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What kind of tray do u bake on? Getting away from ceramic pizza stone
Posted on 10/25/14 at 11:35 am
Posted on 10/25/14 at 11:35 am
I seem to break the stones more than most. Have been using a stone for 10 years on pizzas, bread, cookies, reheating fried foods. What do most people use for this?
3
Posted on 10/25/14 at 12:04 pm to Tiger In the Swamp
Posted on 10/25/14 at 12:55 pm to Tiger In the Swamp
You want the baking steel. Its probably one of my favorite cooking tools
Posted on 10/25/14 at 2:42 pm to BlackenedOut
Thanks to both of the above posters. Exactly what I was looking for.
Posted on 10/25/14 at 3:16 pm to Tiger In the Swamp
Get "The Big". You wont regret it. I had them do a custom for my oven. It's a beast! Love it for bread and pizza.
Posted on 10/25/14 at 3:37 pm to Tiger In the Swamp
You can save some coin by going to a local steel supplier and asking for a cut of 1/4"-3/8" steel.
Posted on 10/26/14 at 12:19 am to fightin tigers
My wife's brother gave a buddy of his who has a fabrication shop 4 ducks for a 3/8-inch thick steel plate. My wife gave her brother a white chocolate bread pudding for the steel. I'm making great pizza now! Love the barter system.
Posted on 10/26/14 at 9:02 am to ChEgrad
I too love my steel, but it's not exactly ideal for reheating or greasy/buttery foods like cookies. If you want all purpose, buy a stack of rolled rim aluminum half sheet pans. No cooking item in my,kitchen is used more than a half sheet pan. Like this: LINK
It's what I use for everything from tuiles to cream puffs to focaccia, Sicilian style pizza, bar cookies, and beacoup more.
Sheet steel is damn heavy---it's not easy to move from one rack to another or rotate, especially when hot.
But if you have a large oven, you might want to size up to full sheet pans.
It's what I use for everything from tuiles to cream puffs to focaccia, Sicilian style pizza, bar cookies, and beacoup more.
Sheet steel is damn heavy---it's not easy to move from one rack to another or rotate, especially when hot.
But if you have a large oven, you might want to size up to full sheet pans.
Posted on 10/26/14 at 11:06 am to hungryone
quote:
Sheet steel is damn heavy---it's not easy to move from one rack to another or rotate, especially when hot.
Very much this. I think mine weighs in at 35lbs. I should have cut handles in it.
Posted on 10/26/14 at 1:51 pm to Tiger In the Swamp
Pizza stone and half sheet pans are all I ever use
Posted on 10/26/14 at 2:46 pm to fightin tigers
any recs around ascension parish to grab a piece? what grade did you use?
Posted on 10/26/14 at 3:16 pm to misterc
quote:
any recs around ascension parish to grab a piece? what grade did you use?
3/8" stainless that was laying around the shop.
I would call Hebert's Steel and price a piece of 316 Stainless cut to whatever size you want. 1/4" would be ideal as the 3/8" is heavier than needed. Can't think the damage would be too bad.
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