dstr8 Posted July 31, 2016 Report Posted July 31, 2016 Keeping carbon/cast iron cooking surfaces seasoned is ridiculously easy. But alas I'm preaching to the choir 3
dstr8 Posted July 31, 2016 Report Posted July 31, 2016 (edited) To add: Stainless steel for pot/pan cooking surfaces is IMHO very much over rated for any type of cooking. Enamel cast iron/steel does slow simmer/soups so much better...and all things carbon steel & cast iron reign for anything else. And its a bitch to clean cooked on crud from SS... Looks good in catalogs...but I digress Edited July 31, 2016 by dstr8
MacKenzie Posted July 31, 2016 Report Posted July 31, 2016 2 hours ago, dstr8 said: Keeping carbon/cast iron cooking surfaces seasoned is ridiculously easy. But alas I'm preaching to the choir You sure are, love my carbon steel de Buyer pans, every last one of them. 1
tony b Posted August 1, 2016 Report Posted August 1, 2016 ^ +1. If I could replace all my Calphalon with de Buyers, I would! But, they don't make pots, just skillets.
DennisLinkletter Posted August 1, 2016 Author Report Posted August 1, 2016 They are A36 Mild (low-carbon) steel, this radiates heat best, much better than stainless for this application.. (think cast iron skillet). It just means you need to dry them after washing. 1
dstr8 Posted August 1, 2016 Report Posted August 1, 2016 Dennis, one more little feature I have discovered would be useful while using my Baking Steel: Radius the two outer edges so that the slab of steel is a little more sink friendly. They do need to be rinsed now and then and my Baking Steel is relatively sharp and unkind to my kitchen sink...
dstr8 Posted August 1, 2016 Report Posted August 1, 2016 13 hours ago, tony b said: ^ +1. If I could replace all my Calphalon with de Buyers, I would! But, they don't make pots, just skillets. Enamel (essentially glass) lined steel or cast iron pots: Le Creuset, et al.
dstr8 Posted September 16, 2016 Report Posted September 16, 2016 Dennis, can you provide an update on your baking steel project?
DennisLinkletter Posted October 26, 2016 Author Report Posted October 26, 2016 Yes there was a HUGE setback when the clown with the CNC milling wanted $180 per piece to cut the juice groove and mill the grilling side smooth. Then the sand blasting guy walked from the project saying it took too much concentration. He prefers to just blast rust off ships. I'm working with a place to try to do sand castings now.. If I can't make them better than what's on the market already there really is no reason to make them. Although I may also just make a very simple KK grill shaped one with the side holes to lift and the special grabbers. 3
tony b Posted October 27, 2016 Report Posted October 27, 2016 Amazing story, Dennis. But, we're patient and will wait for a top notch griddle that only you will produce!
DennisLinkletter Posted October 29, 2016 Author Report Posted October 29, 2016 On 8/1/2016 at 10:34 PM, dstr8 said: Dennis, one more little feature I have discovered would be useful while using my Baking Steel: Radius the two outer edges so that the slab of steel is a little more sink friendly. They do need to be rinsed now and then and my Baking Steel is relatively sharp and unkind to my kitchen sink... Absolutely.. I radius everything because I just like the feel in my hands too.. 4
FotonDrv Posted December 8, 2016 Report Posted December 8, 2016 On 8/1/2016 at 2:07 AM, DennisLinkletter said: It is about 18" wide.. We are in the process of testing a textured surface for the pizza side, fine tuning the tools used to pick them up from holes in the sides and learning about seasoning. They will be pre-seasoned from the factory. They are A36 Mild (low-carbon) steel, this radiates heat best, much better than stainless for this application.. (think cast iron skillet). It just means you need to dry them after washing. Dennis, if I had known this was available I would have ordered it instead of the stone... provided they were available. I bet you could sell a lot of them since I believe they weigh far less than stone.
ColoradoRick Posted April 17, 2017 Report Posted April 17, 2017 So... is there any update on this? I guess I could use some antique cast iron flat pan, but sure would love to mate up my KK with this. -- Rick
jonj Posted April 17, 2017 Report Posted April 17, 2017 In reading some bumped threads today, it seems the local CNC guy(s) has/have thwarted the desires of many KK aficionados over the past couple of years.
Smokydave Posted November 30, 2017 Report Posted November 30, 2017 Dennis, are you well and completely done with this idea? My wife is looking for gift ideas for me and I thought one of the baking steels/griddles would be nice...
Tucker Posted December 1, 2017 Report Posted December 1, 2017 Last I checked, this was not going into production. I went to this supplier for mine. http://www.bakingsteel.com/
Pequod Posted December 2, 2017 Report Posted December 2, 2017 7 hours ago, Tucker said: Last I checked, this was not going into production. I went to this supplier for mine. http://www.bakingsteel.com/ This is what I use as well. I have two Baking Steel griddles. The round one is perfect for a 23” KK.
