i was all set to get myself a baking stone when I came across David Lebovitz's most recent blog (http://www.davidlebovitz...), in which he waxes poetic about the benefits of the baking STEEL. he does address the issue of energy required for both (steel heats up/cooks quicker) but aside from that I'm wondering what you all would suggest, if I only want to purchase one product (for now)... I imagine myself using it more to bake bread than pizza, if that makes any difference (Serious Eats has a post about the merits of steel but focuses on pizza). also if you have a preferred brand/model please send! thanks
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)