Author Topic: 1st Bake with my Steel Plates  (Read 13394 times)

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Offline apizza

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Re: 1st Bake with my Steel Plates
« Reply #50 on: January 03, 2014, 09:33:18 AM »
I really regret not getting mine in two halves. It is a pain in the ass lugging my 16X16X1/2 in the oven.

Maybe a local shop can cut it for you. I can't imagine they would charge much.
Marty


Offline pbspelly

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Re: 1st Bake with my Steel Plates
« Reply #51 on: January 17, 2014, 10:06:22 AM »
Is there a way to tell if the plates are clean enough? I soaked a metal plate in vinegar for two days and then scrubbed it with steel wool to get off what appeared to be all of the mill scale. It seemed clean. Then I seasoned it with oil and cooked it at 550 for an hour, twice. It looks pretty good, but if I run my hand across it, my fingers get a little bit of black on them.  Is that from the seasoned oil, or do you think I need to scrub it some more and then reaseason it?

Offline mbrulato

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Re: 1st Bake with my Steel Plates
« Reply #52 on: January 17, 2014, 10:23:13 AM »
When I cleaned mine, I used sand paper first, then steel wool.  I did not soak mine in vinegar.  However, I did use a water/white vinegar solution to wash it with a microfiber cloth.  Rinsed, then scrubbed with soap and water.  Rinsed, then did the vinegar solution again.  Dried it with another cloth.  For the seasoning part, I used a clean, dry microfiber cloth to apply an extremely thin layer of oil to the steel and then it went into the oven to do its thing.  Perhaps there was too much oil on your steel?  TBH, I'm not sure what the residue is that you have.  Maybe someone else can chime in here?
Mary Ann

Offline misterschu

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Re: 1st Bake with my Steel Plates
« Reply #53 on: January 17, 2014, 04:24:11 PM »
The easiest way to remove mill scale is by soaking your plate in Muriatic Acid, available at your local giant hardware store. You can use just about any plastic bin to soak. Use rubber gloves when handling.  Soak it outdoors and in a clear area, 30 minutes should be enough, make sure to soak on both sides. When you're done soaking, neutralize the acid with sodium bicarbonate (baking soda) and pour down the drain.

Once done, rinse with water and dry. Clean off any rapidly forming rust with vinegar on a cloth then coat your steel in oil. http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/ suggests that flaxseed oil is best, because it is high in Alpha Linoleic Acid. Take a look at the wikipedia page for ALA and you'll see that chia oil is even higher in ALA than flaxseed, which is why I chose it to season my steel. My steel became black after 2 coats of chia seasoning.  I believe the darker color should also improve the cooking experience, a la dark pans vs. light pans.

Offline Chicago Bob

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Re: 1st Bake with my Steel Plates
« Reply #54 on: January 17, 2014, 04:39:41 PM »
The easiest way to remove mill scale is by soaking your plate in Muriatic Acid, available at your local giant hardware store. You can use just about any plastic bin to soak. Use rubber gloves when handling.  Soak it outdoors and in a clear area, 30 minutes should be enough, make sure to soak on both sides. When you're done soaking, neutralize the acid with sodium bicarbonate (baking soda) and pour down the drain.

Once done, rinse with water and dry. Clean off any rapidly forming rust with vinegar on a cloth then coat your steel in oil. http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/ suggests that flaxseed oil is best, because it is high in Alpha Linoleic Acid. Take a look at the wikipedia page for ALA and you'll see that chia oil is even higher in ALA than flaxseed, which is why I chose it to season my steel. My steel became black after 2 coats of chia seasoning.  I believe the darker color should also improve the cooking experience, a la dark pans vs. light pans.
Very nice write up David.  :chef:
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Offline pbspelly

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Re: 1st Bake with my Steel Plates
« Reply #55 on: January 24, 2014, 09:20:34 AM »
When you switch from stone to steel, do you recommend altering the rack placement?

In other words, I used to cook my pizza on a baking stone on the second lowest rack in the oven (it's an electric oven with the baking coils on the bottom).  I found that this worked fairly well in that at 550 (preheated for an hour but temperature not checked with infrared), the bottom (crust) and the top (cheese) both finished in about 8 minutes. 

The other day I tried the new 1/2-inch steel in the same rack placement and found that the pizza top cooked in about 7 minutes but the bottom was overdone by then, and the pizza was a bit tough. So I'm thinking that maybe I should move the steel up to the highest or second-highest rack in the oven, and that that might make the cheese cook faster and catch up to the crust, and I could take out the pizza at 5, maybe 5:30.

Thoughts?

Offline misterschu

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Re: 1st Bake with my Steel Plates
« Reply #56 on: January 24, 2014, 10:22:50 AM »
pbspelly, I don't know what kind of pie you're trying to cook but 7 minutes sounds a bit long for a baking steel.  You'll see that Mary Ann notes a drop from 6 minutes to 4 minutes: http://www.pizzamaking.com/forum/index.php/topic,27552.msg278965.html#msg278965

Looking through your posts I noticed you mention using pre-shredded cheese.  Pre-shredded cheese has additives to prevent clumping in the bag.  This might cause your top to seem like it needs such a long cook.

Offline JD

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Re: 1st Bake with my Steel Plates
« Reply #57 on: January 24, 2014, 01:42:41 PM »
Do you use a broiler pbs? Steel is only better if you incorporate use of the broiler so you can get to 4 minutes. Me personally, I prefer 5-6 minutes but that's another discussion.

I use 2nd rack and broiler the entire time. I could get to 4 minutes if put the steel on the top shelf, but I'm happy with my setup as it is.

Offline Kale dog

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Re: 1st Bake with my Steel Plates
« Reply #58 on: January 24, 2014, 02:41:56 PM »
Do you use a broiler pbs? Steel is only better if you incorporate use of the broiler so you can get to 4 minutes. Me personally, I prefer 5-6 minutes but that's another discussion.

I use 2nd rack and broiler the entire time. I could get to 4 minutes if put the steel on the top shelf, but I'm happy with my setup as it is.

So how do you recommend:  Max oven temp 550* for 1 hour, Then after launch blast on the Broiler?
My steel is on the oven floor :)
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Offline JD

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Re: 1st Bake with my Steel Plates
« Reply #59 on: January 24, 2014, 06:06:53 PM »
So how do you recommend:  Max oven temp 550* for 1 hour, Then after launch blast on the Broiler?
My steel is on the oven floor :)

Move the steel to the top rack, or second from top rack (depending on broiler strength). Steel does not belong on the bottom, your top will never finish at the same time as your bottom which is the goal.

My broiler is weak, so I can broil for 4-6 minutes and not over cook the top. Your results may vary.

Offline Kale dog

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Re: 1st Bake with my Steel Plates
« Reply #60 on: January 25, 2014, 05:47:37 PM »
Move the steel to the top rack, or second from top rack (depending on broiler strength). Steel does not belong on the bottom, your top will never finish at the same time as your bottom which is the goal.

My broiler is weak, so I can broil for 4-6 minutes and not over cook the top. Your results may vary.

Oh dear my back my poor back..   >:(
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Offline Chicago Bob

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Re: 1st Bake with my Steel Plates
« Reply #61 on: January 25, 2014, 06:34:00 PM »
Oh dear my back my poor back..   >:(
Have that plate cut in half.  :chef:

Bob
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Offline Kale dog

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Re: 1st Bake with my Steel Plates
« Reply #62 on: January 25, 2014, 11:03:46 PM »
Move the steel to the top rack, or second from top rack (depending on broiler strength). Steel does not belong on the bottom, your top will never finish at the same time as your bottom which is the goal.

My broiler is weak, so I can broil for 4-6 minutes and not over cook the top. Your results may vary.

I'll try my luck  >:D
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Offline cpotter638

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Re: 1st Bake with my Steel Plates
« Reply #63 on: March 04, 2014, 04:26:45 PM »
Newbie here.  Thinking of purchasing a 1/2" plate.  Main concern - will 1/2" plate bend my oven rack?  Experience from those who own 1/2" plates?  We have a Wolf dual fuel range.

Thanks for the help.
Chad

Offline mbrulato

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Re: 1st Bake with my Steel Plates
« Reply #64 on: March 04, 2014, 05:07:38 PM »
Chad,

I've had my 1/2" steel plates since September and my oven racks are still fine.  I use my steel once (sometimes twice per week) without any issues.
Mary Ann

Offline cpotter638

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Re: 1st Bake with my Steel Plates
« Reply #65 on: March 06, 2014, 11:33:39 AM »
Mary Ann,
Thanks for your comments.  Very much appreciated.  Glad that your oven racks are holding up.

Others,
Oven racks bending or not bending with 1/2" plates? 

Thanks again.

Offline JD

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Re: 1st Bake with my Steel Plates
« Reply #66 on: March 06, 2014, 11:50:27 AM »
Mary Ann,
Thanks for your comments.  Very much appreciated.  Glad that your oven racks are holding up.

Others,
Oven racks bending or not bending with 1/2" plates? 

Thanks again.

No issues using a, 18" x 20"x 1/2" slab. As Scott123 has said in the past, keep in mind that an oven rack should easily hold a thanksgiving turkey & then-some 


Offline Donjo911

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Re: 1st Bake with my Steel Plates
« Reply #67 on: March 06, 2014, 05:41:33 PM »
No issues using a, 18" x 20"x 1/2" slab. As Scott123 has said in the past, keep in mind that an oven rack should easily hold a thanksgiving turkey & then-some

Ditto, almost.
I just installed same size steel as JD (20 x 18 x 1/2) above on the top rack. I forget what it weighs but it's +40 lbs although it did not seem as heavy as the soapstone slab I've been using (also 20 x 18 x 3cm) for a while. See picture below as both have produced a very slight bend. The weight of the soapstone is 46 lbs and has been on that bottom rack consistently for 4 months without an event (broken rack or bent so it won't move/slide) or crash to the bottom. It seems the weight can be tolerated by a 'typical' oven rack. 
I have done wrong.. but what I did, I thought needed to be done.

Offline cpotter638

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Re: 1st Bake with my Steel Plates
« Reply #68 on: March 06, 2014, 05:54:39 PM »
Thank you both for your reply!

Offline pbspelly

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Re: 1st Bake with my Steel Plates
« Reply #69 on: March 11, 2014, 09:14:12 AM »
I have a 1/2 inch steel. It bends my rack about as much as shown in Donjo's picture but the rack seems to be holding fine.

Offline cpotter638

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Re: 1st Bake with my Steel Plates
« Reply #70 on: April 08, 2014, 07:10:29 PM »
Thanks for everyone's help.  In the process of trying to find steel plates locally.  Unfortunately, our oven depth will only allow 16" plates (front to back).  Going to get two 8" x 18" plates with 1/2" bars as Mary Ann advised.

Mary Ann:
We are entertaining this weekend.  Company is making Chicago style pizza.  Thought about trying to make garlic knots as an appetizer.  Looked back through this thread and saw your photo.  They looked amazing!  Do you happen to have a recipe link?

Thanks again.
Chad

Offline mbrulato

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Re: 1st Bake with my Steel Plates
« Reply #71 on: April 08, 2014, 09:02:12 PM »
Thanks for everyone's help.  In the process of trying to find steel plates locally.  Unfortunately, our oven depth will only allow 16" plates (front to back).  Going to get two 8" x 18" plates with 1/2" bars as Mary Ann advised.

Mary Ann:
We are entertaining this weekend.  Company is making Chicago style pizza.  Thought about trying to make garlic knots as an appetizer.  Looked back through this thread and saw your photo.  They looked amazing!  Do you happen to have a recipe link?

Thanks again
Chad

Chad,

I use the same dough recipe for my garlic knots as I use for my NY pies.  Here's the thread http://www.pizzamaking.com/forum/index.php?topic=20732.msg206639#msg206639.

I make the dough as directed.  Remove dough from the fridge 2 hours before baking.  Take one ball of dough and shape into garlic knots.  Place the knots on a parchment paper lined cookie sheet and let proof for at least an hour and a half or until the knots puff up a bit.  Bake at 450 convection for 9 minutes turning once halfway through to ensure even browning.  Cool for a few minutes and toss in melted butter, crushed garlic and fresh parsley.  Add grated cheese if you'd like.  Enjoy!

PS. I do not bake these on the steel.
Mary Ann

Offline cpotter638

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Re: 1st Bake with my Steel Plates
« Reply #72 on: April 09, 2014, 08:41:24 PM »
Thanks Mary Ann.  We'll give it a try.


 

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