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Count me in on this, I take it we are ordering them from Robinson Laser on our own to our desired thickness and steel type (I guess structural over commercial) because it seemed first reading the thread we'd be doing a bulk purchase. Edit: It seems UPS does not provide any shipping information for me among the options. Instead it's giving me only the FedEx choice and economy is 123 dollars to DC  .drat I'm terrible at forms. I used autofill  .So structural black or commercial black? Blindeye fucked around with this message at 02:08 on Jan 5, 2014 |
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Jan 5, 2014 00:57
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I should've learned how to make pizza first before making a steel. My first one was a clown car of mistakes.
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Jan 5, 2014 01:55
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Blindeye posted:Count me in on this, I take it we are ordering them from Robinson Laser on our own to our desired thickness and steel type (I guess structural over commercial) because it seemed first reading the thread we'd be doing a bulk purchase. I took a look at your shipping address and noticed that the selected state is Alabama. If you select DC at the bottom of the state field you should have no issue getting a rate for UPS.
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Jan 5, 2014 01:58
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Welp, I've bit the bullet, I will let you guys know how A36 steel comes out through the seasoning process!
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Jan 5, 2014 02:56
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Steve Yun posted:I should've learned how to make pizza first before making a steel. My first one was a clown car of mistakes. The ol' calzone pizza??
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Jan 5, 2014 03:36
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I'll join the suckers on the official interested list.
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Jan 5, 2014 17:53
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I too am interested, mostly just waiting to see the results form chiieef or anyone else who's ordered one already
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Jan 5, 2014 18:13
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No europe shipping?
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Jan 5, 2014 23:21
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BlueGrot posted:No europe shipping? Well, we use fedex and ups so it's certainly possible. We don't have an interface built to accept orders from Europe. We could certainly look into it for you. Just out of curiosity, what country?
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Jan 5, 2014 23:55
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SifuToast posted:Well, we use fedex and ups so it's certainly possible. We don't have an interface built to accept orders from Europe. We could certainly look into it for you. Just out of curiosity, what country? Norway specifically but rates for the UK and Denmark would also be helpful.
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Jan 5, 2014 23:58
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Yeah Norway here too.
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Jan 6, 2014 00:17
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Put me on that list, interested.
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Jan 6, 2014 22:22
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Everyone new to this thread: just go order it yourselves, go to the url and use the coupon code and the dxf file below for a plain designGrAviTy84 posted:http://www.robinsonlaser.com/?clid=1083 Or use this dxf file if you want a chef smiley SifuToast posted:https://www.robinsonlaser.com/goons/chefsmiley3.dxf
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Jan 6, 2014 22:24
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in the corner if someone wants to draft it up.
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Thanks for getting everything together, guys. I do think I'm going to hold out and see what the finished product looks like. Can one of you goons who ordered a steel please post some pics/reviews once you've received yours? That'd be awesome. 
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Jan 6, 2014 22:28
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Steve Yun posted:Everyone new to this thread: just go order it yourselves, go to the url and use the coupon code and the dxf file below for a plain design Thanks, looks like $65 out the door for the etched one, not bad!
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Jan 6, 2014 22:40
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Is there no discount/bulk thing then? Does shipping from goon distro canx the bulk discount? vvv OK, thanks theres a will theres moe fucked around with this message at 02:42 on Jan 7, 2014 |
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Jan 7, 2014 02:12
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No bulk, just use the coupon code
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Jan 7, 2014 02:21
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Just want to confirm to get the right product - 1/4" steel, commercial grade? I don't see a specific option to choose like A36 steel or anything, am I missing something? Running through I get a total of $39, which is a lot less then what everyone else is saying.
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Jan 7, 2014 03:42
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Commercial, yes. 3/8" seems to be the consensus. 1/4" won't hold heat as well (or some poo poo), and 1/2" is overkill. Since we're not doing a group buy, I'll just wait and let you other braves souls be my guinea pigs.
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Jan 7, 2014 03:51
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Thanks. Ordered a 3/8" steel with chef on it. I guess I have to bake a lot more pizza now! 
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Jan 7, 2014 04:39
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Laminator posted:Just want to confirm to get the right product - 1/4" steel, commercial grade? I don't see a specific option to choose like A36 steel or anything, am I missing something? Running through I get a total of $39, which is a lot less then what everyone else is saying. You've already ordered, but A36 is their structural grade steel. http://www.robinsonlaser.com/blog/how-do-i-know-what-grade-of-material-to-select/
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Jan 7, 2014 06:12
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I see. Will there be any appreciable difference between the A1011 CS Type B and A36 for use as a hot surface to cook pizza? I can't imagine there would be much, I'm not planning on welding or building a pizza bridge.
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Jan 7, 2014 06:37
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geetee posted:Commercial, yes. 3/8" seems to be the consensus. 1/4" won't hold heat as well (or some poo poo), and 1/2" is overkill. Well gently caress, I went and ordered a 1/4". I've been on a pizza kick with my stone lately, so I guess I'll see how it works out and post my results.
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Jan 7, 2014 17:25
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We have added support for international shipments via UPS. There is a small list of countries to choose from, including the ones listed in this thread, but we will be adding more in the near future. If there is a country not listed, please let us know and we can add support for it.
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Jan 7, 2014 18:00
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geetee posted:Commercial, yes. 3/8" seems to be the consensus. 1/4" won't hold heat as well (or some poo poo), and 1/2" is overkill. But Not Tonight posted:Well gently caress, I went and ordered a 1/4". I've been on a pizza kick with my stone lately, so I guess I'll see how it works out and post my results. I think the problem with 1/4 vs 3/8 was just when you wanted to make more than one pizza. The 3/8 being heavier retains heat better vs the 1/4 for that second pizza.
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Jan 7, 2014 18:58
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Yea, that's my problem. My first go I made two pizzas, and the second one was kind of undercooked because I hadn't waited for the stone to heat up again. The second time was three, and the very last one wasn't so bad, mostly because it stuck to the large pizza sheet I was using as a peel so I said gently caress it and tossed the whole thing in there, then scraped it off once the crust had formed slightly. Oh well, I'm sure the 1/4" will heat up quicker than my stone, and I'll just have to wait.
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Jan 7, 2014 19:31
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Hmm, let me just see how much shipping is... 
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Jan 7, 2014 20:42
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angor posted:Hmm, let me just see how much shipping is... To be fair, you are shipping 25lbs of steel 7381 miles
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Jan 7, 2014 21:04
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Oh yeah, I understand that, but....drat. I'm going to continue looking locally here. Worst case scenario, I'll order one when I'm in the US in May and just lug it back with me. I wonder if I can take it as a carry on? 
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Jan 8, 2014 01:20
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Yep, $55 here. Too much for post christmas brokes. When does the coupon expire?
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Jan 8, 2014 01:47
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Laminator posted:I see. Will there be any appreciable difference between the A1011 CS Type B and A36 for use as a hot surface to cook pizza? I can't imagine there would be much, I'm not planning on welding or building a pizza bridge. I was basing my advice on this earlier post: SifuToast posted:As I said before I'm not a metallurgist or chemist, so I couldn't say for sure, however I do know that others used the same material. I know absolutely nothing about steel, but I gather they're the same or very similar: http://www.eng-tips.com/viewthread.cfm?qid=277269
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Jan 8, 2014 01:57
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Croatoan posted:Yep, $55 here. Too much for post christmas brokes. When does the coupon expire? The coupon doesn't have a expiration right now, we will likely to continue to run the promo while we are still getting traffic.
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Jan 8, 2014 02:54
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Got mine today. The steel looks pretty clean (minimal mill scale). Did a bit of washing before oiling it, and most of the residue came off. There was a little that I couldn't get off but it should burn off during seasoning. Just loaded it into the oven to begin seasoning. I'm glad I went with the 1/4" plate. I feel like 3/8" or 1/2" would be pretty awkward to move around the kitchen. I will try to take some pics when I use it.
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Jan 8, 2014 03:54
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Nohearum posted:Got mine today. The steel looks pretty clean (minimal mill scale). Did a bit of washing before oiling it, and most of the residue came off. There was a little that I couldn't get off but it should burn off during seasoning. Just loaded it into the oven to begin seasoning. I'm glad I went with the 1/4" plate. I feel like 3/8" or 1/2" would be pretty awkward to move around the kitchen. I will try to take some pics when I use it. Cool, thanks for the update-sounds like it shipped really quick! When you post an update, would you mind posting what you bought (oiled/pickled whatever), along with a link to the file they used to create it? Just so those of us that like it can make sure we're getting the right thing?
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Jan 8, 2014 04:08
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angor posted:Hmm, let me just see how much shipping is... 
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Jan 8, 2014 04:34
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nwin posted:Cool, thanks for the update-sounds like it shipped really quick! Here's a pic of it after an hour seasoning. Still too hot to take out of the oven, so the lighting isn't that great.  I used the basic template that Gravity84 posted a few pages back (no logo). The material was black structural (A36). I wouldn't bother with the pickling process as the stock finish is pretty good. Nohearum fucked around with this message at 05:04 on Jan 8, 2014 |
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Jan 8, 2014 05:01
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Perfect. That looks better than what I made locally
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Jan 8, 2014 05:10
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More pizza notes as I learn to make this poo poo After 5 minutes of cooking pizza the steel lost about 30 degrees, from 497 to 470. My crust was a little light despite being crunchy. I think I dusted too much semolina and it acted as a buffer.  Also I think rolling it thinner would have benefited the crust as well. Enough dough for 4 more pizza tests, almost there! Steve Yun fucked around with this message at 16:39 on Jan 8, 2014 |
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Jan 8, 2014 07:17
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Is there any risk of buckling or cracking when it's heated unevenly? I'm thinking in particular of heating it on a gas burner, where the center would be significantly hotter than the edge.
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Jan 8, 2014 08:02
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I've already done that to cook naan. No buckling or warping, it's too ridiculously thick to warp. No problems other than it getting hot enough to start a fire if you have any crumbs under your burners. Also at that heat the seasoning might come off where it makes direct contact with the fire, but just rub some more oil on it, problem solved.
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Jan 8, 2014 08:25
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