this post was submitted on 05 Oct 2025
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I definitely know all of this. Why I clipped the edges of the parchment after the transfer and before the cook.
I preheat my cast irons at 450°F for an hour, there is cornmeal under the dough on the parchment. A pizza stone is cool, but I don't have one and love my cast iron babies.
With normal pizza dough, the process is different than what I did here. I don't use parchment with standard pizza dough. This is a 100% hydration dough, and took a 1.5 hour rise after shaping it. It's not as sturdy as pizza dough, and transferring it would have been very difficult without the aide of the parchment. There was no burning on the parchment, no sticking except for one small corner that slid into the dough on the smaller pizza, I managed to get it out though. Came clean out the pans.
I use unbleached parchment, I don't know if it contains pfas or not, but I appreciate you being concerned for food safety. You could also let me know my gas stove is going to give me cancer. You gotta pick your battles sometimes
Good to hear!
Most cooks seem to use PP in the direct cooking, hence my concerns above. Not unlike sous vide cooking, which seems like a great idea taste-wise, but a pretty sketchy one health-wise, in which the food will commonly absorb compounds leeched out of the plastic.
Btw, I suspect those cast-iron pans (being metal) are in fact much more efficient than pizza stones, being... stone, eheh. They can store more heat and transfer it more efficiently as I understand it.
Buen provecho. 😊
Naw I hear you with the plastics. I'm glad to know someone else cares about it.
I've spent the last idk, ten years or so removing plastic usage (any single use stuff) from my kitchen as much as possible. We po' folk, yet we use fancy cloth napkins even. I'm making pulled bbq chicken today in the crockpot, I actually thought of your comment, 'what if my crockpot has pfas or some shit leeching? It probably does!'
Lol so thank you for trying to inform.
From what I'm seeing, modern crockpots are completely safe to use (and awesome devices, like my beloved air-fryer!) when following guidelines upon their use, but there MAY be an issue with older ones from some decades back, which evidently used ceramic glazes containing lead.
I reckon a quick bit of research on whatever model you have should quickly clear that up...