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Do you have a preference between "steel cut" versus "stone cut" oatmeal?

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Either eating as oatmeal, or in a recipe (e.g. cookies, breads, etc.).

My default is usually steel cut, but I'm wondering if I should expand my oatmeal horizons a bit ...

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  1. I've never heard of "stone cut" oatmeal. Is this something that's relatively new on the market? How does one cut with stones?

    I do love steel cut.

    1. I'm hopin' to cut oatmeal stone out of my diet.

      1. stone-ground, perhaps?

        4 Replies
        1. re: sunshine842

          Yeah, never heard of "stone cut".......

          1. re: sunshine842

            No, stone cut.

            http://ansonmills.com/grain_notes/20

            http://chefshop.com/Oatmeal-Organic-S...

            1. re: ipsedixit

              I'd be willing to bet that if you put them side by side with steel cut oats that you couldn't tell the difference.

              1. re: ipsedixit

                there is no way you could do anything to oatmeal to make it worth $10 a kilo...and that includes serving it to me in a solid-gold bowl with a side of Champagne.