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MariaDNoCA

Has anyone used a baking steel vs stone? I'm looking to buy a stone, then saw this on ATK today >>

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Posted to Thread #25673 at 8:42 pm on Feb 1, 2014

My main object here is bread vs. pizza though (all stone reviews seem to talk a lot about pizza). However, CI says they got more oven spring from the steel.

As far as stones go here are three I'm looking at, feel free to comment at will! :)

<a href="http://www.amazon.com/Old-Stone-Oven-4467-14-Inch/dp/B0000E1FDA">The Old Stone one and ATK's choice</a>

<a href="http://www.amazon.com/Dough-Joe%C2%AE-Pizza-and-Baking-Stone/dp/B004ZLY3US/ref=sr_1_5?s=home-garden&ie=UTF8&qid=1391287849&sr=1-5&keywords=Baking+Stone">The Dough Joe</a> A friend from another site told me this is the one she uses and likes, not sure about it being in multiple pieces. (There is a smaller size that is close in price to the Old Stone, but everyone says they wished they got the larger one.)

<a href="http://www.breadtopia.com/store/baking-stones.html">The FibraMent from Breadtopia</a>

Link: https://www.cooksillustrated.com/equipment_reviews/1420-baking-steels


The man who carries a cat by the tail learns something that can be learned in no other way. - MTwain


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