On Mon, 12 Sep 2011 15:03:12 +0100, "Ophelia" >
wrote:

>
>"Cheryl" > wrote in message
s.com...
>> On 9/11/2011 8:56 PM, wrote:
>>
>>> You don't season a baking stone -- the pores must be open to cook things
>>> properly.
>>>
>>> You dont clean a baking stone, other than to scrape off any obvious
>>> burned-on
>>> black stuff. The heat of the oven does short-term cleaning under normal
>>> conditions.
>>>
>>> The stone will be cleaned ultimately during the oven's self-cleaning
>>> cycle --
>>> after which you just wipe off any grey power with a damp sponge.
>>
>> First, I don't have a self cleaning oven. Second, the instructions said
>> to season it. I'm a little surprised everyone is saying not to when the
>> instructions say to do so.
>
>I have never seasoned mine. As with others, mine lives in the oven. When
>I am not using it in particular, it gives mass to heat up the oven and keeps
>the heat.

Actually what that stone does is waste energy by having to heat it,
and it stores no energy used for cooking because it never gets hotter
than the thermostat setting and any retained heat is wasted by being
retained after what's cooked is removed from the oven. Only the
imbeciles who failed grade school science think so-called pizza stones
do something, well they separate the dollars from those with more
dollars than brain cells.

On Sep 12, 10:16*am, Brooklyn1 <Gravesend1> wrote:
> On Mon, 12 Sep 2011 15:03:12 +0100, "Ophelia" >
> wrote:
>
>
>
>
>
>
>
>
>
>
>
> >"Cheryl" > wrote in message
> s.com...
> >> On 9/11/2011 8:56 PM, wrote:
>
> >>> You don't season a baking stone -- the pores must be open to cook things
> >>> properly.
>
> >>> You dont clean a baking stone, other than *to scrape off any obvious
> >>> burned-on
> >>> black stuff. The heat of the oven does short-term cleaning under normal
> >>> conditions.
>
> >>> The stone will be cleaned ultimately during the oven's self-cleaning
> >>> cycle --
> >>> after which you just wipe off any grey power with a damp sponge.
>
> >> First, I don't have a self cleaning oven. *Second, the instructions said
> >> to season it. *I'm a little surprised everyone is saying not to when the
> >> instructions say to do so.
>
> >I have never seasoned mine. *As with others, *mine lives in the oven.. *When
> >I am not using it in particular, it gives mass to heat up the oven and keeps
> >the heat.
>
> Actually what that stone does is waste energy by having to heat it,
> and it stores no energy used for cooking because it never gets hotter
> than the thermostat setting and any retained heat is wasted by being
> retained after what's cooked is removed from the oven. *Only the
> imbeciles who failed grade school science think so-called pizza stones
> do something, well they separate the dollars from those with more
> dollars than brain cells.


(lip quivering) Now you've got frugally oriented me wondering about
this. I hope some others weigh in on this.

Kalmia wrote:
>On Sep 12, 10:16*am, Brooklyn1 <Gravesend1> wrote:
>> On Mon, 12 Sep 2011 15:03:12 +0100, "Ophelia" >
>> wrote:
>> >"Cheryl" > wrote in message
>> s.com...
>> >> On 9/11/2011 8:56 PM, wrote:
>>
>> >>> You don't season a baking stone -- the pores must be open to cook things
>> >>> properly.
>>
>> >>> You dont clean a baking stone, other than *to scrape off any obvious
>> >>> burned-on
>> >>> black stuff. The heat of the oven does short-term cleaning under normal
>> >>> conditions.
>>
>> >>> The stone will be cleaned ultimately during the oven's self-cleaning
>> >>> cycle --
>> >>> after which you just wipe off any grey power with a damp sponge.
>>
>> >> First, I don't have a self cleaning oven. *Second, the instructions said
>> >> to season it. *I'm a little surprised everyone is saying not to when the
>> >> instructions say to do so.
>>
>> >I have never seasoned mine. *As with others, *mine lives in the oven. *When
>> >I am not using it in particular, it gives mass to heat up the oven and keeps
>> >the heat.
>>
>> Actually what that stone does is waste energy by having to heat it,
>> and it stores no energy used for cooking because it never gets hotter
>> than the thermostat setting and any retained heat is wasted by being
>> retained after what's cooked is removed from the oven. *Only the
>> imbeciles who failed grade school science think so-called pizza stones
>> do something, well they separate the dollars from those with more
>> dollars than brain cells.
>
>
>(lip quivering) Now you've got frugally oriented me wondering about
>this. I hope some others weigh in on this.

The pinheads who are already invested will say anything to rationalize
against how they've wasted their money.

And how many times do I need to explain how when a raw pizza is placed
directly on a heated stone the temperature at the stone's surface
immediately drops to less than that of boiling water by the steam
produced, and stays that way because a conventional oven's source of
heat is not inside the stone (as with a brick oven) so the stone
temperature never recovers until after the pizza is removed. Using a
pizza stone is exactly/precisely the same as filling your bath with
hot water and getting in with a block of ice. Even pizzarias with
real brick ovens are using pizza screens nowadays to create an air
space under the pizza, prevents condensation onto the oven surface so
the crust cooks crisper and saves a business quite a bit of money by
lowering energy bills. Pizza screens make placing and removing pizza
from an oven much easier/faster too... even better for a home oven
with wire racks is a perforated pizza pan, it's even more rigid, works
very well for grilled pizza also... serve from the perforated pan too,
a solid pizza pan immediately makes crust soggy by collecting
condensation. There is no way to convert the standard oven into a
brick oven, pizza stones are all about fantasy. And a pizza stone can
damage your oven, by hindering convection componants can be
damaged.... most oven manufacturer's owner's manuals warn against the
use of pizza stones, their use will void the warranty.

On Sep 12, 11:14*am, Brooklyn1 <Gravesend1> wrote:
> The pinheads who are already invested will say anything to rationalize
> against how they've wasted their money.

You can't be that dumb. You must be a misanthrope purposely trying to
ruin people's day.

> And how many times do I need to explain how when a raw pizza is placed
> directly on a heated stone the temperature at the stone's surface
> immediately drops to less than that of boiling water by the steam
> produced, and stays that way because a conventional oven's source of
> heat is not inside the stone (as with a brick oven) so the stone

Where can I buy brick with an internal source of heat? Maybe you are
that dumb.

> temperature never recovers until after the pizza is removed.

What matters is the temperature of the dough. That is higher with a
stone for the first several minutes, then it drops to about what it
would be without the stone.*

> Using a
> pizza stone is exactly/precisely the same as filling your bath with
> hot water and getting in with a block of ice. *Even pizzarias with
> real brick ovens are using pizza screens nowadays to create an air
> space under the pizza, prevents condensation onto the oven surface so
> the crust cooks crisper and saves a business quite a bit of money by
> lowering energy bills.

I doubt that. Can you cite a source?

> *Pizza screens make placing and removing pizza
> from an oven much easier/faster too... even better for a home oven
> with wire racks is a perforated pizza pan, it's even more rigid, works
> very well for grilled pizza also... serve from the perforated pan too,
> a solid pizza pan immediately makes crust soggy by collecting
> condensation. There is no way to convert the standard oven into a
> brick oven, pizza stones are all about fantasy. *And a pizza stone can
> damage your oven, by hindering convection componants can be
> damaged.... most oven manufacturer's owner's manuals warn against the
> use of pizza stones, their use will void the warranty.

That depends on the type of oven and the clearance around the sides of
the stone. If you need more to worry about, you can block convection
just as well with a cookie sheet.

Jerry
--
Engineering is the art of making what you want from things you can
get.

On Mon, 12 Sep 2011 14:14:15 -0700 (PDT), Jerry Avins >
wrote:

>On Sep 12, 11:14*am, Brooklyn1 <Gravesend1> wrote:
>> The pinheads who are already invested will say anything to rationalize
>> against how they've wasted their money.
>
>You can't be that dumb. You must be a misanthrope purposely trying to
>ruin people's day.
>
>> And how many times do I need to explain how when a raw pizza is placed
>> directly on a heated stone the temperature at the stone's surface
>> immediately drops to less than that of boiling water by the steam
>> produced, and stays that way because a conventional oven's source of
>> heat is not inside the stone (as with a brick oven) so the stone
>
>Where can I buy brick with an internal source of heat? Maybe you are
>that dumb.
>
>> temperature never recovers until after the pizza is removed.
>
>What matters is the temperature of the dough. That is higher with a
>stone for the first several minutes, then it drops to about what it
>would be without the stone.*
>
>> Using a
>> pizza stone is exactly/precisely the same as filling your bath with
>> hot water and getting in with a block of ice. *Even pizzarias with
>> real brick ovens are using pizza screens nowadays to create an air
>> space under the pizza, prevents condensation onto the oven surface so
>> the crust cooks crisper and saves a business quite a bit of money by
>> lowering energy bills.
>
>I doubt that. Can you cite a source?
>
>> *Pizza screens make placing and removing pizza
>> from an oven much easier/faster too... even better for a home oven
>> with wire racks is a perforated pizza pan, it's even more rigid, works
>> very well for grilled pizza also... serve from the perforated pan too,
>> a solid pizza pan immediately makes crust soggy by collecting
>> condensation. There is no way to convert the standard oven into a
>> brick oven, pizza stones are all about fantasy. *And a pizza stone can
>> damage your oven, by hindering convection componants can be
>> damaged.... most oven manufacturer's owner's manuals warn against the
>> use of pizza stones, their use will void the warranty.
>
>That depends on the type of oven and the clearance around the sides of
>the stone. If you need more to worry about, you can block convection
>just as well with a cookie sheet.
>
>Jerry

Electric pizza ovens have elements embeded in their stone floors,
pinhead... look it up yourself.

On 9/12/2011 5:14 PM, Jerry Avins wrote:

>
>> Using a
>> pizza stone is exactly/precisely the same as filling your bath with
>> hot water and getting in with a block of ice. Even pizzarias with
>> real brick ovens are using pizza screens nowadays to create an air
>> space under the pizza, prevents condensation onto the oven surface so
>> the crust cooks crisper and saves a business quite a bit of money by
>> lowering energy bills.
>
> I doubt that. Can you cite a source?

He doesn't get out much but since he thinks he is omniscient it must be
true simply because he wrote it.

Of course others can determine that pizzerias with real brick ovens
don't do as he described by simple observation.


>
>> Pizza screens make placing and removing pizza
>> from an oven much easier/faster too... even better for a home oven
>> with wire racks is a perforated pizza pan, it's even more rigid, works
>> very well for grilled pizza also... serve from the perforated pan too,
>> a solid pizza pan immediately makes crust soggy by collecting
>> condensation. There is no way to convert the standard oven into a
>> brick oven, pizza stones are all about fantasy. And a pizza stone can
>> damage your oven, by hindering convection componants can be
>> damaged.... most oven manufacturer's owner's manuals warn against the
>> use of pizza stones, their use will void the warranty.
>
> That depends on the type of oven and the clearance around the sides of
> the stone. If you need more to worry about, you can block convection
> just as well with a cookie sheet.
>
> Jerry
> --
> Engineering is the art of making what you want from things you can
> get.

George > wrote:
>On 9/12/2011 5:14 PM, Jerry Avins wrote:
>>
>>> Using a
>>> pizza stone is exactly/precisely the same as filling your bath with
>>> hot water and getting in with a block of ice. Even pizzarias with
>>> real brick ovens are using pizza screens nowadays to create an air
>>> space under the pizza, prevents condensation onto the oven surface so
>>> the crust cooks crisper and saves a business quite a bit of money by
>>> lowering energy bills.
>>
>> I doubt that. Can you cite a source?

I've already several times... newbies such as yourself missed out.
But it's real easy to peruse the commercial pizza supply web sites.

>Of course others can determine that pizzerias with real brick ovens
>don't do as he described by simple observation.

By simple observation there are very few pizzerias or bakeries that
have real brick ovens (where there's a wood or coal fire directly
under the oven's brick floor), most municipalities have outlawed them
due to the fire risk, only a very few are grandfathered... but when
the business changes owners those ovens gotta go. Most all pizzarias
and bakeries have for a long time now used stacked electric ovens that
have the elements inserted into channels inside the slabs of fire
brick that make the oven floor. And several larger pizza parlors and
bakeries use conveyer convection ovens, those use no stone whatsoever,
the products are transported on wire mesh belts, essentially the same
as using pizza screens/perforated pans. All pizza supply companys
sell pizza screens in every imaginable size.

On Sep 13, 11:00*am, Brooklyn1 <Gravesend1> wrote:
> George > wrote:
> >On 9/12/2011 5:14 PM, Jerry Avins wrote:
>
> >>> Using a
> >>> pizza stone is exactly/precisely the same as filling your bath with
> >>> hot water and getting in with a block of ice. *Even pizzarias with
> >>> real brick ovens are using pizza screens nowadays to create an air
> >>> space under the pizza, prevents condensation onto the oven surface so
> >>> the crust cooks crisper and saves a business quite a bit of money by
> >>> lowering energy bills.
>
> >> I doubt that. Can you cite a source?
>
> I've already several times... newbies such as yourself missed out.
> But it's real easy to peruse the commercial pizza supply web sites.

One of these days you really should break down and educate yourself on
the concepts of specific heat capacity and thermal conductivity.

--
Ernest

Kalmia wrote:
> On Sep 12, 10:16 am, Brooklyn1 <Gravesend1> wrote:
>> On Mon, 12 Sep 2011 15:03:12 +0100, "Ophelia"
>> > wrote:
>>
>>
>>
>>
>>
>>
>>
>>
>>
>>
>>
>>> "Cheryl" > wrote in message
>>> .com...
>>>> On 9/11/2011 8:56 PM, wrote:
>>
>>>>> You don't season a baking stone -- the pores must be open to cook
>>>>> things properly.
>>
>>>>> You dont clean a baking stone, other than to scrape off any
>>>>> obvious burned-on
>>>>> black stuff. The heat of the oven does short-term cleaning under
>>>>> normal conditions.
>>
>>>>> The stone will be cleaned ultimately during the oven's
>>>>> self-cleaning cycle --
>>>>> after which you just wipe off any grey power with a damp sponge.
>>
>>>> First, I don't have a self cleaning oven. Second, the instructions
>>>> said to season it. I'm a little surprised everyone is saying not
>>>> to when the instructions say to do so.
>>
>>> I have never seasoned mine. As with others, mine lives in the oven.
>>> When
>>> I am not using it in particular, it gives mass to heat up the oven
>>> and keeps the heat.
>>
>> Actually what that stone does is waste energy by having to heat it,
>> and it stores no energy used for cooking because it never gets hotter
>> than the thermostat setting and any retained heat is wasted by being
>> retained after what's cooked is removed from the oven. Only the
>> imbeciles who failed grade school science think so-called pizza
>> stones do something, well they separate the dollars from those with
>> more dollars than brain cells.
>
>
> (lip quivering) Now you've got frugally oriented me wondering about
> this. I hope some others weigh in on this.

Eh... I have no stone and am not going to get one. I still make pizza. No
problems with it.

On Mon, 12 Sep 2011 08:17:29 -0700, "Julie Bove"
> wrote:

>Kalmia wrote:
>> On Sep 12, 10:16 am, Brooklyn1 <Gravesend1> wrote:
>>> On Mon, 12 Sep 2011 15:03:12 +0100, "Ophelia"
>>> > wrote:
>>>> "Cheryl" > wrote in message
>>>> .com...
>>>>> On 9/11/2011 8:56 PM, wrote:
>>>
>>>>>> You don't season a baking stone -- the pores must be open to cook
>>>>>> things properly.
>>>
>>>>>> You dont clean a baking stone, other than to scrape off any
>>>>>> obvious burned-on
>>>>>> black stuff. The heat of the oven does short-term cleaning under
>>>>>> normal conditions.
>>>
>>>>>> The stone will be cleaned ultimately during the oven's
>>>>>> self-cleaning cycle --
>>>>>> after which you just wipe off any grey power with a damp sponge.
>>>
>>>>> First, I don't have a self cleaning oven. Second, the instructions
>>>>> said to season it. I'm a little surprised everyone is saying not
>>>>> to when the instructions say to do so.
>>>
>>>> I have never seasoned mine. As with others, mine lives in the oven.
>>>> When
>>>> I am not using it in particular, it gives mass to heat up the oven
>>>> and keeps the heat.
>>>
>>> Actually what that stone does is waste energy by having to heat it,
>>> and it stores no energy used for cooking because it never gets hotter
>>> than the thermostat setting and any retained heat is wasted by being
>>> retained after what's cooked is removed from the oven. Only the
>>> imbeciles who failed grade school science think so-called pizza
>>> stones do something, well they separate the dollars from those with
>>> more dollars than brain cells.
>>
>>
>> (lip quivering) Now you've got frugally oriented me wondering about
>> this. I hope some others weigh in on this.
>
>Eh... I have no stone and am not going to get one. I still make pizza. No
>problems with it.
>
Get a perforated pizza pan, works wonderfully well and can be used for
many baking chores. I have the Chicago Metallic deep dish pizza pan
set, got it more than 30 years ago, but I can't seem to find it as a
set anymore, and their pan now has much smaller and fewer holes, so
this:
http://tinyurl.com/656wjx7
http://www.zappos.com/breville-bov80...crisper-black?
channel=126&mr:referralID=NA&mr:trackingCode=E677E 70F-0241-DF11-9DA0-002219319097

Works well with from scratch as well as frozen pizza... btw, frozen
pizza is raw, exudes as much water as any raw bread dough. Pizza
slices easily on a perforated pan and clean up is a breeze... I use
the flattened frozen pizza box as a trivet for the hot perforated pan
(the uneveness of the cardboard allows steam to escape). Modern
frozen pizza is better than todays artificial ingredient pizzaria pies
assembled with ingredients from a filthy dago kitchen, even better
than most homemade from scratch, and it's easy to add your own extra
toppings (I enjoy planning and adding toppings). I love having pizza
at my fingertips at all times right in my freezer, ready to eat in 30
minutes even when I decide at midnight, no driving to some chain joint
or waiting for delivery of cold pizza, and expensive. Frozen pies are
very reasonably priced, and they're clean, they are made totally by
automation, no human hands ever touches it... no pimply faced pizza
joint guido prepares it with dirty doodoo fingers and spits on it. ALL
human food handlers spit on the food, all fast food joints, all
delis... I see it... they continue to BS with each other while
handling food, I see the spittle spewing from their yaps... food
handlers today are disgusting. The ONLY well trained deli clerks
nowadays are at Walmart, they are properly attired and they don't talk
while they work with food... the Walmart delis are spotless, even
their slicing machines are now automated. The Walmart deli I
patronize has had the same clerk for three years, it's easy to tell he
knows proper food handling technique, he's very pleasant, he knows his
job, he loves his job... he's about 30 years old, he says he would
never go back to working at a private deli, Walmart treats him very
well. I talk to a lot of Walmart employees, they are all very
thankful to have their job. The economy is sick, very sick, stores
are practically empty, all stores... often I find I'm the only shopper
at the check out. Good employees are being laid off in droves,
businesses can't make their payroll. The last few times I was at
Lowe's only three registers were manned, there were very few shoppers
and not buying much. Be prepared to tighten your belts, this is only
the beginning.

this is a prime reason why your kill file is your friend, Lee
"Kalmia" > wrote in message
...
On Sep 12, 10:16 am, Brooklyn1 <Gravesend1> wrote:
> On Mon, 12 Sep 2011 15:03:12 +0100, "Ophelia" >
> wrote:
>
>
>
>
>
>
>
>
>
>
>
> >"Cheryl" > wrote in message
> s.com...
> >> On 9/11/2011 8:56 PM, wrote:
>
> >>> You don't season a baking stone -- the pores must be open to cook
> >>> things
> >>> properly.
>
> >>> You dont clean a baking stone, other than to scrape off any obvious
> >>> burned-on
> >>> black stuff. The heat of the oven does short-term cleaning under
> >>> normal
> >>> conditions.
>
> >>> The stone will be cleaned ultimately during the oven's self-cleaning
> >>> cycle --
> >>> after which you just wipe off any grey power with a damp sponge.
>
> >> First, I don't have a self cleaning oven. Second, the instructions said
> >> to season it. I'm a little surprised everyone is saying not to when the
> >> instructions say to do so.
>
> >I have never seasoned mine. As with others, mine lives in the oven. When
> >I am not using it in particular, it gives mass to heat up the oven and
> >keeps
> >the heat.
>
> Actually what that stone does is waste energy by having to heat it,
> and it stores no energy used for cooking because it never gets hotter
> than the thermostat setting and any retained heat is wasted by being
> retained after what's cooked is removed from the oven. Only the
> imbeciles who failed grade school science think so-called pizza stones
> do something, well they separate the dollars from those with more
> dollars than brain cells.


(lip quivering) Now you've got frugally oriented me wondering about
this. I hope some others weigh in on this.

On Mon, 12 Sep 2011 07:28:20 -0700 (PDT), Kalmia
> wrote:

> On Sep 12, 10:16*am, Brooklyn1 <Gravesend1> wrote:
> > On Mon, 12 Sep 2011 15:03:12 +0100, "Ophelia" >
> > wrote:
> >
> >
> > Actually what that stone does is waste energy by having to heat it,
> > and it stores no energy used for cooking because it never gets hotter
> > than the thermostat setting and any retained heat is wasted by being
> > retained after what's cooked is removed from the oven. *Only the
> > imbeciles who failed grade school science think so-called pizza stones
> > do something, well they separate the dollars from those with more
> > dollars than brain cells.
>
>
> (lip quivering) Now you've got frugally oriented me wondering about
> this. I hope some others weigh in on this.

I don't worry about it or try to justify what I do.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Mon, 12 Sep 2011 07:28:20 -0700 (PDT), Kalmia wrote:

> On Sep 12, 10:16*am, Brooklyn1 <Gravesend1> wrote:
>>
>> Actually what that stone does is waste energy by having to heat it,
>> and it stores no energy used for cooking because it never gets hotter
>> than the thermostat setting and any retained heat is wasted by being
>> retained after what's cooked is removed from the oven. *Only the
>> imbeciles who failed grade school science think so-called pizza stones
>> do something, well they separate the dollars from those with more
>> dollars than brain cells.
>
> (lip quivering) Now you've got frugally oriented me wondering about
> this. I hope some others weigh in on this.

you can safely assume that 95% of anything sheldon writes is wrong.

your pal,
blake

On Sep 12, 4:36*pm, blake murphy > wrote:
> On Mon, 12 Sep 2011 07:28:20 -0700 (PDT), Kalmia wrote:
> > On Sep 12, 10:16 am, Brooklyn1 <Gravesend1> wrote:
>
> >> Actually what that stone does is waste energy by having to heat it,
> >> and it stores no energy used for cooking because it never gets hotter
> >> than the thermostat setting and any retained heat is wasted by being
> >> retained after what's cooked is removed from the oven. Only the
> >> imbeciles who failed grade school science think so-called pizza stones
> >> do something, well they separate the dollars from those with more
> >> dollars than brain cells.
>
> > (lip quivering) *Now you've got frugally oriented me wondering about
> > this. * *I hope some others weigh in on this.
>
> you can safely assume that 95% of anything sheldon writes is wrong.
>
> your pal,
> blake

Aww - I was just feigning fear. Actually, me elec. bl. is pretty low
compared to most households in my area.

Bull wrote:
> In article
> >,
> Kalmia > wrote:
>
>>
>>> Actually what that stone does is waste energy by having to heat it,
>>> and it stores no energy used for cooking because it never gets
>>> hotter than the thermostat setting and any retained heat is wasted
>>> by being retained after what's cooked is removed from the oven.
>>> Only the imbeciles who failed grade school science think so-called
>>> pizza stones do something, well they separate the dollars from
>>> those with more dollars than brain cells.
>
> TOTAL BULLSHIT!
>
>
>> (lip quivering) Now you've got frugally oriented me wondering about
>> this. I hope some others weigh in on this.
>
> If money is an issue - you can make pizza with out a stone of course -
> but when you slide a fresh crust onto a 500+ degree stone the crust
> bottom gets a "happy" on like a steak on a hot griddle.
>
> Obviously the head bullshitter has never been to a real pizza
> restaurant. They don't cook pizza on a tin pan in the middle rack of
> an oven.
>
> theBULL

If the stone in question can only go into a 450 degree oven, how can that
be?

On Sep 12, 10:16*am, Brooklyn1 <Gravesend1> wrote:
> On Mon, 12 Sep 2011 15:03:12 +0100, "Ophelia" >
> wrote:
>
>
>
>
>
>
>
>
>
>
>
> >"Cheryl" > wrote in message
> s.com...
> >> On 9/11/2011 8:56 PM, wrote:
>
> >>> You don't season a baking stone -- the pores must be open to cook things
> >>> properly.
>
> >>> You dont clean a baking stone, other than *to scrape off any obvious
> >>> burned-on
> >>> black stuff. The heat of the oven does short-term cleaning under normal
> >>> conditions.
>
> >>> The stone will be cleaned ultimately during the oven's self-cleaning
> >>> cycle --
> >>> after which you just wipe off any grey power with a damp sponge.
>
> >> First, I don't have a self cleaning oven. *Second, the instructions said
> >> to season it. *I'm a little surprised everyone is saying not to when the
> >> instructions say to do so.
>
> >I have never seasoned mine. *As with others, *mine lives in the oven.. *When
> >I am not using it in particular, it gives mass to heat up the oven and keeps
> >the heat.
>
> Actually what that stone does is waste energy by having to heat it,
> and it stores no energy used for cooking because it never gets hotter
> than the thermostat setting and any retained heat is wasted by being
> retained after what's cooked is removed from the oven. *Only the
> imbeciles who failed grade school science think so-called pizza stones
> do something, well they separate the dollars from those with more
> dollars than brain cells.

Half right -- sort of. The stone saves no energy because, as you
pointed out, it has to be heated. It doesn't waste much, because it
holds the temperature up when the flame (or element) turns off, so
it's pretty much a wash. It does store energy because of the
thermostat's hysteresis.

Jerry
--
Engineering is the art of making what you want from things you can get.

On Mon, 12 Sep 2011 13:53:59 -0700 (PDT), Jerry Avins >
wrote:

>On Sep 12, 10:16*am, Brooklyn1 <Gravesend1> wrote:
>> On Mon, 12 Sep 2011 15:03:12 +0100, "Ophelia" >
>> wrote:
>>
>>
>>
>>
>>
>>
>>
>>
>>
>>
>>
>> >"Cheryl" > wrote in message
>> s.com...
>> >> On 9/11/2011 8:56 PM, wrote:
>>
>> >>> You don't season a baking stone -- the pores must be open to cook things
>> >>> properly.
>>
>> >>> You dont clean a baking stone, other than *to scrape off any obvious
>> >>> burned-on
>> >>> black stuff. The heat of the oven does short-term cleaning under normal
>> >>> conditions.
>>
>> >>> The stone will be cleaned ultimately during the oven's self-cleaning
>> >>> cycle --
>> >>> after which you just wipe off any grey power with a damp sponge.
>>
>> >> First, I don't have a self cleaning oven. *Second, the instructions said
>> >> to season it. *I'm a little surprised everyone is saying not to when the
>> >> instructions say to do so.
>>
>> >I have never seasoned mine. *As with others, *mine lives in the oven. *When
>> >I am not using it in particular, it gives mass to heat up the oven and keeps
>> >the heat.
>>
>> Actually what that stone does is waste energy by having to heat it,
>> and it stores no energy used for cooking because it never gets hotter
>> than the thermostat setting and any retained heat is wasted by being
>> retained after what's cooked is removed from the oven. *Only the
>> imbeciles who failed grade school science think so-called pizza stones
>> do something, well they separate the dollars from those with more
>> dollars than brain cells.
>
>Half right -- sort of. The stone saves no energy because, as you
>pointed out, it has to be heated. It doesn't waste much, because it
>holds the temperature up when the flame (or element) turns off, so
>it's pretty much a wash. It does store energy because of the
>thermostat's hysteresis.

I'm not interested in hearing about your hysterectomy, people are
eating here.

The stone wastes all the energy used to heat it and it wastes all the
energy retained after the cooking is completed as it dissapates for no
use other than to warm the space. But more importantly those stones
do absolutely nothing to improve pizza baking... so it's a lose/lose
all around including the cost of the stone.

On Mon, 12 Sep 2011 10:16:01 -0400, Brooklyn1 wrote:


> Actually what that stone does is waste energy by having to heat it,
> and it stores no energy used for cooking because it never gets hotter
> than the thermostat setting and any retained heat is wasted by being
> retained after what's cooked is removed from the oven. Only the
> imbeciles who failed grade school science think so-called pizza stones
> do something, well they separate the dollars from those with more
> dollars than brain cells.


Wow, never heard of thermal mass, eh?

Put 100 bricks in your oven. Heat (no, not preheat, you ****ing dipwad!)
to 400.

The 'Preheat' setting cranks the oven to max until the desired temp is
reached. This is why Pyrex recommends putting their wares in a
"pre-heated" oven.

Now that you have 100 bricks in your oven and the thermostat set at 350,
just wait.

Yes, you will have wasted a lot of energy in getting those bricks up to
temp, but you can cook pizza all night long! Even into the morning.

Now picture the standard electric oven with a simple baking stone in it.
The electric oven works with a thermostat that lets the temperature fall to
40 degrees below the set temp and rise to 40 degrees above the set temp
before switching on/off.

The stone is nothing more than thermal mass. Please google this if you're
not understanding the concept yet.

For a simplified explanation, it's the reason bottled beer stays cold
longer than canned beer. Thermal mass.

TFM® (Thermal ****ing Mass)

On 9/12/2011 10:16 AM, Brooklyn1 wrote:
> Actually what that stone does is waste energy by having to heat it,
> and it stores no energy used for cooking because it never gets hotter
> than the thermostat setting and any retained heat is wasted by being
> retained after what's cooked is removed from the oven. Only the
> imbeciles who failed grade school science think so-called pizza stones
> do something, well they separate the dollars from those with more
> dollars than brain cells.

It may not get hotter than the oven temp, but it should help to hold the
oven temp better than without it. Plus I can see it as additional heat
source in the winter. I might even put it under my pillow.