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Author Topic: Stone or steel?  (Read 6344 times)

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Offline CheryG

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Stone or steel?
« on: June 02, 2019, 12:56:51 AM »
Oh, sad day. I always keep my stone in the oven and have done so for 20+ years.  Today, the simple movement of lifting the rack with a slight jolt shattered the stone.  :(

So now I get to decide if I want steel.  Any recommendations?  I had no complaints about the stone.
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Offline Run Amok

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Re: Stone or steel?
« Reply #1 on: June 02, 2019, 01:37:18 AM »
Oh no! I lost my last stone similarly:(

I think I read that steel is great for pizza but Stone is better for bread?

No experience with a steel though!
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Offline CheryG

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Re: Stone or steel?
« Reply #2 on: June 02, 2019, 02:23:57 AM »
Did you end up buying  a new stone? Which one?

I'm leaning towards a stone. I'm happy with the brownkng I get from mine, and I see that there are now stones that are more crack resistant.

The reviews on the Solido look great.
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Offline Magic Microbe

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Re: Stone or steel?
« Reply #3 on: June 03, 2019, 11:16:21 AM »
20 years is a pretty long life. RIP stone...you did great work.  :D
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Offline Run Amok

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Re: Stone or steel?
« Reply #4 on: June 03, 2019, 11:19:21 AM »
I haven't purchased a stone yet. I am slacking!
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Offline BonitaApplebum

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Re: Stone or steel?
« Reply #5 on: June 03, 2019, 12:53:35 PM »
I feel like stones help regulate oven temperature, and that's important to me.

I lost a stone a while ago the same way. RIP stone! I got another one right away. Mine always live in my oven too (I have two, one for each rack).
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Offline merigayle

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Re: Stone or steel?
« Reply #6 on: June 03, 2019, 06:03:11 PM »
How do you clean your stone? mine is gross.
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Offline BonitaApplebum

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Re: Stone or steel?
« Reply #7 on: June 03, 2019, 06:16:26 PM »
I have one of those pampered chef scraper things, I clean mine with that. But unless it gets something sticky on it like pie drippings or something I don’t really clean it, to be honest.
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Offline radial

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Re: Stone or steel?
« Reply #8 on: June 03, 2019, 07:37:22 PM »
Quote from: merigayle on June 03, 2019, 06:03:11 PM
How do you clean your stone? mine is gross.

It gets thoroughly sterilized every time it goes through a baking cycle, no? 
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Offline merigayle

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Re: Stone or steel?
« Reply #9 on: June 04, 2019, 06:29:03 AM »
i guess it looks dirty but really is not.
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Fionn mac Cumhail :Meri will rise from the casket and beat you...and then run one last Badwater before burying herself.

Offline CheryG

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Re: Stone or steel?
« Reply #10 on: June 04, 2019, 01:50:55 PM »
I agree with Bonita about the radiant heat.  I'll be keeping the rboken one on the bottom rack for just that reason.

I'm still undecided as to which one to get, I'm down to two on Amazon.  One is twice the price of the other, but has more consistently good reviews.

Hmmmm.  I was hoping that one of you would have done my homework for me!
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Offline CheryG

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Re: Stone or steel?
« Reply #11 on: June 04, 2019, 03:49:48 PM »
I went with the Solido.  Gotta have a stone, I make pizza about once a week.  :stretch:
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Offline radial

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Re: Stone or steel?
« Reply #12 on: June 04, 2019, 04:01:45 PM »
Decided against steel?  A friend has a 1/4" thick baking steel and swears by it for pizza under the broiler. 
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Offline CheryG

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Re: Stone or steel?
« Reply #13 on: June 04, 2019, 04:26:40 PM »
Every review I read said that steel cooks differently than stone.  I like the pizza I make and the stone has been just perfect, so why risk change?

Neapolitan crust, baked at 500F, till done. 8 minutes?? Idk.
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Offline radial

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Re: Stone or steel?
« Reply #14 on: June 04, 2019, 04:29:00 PM »
Quote from: CheryG on June 04, 2019, 04:26:40 PM
Every review I read said that steel cooks differently than stone.  I like the pizza I make and the stone has been just perfect, so why risk change?

Neapolitan crust, baked at 500F, till done. 8 minutes?? Idk.

If it ain't broke...
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Offline CheryG

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Re: Stone or steel?
« Reply #15 on: June 05, 2019, 05:32:05 PM »
Exactly.  If they were $30, I'd buy one for giggles.  Nope, so go with the tried and true.

I think that in my oven it would overbake the bottom.
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