Garga Posted March 11, 2011 Share Posted March 11, 2011 In between making my 1st and 2nd pizza tonight, I dropped my Pampered Chef pizza stone. (My 450 degree pizza stone! Smash!) Question #1: Should I replace it with another stone, or with a cast iron pizza pan? Question #2: Which brand? Thanks! Quote Link to comment Share on other sites More sharing options...
gardening momma Posted March 11, 2011 Share Posted March 11, 2011 There are cast iron pizza pans? Quote Link to comment Share on other sites More sharing options...
annlaura Posted March 11, 2011 Share Posted March 11, 2011 :iagree: :bigear: There are cast iron pizza pans? Quote Link to comment Share on other sites More sharing options...
gardening momma Posted March 11, 2011 Share Posted March 11, 2011 I looked them up, and there are. Cool! I want one! Quote Link to comment Share on other sites More sharing options...
Garga Posted March 11, 2011 Author Share Posted March 11, 2011 bump...anybody? Quote Link to comment Share on other sites More sharing options...
thessa516 Posted March 11, 2011 Share Posted March 11, 2011 I vote for cast iron. I use my very large cast iron skillet with a handle rather than buying a separate cast iron pizza pan. Quote Link to comment Share on other sites More sharing options...
fairytalemama Posted March 11, 2011 Share Posted March 11, 2011 I'm a fan of my Pampered Chef one so I'd probably replace it with that because there are so many other applications for it. I've baked cookies and bread on it too. I am intrigued by the cast iron idea though --- anybody out there who owns one care to comment? Quote Link to comment Share on other sites More sharing options...
prairiewindmomma Posted March 11, 2011 Share Posted March 11, 2011 I'd go with stoneware. It makes for a nicer crust, imo. We have a cheapie offbrand pizza stone that we've used for 10 years now. If I were to drop it, I'd replace it with a Pampered Chef one....just because they are easy to order that way. I *love* my cast iron skillets, fwiw. Quote Link to comment Share on other sites More sharing options...
MrsBasil Posted March 11, 2011 Share Posted March 11, 2011 I have a pizza stone and use a large cast iron skillet as a pizza pan. I prefer the cast iron skillet, but for dumb reasons. :) I find it easier to clean cast iron, I can coat cast iron with butter which gives the crust a delicious flavor, and it makes a great pan for deep dish pizza. I'm also forgetful, so I like that I have to remove the cast iron pan from the oven over using a peel and having to retrieve the stone later. I don't think I would buy a cast iron pizza pan at this point though. The skillets work great and are useful for a variety of other things too. I like it when my kitchen stuff will multi task! Quote Link to comment Share on other sites More sharing options...
nukeswife Posted March 11, 2011 Share Posted March 11, 2011 I used to sell PC and had a stone from them that broke, it was under warranty so I got a replacement and after one use it split into three pieces while in the oven. I went through this 3 times before I gave up and decided to look for a better stone. I got This One from King Arthur Flour. It cost a bit more but was so worth it. It's twice as thick as the PC stone and is really heavy. I leave it in my oven constantly. You can't cook high fat foods like cookies on it, but we have the best pizza from it. I just preheat it and the oven to 450° and shape my pizza on parchment paper then use my metal peel to slide it in. After a minute or two I pull the parchment out from under the pizza (I just grab a corner and it pulls right out) I've never used a cast iron pizza pan, but I'm not a fan of deep dish crust. I prefer thin and crispy type crusts. Quote Link to comment Share on other sites More sharing options...
gardening momma Posted March 11, 2011 Share Posted March 11, 2011 I'm also forgetful, so I like that I have to remove the cast iron pan from the oven over using a peel and having to retrieve the stone later. I don't use a peel with my pizza stone--I leave the pizza on it and remove the stone from the oven. You don't have to leave it in. I got This One from King Arthur Flour. It cost a bit more but was so worth it. It's twice as thick as the PC stone and is really heavy. I leave it in my oven constantly. You can't cook high fat foods like cookies on it, but we have the best pizza from it. Why can't you cook high fat foods on it? Quote Link to comment Share on other sites More sharing options...
BikeBookBread Posted March 11, 2011 Share Posted March 11, 2011 In between making my 1st and 2nd pizza tonight, I dropped my Pampered Chef pizza stone. (My 450 degree pizza stone! Smash!) Question #1: Should I replace it with another stone, or with a cast iron pizza pan? Question #2: Which brand? Thanks! For pizza crust, I would prefer stone, as it draws out the moisture, and encourages a better quality crust. If you are going for thin, crispy or thin chewy, you want stone. However, if you like a deep-dish style, you may want to use a cast iron pan. I've had two PCs, and while I like the results, I'm always afraid they're going to break while I'm baking, spilling cheese all over the bottom of the oven, like my last one did -- at 550 degrees. That was a BEAR to clean. This Fibrament baking stone gets rave reviews, though costs significantly more. It's what I plan on buying when my current PC dies. Quote Link to comment Share on other sites More sharing options...
Garga Posted March 11, 2011 Author Share Posted March 11, 2011 Thank you everyone! I might just get one of each... :D Quote Link to comment Share on other sites More sharing options...
nukeswife Posted March 12, 2011 Share Posted March 12, 2011 I don't use a peel with my pizza stone--I leave the pizza on it and remove the stone from the oven. You don't have to leave it in. Why can't you cook high fat foods on it? Because it will absorb the oils and at high temps those could then burn/smoke. Quote Link to comment Share on other sites More sharing options...
gardening momma Posted March 12, 2011 Share Posted March 12, 2011 Because it will absorb the oils and at high temps those could then burn/smoke. They don't on a Pampered Chef pizza stone. Is the one you have different somehow? I haven't heard of that. (They're supposed to darken. Mine is a beautiful, dark, shiny brown.) Quote Link to comment Share on other sites More sharing options...
tntgoodwin Posted March 12, 2011 Share Posted March 12, 2011 We love our Pampered Chef stone - pizza, cookies, sausage cheese balls, yum! Quote Link to comment Share on other sites More sharing options...
mcconnellboys Posted March 12, 2011 Share Posted March 12, 2011 Boy, if you drop a cast iron pizza pan, you better hope that it doesn't break the floor (or your foot)! Quote Link to comment Share on other sites More sharing options...
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