Which conducts heat better Iron or Steel
I would think iron and more evenly but, then again I think not..because all of these steel heating plates are coming out on the market. I received an e-mail from Sur La Table and they are offering free shipping on any $59 purchase. One new item is their Baking Steel plate 14X14 1/4 inch thick. I haven't experimented with using one of these and I'm thinking about adding one for another baking accessory.
They can be used on stove tops, bar b q's and as a cold plate. I was just wondering about baking pizza in an indoor elec. oven. Has anyone tried the bottom of their ex-lrg Iron Skillet and how did it work for pizza.
I've been meaning to give it a try with my iron pan..but have just been procrastinating about it.