Cookaholics Bulletin Board

http://stoughtonsteel.com/shop/baking-steel/

I broke down and ordered me one of these last week. I have been looking for something similar after reading about Amy using an aluminum slab for pizzas.

I could have gotten it cheaper if I had it made myself locally, but it would not be finished as nicely/safely as this. It is worth it to me. I didn't want to buy another stone just to break it after a while and start over. I have been reading pizza making.com, they claim you need a half inch slab to really do it well, but Kenji seemed pretty happy with the 1/4 inch here: http://slice.seriouseats.com/archives/2012/09/the-pizza-lab-the-baking-steel-delivers.html

I am craving pizza like crazy after all my research. My stone broke in May when we moved. It is time. I hope I get it soon. I just ordered 6 in 1 tomatoes, I have to track down semolina, and make some Italian sausage. Although those things are for the deep dish I have been reading up on.

That's interesting. I have never seen one of these before.

That's nice Becca. My aluminum was actually more expensive, but it's a lot bigger. That way I can do two pizzas at once.

And, 1/4" is just fine. I think even Nathan said so in MC.

Congrats!

Amy

I wonder if it would heat on an induction burner, as a way to use large pots or ones not made of stainless steel. I could really use something like that!

I have a disc that does that. I only use it for my fondue pot.

Mary

HI,

The Baking Steel first showed up on Serious Eats with extensive testing by Kenji. The advantage is the huge thermal mass compared to stone or any other metal.

Linky!!

tum

yeah, I linked to that up top.

Becca, is it magnetic stainless steel? I'm wondering if I could use one as a griddle on my induction range (if a magnet will stick, it can be used). It's pretty cool. I've been using an Emile Henry flame pizza stone which I like, but I have to admit that my pizzas don't come out looking like Kenji's. I'd have to duo purpose one to justify it though, since I don't make pizza that often.

I am not sure, as I haven't received it yet, but apparently it does work as a griddle. It doesn't have anything to catch runoff on the sides though.

You're right, the lack of a grease catch could be a real problem unless you only did pancakes and eggs on it. Burgers and bacon would make a mess.