THERMICHEF by Conductive Cooking - Square Pizza Steel Plate for Oven Cooking and Baking (3/16” Standard, 14”x14” Square) - Made in USA
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Yes, absolutely! It can actually act as a heat sink, allowing you to bake things other than pizza at a consistent and controlled temperature.
While the oven is on, do not place a glass on top.
I haven't done it with this particular item, but with cast iron, steel wool, vinegar, and possibly dish soap as needed are usually used. Use with caution. After that, you'll have to reseason it.
We've had these hotter than most grills can get with no problems, and depending on the thickness and heat source, these should be pre-heated. 20 minutes in the oven For the best results, set aside 40 minutes.
Selected User Reviews For THERMICHEF by Conductive Cooking - Square Pizza Steel Plate for Oven Cooking and Baking (3/16” Standard, 14”x14” Square) - Made in USA
I purchased the XL size in order to be able to use it as a 2-in-1 bag. It's a burner griddle, and it's perfect for that. I cooked 6 tortillas for tacos in one go, browned 3 lbs of chicken in one go, and slowly caramelized 6 onions while keeping other pots and pans free for other tasks in the first few days of owning it. Its size and shape make it ideal for chilling and using as a pastry slab for croissants, which is what it was designed for. It's the ideal "pan" for cooking for a large group, and it transforms my 12-inch cast-iron skillet into a 12-inch cast-iron skillet. By comparison, an inch cast iron skillet appears small and cramped. br>br>Contrary to popular belief, there are some drawbacks. It's a massive steel slab. It's quite heavy, and despite its versatility, it's not fun to move it from oven to stove to fridge to counter all the time; second, it takes a long time to heat and cool properly, which is why I wouldn't leave it in the oven all the time. In this way, its heat-sink capabilities work against you. It takes a long time for this thing to change temperature, which is great for making bread or keeping things cold, but it's a pain to get it up to temperature. If I'm going to use it as a griddle, I'll start heating it up before I even get the flour out to make the tortilla dough. Cooking on the spur of the moment or with little notice is not a good idea. br>br>These drawbacks are unsurprising because they stem from the same characteristics that make this steel so great. This is a tool that can be used in a variety of situations but is also highly specialized: Although its ability to store heat on a large surface is useful in a variety of applications, it is specialized because that ability has some significant practical drawbacks for everyday cooking. This steel will deliver excellent results for a specific set of tasks, and it can't be beat if you have the ability and luxury to plan ahead.
I was intrigued when I first heard about a pizza and bread baking steel. I went with the 16x16 3/8" and am very happy with it. It arrived quickly and in excellent condition. br>br>I followed the instructions to preheat the oven for 45 minutes before placing my pizza on the baking sheet. I can't find yeast to make a proper dough because we're in the middle of a global pandemic. I used yogurt, flour, baking powder, and salt to make the dough, which is notoriously sticky. I put the pizza on the hot surface, and it was crispy deliciousness in 10 minutes. With a proper dough, I'm sure the results will be much better. br>br>It was simple to clean and appears to be getting better with time. br>br>Things to think about: It's HEAVY! br> You'll need to find a secure location to store it, but I have mine leaning against a wall on its side. br>It's hot, and it's going to stay that way! Make a mental note not to touch it until it has completely cooled. br>br>Have fun with it!.
I made homemade oven-baked pizza and it turned out great! I put pizza on the second-highest rack in the oven. This is as hot as a stone. When you preheat the oven for one hour, you'll notice that it really helps keep the oven temperature consistent when you open and close the door. When I'm not baking anything else, I keep it in the bottom rack all the time just for this purpose. You can season it with vegetable shortening, but I recommend doing one side (up) at a time so that the rack doesn't leave tracks on the surface. If you repeat this process a few times, you'll end up with a nearly non-existent result. Sticky black surface that is simple to clean.
It's mostly been used to improve the thermodynamics of my simple home oven. Meaning: to retain heat a little longer than a brick oven, so the bread doesn't dry out or overcook as a result of the oven constantly turning on to maintain a high temperature br>br>I was worried it would be too heavy to fit on my oven rack. However, this is not the case. br>br>I've also had great success baking pizza directly on the steel, both on the bottom rack and using the 'broiler method. ' I discovered that baking pizza on the bottom rack at 525 degrees worked fantastically! br>br>I haven't yet attempted to bake bread directly on the steel! br>br>I'm a big fan of the proportions. It perfectly fits my basic standard oven, and no other product on the market appears to do so unless I purchase a slab of unfinished steel. But I'm too busy, and the extra expense isn't worth it to me.
I noticed a stain on the steel when I first opened the package, but I ignored it, despite the fact that it was a bad omen, and decided to use it anyway. It worked perfectly in the oven, and my sourdough turned out beautifully. Oven spring is excellent, and the heat is distributed evenly. I had a wonderful time. After a few days, the steel has completely rusted and is staining everything in its immediate vicinity. I've tried scrubbing and re-scrubbing it, but it's still there. seasoning it with salt and pepper, but nothing has worked so far. Disappointed to the point of frustration.
This was originally purchased to bake baguettes and other bread shapes that would not fit in a dutch oven, but I now use it for all of my bread baking. It's big enough to cook two 900-gram batards or four 300-gram baguettes all at once, and it holds enough heat. br>br>Like many home bakers, I used to bake sourdough boules and batards in a dutch oven to get the most out of the oven spring. However, I've discovered that putting a heavy cast iron skillet in the oven beneath this baking steel gives me even better oven spring than a closed cast iron dutch oven. I simply dump a bowl of ice into the hot cast iron skillet after sliding my loaves onto the baking steel to generate the necessary steam. Not only does the bottom crust come out much better than it did in my dutch oven, but the oven spring is much better as well.
I've been using ceramic stones for a long time and haven't had much luck with them. I recently purchased a metal pizza square, and the crusts are now exactly how I like them. Preheat the oven to its highest setting and bake the square for about 30 minutes. Then top it off with a slice of pizza. After 10 minutes, you'll have the best pizza crust you've ever had.
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