On Fri, 14 Aug 2009 20:19:28 -0400, Tom Biasi wrote:

> "brooklyn1" > wrote in message
> ...
>> How many times do you open your oven while cooking... I rarely open my
>> oven other than to put something in or take something out, maybe to baste
>> a holiday turkey a couple three times, and that perhaps once a year, maybe
>> twice, and then there's no room for any stinkin' stone anyway... and to
>> just take a peek that's why most every oven nowadays has a glass door.
>> You're defeating your own argument... if it takes 30 minutes more to heat
>> your oven with the stone then you'd have be opening your oven many times
>> over a long time to break even on energy costs, or so you'd think... and
>> those silly stones do absolutely nothing to improve baking in a
>> residential oven, and in fact they are not good heat sinks because they
>> are porous.. ordinary glass ovenware makes a better heatsink, which is why
>> one needs to use lower temperature for baking in glass. Actually those
>> stones cause an oven to bake improperly because they inhibit the normal
>> convection that was designed into residential ovens... many manufacture's
>> add a warning in their user's manual that use of an oven stone voids the
>> warranty. Because of major design differences it's not possible to turn a
>> residential oven into a commercial brick oven by placing anything in it.
>> Those so-called pizza stones are a slick sales gimmick aimed at those with
>> more dollars than brain cells, anyone who passed Physics 1 should know
>> that.
>>
>
> Well brooklyn, I passed physics, I even taught it for a while.
> Any thermal mass will keep the oven at a more constant temperature while
> peeking.
> I agree on these things:
> You don't really need to be opening and closing the door often.
> The stones can inhibit (or at least change) normal convection.
> I wouldn't put one in other than for the intended purpose, to cook pizza.
>
> But the OP wasn't talking about trying to improve the oven, the OP left the
> stone in by mistake.
>
> As for their use for pizza, I totally disagree with you. I have been making
> pizza since the 1960's. The stone was the best product I have seen to come
> close to a pizza oven.
> No it can't compare but I don't have a pizza oven in my ( uh.. or my
> wife's ) kitchen.
>
> Why such hostility toward a stone? Did you drop one on your toe one time?
>
> Regards,
> Tom

try his ****ing head.

your pal,
blake