"Leila" > wrote:

>> Pizza stones
>
>Admittedly I rarely use mine, but that's because hubby got low-carb
>religion a couple of years ago. If you're into baking artisanal bread,
>then a bread stone is really useful for getting the crust nice and
>crispy dark. Pizza stone, being circular, doesn't have as much area.

Leila, the only thing we use the deep-dish stone for these days is
cornbread - it really comes out a lot better. My wife uses some of
the flat "tray-type" stones for various things, but when I bake bread,
I plop it onto a cookie sheet covered with cornmeal - it has sort of a
ball-bearing effect, and I don't have to add extra fat by greasing the
sheet. Course the lower shelf of the oven is covered with tiles, so I
guess I'm still sort of using a "baking stone", eh?