Randall Nortman wrote:

> On 2005-08-20, Will > wrote:
> Is outgassing really the only concern? I would be more worried about
> direct absorption through the bottom of the dough (to the extent that
> I'm actually worried about it at all, which is a road we've already
> been down).

The contact was your original question. I think the steel covers that.
I just have this thing with chucking stuff that works to buy more
stuff.
I guess I'd never make a good WalMart customer.


> Well, the steel will insulate a little bit, delaying (and diminishing)
> the initial heat slightly as the pan absorbs heat from the stone
> instead of the dough absorbing it directly. Also, it will trap
> moisture under the crust (which I'm not sure is really all that
> awful).

It probably does insulate briefly, but the effect is insignificant as
far as I can tell. My bread shows no ill effects. The corn meal
probably insulates more.
I haven't detected a moisture issue, but then I dust the pans with a
bit of meal...

I really like using the steel. It does away with the peel and all of
that slip-sliding business. Plus... you can use it for flatbreads,
which is a worthwhile conideration in the summer when you want to
reduce bake times and kitchen heat. I think it facilitates staged
baking too, if you're interested in running the oven once and knocking
down several tasks. There's only so many things you can put on a
stone...