Evidence index · Kitchen Tools
9 quoted claims about baking stones and steels from 2 named people across 2 long-form sources, covering 1 product, with no objections recorded yet. Every claim links to the second it was said.
2 voices across 2 sources. One publisher, J. Kenji López-Alt, accounts for 5 of the 9 claims.
The attributes bakers cite most often about baking stones and steels, counted from the reasons attached to each claim rather than read out of the prose.
The baking stones and steels below are ordered by how many independent voices are on record about each one: a count of evidence, not a rating. Products without their own page have not yet cleared the evidence threshold for one.
they also don't break in the oven the way pizza stones do
Cites durability
but steel holds and transfers heat a lot better than stone does so if you ever want that like super crispy pizza crust um a baking steel is the way to go
Two judgements rest on this sentence:
usually it's on the bottom where it can act as a heat sink but then i can lift it up and use it to bake pizza on
Claims about baking stones and steels that name no single product: technique, materials, what to look for. Still evidence, and often the claims that decide a purchase.
this is the cheapest and single-handedly the best alternative to a pizza oven if you don't have one
Cites price
it's not just for pizza though it helps keep your oven warmer better heat retention because this is holding heat and distributing it
Cites heat retention
I actually think anybody who wants to get into cooking should have one of these on hand you can live without it but if you want to bake bread or make pizza at any point in time that's at least halfway decent you're probably going to end up using one of these
but you can also make other things like non flatbreads Etc