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The baking steel was busy tonight! And pics to prove it.

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Comments

  • Eggcelsior
    Eggcelsior Posts: 14,414
    yzzi said:

    @Eggcelsior‌ I think you're just paying Union fees.

    Nope. This is a small family-owned place. They are just very proud of their work.
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  • Carolina Q
    Carolina Q Posts: 14,831
    edited December 2014
    jcaspary said:
    @Carolina Q‌ thanks man. Appreciate it.
    The link I posted was from a steel yard that happens to sell cut offs. You could also try a regular scrap metal dealer. Some just buy scrap, but other places sell it too. I used to have one nearby that would sell steel for 20¢ a lb. But the guy retired and the new owners won't sell to individuals.

    Make some calls. You never know. Don't buy from Eggcelsior's guy though. 
    :))

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • yzzi
    yzzi Posts: 1,843
    He was probably confusing steal with steel =))
    Dunedin, FL
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  • AUCE
    AUCE Posts: 890
    I have a cast Iron Griddle with some rust..Diluted vinegar restores em? Mix? Time to soak etc. THANKS!

    yzzi said:
    I really like it. When I first got it I didn't use it but a few times and left it in my grill cabinet and it got all rusty. I soaked the whole thing in diluted vinegar and got it back to new and now I make sure to store it indoors and well oiled. I've been using it a lot more now. I love it for searing steaks, burgers, pancakes and bacon or sausage. I like doing steak fries on there as they crisp up very well. Last night was the first time I did asparagus like that and it worked very well. Pizza I don't do often and have yet to get a pizza that's cooked on top without burning the crust. Honestly, I'm not much into doing pizzas. I would definitely recommend the steel, just know that you'll have to care for it well to keep it from rusting out. It seems like I end up burning off most of seasoning on the bottom side every time I use it.

    I would much rather be able to say I was glad I did than wished I had........

    XL owner and purveyor of pallette perfection...

    Homosassa....Mecca of Florida

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  • yzzi
    yzzi Posts: 1,843
    edited December 2014
    You can actually use straight water, believe it or not. I use about a 50/50 mix (I have done straight white vinegar as well) and soak it completely and let it sit for 24 hours and then take it out and scrub it down in hot soapy water with 0000 steel wool. If there's still some rust I put it back in the solution and keep checking every 24 hours until the rust is mostly gone. Once you get all the rust off it I would throw it in the egg at about 350 for 30 minutes for it to fully dry and then while it's hot rub some shortening all over it and coat it well, then get paper towels and wipe all of it off so you have an extremely thin layer or all sides. Then bake it for another 30 minutes and put another coat on. I like to do 4 coats give or take to season it. If you don't have time to do it all in one shot that's fine, just make sure to heat your CI first before applying whatever fat you're using for seasoning. I prefer doing it indirect in the egg because it tends to stink up the house.
    Dunedin, FL
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  • yzzi
    yzzi Posts: 1,843
    edited December 2014
    These are really bad pictures of my before and after baking steel rust stripping...

    imageimage
    Dunedin, FL
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