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Kenneth wrote:
> (Charlie Sorsby) wrote:
>
>>Kenneth > wrote:
>>[...]
>>= The alternative that I would suggest is a slab of natural
>>= stone. I had a piece of soapstone (about 2" thick) in the
>>= bottom of my oven for nearly 20 years.
>>=
>>= It held an amazing amount of heat, and really improved my
>>= baking. The slab cost me just a few dollars...
>>
>>I've been wanting something like that for years. Where did you get
>>your soapstone slab?
>>
>>Is there an on-line or mail-order source? Or a local source who
>>may be willing to ship to me?
>>
>
> I'd suggest that you just look in a local Yellow Pages for
> headings such as "Brick and Stone."

Many garden centers will have stones for garden accent use that could
work well.

> Also check for suppliers of granite counters in your area:
>
> The "waste" created when they cut out the area for a drop in
> sink is just about perfect for a baker. If you charm them,
> you are likely to get such a piece for very little money.

Great idea.

Pastorio