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Garvinque

Blaze 4 in 1 Stainless Steel Cooking Plate | Pizza Steel, Griddle & Radiant Heat Deflector

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Looks nice.  $100 for 3/16" thick 15" round baking steel a good deal or not?  I haven't priced baking steels for a while, but it seems like they weren't that expensive.

 

original brand "baking steel" ... 16" round and 1/4 thick for same price on Amazon.  I would imagine there are plenty of knock-offs that would be cheaper?

 

https://www.amazon.com/Baking-Steel-16-Round/dp/B01MA356TX/ref=sr_1_1?ie=UTF8&qid=1491142571&sr=8-1&keywords=baking+steel+round

 

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Dang, that looks good. I've got to stop looking at videos and still photo's of food porn as I'm gaining weight, not by eating, but by just looking, at some of the amazing cooks you guys and gals are posting. Cut it out please (not really) :-P

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I bought this with my blaze and like it. I've used it to sear, but mainly use it as a heat deflector during low and slow... I also later bought a semi-circle stainless plate from Ballistic BBQ that's made for the green egg. I like using the semi-circle for two zone cooks. 

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On 4/29/2017 at 9:10 PM, dodgeboy8888 said:

I will post once I get it

 

 

 Sooooo, have you gotten it or had second thoughts?

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I got this yesterday and am planning to try it out soon.  Maybe today.  I will mainly use it as a heat deflector but do want to use it as a searing and possibly a baking plate as well.  I've had two other heat deflectors.  One was ceramic and it cracked after the second use.  The other was aluminum, really thin.  After about 6 months of use, it ended up getting a big hole burned in it.

 

For those that have this, do you cover it with aluminum foil or anything to keep the drippings from building up on it?  This thing is really heavy, so dealing with it when it is hot and getting it cleaned up after a cook could be a bit of a mess.  And it seems cleaning it after it has cooled down could be harder and leave some residue that might work its way into the food when used to cook on directly.

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Looks good.  The baking steel wasn't really designed to run above 500 F.  I'm not sure how well it will resist warping if you take your baking steel to 700F.  

 

It may not be the best choice for a high temp searing surface. 

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5 hours ago, Charcoal Addict said:

Looks good.  The baking steel wasn't really designed to run above 500 F.  I'm not sure how well it will resist warping if you take your baking steel to 700F.  

 

It may not be the best choice for a high temp searing surface. 

 

I emailed Blaze customer service about this grade of stainless still used in this plate and its ability to withstand extreme heat.  They responded and said that it is made of 7ga (3/16") 304 grade stainless steel and the maximum heat that can be achieved in the Kamado should have no ill effect on the plate.

 

Here is a link I found related to the temperature tolerance of the different grades of stainless steel.

 

https://www.marlinwire.com/blog/what-is-the-temperature-range-for-304-stainless-steel-vs-316-vs-330

 

 

It also has a lifetime warranty if something did happen.

 

 

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On 2017-07-27 at 1:46 PM, nstigator said:

 

I emailed Blaze customer service about this grade of stainless still used in this plate and its ability to withstand extreme heat.  They responded and said that it is made of 7ga (3/16") 304 grade stainless steel and the maximum heat that can be achieved in the Kamado should have no ill effect on the plate.

 

Here is a link I found related to the temperature tolerance of the different grades of stainless steel.

 

https://www.marlinwire.com/blog/what-is-the-temperature-range-for-304-stainless-steel-vs-316-vs-330

 

 

It also has a lifetime warranty if something did happen.

 

 

I do a lot of high heat searing on it, there's no problem with this, except mine is no more flat...maybe I should use the lifetime warranty.

I use it once for heat deflector but I prefer using an aluminium foil, less trouble when you want to go from indirect to direct cooking

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