I’m not (yet) a KK owner, but since the topic came up in here today I figured I would ask about this. I’m assuming the 650 in the KK you mentioned is on the baking stone, right? What about on a steel? I imagine you could get away with a lower temp since it would transfer heat to the bottom faster, but I guess what i’m not sure of is whether the top would cook better at the higher temp used for the stone, the lower temp of the steel, or if it’s basically a wash in that regard. Have you by any chance tried on a steel?
Yes, these questions are absolutely motivated by the fact that I already own a steel and am wondering if I should get the stone when I purchase my KK lol
