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Anyone have any experience with something like this http://mobile.slice.seriouseats.com/arc ... ivers.html" onclick="window.open(this.href);return false; ?

Looks good to me.

I don't have any experience with these Tony, but after reading it, it certainly has my attention. I make Neopolitan pizzas on my pampered chef baking stone rather frequently. Looks like this steel stone does a much better job cooking the crust. I wouldn't mind picking one of these up.

I would think that going to any welding shop and getting a sizable piece of 1/4 to 3/8 steel would
be the same thing vs having one shipped to you.

Like you, it has grabbed my attention also.

Hmmmmmmmmmmm

Sent from my Nexus S

I'd probably be in for one of these too..

Is it steel or is it stone?

Not a bad price, especially with the cutter included.

http://www.stainlesssteelset.com/index. ... stone.html" onclick="window.open(this.href);return false;

canuck wrote:Not a bad price, especially with the cutter included.

http://www.stainlesssteelset.com/index. ... stone.html" onclick="window.open(this.href);return false;

Pretty sure that's just a regular stone with a stainless rack

Jimmy wrote:

canuck wrote:Not a bad price, especially with the cutter included.

http://www.stainlesssteelset.com/index. ... stone.html" onclick="window.open(this.href);return false;

Pretty sure that's just a regular stone with a stainless rack

Ahhh, after reading it again I believe you are right.

lol, I was trying to zoom in but the picture was too shitty to tell..But based on the description that's what it seems like.

Jimmy wrote:lol, I was trying to zoom in but the picture was too shitty to tell..But based on the description that's what it seems like.

Yup, agreed.

I have a very heavy cast iron pan that I use a lot for cooking and was thinking maybe this might be another good thing to cook a pizza in compared to my stone and as an alternative to a steel pan. Anyways, I just came across this interesting comparison. Looks like cast iron is better than the pizza stone, but still not as good as steel.

http://slice.seriouseats.com/archives/2 ... ?ref=title" onclick="window.open(this.href);return false;

I'm wondering if it is worth it to get one at the expense that it is or just to find out if the regular
steel from a welding shop would be acceptable for use with food.

As long as it was 316 (304 at minimum) stainless.

Jimmy wrote:I'd probably be in for one of these too..

I may just have a deal for you.

mr x wrote:

Jimmy wrote:I'd probably be in for one of these too..

I may just have a deal for you.

Whatcha got?

Wtf do you think I have? Lmfao.

Sent from my Nexus S

mr x wrote:Wtf do you think I have? Lmfao.

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A deal

So what's the deal?

The deal is that I have a deal for you.

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Sounds good

So what's the verdict?

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mr x wrote:So what's the verdict?

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Out picking up a peel tonight. I went to a couple places on the weekend and couldn't get one.


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Any idea where to get a thin metal peel in HRM?

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did you try cash and carry?

mr x wrote:did you try cash and carry?

Ended up finding it there. For some reason I was thinking they only had the wood ones.