Cordierite vs Fibrament baking stone
I have been baking bread on a baking steel...There is no question how evenly anything bakes on it..and that it is huge thermal bank. Several cake layers, loaf pans, a large cookie sheet...For most part I am happy with it, it has improved my breads greatly.. But I 'think' something could be better. Maybe it shoots too much heat in the first few mins to get burnt-ish or burnt bottom crusts. This is great for pizza because pizza is done in a few mins...
I would like to get an baking stone, and see how that works, for me. There are at least two 'good' quality ones I see on amazon:
The advantages of cordierite are that it is quite a bit cheaper and lighter and it does not seem to have much negative reviews from breaking (from say impact or a splash of cold liq). People are happy with it, lot of good reviews, but I don't know what they are comparing it to. Any stone is better that no stone..But this could be a pretty good stone. I wonder because it is light it does not hold heat that well?
Fibrament is much heavier, more expensive and issues with chipping and breaking come up...but the owners love it too. I wonder why it is so much more expensive? Is it really better for breaking bread? Being very heavy, I think it will hold a good deal of heat, a more balanced amount for bread..?
Can anyone comment from there experience? What is a great baking stone to get, one that I can be happy with for many years?
Thank you so much!