Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

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.
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

  • nolaeggheadnolaegghead Posts: 11,019
    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, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

Sign In or Register to comment.