The Lodge Cast Iron Pizza Pan, 14-inch comes with both a rim and handles, keeping your pizza from sliding off while you're removing it from the oven.

Apart from a Dutch oven, you can turn this pizza stone alternative into your mind to replace a baking stone as it works like an oven. Using a Dutch oven is actually the perfect substitute to baking stones because it creates a similar crust and the same even cooking.Heat retention: Baking stones are excellent at retaining heat, which is why they are often used in baking. You can make the perfect surface for creating pizzas by simply inverting a baking sheet in your oven. More often than not, if you miss your measurements even slightly, your recipe will not turn out nearly as good as it should. As convenient as this can be, though, keep in mind that if you plan to slide the entire pizza off onto a serving platter or plate, it won’t be as easy as it is with completely flat stones. When I first started baking freeform loaves I had no baking stone, so I used the flat side of a cast iron grill (preheated in the oven).

If left unused for a while, and rust has bloomed over the surface of the griddle, there is no real problem, just use a metal scourer to clean the plate back down to the bare metal. Aside from baking, I love spending quality time with my growing family, which includes my husband, two sons, and daughter. Whenever you cook with the baking stone, you will want to take a light utensil to the build-up and scrape the parts off that stick out the most.The stones produce an excellent steam effect, but it is important to note that as they are resistant to heat they do not react in the same way to water, so make sure not to pour or spray water on the stones at high temperatures because they might just crack. They can hold heat for a long time, which can be helpful in keeping the oven warm and the food cooking evenly.

Unlike most other forms of cooking, baking is incredibly precise with its measurements and the methods that you use to bake. Due to the fact that you will be baking bread in a vessel with a lid helps to capture the steam inside much like the dutch oven and the Pirex and will result in a bread that comes out with a crispy crust on the outside and soft and slightly chewy crumb on the inside. Baking stones are meant to help foods get crispier when baked in the oven, and more evenly cooked through. Baking stones are excellent at absorbing and distributing heat evenly, which helps to create a consistent temperature throughout the oven.Follow the instructions when you get it and then you’re good for baking, this steel will last a lifetime. A bakestone or griddle heats up quickly, radiates heat more evenly, and can sustain that heat at a constant temperature better than anything else in the modern kitchen.

You can cover the stone with parchment paper or sprinkle with flour or cornmeal to prevent any dough from sticking to the surface. This baking pan only needs to be preheated for about 10-15 minutes, it will reach 400 degrees in 4 minutes, and can withstand temperatures well over 700 degrees.But this porous design also makes it more likely it will absorb moisture, which means you’ll need to take care to avoid mold buildup. When we’re talking about the best baking stones for bread or any baking stones, we’re referring to a hard surface that radiates intense heat. I think this is because the Baking Steel is made from steel, which is a more conductive material than cast iron. Additionally, this baking stone substitute has a small base and a deep cover, so loading and scoring bread are safer.