This is an automated archive made by the Lemmit Bot.
The original was posted on /r/askculinary by /u/pdavis513 on 2023-09-10 19:16:22.
I recently got a pizza steel and am loving how it cooks pizzas. I see a fair bit of people leaving them in their ovens all the time to help regulate the heat, so that’s what I’ve been doing.
However, I recently tried making a pie and the crust was totally raw on the bottom and fully cooked on the top. The steel was on the bottom rack and the pie was on the middle rack. I’m getting conflicting thoughts from a quick google search, some saying the steel helps regulate the heat and keep the oven hot, and others saying the steel is inhibiting the heat circulation.
Long story short, should I take out my pizza steel when I’m not making pizza?