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I always grow more than I can use (or give away) I always have a slew of green ones this time of year. I put mine in a cardboard box lined with crumpled newspaper with a lid on it. They redden in a few days to a week or so. Move them around and make sure no spoilage or mold forms. Tomatoes like...

I went to the butcher to get a chicken yesterday and saw one of these instead. I came home and found this thread and figured I would try it as an oven roast. The butcher said it was a quite a bit leaner then a rib roast so I topped it with some bacon and crusted it with horseradish and shallots...

Next time you need a pan just go for the uncoated ones. I agree with GB about leaving the "gunk" on, after a few dozen pizzas it will look like a profesional pan :) I always sprinkle a bit of cornmeal underneath to keep it from sticking and it also sucks up the oil from the toppings and becomes...