Here is my latest pie cooked on the new Baking Steel product. I am getting great results with it. I use a recipe technique based on Jeff Verasano with a starter. My GE Profile oven lets me adjust the thermostat up to 35 degrees so I add 35 which lets me bake around 585 when set to 550. Based on other posts I tried convection last night, which lowers the temp by 25 (wish I could turn that off) but even with that I was still above 550. Convection reduced my baking time from 6 and a half minutes to 5. I use a 50/50 mix of Caputo 00 and KA Bread flour. One of my best results.