Both seem like fine products, not very different from one another.

The prices are also extremely attractive, I must say. I have plenty of
oatmeal right now, but will consider buying from bobsredmill in the
future.

i

I bought some steel cut oatmeal and was disappointed to see how long it took
to make!  I get thick and hearty oatmeal you can buy at whole foods and it
takes 10 mins to cook in the microwave at low heat.   I just don't have the
time to spend making steel cut, so I opted for thick cut rolled oats.

I just love the chewy texture of the steel cut oats.  I get them cheaper in
bulk by the pound at the health food store.  See another post for the
overnight cooking method - works like a champ and it's worth it!

Both are made from the same grain, the difference lies in how the grain
is processed. It is the cooking time that will vary depending on whether
or not the grain is rolled, whole etc.

Here is a site that explains the differences between the types of oatmeal :

http://www.foodsubs.com/GrainOats.html

I find that I don't have time to cook anything more whole than the
large-flake (aka old-fashioned) oatmeal in the morning. The steel-cut
oats take too long to cook !

Vlupina

Mostly name not even texture.  I've seen "Irish oatmeal" "Scottish
oatmeal" and "steel cut oats" that all appear to be the same product
without a magnifying glass.  If they have different texture it
probably comes from setting the cut to slightly different sizes.

As long as the ingredients don't list anything but "oats" they
should be completely interchangible for nutrition and nearly so in
texture.

If your scottish oatmeal is rolled oats more like American oatmeal,
the hulls have been smashed.  This will make it cook more easily
and *maybe* make some of the fiber in the hull subject to being
cooked from indigestible fiber to digestible starch to some extent.
That conversion is one of several advantages of cooking (vegans
sometimes claim it's cooking's foremost advantage).