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Is the cast iron going to wick away the moisture like a stone? That's the point of a pizza stone, and what gives breads and pizza crusts that crispiness.
by hvs 12y ago
Is the cast iron going to wick away the moisture like a stone? That's the point of a pizza stone, and what gives breads and pizza crusts that crispiness.
- jwcooper 12y agoHere is an article that breaks down a baking steel vs a baking stone. The steel comes out on top, mostly due to the thermal properties of steel: http://slice.seriouseats.com/archives/2012/09/the-pizza-lab-the-baking-steel-delivers.html http://slice.seriouseats.com/archives/2012/09/the-pizza-lab-...
- DanBC 12y agoIs that actually how a pizza stone works? Doesn't it just provide a very hot surface that boils off any local moisture? That's would happen with a cast iron skillet. It would explain why cast iron pans or glazed earthenware is used for baking no-knead bread.
- dpark 12y agoNo, it's absolutely not how baking stones work. A 450 degree chunk of stone isn't wicking anything with a boiling point of 212. If it were possible the stone would explode as the wicked water flash boiled inside the stone.
- bluedino 12y agoSteels are the trendy thing to bake pizzas on right now.