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Author Topic: Pizza stone vs cast iron pizza pan  (Read 7814 times)

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Offline TXCraig1

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Re: Pizza stone vs cast iron pizza pan
« Reply #20 on: May 10, 2015, 12:55:56 PM »
It is odd to me that every website from slice on up to American kitchens say that stones absorb moisture.  Would be cool to weigh them hot and and after use. But I ain't going to do it.

I don't know why that would be odd. Pretty much everything written about pizza on pretty much every website is wrong.
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Offline David Esq.

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Re: Pizza stone vs cast iron pizza pan
« Reply #22 on: May 10, 2015, 01:20:28 PM »
The more relevant question is, has anybody put steel in their wood fired oven rather than cooking on the brick?

Offline TXCraig1

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Re: Pizza stone vs cast iron pizza pan
« Reply #23 on: May 10, 2015, 01:26:19 PM »
The more relevant question is, has anybody put steel in their wood fired oven rather than cooking on the brick?

At what temperature?
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline TXCraig1

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Re: Pizza stone vs cast iron pizza pan
« Reply #24 on: May 10, 2015, 01:26:58 PM »
Every one of these mentions the absorption of water.

So it isn't random bloggers only.

Amazing how much ignorance is out there, isn't it.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline mitchjg

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Re: Pizza stone vs cast iron pizza pan
« Reply #25 on: May 10, 2015, 03:53:43 PM »
Amazing how much ignorance is out there, isn't it.

Not to me, really.  After all, 50% of all people are below the median IQ of 100.  You run into them far too often.  More concern is the reliance upon bloggers that don't really know anything that pass it on and then pass it on.   Some really nutty and stupid news stories have spread that way as "fact."

PS  America's Test Kitchen reference?
« Last Edit: May 10, 2015, 04:02:39 PM by mitchjg »
Mitch

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