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06-01-2013, 11:25 PM
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#11
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Senior Cook
Join Date: Apr 2013
Location: Pa
Posts: 233
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I love my pampered chef stones. They are fairly cheap plus they have a lot of pans in stone now also.
My neighbor goes out to yard sales and can find them pretty cheap.
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06-10-2013, 04:28 PM
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#12
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Head Chef
Join Date: Apr 2008
Location: Kansas
Posts: 1,418
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Quote:
Originally Posted by justplainbill
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I have one of these. It fits in one of my ovens, leaving the other one free for other things.
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06-10-2013, 07:14 PM
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#13
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Executive Chef
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
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Quote:
Originally Posted by Leolady
I have one of these. It fits in one of my ovens, leaving the other one free for other things.
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We only have one oven and leave the Hearthkit on the second from bottom shelf most all of the time. Like your stove, Leo, but enjoy having an oven up more at eye level. How far are you from the good folks at Fort Riley?
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06-10-2013, 07:19 PM
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#14
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Executive Chef
Join Date: Jan 2011
Location: Colorado
Posts: 4,199
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Quote:
Originally Posted by ahoymatey2013
I love my pampered chef stones.
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+1
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No matter where I serve my guests, it seems they like my kitchen best!
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06-10-2013, 07:53 PM
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#15
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Head Chef
Join Date: Apr 2008
Location: Kansas
Posts: 1,418
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Quote:
Originally Posted by justplainbill
We only have one oven and leave the Hearthkit on the second from bottom shelf most all of the time. Like your stove, Leo, but enjoy having an oven up more at eye level. How far are you from the good folks at Fort Riley?
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I live about 2 1/2 hours from the fort. I attended K-State back in the day, so I am well familiar with Fort Riley!
My back would like my ovens at eye level too!
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06-10-2013, 08:17 PM
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#16
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Executive Chef
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
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Quote:
Originally Posted by Leolady
I live about 2 1/2 hours from the fort. I attended K-State back in the day, so I am well familiar with Fort Riley!
My back would like my ovens at eye level too! 
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Sounds reminiscent of 'Fleet Week' social engineering in New York City, 'back in the day'. That came to a screeching halt some 25 - 30 years ago when certain parties objected to the fleet inviting YOUNG ladies to socialize with members of the fleet.
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07-02-2013, 03:30 PM
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#17
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Cook
Join Date: May 2013
Location: lecanto florida
Posts: 82
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A while back I purchased a rectangular stone that is 3/4 in thick. Ive baked bread a couple of times. It has a shiny side and a rough side. the rough side is the baking side. I have 3/4 of an inch on both the right and left for circulation. It stays in the oven. I doubt that I will use the 14 inch round stone.
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Don't trust the news media
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07-11-2013, 12:58 PM
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#18
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Assistant Cook
Join Date: Jun 2013
Location: Tampa, FL
Posts: 7
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Have you considered Saltillo or other terra cotta tiles? They're quite inexpensive, ~$1-2/sqft.
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07-11-2013, 01:00 PM
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#19
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Assistant Cook
Join Date: Jun 2013
Location: Tampa, FL
Posts: 7
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Quote:
Originally Posted by scotty71
Can I use 12X12 by prox1/2 thick polished marble tiles for making my own set of stones to place on my oven rack for bread or pizza 
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Have you considered Saltillo or terra cotta tiles? They're really inexpensive, going for ~$1-2/sqft.
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07-11-2013, 01:11 PM
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#20
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Cook
Join Date: Jun 2013
Location: Mountain View, CA
Posts: 64
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I guess I'm cheep. I have a scrap piece of leftover granite from out countertops. Works great on the polished side, but next time I'll try the other side.
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