KitchenCraft Baking Stone Tray, Non Stick, for Oven or Hob, for Pizza, Bread, Pancake and other Recipes in Gift Box, Round, Cast Iron, 27 cm x 6.5 mm

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I think this is because the Baking Steel is made from steel, which is a more conductive material than cast iron. As with most cookware items found in the kitchen, the same basic principles of care apply here too.

I have a Fibrament stone and really like it. I had cheap, thin stones that broke and also used quarry tiles. The Fibrament is much better IMHO and I haven't heard of any breakage problems. Type fibrament into the search box and you find a lot said about it. Both are good tools but like any tool, it can be for specific needs. I bought an old baking stone (50 cents at a rummage sale) and it has been behaving pretty well. It is dark and ugly but really seems to retain the heat well.I also find them at a local resale shop on occasion for a few dollars. If I needed to do rolls or baguette, I would use a rectangular baking stone. I keep the baking stone in the oven for heat retention and put my loaf pans on it. Seems to work great. Just be sure to rinse the stone off well afterwards so that it does not smell like vinegar when you bake on it. Use in cooking: Baking stones are most commonly used for baking, while cast iron is used for both baking and cooking. A baking stone is basically a flat and porous surface that you put in your oven to help your baked goods cook better. It’s usually made from materials like ceramic or cordierite, and it’s really good at absorbing and distributing heat evenly in the oven.

Well, that was fun and thank each and everyone one of for your help and wisdom. I don't think I'll go for the baking stones anytime soon. The cast iron performed great and I'm not sure I would have been able to tast the difference. The baking time will be almost the same, baking stones for bread don’t speed up the process, they just make the finished product more delicious.

Baking bread: A baking stone is an excellent surface for baking bread, as it helps to distribute heat evenly and promotes a good crust. With that being said, when you are working with something new or unfamiliar, you may not know what direction to take or how you should handle things. A baking stone is preheated in the oven, so it is extremely hot, ensuring your bread or pizza does not have a soggy bottom. To ensure you get the best bread every time, we have rounded up 7 baking stones for bread to suit anyone’s baking preferences. How do you use a baking stone? Don’t throw away your pizza stone in a fit of disgust like I did. Hopefully these tips will keep your stone in decent shape, and you will realize that discoloration is normal for any baking stone. I’m enjoying my new stone and I promise to treat this one better.Steel baking stones are another option. Advertised as ultra-conductive, these baking surfaces are designed specifically to distribute heat and hold it throughout the cooking process. Manufacturers promise that these stones bring much more energy to the baking process than ceramic and clay stones, but you’ll see similar results across all baking surface types. The NerdChef Steel Stone is a steel baking stone for bread and one of the most expensive baking stones on the market.