Kalmia wrote:
>
>I place it under baked chicken - saves a messy cleanup of my jellyroll pan.

A jelly roll pan is much too shallow for baked chicken, it'll spatter
all over your oven, then you'll really have clean up. I use a SS
roasting pan (add a quartered onion, a couple quarted garlic cloves,
some chopped celery/carrot with the chicken), at the end pour off some
of the fat and deglaze the pan on the stove top, I usually use a can
of diced tomatoes, makes a nice go-with for chicken, or use to serve
pasta/pierogies with chicken. But mostly I use a rubber spatula to
scrape what I can from the roasting pan into the big bowl of cat food
for the outside cats, they burn off the calories, especially in cold
weather... then simply soak the pan with a bit of dishwashing liquid
for an hour and it cleans easily. I may do that for dinner tonight,
the store in town has roasting chickens on sale for 89¢/lb... I cut it
into eighths and toss the spine, ribs, and trimmings out for the
crows.

>I use it between pizza dough and the stone.

Then what's the point of the stone... you're essentially making stewed
pizza... a perforated pan works far better than those silly pizza
stones.