Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Who’s ready for September? We’re ready as ever for football season! Check out our tailgating page for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. Either way they’re sure to become a fan favorite! We couldn’t forget about Labor Day...we have recipes and cook out ideas to celebrate the long weekend no matter what you’re doing. And lastly, be sure to cook up a batch (or five) of bacon for National Bacon Day! We can’t wait to fall into cooler weather with you!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Anyone every heard/used a "baking steel"?

Somebody sent me an article on making pizza on a steel vs a stone.
Thought the article was interesting:
Packerland, Wisconsin

Comments

  • Interesting.

    You put a touch of EVOO on it and you could have a fried dough pizza.

    XLBGE X 2, LBGE, MBGE and lots of toys

  • nolaeggheadnolaegghead Posts: 15,467
    Carbon steel transfers heat much faster than cast iron, and much, much faster than a stone.  The problem with using that in an egg will be at high temps - you can overcook the crust relative to the top.  Notice in that link the guy heats the steel, then cranks the broiler on - the broiler is direct heat from the top of the oven.  In the egg you aren't getting direct heat on the top of anything.

    Brilliant for oven pizzas, probably work great in the egg at lower temps (sub 500) but I'd stick with a stone or cast iron in the egg if you like to do 'em fast and hot. 
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

Sign In or Register to comment.