## Common ground
Both options are types of baking stones used for cooking pizza, typically placed in ovens to provide even heat distribution.
## Options at a glance
**6911.10 – Porcelain or china**
- **Defining trait:** Made from fine, vitrified clay with a glazed or non-porous surface, often more delicate but highly heat-resistant.
- **Typical examples:** High-end pizza stones with smooth finish, often used in professional kitchens.
- **Best fit when:** You need a stone with a refined appearance, excellent thermal stability, and resistance to staining.
**6912.00 – Ceramic**
- **Defining trait:** Made from fired clay, usually unglazed or partially glazed, more porous and durable under frequent use.
- **Typical examples:** Standard home-use pizza stones, often thicker and more affordable.
- **Best fit when:** You prioritize durability, affordability, and consistent heat retention for regular home baking.
## Key differences
| Feature | 6911.10 (Porcelain/China) | 6912.00 (Ceramic) |
|------------------|----------------------------|--------------------------|
| Surface | Glazed, non-porous | Unglazed or partially glazed |
| Durability | More fragile | More robust |
| Heat resistance | Very high | High |
| Common use | Professional/artisanal | Home cooking |
## How to choose
- Is the stone smooth and glossy with a refined finish? → 6911.10
- Is it thicker, more rugged, and unglazed? → 6912.00
## Overlaps & pitfalls
Both can be used for pizza baking and share similar heat properties. The main overlap is in function—both are oven-safe baking stones. However, porcelain/China (6911.10) is more likely to crack under sudden temperature changes, while ceramic (6912.00) handles thermal shock better. If unsure, prioritize the **main use**: for everyday home use, choose 6912.00; for premium or display purposes, consider 6911.10. No option is inherently superior—choose based on intended use and handling conditions