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Pizza steel vs BGE pizza stone
Comments
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A common issue you see with pizza on the egg is getting top of pizza golden brown before bottom is burnt. Steel just makes this issue worse.
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Heated issue.
If the round will cost you that much before it's prepped, you're better off just ordering one -- look for The Baking Steel. For a 14 inch round, it's $79 with free shipping. It's seasoned and you don't need to worry about what kind of steel.
@Cowdogs has a point -- and this is an issue that I ran into just last night -- using a baking steel, the bottom of the pizza was perfect, the toppings were golden, but the top edges of the crust were more pale than I had hoped. I suspect the answer is getting the steel a little higher in the dome for more reflective heat (that is what I did before with some greater success). That said, I do not have personal experience with the stone, so I cannot address the statement that "Steel just makes this issue worse."
Where I see the steel as having the clear edge is in versatility. You can't griddle on a pizza stone and the steel is an awesome griddle. The steel also won't break, but it might break your toe if you dropped it on it. So, there's that...
I will never cook inside again. -
$60?! Find another shop! I just bought a 14x16x1/4" steel last Saturday for $14. Local steel company has a whole building with cutoffs and other surplus. $1 per pound. A36 steel is what the Baking Steel is made of.I am planning to season it like cast iron and see what happens. If you listen to the folks at Slice, the steel is the greatest thing ever for the home pizza baker. But then, they use their kitchen ovens. I haven't used mine yet so I have no idea how it will work. Right now, it will only fit in my oven. I'll probably try it there first before I bother to cut a 14" round. I won't use it for a griddle indoors so I will have to cut it for the egg sooner or later.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
A36 is an ASTM standard for structural steel. That is what we call pig iron in the tube and pipe industry.
Steve
Caledon, ON
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Well, A36 is what the Baking Steel guy used for his prototype.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
I don't have a lot of options here. The steel will be cut on a laser cutter so it will be a real good cut. I am sure that I could get it real cheap if no cutting was involved. I have sent Baking Steel two messages asking for a price on a 13"-13.5" steel and have yet to receive a response. I know that I won't break the steel and I want to get it above the felt level to get the top and bottom done at the same time.Gulf Coast FL
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My stone has lived outside for 3 years and it hasn't rusted. Don't think you'll have the same luck with the baking steel. I don't have experience with the baking steel but have turned out some dynamite pies on my stone.Mark Annville, PA
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Carolina Q said:Well, A36 is what the Baking Steel guy used for his prototype.
Steve
Caledon, ON
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grEGGorys said:I don't have a lot of options here. The steel will be cut on a laser cutter so it will be a real good cut. I am sure that I could get it real cheap if no cutting was involved. I have sent Baking Steel two messages asking for a price on a 13"-13.5" steel and have yet to receive a response. I know that I won't break the steel and I want to get it above the felt level to get the top and bottom done at the same time.
Steve
Caledon, ON
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Little Steven said:I am agreeing with you. You should feel good about that.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
grEGGorys said:I have sent Baking Steel two messages asking for a price on a 13"-13.5" steel and have yet to receive a response.No, I am not a stalker. Slice did an interview with him a while back And they provided that info. You can probably find phone numbers for that matter. Here's the interview...Good luck!
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Little Steven: I think it was a plasma cutter and not a laser cutter. Thanks for letting me know the different cutting methods. How much different will this piece of steel differ from the Baking Steel?Gulf Coast FL
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It will require a lot more effort.
I will never cook inside again. -
SenorHuevo said:It will require a lot more effort.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
I guess that is more effort since the BS is already seasoned.
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Umm, yeah. Lotsa work there.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
One is going online and tapping a few keys -- a few days later, UPS drops the thing at your door ready to go.
The other involves phone calls, driving around, and seasoning it yourself. It does save you 19 bucks.
I suppose I could change my own oil too, but for 19 bucks, I'll leave it to Jiffy Lube.
I will never cook inside again. -
I only have the BGE Pixar stone and and I have turned out some top notch pies. Hard to believe they would be much better on steel. I'd get the stone.XL BGE; Medium BGE; L BGE
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Eggcelsior said:I guess that is more effort since the BS is already seasoned.
Steve
Caledon, ON
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Even though incremental, 1 will always be greater than 0.Carolina Q said:Umm, yeah. Lotsa work there.
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grEGGorys said:Little Steven: I think it was a plasma cutter and not a laser cutter. Thanks for letting me know the different cutting methods. How much different will this piece of steel differ from the Baking Steel?
Steve
Caledon, ON
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Just to clarify, the baking steel is available in a 14 inch:I agree with @SenorHuevo that if you are looking at $60 for the raw steel I would just buy the baking steel.If you only want this for pizza, then I would be inclined to go with a stone. If you want the option to griddle, then the baking steel might be a good option. Then again...you could get something like this:...in addition to a pizza stone, and still cost less money than the BS. It also makes a better griddle because the grease won't run right off and cause a flare up.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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SmokeyPitt said:Then again...you could get something like this:...in addition to a pizza stone, and still cost less money than the BS. It also makes a better griddle because the grease won't run right off and cause a flare up.
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Thank you for all the replies. I have a medium so the 14" griddle with handles would not fit. I only plan on doing pizza but I never know what I will get into next.Gulf Coast FL
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Why not use a stone and a cast iron skillet. I bought my skillet for my egg but now use it all of the time in the kitchen. It's my favorite panMark Annville, PA
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I think I will go with a stone for now. May pick up a skillet at a later time. ThanksGulf Coast FL
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grEGGorys said:Thank you for all the replies. I have a medium so the 14" griddle with handles would not fit. I only plan on doing pizza but I never know what I will get into next.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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This lodge piece looks appealing to me and it has very high ratings. http://www.amazon.com/gp/product/B0000E2V3X/ref=ox_sc_sfl_title_5?ie=UTF8&psc=1&smid=ATVPDKIKX0DERDave - Austin, TX
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The only problem I see with that Lodge pan is that it says it is oven safe only to 400 degrees F. Way too low to cook a decent pie IMO.MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.
RECOVERING BUBBLEHEAD
Southeastern CT. -
I figure that my medium will take a 13-13.5" stone or pan without handles. I just hate going down to a 12" stone as I will lose more pizza room. I have seen where some use the 14" stone in their medium but I would not be able to raise it in the dome at all. That is one reason for the original question about getting one(steel) local because I can get what size I want.Gulf Coast FL
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