baking stone vs baking steel
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
Recommended by Food52
Pizza stones have a long proven history of usefulness in the modern kitchen. Leibovitz claims that the baking steel works too.
So the main question is whether or not you are OCD or not.
Baking steel $75, baking stone $25. The second question is how much do you want to pay.
I have a baking stone that I bought from a restaurant supply store twenty years ago, for less than twenty bucks. It has a permanent home on the bottom rack of my oven, usually stored upside down to prevent soiling on the cooking surface.
Anyhow, good luck with your purchase decision.