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Old 12-01-2005, 10:54 AM   #31
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My instructions told me to oil the stone to "season" it. I LOVE my stoneware and have had nothing but the best results. I also have little stoneware loaf pans and had the same instruction with them. Hmmm...isn't that odd. I just assumed that all stoneware was alike.
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Old 12-01-2005, 10:56 AM   #32
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Quote:
Originally Posted by Andy M.
I've never heard of oiling a stone. In fact, I clean the stone by leaving it in the oven during the self-cleaning cycle. It comes out clean as a whistle.


What brand do you have Andy? I didn't know you could leave them in at such high temps. I usually just wipe mine clean with a damp cloth and don't need to do more than that. I admit though, easier ways to clean always appeal to me. I am just afraid it would crack the stone. Is that possible do you suppose?
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Old 12-01-2005, 11:23 AM   #33
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I think S.O. got it from Pampered Chef.

High heat will not damage a pizza stone. In fact, it can take higher heat than the other parts of the oven.

I also leave the stone face down in the oven at all times and turn it right side up when I'm making pizza. That keeps the surface from catching any spills from other foods being cooked.
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Old 12-01-2005, 11:27 AM   #34
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Thanks Andy. I always learn so much from you. I like the upside down tip too. I have heard that you should leave your stone in your oven to help even out the heat. Do you find that to be true too?
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Old 12-01-2005, 11:29 AM   #35
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I know that the stone should moderate temp fluctuations, but I'm not sure how much of an effect a little stone can have on all that oven material and space.

I leave it in there all the time because it's the easiest thing to do.
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Old 12-01-2005, 11:32 AM   #36
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thanks for the tip birthday boy! i was wondering where i was going to store the darn thing. so far, it's been awkwardly placed on top o' the fridge.
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Old 12-01-2005, 12:20 PM   #37
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BT:

I keep the stone on the second shelf at the lowest location in the oven. I seldom need both shelves at the same time and if I do, the stone is awkwardly stored on the top of the fridge.

I've found that putting the stone on the oven floor causes the crust and the corn meal to burn. Moving it up a couple of inches makes perfect crusts.
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Old 12-01-2005, 02:13 PM   #38
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Brazilian Soapstone makes an awesome pizza stone...Brazil on my mind on the web, or Fantes also web based .
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Old 12-01-2005, 05:11 PM   #39
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We only use our pizza stone to reheat pizza. I got it for a shower gift.
I have a convection oven and often bake my pizzas on an upside down cookie sheet. This allows the hot air in the oven to circulate around the dough better. Grease the sheet and sprinkle with corn meal if you want. Do not use an airbake sheet because it will not brown the dough. The pizza stone is to small for the size pizza's I bake.
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