Some love the pace of turning out pizzas quickly while keeping the fire alive. Others prefer a slower rhythm, with the oven warming gradually and holding its heat long after the last pizza is served.
When it comes to wood-fired cooking, the biggest decision is between stainless steel and refractory pizza ovens. Both create authentic, high-heat results, but the way they handle and hold that heat changes everything about how you cook.
Refractory wood fired pizza ovens are the traditional kind. They’re built from dense materials such as firebrick and refractory cement that absorb and retain heat. The thick walls act like a thermal battery, storing energy from the fire and releasing it slowly and evenly.
Once heated, a refractory oven stays hot for hours. The Jalando wood fried refractory rendered and tiled ovens are all built this way. After one full firing, you can cook pizzas at night, bake bread the next morning, and with very little addition fuel, still have enough warmth left for slow cooking later in the day.
Refractory ovens are perfect for cooks who enjoy planning their fire, tending it through the evening, and making use of the residual heat long after the flames fade.
Stainless steel ovens offer a different pace. They use insulation and reflective surfaces rather than dense brick to achieve high heat. That means faster firing times But they may lose heat faster and require more wood for the same cooking duration.
The Jalando Stainless Steel Pizza Oven range is designed for cooks who value efficiency and speed. These ovens are light enough to move, quick to heat, and easy to clean once the night is over. They’re ready to cook in about 30 to 45 minutes and cool down soon after you finish.
Stainless steel ovens suit busy families or anyone who wants to enjoy wood-fired flavour without the waiting time. You can light it, cook, and pack up all in the same evening.
| Feature | Stainless Steel | Refractory | |
| Weight | Light and portable | Heavy and permanent | |
| Heat-up time | 30–45 minutes | 45–90 minutes | |
| Heat retention | Cools quickly | Holds heat up to two days | |
| Fuel use | Efficient | Uses more wood but stores more energy | |
| Cooking style | Quick sessions | Long, relaxed cooking | |
| Setup | No curing required | Curing required | |
The choice between stainless steel and refractory comes down to the kind of experience you want. Refractory ovens reward patience and create a sense of ritual around cooking. A wood fired pizza oven brings everyone together — firing up pizzas, sharing laughs, and creating memories. The ultimate backyard accessory for a lifestyle you’ll love, all year round. Stainless steel ovens fit easily into busy routines and make it simple to cook whenever the mood strikes.
Both deliver that distinctive wood-fired flavour, golden crust and crackling base that make pizza night a highlight. The difference is in how you get there, and how long you want to keep the fire burning.
Refractory ovens are better for baking and roasting because they maintain consistent radiant heat long after the fire burns down.
