baking stone

magnusfide wrote:
We use our cast iron griddle.

The latest craze is baking steels. They are basically a flat piece of finished steel costing $100+. I bake all my artisan bread on a Lodge 14" pizza pan. I also use it for pizza of course, preheated with the oven and used in place of a stone.
The Lodge is more expensive now I believe, but mine was $35 dollars. It's tough, it browns the bottom of yeast breads as well as any stone and it will outlast me.
The griddle would work well also when it's beg enough.