Mill mechanisms
Stone mills vs steel mills
Both systems have a place. For fine baking flour from dry grain, stone mills are usually best. For oily seeds, spices and tougher mixed use, steel mechanisms can be more forgiving.
Stone mills
Corundum-ceramic stones grind dry grain finely and consistently. They are ideal for bread, rolls, pancakes, pastry and everyday wholemeal flour.
Steel mills
Steel burrs or cones tolerate a wider range of materials, including some oilier ingredients, but may not match a stone mill for fine flour texture.
Rule of thumb
If your main goal is fresh flour for baking, choose stone. If your main goal is flexible crushing and grinding of varied ingredients, consider steel or a specialist tool.