stone or cast iron pan for pizza on bge

jimbonelson · 10-31-2013, 05:48 PM

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

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

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

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.

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

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

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!

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.

10-31-2013, 05:48 PM	#1
jimbonelson Knows what a fatty is. Join Date: 06-30-13 Location: BELCAMP maryland	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

10-31-2013, 06:16 PM	#4
buccaneer somebody shut me the fark up. Join Date: 10-23-10 Location: The Never Never.	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! __________________ Hold my dang beer...

10-31-2013, 06:17 PM	#5
dport7 is Blowin Smoke! Join Date: 10-08-13 Location: North East Georgia.	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. __________________ If it turns out good, eat it, if it turns out bad, eat it anyway! Finish Strong!

10-31-2013, 06:21 PM	#7
Stoke&Smoke Babbling Farker Join Date: 12-18-07 Location: Western burbs of Chicago, IL	Havent had an issue with my bge stone but if you have ci why not? __________________ 2 Skinny Cooks Competition Team [URL]http://2SkinnyCooks.blogspot.com[/URL] KCBS CJ/TC #17139 Member ILBBQS Too many cookers to list :crazy:

10-31-2013, 06:37 PM	#8
jsperk Babbling Farker Join Date: 09-27-08 Location: Pittsburgh PA	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 Last edited by jsperk; 10-31-2013 at 07:04 PM..

10-31-2013, 05:55 PM	#2
Gettinit On the road to being a farker Join Date: 10-27-13 Location: Thomasville NC	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.

10-31-2013, 06:13 PM	#3
MeatCandy Full Fledged Farker Join Date: 07-09-13 Location: Dog Patch, Ca	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....

10-31-2013, 06:17 PM	#6
Mrpotamus Knows what a fatty is. Join Date: 05-23-12 Location: Cincinnati, Ohio	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.

10-31-2013, 06:43 PM	#9
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	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 __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

10-31-2013, 08:08 PM	#15
c farmer Babbling Farker Join Date: 06-13-13 Location: pa	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. __________________ Adam Gold mini wsm 1st gen mes, amazin dust and pellet smoker, and the uds. Double O' Seven == Rotisserie/Grill/Smoker Hybrid and offset.