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Old 09-17-2012, 12:33 AM   #41
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You know all that crud and crust that over the years forms on the outside of your ci frying pan? Well I read many moons ago that if you have a charcoal grill, when you are done BBQing, place your ci pan directly on top (not of the rack) of the remaing coals while they are dying out. Then while the pan is still hot and all the coals are now cold, scrape off all that crud and crust. The really hot heat of the coals will burn off most of it and the rest will be soft enough to scrape off easily.
Like a self-cleaning oven. It just might work. I'll have to give it a try.
Thanks.

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Old 09-17-2012, 12:40 AM   #42
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Like a self-cleaning oven. It just might work. I'll have to give it a try.
Thanks.

Seeeeeeya; Chief Longwind of the North
If the coals are still very hot, they could burn off all the seasoning on the skillet. I've stripped all the seasoning from a carbon steel wok in my gas grill (intentionally).
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Old 09-17-2012, 12:49 AM   #43
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If the coals are still very hot, they could burn off all the seasoning on the skillet. I've stripped all the seasoning from a carbon steel wok in my gas grill (intentionally).
You are not scrubbing the inside. And the opposite just may happen. If in doubt, then season the inside with a bit of oil first.
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Old 10-01-2012, 05:49 AM   #44
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You are not scrubbing the inside. And the opposite just may happen. If in doubt, then season the inside with a bit of oil first.
To continue. When you place the skillet directly on the coals, you are softening all the crud on the outside. That makes it so much easier to remove what does not burn off. But you do have to work with it while it is hot. Use a thick safe oven glove to hold the handle. If it cools down to the point where it becomes difficult to remove the crud, then stop. The next time you fire up the coals, repeat the process and finish the job. Use a wire brush. It does a great job. I would suggest piling the cooling coals around the outside of the skillet directly next to the crud.
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Old 10-01-2012, 04:50 PM   #45
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Can anyone help I just bought my firstl pizza stone and tried it out yesterday, I couldnt get the pizza on the stone from the back of a sheet pan and the all the filling just spilled on the stone and now I cant get rid of the dark marks on the stone
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Old 10-01-2012, 06:28 PM   #46
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Dark marks are not going away. Put the stone in a 500F oven and burn the food. Let it cool the you can wipe the charcoal dust off. Pizza stones are not meant to be pretty.

To get the pizza off the sheet pan onto to the stone use some semolina flour. I would suggest getting a pizza peel instead of the pan. Sprinkle the semolina on the peel and put the stretched dough on there. I give mine a bit of a jiggle to be sure I didn't leave a sticky spot.

Good luck
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Old 10-01-2012, 07:25 PM   #47
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You can also use corn meal. That is what most pizzerias use. Inexpensive and easier to find. But Like Frank said, get a peel. they are not too expensive. Don't skimp on the handle. All you get with a short handle is a quick burn.
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Old 10-02-2012, 05:35 AM   #48
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Dark marks are not going away. Put the stone in a 500F oven and burn the food. Let it cool the you can wipe the charcoal dust off. Pizza stones are not meant to be pretty.

To get the pizza off the sheet pan onto to the stone use some semolina flour. I would suggest getting a pizza peel instead of the pan. Sprinkle the semolina on the peel and put the stretched dough on there. I give mine a bit of a jiggle to be sure I didn't leave a sticky spot.

Good luck
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You can also use corn meal. That is what most pizzerias use. Inexpensive and easier to find. But Like Frank said, get a peel. they are not too expensive. Don't skimp on the handle. All you get with a short handle is a quick burn.
+1 (or is that +2??) ... and don't be skimpy with the flour or cornmeal. Give the peal a shake once you have the dough stretched to the correct size to be sure it will slide off. There is nothing worse than getting the pizza dressed and then finding it won't slide off the peal.
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Old 10-04-2012, 09:02 AM   #49
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I suggest semolina mostly because I like it better. I tried corn meal (which is cheaper) and did not like the way the dough came off the peel, not the burnt corm meal taste that it left.

It does, however, get the job done.
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Old 10-04-2012, 09:56 AM   #50
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I suggest semolina mostly because I like it better. I tried corn meal (which is cheaper) and did not like the way the dough came off the peel, not the burnt corm meal taste that it left.

It does, however, get the job done.
I grew up with burnt corn meal on the bottom of pizza. To me it is part of the flavor. We have a place here is Eastie. It has been voted over and over the number one pizza in New England. The dough is really thin and crispy and burnt on the bottom with the corn meal. The crust has bubbles and is crispy also. I never eat the crust. It is made in a wood burning oven. A very old oven.
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