Cooking Resources

schoolgirl · 10-25-2010, 08:10 PM

My husband was able to cut the stone down by using a tile cutter with a wet blade. Then he used a belt sander to smooth it down. I cooked some biscuits tonight on it and they did fine. Browned good on top and bottom. This way I was able to use my smaller oven. I was half way afraid for him to cut it but I probably would not have used it very much in my big oven. And I did not pay that much for it. Just thought I would let everyone know what the out come was.

justplainbill · 10-26-2010, 02:32 AM

Thanks for the update. Didn't want to scare you off in my previous post by mentioning abrasive, e.g. diamond, cutting blades and wet cutting. Glad to hear he's a handy fellow. In the 80's I saw 3" diameter holes being cut through the 8" thick rebared concrete floors of the World Trade Center. The cut surfaces were as smooth as a baby's butt.

megamark · 01-23-2011, 04:13 PM

Glad it worked out for you. A good stone is one of those things you don't want to loose.

Bigjim68 · 01-23-2011, 05:21 PM

I think you can cut it down if you really want to. What is required is an angle grinder equipped with a diamond blade. Granite installers use angle grinders for on the job adjustments. I used one to cut outlets, etc, etc on my self installed travertine backsplash in my renovated kitchen. OTOH, you can buy a square foot of unglazed tile at bigbox for less than 2 bucks

schoolgirl · 01-27-2011, 06:38 AM

It's working fine. I just leave it in the little oven all the time. Maybe I was just lucky , but my DH did a good job cutting it down....

betterthanabox · 01-27-2011, 01:56 PM

I use mine all the time to make bread. I just got mine for Christmas, i love it. I thought it was a little excessive at the time I got it, but it is really a great cooking too. I am surprised I didn't want one sooner!

61Grampyjoe · 01-27-2011, 02:20 PM

Pampered Chef stones are fantastic! My wife was a rep about 9 years ago and we own about everything they have....reheat fries, fish, chicken wings, and they will re-crisp. It's really hard to burn anything on the bottom and you may have to adjust the time a little longer(just watch it). Oh yeah, don't put frozen stuff on a hot stone! Ka-POW! Enjoy!

The stone reaches the same temperature as the oven, so whatever is on there is gonna be cooked.....

**chopper** · 01-27-2011, 06:16 PM

Quote:

Originally Posted by 61Grampyjoe

Pampered Chef stones are fantastic! My wife was a rep about 9 years ago and we own about everything they have....reheat fries, fish, chicken wings, and they will re-crisp. It's really hard to burn anything on the bottom and you may have to adjust the time a little longer(just watch it). Oh yeah, don't put frozen stuff on a hot stone! Ka-POW! Enjoy!

The stone reaches the same temperature as the oven, so whatever is on there is gonna be cooked.....

Speaking of Ka-POW!...My sister added water to a pyrex pan in the oven that had burned dry. I guess she thought that it would be OK??

You can guess what happened! Ka-POW! So, I googled pyrex, explode, etc. and you would not believe how many people out there flunked science! It is quite exciting!