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I was going to buy a pizza stone

post #1 of 18
Thread Starter 

Why not get a "stone" griddle and roasting pan all in one?  ...and it won't crack.  http://ecx.images-amazon.com/images/I/31nXLYjHn-L._SX450_.jpg

 

I think i'm gonna like this, Anyone have one?

post #2 of 18

Is it cast iron?

post #3 of 18

I have this from lodge http://www.amazon.com/gp/product/B0000E2V3X/ref=oh_details_o07_s00_i00?ie=UTF8&psc=1

the only thing I haven't used it for yet is pizza, but I will be doing that soon. Check out these tatos

post #4 of 18

Pretty nice. There any hassle with Warping or cracking? Is steel better than Stone...JJ

post #5 of 18

The handles look nice. My dutch oven browns and crisps up biscuits nice. I would think the iron would do good job transferring high heat to the crust. Might be a little hefty but cast iron is usually worth it.

post #6 of 18
I've used a 12" cast iron skillet inverted on my bottom oven rack many times for pizza. Does a great job. Only thing to remember is that it takes a LONG TIME to cool enough so that you can reach in and grab it barehanded. Don't ask me how many times I've been reminded of that.
post #7 of 18
That griddle is a great idea. I would love one. I've used cast iron skillets on my grill and smokers. Works great.
post #8 of 18
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post

Pretty nice. There any hassle with Warping or cracking? Is steel better than Stone...JJ

There are 346 reviews on Amazon for this and they're all 5 star reviews.   I haven't read anything bad on these except that they are a little heavy ( boo hoo hoo) lol, i think i can handle a 10 lb pan.  I can see this getting decades of use. 

post #9 of 18
Thread Starter 
Quote:
Originally Posted by Pops6927 View Post

Is it cast iron?

 

Yep 10 lb heavy cast iron. 

post #10 of 18
Quote:
Originally Posted by onewondershow View Post

I have this from lodge http://www.amazon.com/gp/product/B0000E2V3X/ref=oh_details_o07_s00_i00?ie=UTF8&psc=1

the only thing I haven't used it for yet is pizza, but I will be doing that soon. Check out these tatos


Cast iron would work great....once it gets to temp...will keep it "at temp" for a long time.  Love my cast iron stuff

 

Kat

post #11 of 18
Cast iron works great. Do make sure that it is supported really good when using. We have a good one and a warped one. Supporting between a couple rocks over a bed of coals is not recommended! We use an upside down DO for making camp pizza, works great.
post #12 of 18

Just bout this for my wife, it's one hell of a good price for something like this. http://www.costco.com/Kirkland-Signature%E2%84%A2-8-quart-Enameled-Cast-Iron-French-Oval-Oven.product.11758081.html

post #13 of 18

Inspired by an article I read a few years ago, I had a local metal fabricator cut a 1/4" piece of carbon steel sheet cut to fit an oven rack with around 2" clearance on all sides. The edges were a little rough so they were nicely smoothed with a grinder in a few minutes. After a thorough cleaning and seasoning it was good to go and I was out of pocket $25.

 

I've used a variety of stones, cast iron utensils, and God knows what else over the years to make pizza and nothing comes close to the results I get with the steel sheet. It comes to heat faster than the other devices, and holds the heat longer as well. In use, I place the steel on the rack closest to the broiler than then heat the oven to it's max. temp. I then turn on the broiler, wait a couple minutes, then insert the pizza. Two to three minutes later I remove a perfect pizza.

 

At 20 around lbs. some might consider it a bit heavy but that doesn't concern me. For storage when it's not in use I keep it on the oven floor. It also serves as an excellent stove top griddle when laid over a couple burners. Though I've never used it for breads I think someone with more baking than I could get some outstanding results.

post #14 of 18

I have done grilled pizza many of times and I just put my raw dough right on the grill grid's and they come out great.

post #15 of 18

Funny.  I was watching America's Test Kitchen this weekend and they reviewed the Lodge Pizza stone and gave it very high marks.  They said it does an excellent job on getting crispy crust. 

 

Here's a link to the review (at least part of it - you have to subscribe to Cooks Illustrated to see the whole thing).

post #16 of 18

I like cast iron, I like pizza, a friend has been pitching these to me for over a year. She swears by hers, I am just a procrastinator so I can't offer first hand experience. I have had her pizza cooked on this and the crust was most excellant. It takes a good crust recipe as well as the stone, but this does thin crust really well.

 

http://www.amazon.com/Charcoal-Companion-PizzaQue-Pizza-Stone/dp/B001D1M6VG

post #17 of 18

http://www.amazon.com/Lodge-L10SK3-12-Inch-Pre-Seasoned-Skillet/dp/B00006JSUB/ref=sr_1_1?s=kitchen&srs=2595663011&ie=UTF8&qid=1367272795&sr=1-1&keywords=lodge+cast+iron

 

$19 and it does what a stone or specialized pizza pan does. It also is a skillet. As a certain nerdy TV chef would say, it's a multi tasker.

post #18 of 18

The NerdChef Steel Stone works really well and they are indestructible. I have the 3/8" version - they have a lot more metal in them than the lodge cast iron and car put a good char on anything. Mostly use it for making pizza on the bbq grill outside.

 

http://www.amazon.com/NerdChef-Steel-Stone-High-Performance-Standard/dp/B00JXVNUHW

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