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What's the ETA on the Baking Steels?

I imagine there's going to be a flurry of pizza egging and threads here. I'm ready to ge this started!  When are they coming???

Comments

  • fletcherfamfletcherfam Posts: 797
    Should be shipping early this next week, Andris was gabbing them this weekend.
  • Black_BadgerBlack_Badger Posts: 780
    For anyone who has one already (I know there are a few of you around here), does the steel build a layer of seasoning like CI or a pizza stone? If not, do you clean it after each cook?

    Read something really interesting on Modernist Cuisine about using the steel as an antigriddle, but it seems like you'd want it very clean for that sort of thing.

    Excited to see it show up soon.

    Cheers -
    B_B


    Finally back in the Badger State!

    Middleton, WI
  • FockerFocker Posts: 1,474
    edited May 2013
    For anyone who has one already (I know there are a few of you around here), does the steel build a layer of seasoning like CI or a pizza stone? If not, do you clean it after each cook?

    Read something really interesting on Modernist Cuisine about using the steel as an antigriddle, but it seems like you'd want it very clean for that sort of thing.

    Excited to see it show up soon.

    Cheers -
    B_B


    Yes.  I did about 5 or so thin layers of seasoning, it will blacken when ready, and look similar to regular CI.  This is important.  I have left the steel in the egg with rain.  Although the rain spotted the finish, no rust occurred.  Take the time and season it properly and you will have no problems.

    Have fun with it, lots of possibilities.

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    3648 x 2736 - 2M
    Brandon
    Quad Cities
    "The most important ingredient in cooking is restraint."--Chris Bianco

  • ScottborasjrScottborasjr Posts: 1,936
    @Focker did you season it in the oven or in the egg?
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
  • FockerFocker Posts: 1,474
    edited May 2013

    @Scottborasjr, 500 in the oven for one hr.  Shut oven off, let steel cool.  Repeat as needed.  The "Miagi" wax oil on, wax oil off method works best here.

    Brandon
    Quad Cities
    "The most important ingredient in cooking is restraint."--Chris Bianco

  • doubledouble Posts: 1,214
    @focker what oil did you use?
    Lynnwood WA
  • FockerFocker Posts: 1,474
    edited May 2013

    @double, Grapeseed oil.  You can find it in the health food section at most grocers.  Found it gives a better, deep, black finish compared to my other previous methods of Pam, EVOO, bacon fat, and veg oil.  lol 

    With CI, I've had pieces turn brown and gray with using other oils/fats.  Pieces I've seasoned with Grapeseed turn a beautiful black and have held up with use.  

    Every cook maintenance is done with Pam and a paper towel.  Wipe it as the steel warms up in the egg, after you clean it.

    Brandon
    Quad Cities
    "The most important ingredient in cooking is restraint."--Chris Bianco

  • Fred19FlintstoneFred19Flintstone Posts: 4,274
    I season my CI with flaxseed oil and it does a beautiful job. I'll use it with my steel, too. I'm waiting for Brown Santa to bring me my steel.

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

  • doubledouble Posts: 1,214
    @focker thanks have grapeseed in the pantry already. Seared some scallops with it last night. Wish I had had the baking steel!
    Lynnwood WA
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