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Pizza stone vs baking steel vs cast iron pan...

dougcrann
dougcrann Posts: 1,129
in EggHead Forum
Can you fine folks please enlighten me on the pros/cons of each...
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  • Photo Egg
    Photo Egg Posts: 12,137
    They are made from 3 different types of material.
    What are you trying to accomplish?
    Thank you,
    Darian

    Galveston Texas
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  • Focker
    Focker Posts: 8,364
    edited June 2017
    With heat transfer, Baking Steel is best, then CI, and finally stone.

    They all have a place, at least in my kitchen.
    It's all about balancing your dough with the toppings.

    For heavily topped overbaked classic Americana pies, the stone delivers on the egg.  The bottom doesn't burn before the toppings are done.

    Oily doughs like pan pizza or chicago style benefit from the cast iron, giving you an almost fried, golden crust. 

    A Margherita or thin crust would benefit from the faster finishing time due to the better heat transfer to the bottom crust.  

    Both CI and the Baking Steel double as nice griddles. 

    So many variables, and targets for preferences and pizza styles.  Grab one and start trialing and dialing, then move on to the next material or pizza style.  


    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • dougcrann
    dougcrann Posts: 1,129
    Photo Egg said:
    They are made from 3 different types of material.
    What are you trying to accomplish?
    Just wondering if the stone is right for me. Wife and I are of a different opinion of what pizza should be like. She likes the crust a medium thickness, with some chew to it. I like the crust a bit thicker but very airy...if that makes sense...
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  • Photo Egg
    Photo Egg Posts: 12,137
    dougcrann said:
    Photo Egg said:
    They are made from 3 different types of material.
    What are you trying to accomplish?
    Just wondering if the stone is right for me. Wife and I are of a different opinion of what pizza should be like. She likes the crust a medium thickness, with some chew to it. I like the crust a bit thicker but very airy...if that makes sense...
    Yes, thank you.
    Looks like @Focker info above covers it all.
    Baking Steel will give you the crispy crust.
    Thank you,
    Darian

    Galveston Texas
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  • HeavyG
    HeavyG Posts: 10,380
    I would add that the temp you plan on using will also guide  the choice of the type of material. If you are looking to cook at 800°F+ I wouldn't use a metal surface.

    If you are cooking at lower temps <500°F steel or cast iron may give you preferable results. Lot of variables in dough/toppings to consider also as has been mentioned.

    Ideally you'll have all three types along with some steel pans for deep dish.
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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