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 Post subject: Baking Steel
PostPosted: Fri Oct 26, 2012 5:54 am 
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Joined: Sun Dec 21, 2008 10:34 am
Posts: 419
Location: Northeast Louisiana
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.

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 Post subject: Re: Baking Steel
PostPosted: Fri Oct 26, 2012 6:21 am 
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Joined: Thu Dec 18, 2008 7:43 am
Posts: 1426
That's interesting. I have never seen one of these before.


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 Post subject: Re: Baking Steel
PostPosted: Fri Oct 26, 2012 6:37 am 
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Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
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


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 Post subject: Re: Baking Steel
PostPosted: Fri Oct 26, 2012 7:34 pm 
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Joined: Tue Feb 03, 2009 5:03 pm
Posts: 1149
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!


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 Post subject: Re: Baking Steel
PostPosted: Fri Oct 26, 2012 9:00 pm 
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Joined: Fri Jan 09, 2009 4:34 pm
Posts: 2011
I have a disc that does that. I only use it for my fondue pot.

Mary


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 Post subject: Re: Baking Steel
PostPosted: Sun Oct 28, 2012 1:22 pm 
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Joined: Tue Aug 11, 2009 6:36 am
Posts: 894
Location: Springfield, IL
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


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 Post subject: Re: Baking Steel
PostPosted: Mon Oct 29, 2012 5:16 am 
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Joined: Sun Dec 21, 2008 10:34 am
Posts: 419
Location: Northeast Louisiana
yeah, I linked to that up top. :)

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 Post subject: Re: Baking Steel
PostPosted: Mon Oct 29, 2012 10:19 am 
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Joined: Thu Oct 06, 2011 7:53 pm
Posts: 946
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.

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 Post subject: Re: Baking Steel
PostPosted: Mon Oct 29, 2012 11:10 am 
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Joined: Sun Dec 21, 2008 10:34 am
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Location: Northeast Louisiana
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.

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 Post subject: Re: Baking Steel
PostPosted: Mon Oct 29, 2012 10:19 pm 
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Joined: Thu Oct 06, 2011 7:53 pm
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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.

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