subfuscpersona
Sous Chef
- Joined
- Aug 31, 2004
- Messages
- 561
I am contemplating buying a baking stone. For a variety of reasons I don't want to go the "unglazed quarry tiles" route. I have an ordinary gas stove (not self-cleaning, not convection) and an oven shelf measures 17 x 25".
I want a rectangular stone that I just keep it in the oven at all times. What difference, if any, will it make when I use the oven for something other than baking bread? Can I put a utensil or cookie sheet directly on the stone? I also keep a few large, heavy cast iron pans in the oven. Can they be placed directly on the stone whithout marring it?
A common size (which seems good for my oven) is 14 x 16 but I have questions about the material and thickness.
The most commonly available stones of this size are 1/2" thick abd retail for about $25 (plus shipping). Different sites describe them as "stone composite", "clay stone", "unglazed ceramic sheet" (etc etc) - one site said theirs was ...made from a natural Clay Body, cordierite and mullite. I don't know if these are all adjectives for the same thing and whether they're simply a larger version of unglazed ceramic tiles.
A thicker stone sells for $40-$45 - for example, pastrychef.com has one measuring 14 1/2" x 16 1/2" x 1" thick which is described as "Restaurant-quality".
I also found a 13 3/8 x 17 1/2 x 3/4" thick stone from bakingstone.com that sells for $44.50 (which includes shipping). It's made from what they call FibraMent which is described as a proprietary blend of heat resistant and conductive raw materials approved by NSF International for use in baking ovens (This one was praised by some posters in the alt.food.sourdough group.)
Now - if you got this far - plz share your experience and give me your advice, opinions, recommendations, reactions ... TIA!
I want a rectangular stone that I just keep it in the oven at all times. What difference, if any, will it make when I use the oven for something other than baking bread? Can I put a utensil or cookie sheet directly on the stone? I also keep a few large, heavy cast iron pans in the oven. Can they be placed directly on the stone whithout marring it?
A common size (which seems good for my oven) is 14 x 16 but I have questions about the material and thickness.
The most commonly available stones of this size are 1/2" thick abd retail for about $25 (plus shipping). Different sites describe them as "stone composite", "clay stone", "unglazed ceramic sheet" (etc etc) - one site said theirs was ...made from a natural Clay Body, cordierite and mullite. I don't know if these are all adjectives for the same thing and whether they're simply a larger version of unglazed ceramic tiles.
A thicker stone sells for $40-$45 - for example, pastrychef.com has one measuring 14 1/2" x 16 1/2" x 1" thick which is described as "Restaurant-quality".
I also found a 13 3/8 x 17 1/2 x 3/4" thick stone from bakingstone.com that sells for $44.50 (which includes shipping). It's made from what they call FibraMent which is described as a proprietary blend of heat resistant and conductive raw materials approved by NSF International for use in baking ovens (This one was praised by some posters in the alt.food.sourdough group.)
Now - if you got this far - plz share your experience and give me your advice, opinions, recommendations, reactions ... TIA!