Baking Steel for pizza

[smokendevo]

So does this thing have a teflon coating? How is it for food sticking to it?

the 14" griddle from Academy is just pre-seasoned cast iron

CaptJack
I was referring to this steel  Thing-a-ma-Jig from http://bakingsteel.wpengine.com/

Dude....
I'll take my $12 14"cast iron griddle over that flat piece of steel for $72 bucks any day 

You are missing my point here Capt.  For $72 bucks thats why I am asking if it has some super duper coating on it. I know I can get a cast iron one for a lot cheaper so hence my question

[deb415611]

So does this thing have a teflon coating? How is it for food sticking to it?

the 14" griddle from Academy is just pre-seasoned cast iron

CaptJack
I was referring to this steel  Thing-a-ma-Jig from http://bakingsteel.wpengine.com/

Dude....
I'll take my $12 14"cast iron griddle over that flat piece of steel for $72 bucks any day 

You are missing my point here Capt.  For $72 bucks thats why I am asking if it has some super duper coating on it. I know I can get a cast iron one for a lot cheaper so hence my question

they are both pre-seasoned and I imagine similar in that aspect.   The choice of which you would want is all in what you would want to do with it.  For me I want something that will get as hot as possible and retain that heat and recover quickly after cooking on it.  The 1/2 steel is going to do that better than the cast iron if the cast iron  is thinner - I have seen that the lodge pizza pan is 3/16" and I imagine that Capt's griddle is similar??  For what I want to do the thicker, more expensive will get me to where I want to be.  For someone that wants to use it as a griddle or baking without it being super hot at the start Capt's cast iron is the choice.

 (I am glad that Capt linked that griddle what a great price, it's less than 1/2 the price of the Lodge 14" pizza pan,  I might get one for things other than pizza, thanks Capt )

[smokendevo]

Thank You for the reply, now my curiosity of it is fulfilled.

[Savannahsmoker]

Thanks for the info all. 

All in all this is a great topic with good info.

Thanks

[teesquare]

You are missing my point here Capt.  For $72 bucks thats why I am asking if it has some super duper coating on it. I know I can get a cast iron one for a lot cheaper so hence my question



Just something to keep in mind:

Even the "pre-seaoned" cast iron REALLY benefits from continued seasoning ( frankly - I don't really consider it seasoned until I have done so regardless of the label ) - or a good, long high heat real seasoning at home before you use it the first time.

I never have anything stick to my cast iron that has been thoroughly seasoned before use. Most of us here in the South are fanatical about seasoning our cast iron, so it may not have been a "point miss " - rather an interpretive difference in "when" cast iron is considered truly useable by some.

[teesquare]

I have rectangular baking stones, and round ones too.  For pizza on the the SRG Jack - what you use fits great. Like it was made for it.

One of my most recent purchases in this category is this:

http://www.williams-sonoma.com/products/emile-henry-rectangular-baking-stone/?pkey=e%7Cemile%2Bhenry%2Brectangular%2Bbaking%2Bstone%7C1%7Cbest%7C0%7C1%7C24%7C%7C1&cm_src=PRODUCTSEARCH||NoFacet-_-NoFacet-_-NoMerchRules-_-

It has a glazed surface so it is  a "non" stick" I suppose....And - they make it in a round shape too.