The EGG will bake bread, casseroles, cakes and pies better than your kitchen oven. Just taste it to believe it … you may never cook indoors again once you experience how your Big Green Egg achieves better results – with more intense flavor – than any other type of oven. The combination of precise temperature control and heat retention, with the properties of the ceramics in the EGG itself, create the perfect environment for baking.
You’ll be amazed when you bite into the most delicious slice of pizza you’ve ever eaten. Our baking stones are made to the same exacting specifications as the EGG itself, so they distribute heat evenly for better baking and browning, and the ceramics pull moisture from the outer surface of the dough for delicious brick oven crispiness that is impossible to re-create in an ordinary barbecue grill.
It’s not much of a leap from pizza to other baked goods: Artisan breads, casseroles, quiche, lasagna, pastries, pies, desserts – the EGG excels at all these dishes.
The simple tool that makes all of this baked goodness happen is a convEGGtor. A convEGGtor – for a long time known as a plate setter – is a ceramic disc with 3 “legs” that is particularly useful when baking, smoking or roasting because it acts as a barrier between the food and the direct heat of the fire but allows the hot air and smoke to flow around the food.
While the ancient Pompeii ovens relied on bricks and clay to hold heat, today’s Big Green Egg uses patented components and insulating ceramics to retain heat and moisture so well that foods just don’t dry out. When baking on the EGG, food cooks faster with consistent browning and moister results than any other type of oven.
