I used to use a pizza stone only occasionally for pizza but much more often for hearth breads and flatbreads. I had been hearing about the Baking Steel so I went looking. Ultimately I decided someone with access to a good metal shop probably wouldn't have to pay that much for a chunk of steel.
Actually I ended up with three pieces. One is 15x15 inches and is my baking steel. One is 10x20 inches and is my new tortilla griddle. The other piece is a 12-inch octagon that I use when I only need one burner under the griddle, as for pupusa or tetelas. I thought about getting a chunk of 1/2-inch steel for the oven, too, but didn't. I may still; I hear observations like "...massive oven spring..." which make my baker's ears perk up.
Anybody else using a baking steel (or a Baking Steel (tm))?
O.H.
Actually I ended up with three pieces. One is 15x15 inches and is my baking steel. One is 10x20 inches and is my new tortilla griddle. The other piece is a 12-inch octagon that I use when I only need one burner under the griddle, as for pupusa or tetelas. I thought about getting a chunk of 1/2-inch steel for the oven, too, but didn't. I may still; I hear observations like "...massive oven spring..." which make my baker's ears perk up.
Anybody else using a baking steel (or a Baking Steel (tm))?
O.H.