On Sat, 10 Jul 2004 22:06:05 -0400, "Matt Morgan"
> wrote:

>"David Conner" > wrote in message
link.net...
>> Does anyone have a good suggestion for a baking stone that doesn't cost an
>> arm and leg? Say, for example, something I can go down to the local stone
>> supplier or floor tile seller and get.
>>
>> Would slate work?
>>
>> Thanks
>
>I used a slate flagstone I picked up from Home Depot. After 7 uses, it
>cracked down the middle. It held for a while until I tried to transport it
>and it split in two.
>
>I am presently using a glazed porcelain floor tile, fired at 1700 degrees
>and cut to fit my oven. I have had stellar results with it, and it's a snap
>to clean afterward when I bake something on it that makes a mess (like a
>pizza with extra cheese and pepperoni).
>
>HTH.
>

Howdy,

For about fifteen years I happily used a piece of soapstone that I got
from a local brickyard. It was about 2" thick.

Any place that sells stone will be able to tell you which of their
products is appropriate.

All the best,

--
Kenneth

If you email... Please remove the "SPAMLESS."