Re:Chemistry of Cast Iron Seasoning (2010)
by hvs on Saturday November 15, 2014 @10:26AM
(#8611821)
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.
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Re:Chemistry of Cast Iron Seasoning (2010)
by jwcooper on Saturday November 15, 2014 @10:38AM
(#8611850)
Here 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-...
Re:Chemistry of Cast Iron Seasoning (2010)
by DanBC on Saturday November 15, 2014 @10:41AM
(#8611856)
Is 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.
Re:Chemistry of Cast Iron Seasoning (2010)
by dpark on Saturday November 15, 2014 @02:22PM
(#8612385)
No, 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.