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Baking Stones / Cooking Stones
Baking Stones / Cooking Stones From: Andrew H. Auld It's not that I don't like to admit there's anything about cooking I don't already know - that's actually THE thing that I like so much about cooking - like Physics, there's always something new to learn. Anyway - not being one to jump right into anything, for several years now, people have been recommending oven stones, baking stone, pizza stone, what have you, to me. I'm now actually thinking of trying one, maybe. I've gotten along for years perfectly happy with regular bakeware and my cast iron griddles - which the round one I use to bake pizza at home and at camp. But, like I said, I'm thinking of trying one for bread, pizza, etc. What sent me this way was a recipe for pressed duck that uses a baking stone. Anyway - anyone out there with experience with these thingies? Andrew --------------------------------------------- Andrew, et al, The most notable difference with using a cooking stone is that it makes for a crispier crust (pizza, bread, cookies, etc.). They also tend to take longer to cool down, and by extension, holds a more even heat. Peace, Todd who misses cooking with a wood-burning stone oven.....;-( --------------------------------------------- Yes. There are two benefits. The first (as Todd, I think, and I hope I didn't misremember the name) said is to produce crispier crusts. The heat is applied directly to the pizza. The second is to even out oven temperature. Most thermostats will vary by 30-40 degrees F while cycling back and forth. With the stones in, the oven will take longer to preheat, but will maintain temperature much better. But for Heaven's sake don't spend money on one from a cooking store. Go to Home Depot and get regular old, *unglazed*, clay flagstones. Washed, they work just fine. Talk to the people there and tell them what you want it for; they get requests like that often (at least around here). The only thing you need to watch out for is getting a clay with a high lead content. (The unglazed is important for two reasons: glaze has a higher heat conductivity, and many, even most, glazes contain lead.) Dave Barton St. James, Leesburg --------------------------------------------- Lovely things with a couple of caveats: Don't preheat it and then put something frozen on it. Veddy veddy bad, as the other physics things you already know might suggest. Don't be overly aggressive about washing it, like how you treat your cast iron. It seasons like that... Mrs H |