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Old 03-25-2008, 05:18 PM   #1
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Super Peel

Anyone try this Super Peel? Not sure if it is worth $32. Super Peel™ - The Ultimate Baker's Transport Tool

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Old 03-25-2008, 05:26 PM   #2
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Seems like a waste to me. A regular pizza peel does the same thing for a fraction of the price.
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Old 03-25-2008, 05:37 PM   #3
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You're not going to believe this but I know the inventory of this peel and I have one I like it for whatever that's worth - I could be partial though

The movement of the cloth when placing things in the oven helps not "over throw" whatever I'm putting in there. Also, when removing something you are guaranteed it's going to hang onto the cloth, which you then move towards you with this little "handle" clip for easy extraction from the oven.
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Old 04-03-2008, 02:02 PM   #4
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Quote:
Originally Posted by kitchenelf View Post
You're not going to believe this but I know the inventory of this peel and I have one I like it for whatever that's worth - I could be partial though

The movement of the cloth when placing things in the oven helps not "over throw" whatever I'm putting in there. Also, when removing something you are guaranteed it's going to hang onto the cloth, which you then move towards you with this little "handle" clip for easy extraction from the oven.
thanks for the input. Is there any gadget you don't have?
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Old 04-03-2008, 02:41 PM   #5
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An almost rimless baking sheet will give the same result.
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Old 04-19-2008, 05:55 PM   #6
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OK, Kitchenelf......I just stumbled upon this group and your response regarding OUR Super Peel. Thanks for your Super Peel praises. All I can say to the naysayers is that they really should not be so quick to dismiss something if they have not tried it. Saying that a regular peel or rimless cookie sheet is the same thing is pretty far off the mark.

Hey, it is not for everyone, but simple, easy, fun to use and pretty much goof-proof has got to have somethings going for it.

Now, my question..... You say that you know me, but I don't know who you are. Care to offer some hints? ;-)

Pizzameister
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Old 04-19-2008, 05:59 PM   #7
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Does Vicky ring a bell?
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Old 04-20-2008, 07:55 AM   #8
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Quote:
Originally Posted by Pizzameister View Post
All I can say to the naysayers is that they really should not be so quick to dismiss something if they have not tried it.
The reason I have dismissed it for me is that I have no need for it. A regular pizza peel works perfectly for me. It is inexpensive and does exactly what I want it to do and very easily. In my opinion there is nothing that can be done to it to improve it for me. It could not be any easier to use and it could not perform the task it does any better. Why would I want to pay 3x the price for something that does the same thing?

I am willing to listen to any reasons I may be missing, but my opinion may still be the same even after hearing them.
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Old 04-20-2008, 09:21 AM   #9
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Super Peel

GB,

I appreciate your clarification. This makes it much more clear that you were speaking for yourself and of your needs; whereas, your post can easily be read as a more generally applicable opinion. When expressing an opinion from a position of some authority, it is important not to make what may be seen as generalized statements, particularly when based on only personal requirements: "Seems like a waste to me. A regular pizza peel does the same thing for a fraction of the price.", as these can be interpreted as being more broadly applicable. So, thanks for the clarification.

While our product does do what a regular pizza peel does, and as previously stated it is not for everyone, it can and does offer many significant advantages to many users. Keep in mind also, that the Super Peel is simply a newer rendering of millenia-old baking technology, making it more applicable to home baking.

BTW, a Hundai does the same thing as a Lexus for a fraction of the price. Would you dismiss the utility and value of a wheelchair, simply because you personally have no need for one?

Below is a short list of some things it can be helpful with:

Much shorter learning curve than a regular peel.
Generally, much easier to use, as it does not require mastery of any special skills.
Easier handling of very thin crust pizzas.
Easier handling of high hydration bread doughs.
Handling of gluten-free and other non-cohesive doughs
More predictable movement and placement in the typical home kitchen environment - eg. exactly placing a 14" pizza on a 14" stone.
Unique advantage of being able to lift as well as place items, allows free movement of multiple pizzas or other items from prep area to oven whenever ready.
Ability to precisely lift and place multiple items.
Enables use of much less flour for rolling and transferring of all doughs, which not only makes it simpler, but also produces better baking results for cookie, pastry and similar dough.

I will grant to you that you do not need it for what you do; however, I would appreciate, in return, your entertaining that it has unique capabilities which just might make it of benefit to others. The latter has been independently recognized by Cook's Illustrated Magazine, America's Test Kitchen, The Baker's Cataogue, Fine Cooking Magazine, Wilton Enterprises' Test Kitchen, and many many others.

If not, then.....................

Pizzameister
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Old 04-20-2008, 09:44 AM   #10
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Quote:
Originally Posted by Pizzameister View Post
GB,

I appreciate your clarification. This makes it much more clear that you were speaking for yourself and of your needs; whereas, your post can easily be read as a more generally applicable opinion. When expressing an opinion from a position of some authority, it is important not to make what may be seen as generalized statements, particularly when based on only personal requirements: "Seems like a waste to me. A regular pizza peel does the same thing for a fraction of the price.", as these can be interpreted as being more broadly applicable. So, thanks for the clarification.
If you re-read my post you will see again that I did say seems like a waste to me. That should have signified that I was talking for myself and not making generalizations.



Quote:
Originally Posted by Pizzameister View Post
Would you dismiss the utility and value of a wheelchair, simply because you personally have no need for one?
This analogy does not hold water. I am not dismissing a pizza peel. I am dismissing an alternate version of a pizza peel that in my opinion does the same thing as the original, but for more money.

Quote:
Originally Posted by Pizzameister View Post
Below is a short list of some things it can be helpful with:

Much shorter learning curve than a regular peel.
Generally, much easier to use, as it does not require mastery of any special skills.
Easier handling of very thin crust pizzas.
Easier handling of high hydration bread doughs.
Handling of gluten-free and other non-cohesive doughs
More predictable movement and placement in the typical home kitchen environment - eg. exactly placing a 14" pizza on a 14" stone.
Unique advantage of being able to lift as well as place items, allows free movement of multiple pizzas or other items from prep area to oven whenever ready.
Ability to precisely lift and place multiple items.
Enables use of much less flour for rolling and transferring of all doughs, which not only makes it simpler, but also produces better baking results for cookie, pastry and similar dough.
Much shorter learning curve than a regular peel.
I think you are portraying a pizza peel as much more difficult to use than it really is. I would really not say there is much, if any, learning curve to learning to use a regular peel. At most it would take one pizza to learn how to use it. The cost of that one pizza is much less then the difference between the cost of a regular pizza peel and the cost of this one.

Generally, much easier to use, as it does not require mastery of any special skills. see my response to the comment above. I do not thinks a reg pizza peel requires any more mastery than learning how to use a napkin.


Easier handling of very thin crust pizzas.
I have not found thin crusts any more difficult to use than thicker crusts. A simple jerk of the hand and the thin crust comes right off.

Easier handling of high hydration bread doughs.
I can not comment on this as I have no first hand experience

Handling of gluten-free and other non-cohesive doughs I do not have experience with this either


More predictable movement and placement in the typical home kitchen environment - eg. exactly placing a 14" pizza on a 14" stone.
I have never had any problems placing my pizza exactly where I want it with the exception of my very first pizza. See my first comment.

Unique advantage of being able to lift as well as place items, allows free movement of multiple pizzas or other items from prep area to oven whenever ready.
I am not sure what you mean by this. I have no problem lifting things with my peel. I have a home over and do not have room for multiple pizzas so being able to move multiples (which does not seem like it would be an issue anyway) would not be something I would ever need to do.

Ability to precisely lift and place multiple items.
See above

Enables use of much less flour for rolling and transferring of all doughs, which not only makes it simpler, but also produces better baking results for cookie, pastry and similar dough.
I generally use cornmeal which I think improves the taste and texture. The correct amount sticks every time so this as well is a non issue

Quote:
Originally Posted by Pizzameister View Post
I will grant to you that you do not need it for what you do; however, I would appreciate, in return, your entertaining that it has unique capabilities which just might make it of benefit to others. The latter has been independently recognized by Cook's Illustrated Magazine, America's Test Kitchen, The Baker's Cataogue, Fine Cooking Magazine, Wilton Enterprises' Test Kitchen, and many many others.

If not, then.....................
Like I said, for me it just does not seem like a justifiable expense. All the benefits that would mean anything to me are benefits I already get from a cheaper product. I also feel that you are coming up with sales points that really (in large part) are not valid. I am not saying that your product is bad or that there are people that would not benefit from it. I have no doubt that there are. Our very own Kitchenelf, whose opinion I respect a great deal, has and loves your product. For me and for the reasons you have put forth, I just do not see anything that makes it better than what I already have for less money.
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