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Anyone used "The Baking Steel?"
Comments
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cast iron fry pan would work, maybe even put the pan in upsidown and cook on the bottom
fukahwee maineyou can lead a fish to water but you can not make him drink it -
I have a friend who uses one in his oven and swears by it. He is a big time pizza guy and has cooked on eggs. He says the baking steel provides the best crust and allows him to put out 10+ pizzas with no problem."America has only three cities: New York, San Francisco, and New Orleans. Everywhere else is Cleveland." -Tennessee Williams
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http://slice.seriouseats.com/archives/2012/09/the-pizza-lab-the-baking-steel-delivers.htmlPretty good review of it for oven use compared to a stone."America has only three cities: New York, San Francisco, and New Orleans. Everywhere else is Cleveland." -Tennessee Williams
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I would just get it, whats another toy for your arsenal, tell us how it works.
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I am thinking of buying a Baking Steel instead of a stone but haven't seen any experiences with it on the egg or any grill. Anyone?
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There is one guy who has used it on greeneggers.com
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Is this gonna be another Mangrate thread?
We just got done with a final ruling on that one.
)______________________________________________
Large and Small BGE, Blackstone 36 and a baby black Kub.
Chattanooga, TN.
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I don't think so, seems like the real deal as people don't normally use it in the egg, you have to custom order it.
I just thought it was a cool idea, seems like it gets great results, something else different than the man grate (search baking steel on the web and you will find articles from pizza critics that love it.)
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So far my results are on par with Kenji's in the link above. My issues are not with the steel but trying to find the sweet spot with a 16" steel plate in a 18.5" egg. Trying a 16" wok filled with sand as a setup this weekend. The steel is a great conductor, and I am learning this as I go. Spring is much better than stone due to this. The undercarriage and bones are a different texture than stone, puffier, softer in the middle, and not overdone like stone pies. Cook time is much shorter. Leopard-like NY style undercarriage is much easier to attain. With it seasoned, pies slide around effortlessly.
My problem is I have choked off the heat by raising the steel too high and blasting the bottom of the steel, which does not give enough time for my preferred doneness on the toppings.
The A36 carbon used is the same used commercially in restaurant diner type griddles. Plan on using the steel on some burgers tonight. With some tweeking, I think this will be a versatile tool in the arsenal.
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
they seem to market it as a baking steel, but in the egg you can also use it as a griddle, if i had it this cook would have been done on it, it was from a book called la plancha, lots of spanish recipes for cooking la plancha, google polo la plancha, salmon la plancha etc. it does seem pricey for a steel plate though i can see alot of uses for it. its a nice simple way to cook
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Aviator said:
Is this gonna be another Mangrate thread?
We just got done with a final ruling on that one.
)"America has only three cities: New York, San Francisco, and New Orleans. Everywhere else is Cleveland." -Tennessee Williams -
I actually saw the Kickstarter campaign for this. I have seen a bunch of reviews and mostly recently the pizza lab review that was posted here. Every single review said this was better than anything else the had used previously. Gave you better New York style and Neapolitan style crust.
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if Mickey will send me one I'll review it on video.Green egg, dead animal and alcohol. The "Boro".. TN
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henapple said:if Mickey will send me one I'll review it on video.
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for the 79 dollars they cost i think that you could just go to a local metal shop and have one made, its just carbon steel sanded down to remove the hotrolled finish. for 79 bucks i bet a local stainlessl distributor could make you a stainless one
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Stainless is not better for all applications, it transfers heat strait through were plain steel also transfers it side to side. This is why aluminum is favoured over stainless in cookware and copper use to be popular for certain applications.Gerhard
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gerhardk said:Stainless is not better for all applications, it transfers heat strait through were plain steel also transfers it side to side. This is why aluminum is favoured over stainless in cookware and copper use to be popular for certain applications.Gerhard
fukahwee maineyou can lead a fish to water but you can not make him drink it -
fishlessman said:for the 79 dollars they cost i think that you could just go to a local metal shop and have one made, its just carbon steel sanded down to remove the hotrolled finish. for 79 bucks i bet a local stainlessl distributor could make you a stainless one
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YouEnjoyMyEgg said:fishlessman said:for the 79 dollars they cost i think that you could just go to a local metal shop and have one made, its just carbon steel sanded down to remove the hotrolled finish. for 79 bucks i bet a local stainlessl distributor could make you a stainless one
fukahwee maineyou can lead a fish to water but you can not make him drink it -
True. True. And I would probably forget. Point well taken.
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I would think with a little use it would be seasoned just like cast iron, my dome vent doesn't rust.Gerhardfishlessman said:yep, but in the case of using it in an egg, the main thing ive seen posted is burning bottoms of pizza crust, the stainless might work better for this with a slower heat transfer. but who knows, they probably will do exactly the same thing in an egg. my problem is paying big bucks for a carbon steel plate knowing it will be outside rusting awayGerhard
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Today's lunch with the boy.
Onions cooked with ghee, and balsamic at the end, 350 dome.
Ground chuck 1/4lbers, woosty sauce, S and P.....steel 500 IR
Sharp cheddar and tiger sauce to finish. Even my 5 year old will eat it straight, with the horseradish doubled!!! We love the stuff.
Performed bettter than my CI #16 Griswold griddle of the same size.
Similar to CI, when properly cared for, rust is not an issue.
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
@focker, that is some gooooood looking food.
How do you keep all the fat/oil from dripping down into the fire?
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Focker said:
Today's lunch with the boy.
Onions cooked with ghee, and balsamic at the end, 350 dome.
Ground chuck 1/4lbers, woosty sauce, S and P.....steel 500 IR
Sharp cheddar and tiger sauce to finish. Even my 5 year old will eat it straight, with the horseradish doubled!!! We love the stuff.
Performed bettter than my CI #16 Griswold griddle of the same size.
Similar to CI, when properly cared for, rust is not an issue.
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fletcherfam said:@focker, that is some gooooood looking food.
How do you keep all the fat/oil from dripping down into the fire?The fat from the burgers usually isn't enough to run off and it usually collects around the patty.Nice thing about the CI griddles, there usually is a small lip on the edge. Not a huge factor though.The baking steel weighs a little over 9lbs, it doesn't move. The Griswold griddle would tend to slide around on top of the grid at times.The finish on the steel is inbetween that of new age Lodge and the vintage, machined, Griswold and Wags. For the first use, the burgers seemed to release much better than CI during the flip.BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
jimreed777 said:Focker said:
Today's lunch with the boy.
Onions cooked with ghee, and balsamic at the end, 350 dome.
Ground chuck 1/4lbers, woosty sauce, S and P.....steel 500 IR
Sharp cheddar and tiger sauce to finish. Even my 5 year old will eat it straight, with the horseradish doubled!!! We love the stuff.
Performed bettter than my CI #16 Griswold griddle of the same size.
Similar to CI, when properly cared for, rust is not an issue.
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Who cut the Baking Steel for you?
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Andris, the head dude at The Baking Steel. It was a gift from another egger. Give him an email. From what I've been told, he will take care of you. I might be contacting him soon for a 12" for the small.
Pics I forgot to add from earlier
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
That is sweet. Any signs of rusting as fishlessman suggests could happen above?
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Thanks, it was a special gift.
No rust.
You should not have any problems if you take a little extra effort initially seasoning it properly and storing it properly. Keep it raised direct to protect the seasoning. Dome temp was 420, IR of steel was 500. Same as you would for CI. If it gets too hot and the seasoning burns, it can easily be restored.
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful."
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