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Looks great Stace! Three scratch made pies is no easy task. I will be doing the Rangoonzza!
Used the steel for today's Nearlypolitan...
And you call yourself an ACLS certified Cardiac RN? :))
Looks good man, a lil job security never hurts. ;)
Always respect someone stepping up, and outside of the box.
This lip may work against you when cooking pizzas, especially with the welded supports on the backside. Very difficult to launch a pie with a raised lip. You will also fight it during spin, and removal. Kenji @seriouseats talked about this when reviewing the Lodge CI Pizza Pan. He still gave it the nod over stone.
I've used two old Griswold griddles(#16, #12) for my eggs with a lip, and the Baking Steel without the lip. Only thing I would not cook is bacon without the lip. I use a paper towel and tongs with the Griswold to catch the grease if needed. Haven't had to use it with the steel. I've cooked greasy ground chuck burgers, greasy cheesesteaks, and a t-bone with it....no problems.
Have fun eggsperimenting! Curious how the thicker steel performs? Don't think anyone went big (1/2") when ordering?
Doin' IA proud tonight....hog and Templeton Rye.
Thanks so much Stace. You and Al Capone have good taste.
Squeezin' in a two night cold smoke with smokinlicious pecan.
Smellin' good in the hood.
His wife would take the keys to their cars before she would leave the house. So he drove the riding lawnmower to the bar, miles down the road. Don't think he used SWMBO :))
He sings about it here....
A sad day in country music. Real country is dying fast....except for maybe Jamey Johnson.
RIP "No-Show" B-)