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pizza stone vs. steel

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pizza stone vs. steel

dacfood | Feb 17, 2011 04:20 AM

In this review, http://yhoo.it/dJ7z5Y, of _Modernist Cuisine_, they include a blurb from one of the volumes about using a 1/4 inch thick sheet of steel instead of a pizza stone in your oven (for home cooks). The idea is that steel can compensate for the reality of a home oven's limit of 500 degrees versus a commercial pizza oven that can reach 800+ degrees. Does this make sense? I kind of assume they tested it out and it does work. Assuming that's true, do you really need 1/4 inch steel? That's pretty thick and I'd imagine pretty heavy. I'd also guess it would be expensive to get a metal fabricator to custom cut a steel sheet to fit your oven. I saw one web site that offered a 2x2 foot 1/4 inch stainless steel plate for about $245 (not including shipping, tax, or other possible charges). I'm also wondering if there are any food safety issues - I'm guessing not as there are plenty of stainless cookware sets but those were made for cooking/food.

Any comments or knowledge out there?

Thanks.

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