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Drip pan dillema

ATXATX Posts: 98
edited 6:25AM in EggHead Forum
About to throw on some St. Louie spares. Just notice the el cheapo lasagna drip pan I thought I had is gone. Anyone ever use a Pyrex as a drip pan on the pizza stone? My concern is it might break.
Thanks in advance,
Amaury
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Comments

  • Take a large piece of aluminum foil and fold up the edges to form a makeshift drip pan. If your foil is very thin, double it.
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  • Or! before you put your platesetter in the egg, wrap it in foil.
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  • Photo EggPhoto Egg Posts: 3,789
    Use some heavy duty aluminum foil twisted to make a 1/2" rope like shape to place under your Pyrex. This will make a spacer between your pizza stone and Pyrex.
    A strip on each side of your Pyrex will hold it off the stone. You can use almost any kind of things around the house for spacers but foil is cheap and it can be made to any size or shape.
    Enjoy the ribs,
    Darian
    Thank you,
    Darian

    Galveston Texas
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  • Rolling EggRolling Egg Posts: 1,995
    I have always made my drip pans out of doubled over HD foil. You can make them any shape you want for whatever your cooking. No clean up involved. Just toss.
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  • ATXATX Posts: 98
    Thanks ya'll. Going with the HD foil. Good to know about the Pyrex set up too though. Happy Eggin'!

    A
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  • Something to think about… :) Though it won’t help you right now… :(
    I searched and found a steel (no, non-stick **** on it) 9 x 13 cake pan that I use over and over again as a drip pan.
    It is always set upon spacers atop the plate setter, and still comes out looking pretty bad on occasion, but cleans up just fine ;) .
    I have had and have used it for well over a year now…And at a cost of just a few dollars!
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