What is the difference between a baking stone and a baking steel?

What is the difference between a baking stone and a baking steel?

High and explosive heat is essential for your baked goods to develop a crispy crust. Both a baking stone and a baking steel can elevate your baking by absorbing the oven's heat and transferring it to the bread.

But which of the two does this best - and what should you consider before your purchase?

In this post, we will explore all the pros and cons of these two baking tools so you can gain insight into what suits your needs best.

What is a baking stone?

A baking stone is a thick stone slab, often made of ceramic or stone, used for baking bread or pizza. Baking stones can vary in size and shape, but they are usually rectangular or round to fit onto the oven rack.

Advantages of the baking stone

Price: The baking stone is a budget-friendly alternative to the baking steel - as it is generally cheaper.

Weight: Due to its construction in stone or ceramic, the baking stone is lighter and easier to move around than the baking steel.

Maintenance and cleaning: The baking stone is easy to use, maintain, and clean. After use, it can simply be washed with water and soap - and there's never a fear of the baking stone rusting.

Disadvantages of the baking stone

Heat properties: The baking stone does not have the same thermal conductivity as a baking steel, resulting in a longer preheating time and poor heat transfer during baking. Additionally, the baking stone does not retain heat as well, meaning its temperature drops when the cold dough hits the surface. The result is a pale and less crispy crust on your baked goods.

Durability: Due to its construction in ceramic or stone, the baking stone is prone to cracking or chipping over time. This limits its lifespan.

What is a baking steel?

A baking steel is a thick plate made of steel, often carbon steel, used to achieve professional baking results in your own oven. The baking steel is known for its excellent ability to absorb and conduct heat.

Advantages of the baking steel

Heat properties: The baking steel has extraordinary heat properties, resulting in quick heating, even heat distribution, and a fantastic ability to retain heat. The baking steel conducts heat faster than the baking stone - and that's the key to a crispy crust on your baked goods.

Durability: With the baking steel's construction in 6 mm carbon steel, it is an extremely durable tool resistant to breakage and damage. This ensures lifelong use.

Disadvantages of the baking steel

Price: Compared to the baking stone, the baking steel is usually more expensive, which may deter some and lead them to opt for the cheaper alternative. However, its durability is worth considering. When you buy a baking steel, it lasts a lifetime.

Weight: The thick steel construction provides fantastic heat properties and lifelong durability, but it also makes the baking steel heavy and more difficult to remove from and insert into the oven. However, our baking steel is fortunately easier to handle with the convenient handle.

Maintenance: The baking steel is easy to use and maintain but, unlike the baking stone, it needs to be coated with oil every six months. The baking steel cannot be washed with water and soap as it will induce rust. Read how to care for and maintain the baking steel here→

So, what should you choose?

The choice between a baking stone and a baking steel depends on your individual needs and preferences. If you are looking for a tool that can elevate your baking to new heights and last a lifetime, then the baking steel is definitely the best choice for you.

If you're after a more budget-friendly option that's easier to handle and maintain - but don't mind compromising on heat properties - then the baking stone is the choice for you.

Explore the baking steel here→

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