Pizzacraft Steel 22 x 14 inch Rectangular Baking Plate

Description

Steel baking plates are both a new alternative to, and a nice complement for your baking stone collection. In a 500°F oven, a baking steel will stabilize at around 450°F due to the steel’s radiative properties. Both steels and stones are great for pizza, bread, pastries or any other baked goods. They eliminate hot spots while cooking, and produce uniformly browned crust. Steel baking plates are both a new alternative to, and a nice complement for your baking stone collection. Both steels and stones are suited for pizza, bread, pastries or any other baked goods. They eliminate hot spots while cooking, and produce uniformly browned crust. A baking steel is optimal because metal conducts heat better than stone and it stores more heat per unit volume than stone – both key characteristics to creating a pizza that cooks up both light and crisp. In a 500°F oven, a baking steel will stabilize at around 450°F due to the steel’s radiative properties. It gives constant heat even as it absorbs it, causing it to stabilize at a temperature that’s slightly cooler than the air around it. Even though the steel is cooler than a stone, it is far at transferring energy to whatever is placed on top of it. Even though the steel is cooler than a stone, it is far at transferring energy to whatever is placed on top of it. Even though the steel is cooler than a stone, it is far superior at transferring energy to whatever is placed on top of it.

Key Features

• Steel baking plates are both a new alternative to, and a nice complement for your baking stone collection.
• Even though the steel is cooler than a stone, it is far at transferring energy to whatever is placed on top of it.
• They eliminate hot spots while cooking, and produce uniformly browned crust.
• Both steels and stones are suited for pizza, bread, pastries or any other baked goods.
• A baking steel is optimal because metal conducts heat better than stone and it stores more heat per unit volume than stone – both key characteristics to creating a pizza that cooks up both light and crisp.
• In a 500°F oven, a baking steel will stabilize at around 450°F due to the steel’s radiative properties.