Comments by "etherdog" (@etherdog) on "Why Pizza Steels Beat Pizza Stones (Yes, They Do)" video.

  1. Adam, Kenji's tests indicate that if you put your steel at the highest level in your oven when you preheat it, and then shift your oven to broil, when you put your pizza in, you get the closest result to a Neapolitan bake that you can get in a conventional oven. Kudos on the science!
    7
  2.  @tonyjohnson5669  Exactement! Spread it like butter!
    2
  3. Is it food grade? It does make a difference. For instance, regular steel can have up to 0.01% lead in it, and lead leaches really easily, and you and your kids could lose up to 25 points of your IQ because of it. Also, the steel won't crack or break. I went through 6 pizza stones before I switched to steel about 10 years ago. I figure it paid for itself.
    1
  4.  @bellenesatan  Yes, I saw Alex do that!
    1