High and explosive heat is essential for your baked goods to get a crispy crust. Both a baking stone and 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 advantages and disadvantages of the two baking tools, so you can become more knowledgeable about what works best for your specific needs.
What is a baking stone?
A baking stone is a thick stone plate, often made of ceramic or stone, that is used to bake bread or pizza. Baking stones can vary in size and shape, but they are normally rectangular or round to fit on the rack in the oven.
Advantages of the baking stone
Price: The baking stone is a budget-friendly alternative to baking steel - as it is generally cheaper.
Weight: Due to the construction in stone or ceramic, the baking stone is lighter and easier to move around than baking steel.
Maintenance and cleaning: The baking stone is easy to use, maintain and clean. After use, it can simply be washed in water and soap - and you never have to worry about the baking stone rusting.
Disadvantages of the baking stone
Heat properties: The baking stone does not have the same heat conductivity as baking steel, which results in a longer preheating time and poor heat transfer during baking. At the same time, the baking stone does not retain heat as well, which means that the stone's 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 the construction in ceramic or stone, the baking stone is prone to cracking or breaking over time. This limits its lifespan.
What is baking steel?
Baking steel is a thick plate made of steel, often carbon steel, which is used to achieve professional baking results in your own oven. Baking steel is known for its excellent ability to absorb and conduct heat.
The advantages of baking steel
Heat properties: Baking steel has extraordinary heat properties, which results in rapid heating, even heat distribution and a fantastic ability to retain heat. A carbon steel baking steel absorbs heat up to 18 x better than an ordinary baking stone - and that is 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 that is resistant to breakage and damage. This ensures you a lifetime of use.
The disadvantages of baking steel
Price: Compared to the baking stone, baking steel is normally more expensive, which can hold some back and resort to the cheaper alternative. However, durability is worth taking into account. When you buy baking steel, it lasts a lifetime.
Weight: The thick steel construction provides fantastic heat properties and lifetime durability, but at the same time it also makes the baking steel heavy and difficult to take in and out of the oven.
Our baking steel is fortunately easier to handle with the practical handle.
Maintenance: Baking steel is easy to use and maintain, but must - unlike the baking stone - be oiled once every six months. Baking steel cannot be washed with water and soap, as it will cause rust.
Read how to care for and maintain your baking steel here→
So what should you choose?
The choice between baking stone and 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 which lasts the rest of your life, then baking steel is clearly the best choice for you.
Are you looking for a more budget-friendly alternative that is easier to handle and maintain - but don't mind compromising on heat properties - then the baking stone will be the choice for you.
