Author Topic: Baking in steel question  (Read 699 times)

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Offline jsperk

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Baking in steel question
« on: February 28, 2013, 06:31:08 PM »
I got two pieces of steel. One is cold rolled black iron, new. The other is hot rolled steel, left over never used. I washed with soap and water but my friend said he don't if he would cook directly on them. He would wrap in foil to be safe.
Wouldn't the foil take away from the charring of the crust? I would think directly on the surface would be better. Any thoughts appreciated.

Thanks


Offline communist

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Re: Baking in steel question
« Reply #1 on: March 01, 2013, 09:05:26 AM »
I do not think a thin layer of aluminum foil would interfere with charring.  Charring is about rapid heat transfer, and aluminum would not interfere.  I would not use any covering over the steel, however.  But I do not think it would make much of a difference.   Mark

Offline jsperk

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Re: Baking in steel question
« Reply #2 on: March 01, 2013, 04:48:48 PM »
Thanks for the input. I will give it a test this evening.

Offline Chicago Bob

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Re: Baking in steel question
« Reply #3 on: March 01, 2013, 05:39:34 PM »
jsperk,

You want to be directly on the steel.
That hot rolled is probably the one Scot123 is going to recommend...what are your thicknesses? Post a pic if you think they don't look right after the wash you did and then jus wait on Scott. ;)  That's what I would do...better to be safe than sorry... :-X

Bob
"Care Free Highway...let me slip away on you"


 

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