Help choose steel or stone.. and which
I am trying to decide whether I should buy a baking steel or stone.
I have never baked with a stone or steel piece before, neither have I seen someone use one in front of me. I am learning about them and seeing the good results people apparently get with them, I would like to get one. I am completely dependent on reviews and recommendations.
I will use it for pizza and baking breads like baguette. Maybe naans. And probably my repertoire will grow.
Is a baking steel and baking stone interchangeable? I have seen the steel recommended for pizza and of course the stone is everywhere for a long time. Can you bake equally good bread on a steel? The steel does not burn bread, as the bread has to sit on the steel for much longer than the pizza? And does a stone bake as good a pizza as steel? My understanding is that the stone wicks away some of the moisture from the dough giving the bread its desired qualities. The steel isn't doing that but you would say it works well?
If I were to get only one which should I get, steel or stone? Or its best to have both? Of course, if it can work out that way, I would just like one thing as there is less stuff to deal with. But I am open..
And which product is good? On Amazon there are steel ones by Baking Steel that are either .25, .38 or .5 inch thick. And there are some other brands that are cheaper.
And for stone there is stone and cordierite. Which one is preferred?
Please help me decide!