Timeline for answer to Can I utilise a baking stone to make crepes? by Luciano
Current License: CC BY-SA 4.0
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| when toggle format | what | by | license | comment | |
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| Jun 19, 2019 at 9:11 | comment | added | SF. | @Noir: Teflon is about as health-neutral as they get. It's so chemically unreactive any bits of it that may get into the food will pass your digestive tract unchanged, and none will if you use wooden or plastic spatula; only metal tools can scrape it. It may transition into harmful chemicals if you severely overheat it, but at that point you'll burn your crepes into coal or set your oil on fire. | |
| Jun 18, 2019 at 8:15 | comment | added | Luciano | Like I said, oil the surface and it won't stick. Reapply if it starts to stick. The steel will get seasoned at some point (it gets darker and darker, that's normal) | |
| Jun 18, 2019 at 6:27 | comment | added | Noir | @Luciano, firstly thank you. I'm apologize, I had to say, that I would like to know whether the batter sticks to stainless steel if I will supply heat to it continuously. My problem was not that I want to avoid using a heating device, but that I want to avoid using seasoned cast iron, teflon and cookware having a glaze of unknown composition that may contain toxic compounds. I also want to make large crepes, like pizza. | |
| Jun 17, 2019 at 13:22 | comment | added | Luciano | @Noir the thickness has nothing to do with stickiness (even though it rhymes). As long as the surface is oiled / seasoned it should not stick. But given so many better alternatives the temperature control here will be finicky, it would be better to just use a skillet as others suggested. | |
| Jun 17, 2019 at 12:10 | comment | added | Noir | @Luciano, do you not think that thickness of a slab of stainless steel will affect the extent to which batter tends to stick to it? | |
| Jun 11, 2019 at 20:06 | comment | added | Arlo | SF - Not sure if this is what you call "specialized equipment" but I have a carbon steel crepe pan (inexpensive, easy to fine online) that I've used for years. Before heating, I spread a tiny bit of oil with a paper towel, I heat it well, and 8 out of 10 times the first crepe is presentable (although I tend it eat it anyway!). Plus, I don't have to re-oil for all the other crepes. | |
| Jun 10, 2019 at 11:33 | comment | added | SF. | Normally, in home conditions where you don't buy specialized equipment, crepes are made in a large skillet on a stove, with generous amounts of oil. Common cheap thin non-stick skillets are best for that task. | |
| Jun 8, 2019 at 20:12 | comment | added | Nobody | @GdD Do you put the pizza on the cold stone? Usually you preheat the stone, and I've never had problems with anything sticking to the stone. Also one of the primary usage instructions with the stones I know is "let it cool down in the oven with the oven door closed" - they will crack otherwise. So this is another reason not to try it. | |
| Jun 7, 2019 at 23:11 | comment | added | SnakeDoc | seasoning it like a cast iron pan, for reference. | |
| Jun 7, 2019 at 8:09 | comment | added | Sneftel | @Noir A standard crepe hot plate is also made out of stainless steel. The non-stick-ness comes from seasoning it with oil. | |
| Jun 6, 2019 at 11:26 | comment | added | Luciano | Not coated, just oiled stainless steel. If you search for "baking steel" you're going to find a few different brands with different thickness / sizes, but it's essentially a thick slab of steel (thick enough that it doesn't warp / bend). | |
| Jun 6, 2019 at 11:10 | comment | added | Noir | Do you imply enamel-coated steel? | |
| Jun 6, 2019 at 11:07 | history | edited | Luciano | CC BY-SA 4.0 |
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| Jun 6, 2019 at 10:57 | comment | added | Luciano | Like I said, you have to oil the surface. It's how crepe is traditionally made. Also I don't mean to use the baking steel on top of the stone, but instead of. | |
| Jun 6, 2019 at 10:14 | comment | added | Noir | Thank you, Luciano. To me, however, utilising baking steel on top of such stone does not look like a very good idea either. Steel isn't known to be a non-stick surface... | |
| Jun 6, 2019 at 10:10 | comment | added | GdD | A good answer. When I put an unbaked dough, for instance pizza, on my stone I need to put a load of semolina, flour or the like to keep it from sticking like glue, a batter would be nearly impossible to get off. | |
| Jun 6, 2019 at 9:55 | history | answered | Luciano | CC BY-SA 4.0 |