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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

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Comments

  • Interesting.

    You put a touch of EVOO on it and you could have a fried dough pizza.
    Pasquali Luciano
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  • nolaeggheadnolaegghead Posts: 12,860
    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. 
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