yeah, I linked to that up top.
| Cookaholics Bulletin Board http://www.cookaholics.org/ |
|
| Baking Steel http://www.cookaholics.org/viewtopic.php?f=15&t=2625 |
Page 1 of 6 |
| Author: | beccaporter [ Fri Oct 26, 2012 5:54 am ] |
| Post subject: | Baking Steel |
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. |
|
| Author: | talanhart [ Fri Oct 26, 2012 6:21 am ] |
| Post subject: | Re: Baking Steel |
That's interesting. I have never seen one of these before. |
|
| Author: | Amy [ Fri Oct 26, 2012 6:37 am ] |
| Post subject: | Re: Baking Steel |
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 |
|
| Author: | BeckyH [ Fri Oct 26, 2012 7:34 pm ] |
| Post subject: | Re: Baking Steel |
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! |
|
| Author: | marygott [ Fri Oct 26, 2012 9:00 pm ] |
| Post subject: | Re: Baking Steel |
I have a disc that does that. I only use it for my fondue pot. Mary |
|
| Author: | Tim [ Sun Oct 28, 2012 1:22 pm ] |
| Post subject: | Re: Baking Steel |
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 |
|
| Author: | beccaporter [ Mon Oct 29, 2012 5:16 am ] |
| Post subject: | Re: Baking Steel |
yeah, I linked to that up top.
|
|
| Author: | cmd2012 [ Mon Oct 29, 2012 10:19 am ] |
| Post subject: | Re: Baking Steel |
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. |
|
| Author: | beccaporter [ Mon Oct 29, 2012 11:10 am ] |
| Post subject: | Re: Baking Steel |
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. |
|
| Author: | cmd2012 [ Mon Oct 29, 2012 10:19 pm ] |
| Post subject: | Re: Baking Steel |
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. |
|
| Page 1 of 6 | All times are UTC - 7 hours [ DST ] |
| Powered by phpBB © 2000, 2002, 2005, 2007 phpBB Group http://www.phpbb.com/ |
|