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Piastra

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Chef in the Making
Chef in the Making Posts: 902
edited November -1 in EggHead Forum
Does anyone use a Piastra on the Egg? I noted in Mario Batali new book Italian Grill he refers to using a granite piastra.

thanks
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  • Essex County
    Essex County Posts: 991
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    Never heard of one until your post. His piastra is sold through Sur la Table for $49.95. I don't see any advantage over a cast iron griddle.
    Paul
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  • Chef in the Making
    Chef in the Making Posts: 902
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    Thanks Paul. He does mention in his book that a cast iron griddle does teh job however I might go to cabinet store and see if they have a left over piece of granite to add to my toys.
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  • Knauf
    Knauf Posts: 337
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    You might want to ask them for a piece of soapstone if they have it too. Soapstone is used to line pizza ovens and holds heat for hours. It would work great as a pizza stone in the egg. You can cut it with regular diamond blade saws and sand it with regular sand paper.
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  • NooBBQ
    NooBBQ Posts: 134
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    Chef in the Making wrote:
    Thanks Paul. He does mention in his book that a cast iron griddle does teh job however I might go to cabinet store and see if they have a left over piece of granite to add to my toys.

    Be somewhat carefull with stone/ceramics/granite, as not all are equal. If they have any inclusions, they might crack or explode (yes explode) at high heat.

    nooBBQ,
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