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Old 10-25-2010, 09:10 PM   #21
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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.
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Old 10-26-2010, 03:32 AM   #22
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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.
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Old 01-23-2011, 05:13 PM   #23
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Glad it worked out for you. A good stone is one of those things you don't want to loose.
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Old 01-23-2011, 06:21 PM   #24
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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
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Old 01-27-2011, 07:38 AM   #25
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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....
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Old 01-27-2011, 02:56 PM   #26
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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!
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Old 01-27-2011, 03:20 PM   #27
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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.....
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Old 01-27-2011, 07:16 PM   #28
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Quote:
Originally Posted by 61Grampyjoe View Post
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!
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