On Mon, 11 Aug 2014 21:51:46 -0400, pltrgyst > wrote:

> On 8/11/2014 11:11 AM, sf wrote:
>
> >> I've had my eye on a baking steel for pizza, but I can't bring myself
> >> to spend the money on one... yet. I will someday.
> >> http://bakingsteel.com/shop/baking-steel/
>
> I had one of their "Big" 1/2 inch thick jobs when they first came out.
> It worked fine, but no better than the 150-year-old 16" diameter Welsh
> iron bakestone I inherited from my mother. And for pizza, no better than
> my ceramic pizza stone -- a little faster heating up, though.

>

Thanks, Larry! I was under the impression that steel was better,
maybe not a lot better - but better. The plus is that it won't break
if you mistreat it somehow, but I think my stone will outlast me at
this point in my life because I don't mistreat my kitchen tools.
>
> Nice guy who makes them, and he will make custom sizes and shapes if you
> have a special requirement.

are you talking about @ bakingsteel.com?


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.