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-   -   stone or cast iron pan for pizza on bge (http://www.bbq-brethren.com/forum/showthread.php?t=174325)

jimbonelson 10-31-2013 05:48 PM

stone or cast iron pan for pizza on bge
 
I was going to buy a pizza stone for the bge today the guy in the store told me he uses a cast iron baking pan. What one works best

Gettinit 10-31-2013 05:55 PM

Whatever can take the heat best. Never tried it on cast but I have broken several stones trying to reach a good high temp to cook on it. Which ever you decide season it well.

MeatCandy 10-31-2013 06:13 PM

I use ceramic...But I heard that CI is as good or better...It won't break, and you can cook steaks and veggies on it, on a non-pizza night....

buccaneer 10-31-2013 06:16 PM

Pizza stone.
Think about it, the CI or metal trays do not absorb moisture at all they sizzle it causing steaming, the whole point of a stone is to crispy bake the base by using it's absorbent properties!

dport7 10-31-2013 06:17 PM

Funny story. We bought this house a year and a half ago. One day I'm out digging
an area to plant some more veggies, right near the house and look what I un-earth
http://i40.tinypic.com/sypnrm.jpg
It was rusted pretty bad, so I threw it in the fire for 20 min., brought it out,
seasoned it and started making pizza.
We've used stone for years and broke many, not all due to heat, but this thing is awesome and the heat won't hurt it a bit.
I checked the price on it, it's like $ 35.00 on Amazon. It is a Lodge. Wish I had bought one years ago

I don't know how it got there, all I can say is, I am very blessed.

Mrpotamus 10-31-2013 06:17 PM

I use cast iron. It will (likely) never crack and it heats up quickly. My only concern is that it conducts too much heat into the crust and is more likely to burn the crust than a stone would be. I have not tested that theory, however.

Stoke&Smoke 10-31-2013 06:21 PM

Havent had an issue with my bge stone but if you have ci why not?

jsperk 10-31-2013 06:37 PM

I would scoop this up. I have one and I really like it. This is a real good deal. This stone seems to heat quicker and I like the non stick glaze or whatever it's coated with.

Having said that I would also get a cast iron pan. This way you have both.

http://www.woot.com/offers/emile-hen...-pizza-stone-3

Ron_L 10-31-2013 06:43 PM

I've had good luck with my BGE stone.

If you go the stone route get one that is made for a grill, like the BGE stone or the Red Sky stone. Here is a good article on The Naked Whiz that shows what can happen when a stone designed for an oven is used on a grill.

http://nakedwhiz.com/pizza.htm

Bonewagon 10-31-2013 06:46 PM

I can't speak to which is better as I've never used a ci or metal sheet. But some people swear by ci/metal.

Summary from the linked review:

Quote:

Verdict: It's a keeper. Definite keeper.

Bonus points: on top of its clear thermal superiority, it's also far more durable (how many of you have cracked a pizza stone, raise your hands?).

Yellowhair42 10-31-2013 07:08 PM

Quote:

Originally Posted by buccaneer (Post 2676956)
Pizza stone.
Think about it, the CI or metal trays do not absorb moisture at all they sizzle it causing steaming, the whole point of a stone is to crispy bake the base by using it's absorbent properties!


Just playing devil's advocate here but do you really think at 400 degrees or above that anything will absorb into a stone?

Birdie 10-31-2013 07:25 PM

Quote:

Originally Posted by dport7 (Post 2676957)
Funny story. We bought this house a year and a half ago. One day I'm out digging
an area to plant some more veggies, right near the house and look what I un-earth
http://i40.tinypic.com/sypnrm.jpg
It was rusted pretty bad, so I threw it in the fire for 20 min., brought it out,
seasoned it and started making pizza.
We've used stone for years and broke many, not all due to heat, but this thing is awesome and the heat won't hurt it a bit.
I checked the price on it, it's like $ 35.00 on Amazon. It is a Lodge. Wish I had bought one years ago

I don't know how it got there, all I can say is, I am very blessed.

This is what I use. I used a stone for a while but got the CI pizza plate and love it. I won't be going back to a stone.

Kloogee 10-31-2013 08:03 PM

Quote:

Originally Posted by Yellowhair42 (Post 2677023)
Just playing devil's advocate here but do you really think at 400 degrees or above that anything will absorb into a stone?

I've not done a pizza on a grill (via stone or CI), but that was my initial thought as well. Anybody else ever dropped some water on a hot rock around a camp fire? Nearly instantly boils off!

Gettinit 10-31-2013 08:06 PM

Quote:

Originally Posted by MeatCandy (Post 2676953)
I use ceramic...But I heard that CI is as good or better...It won't break, and you can cook steaks and veggies on it, on a non-pizza night....

Blasphemy! :becky:

You don't mix foods with cast iron. Some old southern woman may bend you over and give you what for. LMAO

c farmer 10-31-2013 08:08 PM

Who needs a pizza pan? Cook right on the grate.


Sorry I had to say it.

I don't use a pan. I cook on the grate.


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