Pizza stone vs cast iron pizza pan

[TXCraig1]

It is odd to me that every website from slice on up to American kitchens say that stones absorb moisture.  Would be cool to weigh them hot and and after use. But I ain't going to do it.

I don't know why that would be odd. Pretty much everything written about pizza on pretty much every website is wrong.

[David Esq.]

http://slice.seriouseats.com/archives/2011/04/pizza-protips-baking-surfaces-part-6-emile-henry-pizza-stone-review.html

 http://topratedkitchen.com/guide-best-baking-stone-pizza/

http://m.theprairiestar.com/entertainment/columnists/recipes_and_reflections/pizza-stones-can-take-your-baking-to-another-level/article_ed5a8430-d084-11e3-ab34-001a4bcf887a.html?mobile_touch=true

http://en.m.wikipedia.org/wiki/Baking_stone

http://www.foodservicewarehouse.com/education/how-to-use-a-pizza-stone/c31723.aspx

http://www.thekitchn.com/clay-cast-iron-steel-which-pizza-stone-material-is-best-178381

Every one of these mentions the absorption of water.

And http://www.soapstonepizzastones.com/?cat=6 states that "A pizza stone works by pulling the moisture out of the dough making a crisp crust."

So it isn't random bloggers only.

[David Esq.]

The more relevant question is, has anybody put steel in their wood fired oven rather than cooking on the brick?

[TXCraig1]

The more relevant question is, has anybody put steel in their wood fired oven rather than cooking on the brick?

At what temperature?

[TXCraig1]

Every one of these mentions the absorption of water.

So it isn't random bloggers only.

Amazing how much ignorance is out there, isn't it.

[mitchjg]

Amazing how much ignorance is out there, isn't it.

Not to me, really.  After all, 50% of all people are below the median IQ of 100.  You run into them far too often.  More concern is the reliance upon bloggers that don't really know anything that pass it on and then pass it on.   Some really nutty and stupid news stories have spread that way as "fact."

PS  America's Test Kitchen reference?