On Thu, 26 May 2005 23:03:38 -0700, sf > wrote:

>On Thu, 26 May 2005 07:53:39 -0400, Kenneth wrote:
>
>> On Wed, 25 May 2005 22:29:18 -0700, sf > wrote:
>>
>> >How did you measure your stone's temperature how were you able to
>> >compare it against the oven temperature?
>>
>> Howdy,
>>
>> PMJI, but I can tell you how I did it (many times) over the
>> years...
>>
>> I have a mercury oven calibration thermometer and that tells
>> me the temperature of the air in the oven. I used that every
>> few weeks to keep the oven properly calibrated (so that 500F
>> on the dial meant 500F inside the oven.)
>>
>> I had two "surface contact" thermometers that I used to
>> measure the temperature of the stone. One was of the sort
>> that it typically used to measure the surface temperature of
>> a woodstove. The other was a more accurate type that I got
>> from MSC Industrial supply. (They both, by the way, gave the
>> same readings.)
>>
>> All the best,
>
>Thanks. How much would I expect to spend if I wanted to buy these
>thermometers?

Howdy,

Thermometers of either type are available in a wide range of
prices from those from neighborhood hardware stores up to
breathtaking prices from those sold by laboratory supply
houses.

All the best,
--
Kenneth

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

"Doug Kanter" > wrote in message
...
> "Curly Sue" > wrote in message
> ...
>> On Thu, 26 May 2005 16:15:41 -0600, Arri London >
>> wrote:
>>
>>>
>>>
>>>Janet Bostwick wrote:
>>>>
>>>> "Arri London" > wrote in message
>>>> ...
>>>> >
>>>> snip>
>>>> > Heating an oven for 45 minutes seems quite long. Our old gas oven
>>>> > doesn't take that long to come up to high temp.
>>>>
>>>> That's true, you easily get the air in the oven up to temp in much less
>>>> time. Heating the oven body takes longer.
>>>> Janet
>>>
>>>
>>>Wouldn't think so, but the oven thermometer only measures air temp in
>>>the oven anyway. How does one measure the temp of the oven body?
>>
>> I've been drooling over a laser surface thermometer (see amazon.com if
>> you're not familiar with it). But at $79, I am still looking for a
>> reason to *need* it. :>
>
> That's because you're female. A guy would buy a tool even if there was
> absolutely no reason to own it. :-) Fortunately, many households have
> women, or there would be more poverty in the world. :-)
Yep, that's the reason I have one. My guy bought the tool just because he
had to have it.
You get an A+.
I guess she has to take her husband to that part of the store for him to see
it - then it's hers.
Dee

wrote:

>I bought the Bed Bath and Beyond pizza stone and it cracked after 3
>pizzas. I read on the net that many of them crack so I'm not getting
>another one. I see All Clad has a pizza stone for $99. I cook at 550
>so I need something that can stand up to real heat.
>
>Any ideas if there is a warranty or if it can take the heat? I just
>wanna maka my pizza !
>
Actually, I've never met a stone that wouldn't break - that's sort of
the nature of the beast.

--
The Doc says my brain waves closely match those of a crazed ferret.
At least now I have an excuse.

On Fri, 27 May 2005 12:37:26 GMT,
(AlleyGator) wrote:

>Actually, I've never met a stone that wouldn't break - that's sort of
>the nature of the beast.

Howdy,

I used a heavy piece of soapstone for nearly 20 years
without it breaking.

I understand the same to be true of granite.

Also, it usually makes more sense to get baking stones not
from cooking supply places but from stone suppliers.

One good source is the waste section from granite, or
soapstone counter tops that have been cut for the insertion
of a sink. Those are inexpensive, and do the job well.

All the best,
--
Kenneth

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

Kenneth wrote:
> On Fri, 27 May 2005 12:37:26 GMT,
> (AlleyGator) wrote:
>
> >Actually, I've never met a stone that wouldn't break - that's sort of
> >the nature of the beast.
>
> Howdy Doody,
>
> I used a heavy piece of soapstone for nearly 20 years
> without it breaking.
>
> I understand the same to be true of granite.

Neither is any good for a baking surface, they have no porosity... may
as well use a slab of cast iron.

Sheldon

"Sheldon" > wrote:

Hey, Sheldon. I'm just sitting her admiring your stamina. How on
earth do you keep up with all the yard work?

--
The Doc says my brain waves closely match those of a crazed ferret.
At least now I have an excuse.

"Dee Randall" > wrote in message
...
>
> "Doug Kanter" > wrote in message
> ...
>> "Curly Sue" > wrote in message
>> ...
>>> On Thu, 26 May 2005 16:15:41 -0600, Arri London >
>>> wrote:
>>>
>>>>
>>>>
>>>>Janet Bostwick wrote:
>>>>>
>>>>> "Arri London" > wrote in message
>>>>> ...
>>>>> >
>>>>> snip>
>>>>> > Heating an oven for 45 minutes seems quite long. Our old gas oven
>>>>> > doesn't take that long to come up to high temp.
>>>>>
>>>>> That's true, you easily get the air in the oven up to temp in much
>>>>> less
>>>>> time. Heating the oven body takes longer.
>>>>> Janet
>>>>
>>>>
>>>>Wouldn't think so, but the oven thermometer only measures air temp in
>>>>the oven anyway. How does one measure the temp of the oven body?
>>>
>>> I've been drooling over a laser surface thermometer (see amazon.com if
>>> you're not familiar with it). But at $79, I am still looking for a
>>> reason to *need* it. :>
>>
>> That's because you're female. A guy would buy a tool even if there was
>> absolutely no reason to own it. :-) Fortunately, many households have
>> women, or there would be more poverty in the world. :-)
> Yep, that's the reason I have one. My guy bought the tool just because he
> had to have it.
> You get an A+.
> I guess she has to take her husband to that part of the store for him to
> see it - then it's hers.
> Dee
>
>

That's a good plan. :-)

writes:

> I bought the Bed Bath and Beyond pizza stone and it cracked after 3
> pizzas. I read on the net that many of them crack so I'm not getting
> another one. I see All Clad has a pizza stone for $99. I cook at 550
> so I need something that can stand up to real heat.

I have two of these thin stones and they've been fine, but one of them
cracked recently.

I got a Fibrament pizza stone which is much thicker, much heavier, and
of course, more expensive. The manufacturer says this is same stuff
used in commercial pizza ovens. It fits with about one inch of space
on all sides in my oven. I got mine here but Google shows other
vendors:

http://www.bakingstone.com/index.php

They say to use the slightly textured side but I find my pizza gets a
more crisp crust if I put the dough on the smooth side -- I think
there's more direct surface contact which helps in drawing out the
moisture. FWIW, I run the oven with full convection at its hottest
setting.

I still use the thin stone: I put one above the pizza at the top of
the oven. I then take out and -- after cutting -- serve the pizza on
it to keep it hot.

PS: In summer, I like making pizza on the charcoal grill. Trying to
get a thin slack dough (my preference for crisp 'za) is difficult,
especially with a bitchin' hot fire. I got a screen for $3.50
from a kitchen supply store and it's a snap, but I lose much of
the crisp char.

"Chris Shenton" > wrote in message
...
> writes:


> PS: In summer, I like making pizza on the charcoal grill. Trying to
> get a thin slack dough (my preference for crisp 'za) is difficult,
> especially with a bitchin' hot fire. I got a screen for $3.50
> from a kitchen supply store and it's a snap, but I lose much of
> the crisp char.

Yum! Where do you live, and should I bring anything? Beer? Dessert? :-)

On Thu, 26 May 2005 13:16:06 -0400, Kenneth
> wrote:

>On Thu, 26 May 2005 16:54:11 GMT,
>(Curly Sue) wrote:
>
>>On Thu, 26 May 2005 12:41:06 -0400, Kenneth
> wrote:
>>
>>>Now, consider a stone weighing 80 pounds (as did the one I
>>>used for many years.) Let's assume for the moment that the
>>>stone and the oven are both at 500F. When the (room
>>>temperature) pizza is slid onto the very hot stone, the
>>>stone does NOT cool off immediately precisely because it is
>>>so massive. That is the reason that it works better than a
>>>lighter stone and far better than attempting to heat the
>>>pizza with warm air.
>>
>>So it's not really a stone that makes a difference; "stone" is just a
>>distractor. 80 lb metal pan would do the same thing.
>>
>>Sue(tm)
>>Lead me not into temptation... I can find it myself!
>
>Hi Sue,
>
>Yes, a massive slab of metal would do (virtually) the same
>thing.
>
>Also note that the "pizza stones" that are sold in every
>cooking venue do little of benefit. This is simply because
>they are not massive enough to make much difference.
>
>Consider this:
>
>If the stone heats up quickly, it will liberate its (stored)
>heat quickly when coming in contact with the cool dough thus
>diminishing its value.

There's a problem: either it's going to stay hot enough that water
supposedly won't go into the stone, or it's going to lose so much heat
that it diminishes its value.

At what temperature is the value diminished and how do you know that?

If you're into string theory you may pooh-pooh experiments and rely on
equations, but for everything else, data is required.

Sue(tm)
Lead me not into temptation... I can find it myself!

On Fri, 27 May 2005 12:24:23 GMT, "Doug Kanter"
> wrote:

>"Curly Sue" > wrote in message
...
>> On Thu, 26 May 2005 16:15:41 -0600, Arri London >
>> wrote:
>>
>>>
>>>
>>>Janet Bostwick wrote:
>>>>
>>>> "Arri London" > wrote in message
>>>> ...
>>>> >
>>>> snip>
>>>> > Heating an oven for 45 minutes seems quite long. Our old gas oven
>>>> > doesn't take that long to come up to high temp.
>>>>
>>>> That's true, you easily get the air in the oven up to temp in much less
>>>> time. Heating the oven body takes longer.
>>>> Janet
>>>
>>>
>>>Wouldn't think so, but the oven thermometer only measures air temp in
>>>the oven anyway. How does one measure the temp of the oven body?
>>
>> I've been drooling over a laser surface thermometer (see amazon.com if
>> you're not familiar with it). But at $79, I am still looking for a
>> reason to *need* it. :>
>
>That's because you're female. A guy would buy a tool even if there was
>absolutely no reason to own it. :-) Fortunately, many households have women,
>or there would be more poverty in the world. :-)

That explains why I don't have a tablet computer... yet!

Sue(tm)
Lead me not into temptation... I can find it myself!

On Fri, 27 May 2005 19:28:48 GMT,
(Curly Sue) wrote:

>There's a problem: either it's going to stay hot enough that water
>supposedly won't go into the stone, or it's going to lose so much heat
>that it diminishes its value.
>
>At what temperature is the value diminished and how do you know that?
>
>If you're into string theory you may pooh-pooh experiments and rely on
>equations, but for everything else, data is required.

Hi Sue,

I read your comment above with care. I simply do not
understand what you are saying, or asking.

All the best,
--
Kenneth

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

"Kenneth" > wrote in message
...
> On Fri, 27 May 2005 19:28:48 GMT,
> (Curly Sue) wrote:
>
>>There's a problem: either it's going to stay hot enough that water
>>supposedly won't go into the stone, or it's going to lose so much heat
>>that it diminishes its value.
>>
>>At what temperature is the value diminished and how do you know that?
>>
>>If you're into string theory you may pooh-pooh experiments and rely on
>>equations, but for everything else, data is required.
>
> Hi Sue,
>
> I read your comment above with care. I simply do not
> understand what you are saying, or asking.
>
> All the best,
> --
> Kenneth

I think she's saying that if it loses A LOT of heat, it's useless. Someone
else here suggested that if the stone is at the temps we're discussing
(500-ish), it's going to drop to, or below 212 when the pizza hits it. To
me, that sounds seriously wrong. Yes, it will lose some heat, but 300
degrees? Hmmm.....

On Fri, 27 May 2005 20:59:24 GMT, "Doug Kanter"
> wrote:

>"Kenneth" > wrote in message
.. .
>> On Fri, 27 May 2005 19:28:48 GMT,
>> (Curly Sue) wrote:
>>
>>>There's a problem: either it's going to stay hot enough that water
>>>supposedly won't go into the stone, or it's going to lose so much heat
>>>that it diminishes its value.
>>>
>>>At what temperature is the value diminished and how do you know that?
>>>
>>>If you're into string theory you may pooh-pooh experiments and rely on
>>>equations, but for everything else, data is required.
>>
>> Hi Sue,
>>
>> I read your comment above with care. I simply do not
>> understand what you are saying, or asking.
>>
>> All the best,
>> --
>> Kenneth
>
>I think she's saying that if it loses A LOT of heat, it's useless. Someone
>else here suggested that if the stone is at the temps we're discussing
>(500-ish), it's going to drop to, or below 212 when the pizza hits it. To
>me, that sounds seriously wrong. Yes, it will lose some heat, but 300
>degrees? Hmmm.....
>

Yes, it was Kenneth who said that the commercial pizza stones have
little benefit because the temperature drops so quickly.

Sue(tm)
Lead me not into temptation... I can find it myself!

On Fri, 27 May 2005 21:15:02 GMT,
(Curly Sue) wrote:

>On Fri, 27 May 2005 20:59:24 GMT, "Doug Kanter"
> wrote:
>
>>"Kenneth" > wrote in message
. ..
>>> On Fri, 27 May 2005 19:28:48 GMT,
>>> (Curly Sue) wrote:
>>>
>>>>There's a problem: either it's going to stay hot enough that water
>>>>supposedly won't go into the stone, or it's going to lose so much heat
>>>>that it diminishes its value.
>>>>
>>>>At what temperature is the value diminished and how do you know that?
>>>>
>>>>If you're into string theory you may pooh-pooh experiments and rely on
>>>>equations, but for everything else, data is required.
>>>
>>> Hi Sue,
>>>
>>> I read your comment above with care. I simply do not
>>> understand what you are saying, or asking.
>>>
>>> All the best,
>>> --
>>> Kenneth
>>
>>I think she's saying that if it loses A LOT of heat, it's useless. Someone
>>else here suggested that if the stone is at the temps we're discussing
>>(500-ish), it's going to drop to, or below 212 when the pizza hits it. To
>>me, that sounds seriously wrong. Yes, it will lose some heat, but 300
>>degrees? Hmmm.....
>>
>
>Yes, it was Kenneth who said that the commercial pizza stones have
>little benefit because the temperature drops so quickly.
>
>Sue(tm)
>Lead me not into temptation... I can find it myself!

Hi again,

Yes, the sort of "stones" that most cooking shops sell are
of very modest benefit because they are not heavy enough to
retain their heat long enough to be useful.

BTW, heat and temperature are not the same thing.

Suppose that a piece of aluminum foil and a cast iron
skillet are each put in a 500F oven and left there for an
hour.

They are both at 500F when removed from the oven.

The skillet would burn your hand badly, but the foil will be
at room temperature within seconds.

They were at the same temperature, but the skillet had
vastly more heat energy stored (principally) because of its
mass.

The same applies to baking stones.

All the best,
--
Kenneth

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

On Fri, 27 May 2005 17:43:55 -0400, Kenneth
> wrote:

>On Fri, 27 May 2005 21:15:02 GMT,
>(Curly Sue) wrote:
<snip>
>>Yes, it was Kenneth who said that the commercial pizza stones have
>>little benefit because the temperature drops so quickly.
>>
>>Sue(tm)
>>Lead me not into temptation... I can find it myself!
>
>Hi again,
>
>Yes, the sort of "stones" that most cooking shops sell are
>of very modest benefit because they are not heavy enough to
>retain their heat long enough to be useful.
>
>BTW, heat and temperature are not the same thing.

Good catch! Let's look at this which you wrote:

>If the stone heats up quickly, it will liberate its (stored)
>heat quickly when coming in contact with the cool dough thus
>diminishing its value.

So... you believe that the rate of liberation of stored heat when
exposed to a temperature gradient depends on how fast the mass was
heated??

Sue(tm)
Lead me not into temptation... I can find it myself!

On Fri, 27 May 2005 23:02:19 GMT,
(Curly Sue) wrote:

>On Fri, 27 May 2005 17:43:55 -0400, Kenneth
> wrote:
>
>>On Fri, 27 May 2005 21:15:02 GMT,
>>(Curly Sue) wrote:
><snip>
>>>Yes, it was Kenneth who said that the commercial pizza stones have
>>>little benefit because the temperature drops so quickly.
>>>
>>>Sue(tm)
>>>Lead me not into temptation... I can find it myself!
>>
>>Hi again,
>>
>>Yes, the sort of "stones" that most cooking shops sell are
>>of very modest benefit because they are not heavy enough to
>>retain their heat long enough to be useful.
>>
>>BTW, heat and temperature are not the same thing.
>
>Good catch! Let's look at this which you wrote:
>
>>If the stone heats up quickly, it will liberate its (stored)
>>heat quickly when coming in contact with the cool dough thus
>>diminishing its value.
>
>So... you believe that the rate of liberation of stored heat when
>exposed to a temperature gradient depends on how fast the mass was
>heated??
>
>Sue(tm)
>Lead me not into temptation... I can find it myself!

Hi Sue,

Yes.

All the best,
--
Kenneth

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

question regarding a pizza stone:

what would happen to it, if i left it in a self cleaning oven while it
was cleaning?

"rosie read n' post" > wrote in message
...
> question regarding a pizza stone:
>
> what would happen to it, if i left it in a self cleaning oven while it
> was cleaning?

It would burn the crud off of it.

On Sat, 28 May 2005 13:38:31 GMT, "Edwin Pawlowski" >
wrote:

>
>"rosie read n' post" > wrote in message
...
>> question regarding a pizza stone:
>>
>> what would happen to it, if i left it in a self cleaning oven while it
>> was cleaning?
>
>It would burn the crud off of it.

One would think so. It's unfortunate that the manufacturers don't
come right out and say it's OK. I'm not willing to do that experiment
either ;>

OTOH, the unglazed quarry tiles (which I don't feel comfortable using
myself) are fired at much higher temperatures as I understand it and
should be fine in the cleaning cycle.

Sue(tm)
Lead me not into temptation... I can find it myself!

"Curly Sue" > wrote in message
> One would think so. It's unfortunate that the manufacturers don't
> come right out and say it's OK. I'm not willing to do that experiment
> either ;>
>

It is not an experiment. Pizza stones are the same clay se din kiln
furniture. Kilns for firing clays and glazes are routinely take to
temperature at least double, maybe triple what a self cleaning oven reaches.
In busy times, kilns are fired every day.

My stone never leaves the oven rack, cleaning cycles are routine.

Edwin Pawlowski wrote:
> "Curly Sue" > wrote in message
>
>>One would think so. It's unfortunate that the manufacturers don't
>>come right out and say it's OK. I'm not willing to do that experiment
>>either ;>
>>
> It is not an experiment. Pizza stones are the same clay used in kiln
> furniture. Kilns for firing clays and glazes are routinely taken to
> temperatures at least double, maybe triple what a self cleaning oven reaches.
> In busy times, kilns are fired every day.
>
> My stone never leaves the oven rack, cleaning cycles are routine.

Mine stays permanently on the bottom shelf in the oven no matter what's
going on above it. I find it offers a more even bottom heat for baked
goods on the higher shelves. More thermal mass also means that when I
open the oven door, it returns to full heat more quickly.

Pastorio

On Sat, 28 May 2005 14:59:23 GMT, "Edwin Pawlowski" >
wrote:

>
>"Curly Sue" > wrote in message
>> One would think so. It's unfortunate that the manufacturers don't
>> come right out and say it's OK. I'm not willing to do that experiment
>> either ;>
>>
>
>It is not an experiment. Pizza stones are the same clay se din kiln
>furniture.

There'd be no way for the consumer to know that :>

It is an experiment if they don't mention self-cleaning in the
directions and they have all sorts of other suggestions for cleaning
(belt sander, etc.) which would seem more difficult. It's just
suspicious that they wouldn't mention something so obvious if it's OK.

I'm glad to hear someone else's experience.

Sue(tm)
Lead me not into temptation... I can find it myself!

"Curly Sue" > wrote in message
...
> On Fri, 27 May 2005 17:43:55 -0400, Kenneth
> > wrote:
>
>>On Fri, 27 May 2005 21:15:02 GMT,
>>(Curly Sue) wrote:
> <snip>
>>>Yes, it was Kenneth who said that the commercial pizza stones have
>>>little benefit because the temperature drops so quickly.
>>>
>>>Sue(tm)
>>>Lead me not into temptation... I can find it myself!
>>
>>Hi again,
>>
>>Yes, the sort of "stones" that most cooking shops sell are
>>of very modest benefit because they are not heavy enough to
>>retain their heat long enough to be useful.
>>
>>BTW, heat and temperature are not the same thing.
>
> Good catch! Let's look at this which you wrote:
>
>>If the stone heats up quickly, it will liberate its (stored)
>>heat quickly when coming in contact with the cool dough thus
>>diminishing its value.
>
> So... you believe that the rate of liberation of stored heat when
> exposed to a temperature gradient depends on how fast the mass was
> heated??
>
> Sue(tm)
> Lead me not into temptation... I can find it myself!

Ya know...I just got done fishing and all is right with the world. This
leads me to a simple question: No matter how a baking stone behaves when you
put a pizza on it, is it better than having NO baking stone?

On Sat, 28 May 2005 20:28:29 GMT, "Doug Kanter"
> wrote:

>
>"Curly Sue" > wrote in message
...
>> On Fri, 27 May 2005 17:43:55 -0400, Kenneth
>> > wrote:
>>
>>>On Fri, 27 May 2005 21:15:02 GMT,
>>>(Curly Sue) wrote:
>> <snip>
>>>>Yes, it was Kenneth who said that the commercial pizza stones have
>>>>little benefit because the temperature drops so quickly.
>>>>
>>>>Sue(tm)
>>>>Lead me not into temptation... I can find it myself!
>>>
>>>Hi again,
>>>
>>>Yes, the sort of "stones" that most cooking shops sell are
>>>of very modest benefit because they are not heavy enough to
>>>retain their heat long enough to be useful.
>>>
>>>BTW, heat and temperature are not the same thing.
>>
>> Good catch! Let's look at this which you wrote:
>>
>>>If the stone heats up quickly, it will liberate its (stored)
>>>heat quickly when coming in contact with the cool dough thus
>>>diminishing its value.
>>
>> So... you believe that the rate of liberation of stored heat when
>> exposed to a temperature gradient depends on how fast the mass was
>> heated??
>>
>> Sue(tm)
>> Lead me not into temptation... I can find it myself!
>
>Ya know...I just got done fishing and all is right with the world. This
>leads me to a simple question: No matter how a baking stone behaves when you
>put a pizza on it, is it better than having NO baking stone?
>

Hi Doug,

In a word... "Yes."

All the best,
--
Kenneth

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

On Sat, 28 May 2005 16:37:42 -0400, Kenneth
> wrote:

>On Sat, 28 May 2005 20:28:29 GMT, "Doug Kanter"
> wrote:
>
>>
>>"Curly Sue" > wrote in message
...
>>> On Fri, 27 May 2005 17:43:55 -0400, Kenneth
>>> > wrote:
>>>
>>>>On Fri, 27 May 2005 21:15:02 GMT,
>>>>(Curly Sue) wrote:
>>> <snip>
>>>>>Yes, it was Kenneth who said that the commercial pizza stones have
>>>>>little benefit because the temperature drops so quickly.
>>>>>
>>>>>Sue(tm)
>>>>>Lead me not into temptation... I can find it myself!
>>>>
>>>>Hi again,
>>>>
>>>>Yes, the sort of "stones" that most cooking shops sell are
>>>>of very modest benefit because they are not heavy enough to
>>>>retain their heat long enough to be useful.
>>>>
>>>>BTW, heat and temperature are not the same thing.
>>>
>>> Good catch! Let's look at this which you wrote:
>>>
>>>>If the stone heats up quickly, it will liberate its (stored)
>>>>heat quickly when coming in contact with the cool dough thus
>>>>diminishing its value.
>>>
>>> So... you believe that the rate of liberation of stored heat when
>>> exposed to a temperature gradient depends on how fast the mass was
>>> heated??
>>>
>>> Sue(tm)
>>> Lead me not into temptation... I can find it myself!
>>
>>Ya know...I just got done fishing and all is right with the world. This
>>leads me to a simple question: No matter how a baking stone behaves when you
>>put a pizza on it, is it better than having NO baking stone?
>>
>
>Hi Doug,
>
>In a word... "Yes."
>
>All the best,
>--
>Kenneth

At last, we agree on something :>

Sue(tm)
Lead me not into temptation... I can find it myself!

FWIW, The All Clad Pizza Stone is only rated to 400 degrees per my
phone call to them so it's out for me. Not hot enough.

That Fibrament stone looks very impressive. Thanks

I just ordered the 3/4 x 13" one from
http://www.kitchenemporium.com/cgi-b...d/38fb001.html

$45

Thanks, It's rated to 1500 degrees and 10 year warranty. Let the
Pizza begin !

> wrote in message
...
> FWIW, The All Clad Pizza Stone is only rated to 400 degrees per my
> phone call to them so it's out for me. Not hot enough.
>

That sounds extremely low, give the composition of any clay based product
and how it is fired. OTOH, they have a stainless steel holder thing for it.
They are probably more concerned with discoloration of the SS than the
breaking of the stone. Why would you want to carry a 500 degree+ stone to
the table anyway? Why would you want to serve pizza from the stone and
have it get messy from dripped ingredients?

Considering the $100 Allclad price, you can get four good stones like this
that can take the heat you need.
http://www.amazon.com/exec/obidos/AS...439149-8105726
--
Ed
http://pages.cthome.net/edhome/

*Seven* years ago, I purchased the Pizza Stone from Pampered Chef and
it has not cracked yet. If it does, I have to save the piece of stone
with the PC emblem and PC will replace it. A metal rack came with the
stone, which prevents the oven rack from scratches and makes the stone
very easy to handle when hot. I can't remember if I paid for the rack,
it may have been a bonus.

If you have children that will be eating food cooked with those tiles
please test it for lead!

"lateapryl" > wrote in message
oups.com...
> If you have children that will be eating food cooked with those tiles
> please test it for lead!

Yes, it they were to eat about 100,000 pizzas, they may get traces of it.

The problem with lead in serving and cookware is liquids, especially acidic
ones. A common problem was juice glasses and pitchers, improperly fired and
glazed, that had the juice sitting in them for hours, sometimes days where
it would be contaminated. Putting a pizza on a tile for 10 minutes is not
going to be a problem. I'm not sure if they even use lead in tiles today.
It was mostly as a colorant.

"sf" > wrote in message
...
> > Actually, Sheldon has it wrong, as usual. The purpose of
> > the stone is not to be "hotter than the oven's thermostat
> > setting" (which clearly WOULD be nonsensical), but rather
> > to serve as a thermal mass which can deliver a lot of heat
> > energy to the crust and especially the bottom of the pizza.
> > It just doesn't cook the same if you're relying on the air
> > in the oven or a flimsy metal pan as the source of that energy.
> >
> Bob... reread the quote. Sheldon DID NOT make the claim that the
> stone would be hotter than the oven's thermostat - he said some people
> think that's what happens and he said it mildly.

If I misunderstood Sheldon from what he'd written that
was quoted, my apologies. I have him killfiled so I don't see
his stuff directly, ever. I just fail to see that he contributes anything
here that even comes close to making up for his abusive
personality, so I simply choose to see as little of his writings as
possible.

Bob M.

Building materials made in the USA are to be lead free since the late
70's. I have no law to back it up but just read it on the net so it
must be true (KIDDING!)

Are the clay tiles you bought made exclusively in the USA? Is the
store you purchased it from able to prove it is lead free? I simply
suggested to test the darned things for lead.

Have fun eating your 100,001st pizza Ed

"Edwin Pawlowski" > wrote in message
. ..
>
> "lateapryl" > wrote in message
> oups.com...
>> If you have children that will be eating food cooked with those tiles
>> please test it for lead!
>
> Yes, it they were to eat about 100,000 pizzas, they may get traces of it.

Please back that up with the reasons for your scientific assumption.

"Doug Kanter" > wrote in message
...
> "Edwin Pawlowski" > wrote in message
> . ..
>>
>> "lateapryl" > wrote in message
>> oups.com...
>>> If you have children that will be eating food cooked with those tiles
>>> please test it for lead!
>>
>> Yes, it they were to eat about 100,000 pizzas, they may get traces of it.
>
> Please back that up with the reasons for your scientific assumption.
>

Since you don't think I'm right, I doubt you would believe my assumptions.
Do a simple search on causes of lead poisoning. Note the term GLAZED is
used. Tiles used for baking should be UNglazed.

http://www.leadpoison.net/studies/exposure.htm

Be sure not to serve that pizza on a good dish either.
Wallace says even glazes marked "lead safe" may break down after repeated
use of dishwasher cleaning. "Dishwashers make tiny fissures in the glaze,
exposing the paint and making even fine china unsafe," she says. "This is
the single most serious health hazard facing our children today."

If you do more reading, it will back up the information you snipped, that
acidic foods left for a long time may cause a problem, not incidental
contact from a dough.



Maybe it would be 200,00 pizzas?

>Maybe it would be 200,00 pizzas?

I think it's more like 14593 pizzas.

"Doug Kanter" > writes:

> Yum! Where do you live, and should I bring anything? Beer? Dessert? :-)

Cooks Illustrated just published an article on grilled Pizza. The
technique is right in line with Peter Reinhart's description in
_American Pie_. I tried it last night (with dough retarded in the
fridge for a four-day slow rise to develop flavor). The author said
to roll the dough to 1/8" but when done, I found it too much like
flat-bread or tortilla; I was disappointed by the total lack of chewy
doughy bready texture in addition to the cracker-crust surfaces. Next
time, I'll make two thicker pizzas from his recipe instead of the four
he calls for.

I did these naked on the grill rack, not on the screen. The thin
slack dough always tried to fall through the grate but I was expecting
this and able to keep them from getting too Dali-clock-like. :-)

On Wed 01 Jun 2005 10:24:29a, Chris Shenton wrote in rec.food.cooking:

> "Doug Kanter" > writes:
>
>> Yum! Where do you live, and should I bring anything? Beer? Dessert? :-)
>
> Cooks Illustrated just published an article on grilled Pizza. The
> technique is right in line with Peter Reinhart's description in
> _American Pie_. I tried it last night (with dough retarded in the
> fridge for a four-day slow rise to develop flavor). The author said
> to roll the dough to 1/8" but when done, I found it too much like
> flat-bread or tortilla; I was disappointed by the total lack of chewy
> doughy bready texture in addition to the cracker-crust surfaces. Next
> time, I'll make two thicker pizzas from his recipe instead of the four
> he calls for.

I would have to agree. I do not like pizzas with that thin of a crust. I
also prefer the chewy texture.

> I did these naked on the grill rack, not on the screen. The thin
> slack dough always tried to fall through the grate but I was expecting
> this and able to keep them from getting too Dali-clock-like. :-)

Yes, I bet that was a challenge. :-)



--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974