jimbonelson
Knows what a fatty is.
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
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?).
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!
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
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.
Just playing devil's advocate here but do you really think at 400 degrees or above that anything will absorb into a stone?
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....
Think microscopically, it isn't like water pools and sinks in but yes, the difference is the water molecules vibrate between the pizza base and metal and they don't on stone...or in real pizza ovens.Just playing devil's advocate here but do you really think at 400 degrees or above that anything will absorb into a stone?