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Can I leave my pizza stone or baking steel in the oven all the time

Yes, because a pizza stone or baking steel adds mass that will regulate the temperature of your oven. You should allow extra time to preheat, with the amount depending on whether or not you are cooking directly on it or it is on another shelf. I’d give it 5 extra minutes if you are not cooking directly on the steel or stone, but 20 minutes if you are.
The 20 extra minutes of preheating of your pizza stone or baking steel will allow the steel or stone to absorb enough energy to start cooking whatever you have in a pan (if the pan is directly on the steel/stone) immediately, rather than acting as an insulator and a barrier to the heat. Ovens will vary also, so you may need a little less or little more preheat time, depending on the oven.

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