast 16.5" x 22"

A larger surface gives you more room for multiple pizzas, larger loaves, or sheet-pan cooking. Smaller steels are easier to maneuver and fit comfortably in most ovens.

Handling & Finger Holes

One small detail that makes a big difference: finger holes. To get a steel with finger holes or not to get finger holes, that is the question. 

Steels with finger holes are easier to lift, reposition, and remove for cleaning. If you plan to move your steel often or store it between uses, finger holes can make handling much easier.

If your steel will live in the oven full-time, this may matter less (but many people still appreciate the extra grip).

Multi-Use: Our Gridiron Series

Our Gridiron series offers added versatility. One side can be used as our original baking steel for pizza and breads on one side, flip it over to have a grease channel on the other for making burgers, bacon, eggs, and more!

If you’re looking for a steel that can double as a stovetop or BBQ griddle, this is a great option.

Which Steel Should You Choose?

New to pizza making? The Average Joe is approachable, versatile, and easy to handle.

Want something round and simple? The 360 is great if you prefer a circular surface.

Hosting or baking larger batches? The Middle Man gives you extra space without going really heavy.

Serious about pizza or sourdough? The Pro offers excellent heat retention and performance for frequent baking.

Baking constantly or feeding a crowd? The Beast is built for maximum heat retention and back-to-back bakes.

No matter which steel you choose, you’ll get better heat transfer, stronger oven spring, and a crispier crust than traditional baking surfaces. The right choice depends on how often you bake and how you like to cook.