Baking Stone vs Baking Steel

Before (Exhibit A)

After

So I've been through two baking stones. Cold + hot stone do not mix well apparently. I've been limping along with Exhibit A for probably about a year now. My previous stone lasted pretty long. This one lasted about a year. I leave it in my oven (hence the attractive seasoned look). It is essential for baking breads and pizza. I do find it helpful in getting an even bake for most other things too. I put the dish right on top (hence the crack). Exhibit A was a fairly clean break (the previous one shattered in about 5 pieces). Therefore, I was able to continue using it.

I was on the prowl for a new baking stone but happened upon the Baking Steel. I think this might be my solution - not that I will be placing anything cold on it EVER. I think I've learned my lesson (twice). The Sous Chef was kind enough to buy it for our anniversary - he does take a pretty good hint (ie leaving it open in the browser and the comment "gee this is what I want for the next gift-giving occasion") Let me tell you this thing weighs a ton - seriously I would not want to drop it on my foot (well actually there's not too many things that I would want to drop on my foot). I've tested it out so far with two different items so far and they were just as good as the baking stone. The real test will be with bread. I expect it will perform just as well as the baking stone.

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