In another thread, it spurned a question which I'm sure is probably covered in a older thread. It's hard as hell reading older threads with the whole pinterest scroll so here goes a new one.
Baking Stones/Baking Steels I presume for the majority ya'll keep in the oven. Does anyone here actually transport it in/out...
Knowing full well that while it helps with heat retention, the drawback is longer heat times, and longer cool times. Does it matter to you if it takes longer for the oven to come to temp. Or the latter, where there is slightly more wear and tear due to the fan needing to run longer on coo ldown.
Or do you have a housemaid that has Popeye arms and moved the stone/steel out of the oven and only puts it in the oven when needed?