Cooking Equipment Reviews Find out what equipment best suits your needs. Share your experiences with various kitchen equipment products, gadgets, and more.


Reply
 
Thread Tools
  #1  
Old 06-22-2004, 05:34 AM
lamington's Avatar
lamington Offline
Registered User
 
Join Date: May 2003
Location: Melbourne, Australia
Posts: 127
Default ceramic tile/pizza stone advice?

In the midst of a bakeware specials bonanza (it's sale time down here), I bought a pizza stone for a very bargain-priced A$11 (USD 7). 33cm (13") x 1cm (2/5") disc.

Now, I've never played around with pizza stones or ceramic tiles or any of that, though I largely understand their benefits. Assuming this sort of ceramic disc is worth its while, I began wondering if it might be worth buying a second one, so I could use them to increase the heat above and below various dishes I bake which prefer good constant and sometimes high heat.

So you oven stone afficionados out there, any comments?
Reply With Quote


  #2  
Old 06-22-2004, 07:12 AM
KyleW's Avatar
KyleW Offline
ChefTalk Moderator
Culinary Experience: Home Chef
 
Join Date: Aug 2000
Location: NYC, NY USA
Posts: 1,694
Default

It seems to me that this is one case where more is better. The benefits of using a stone include both radiant and retained heat. If heat radiated from one direction is good, heat radiated from two directions is better. Also, because stones retain a great deal of heat, your oven is less subject to heat loss when you open it to check on something.

I use a HearthKit oven insert It's basically a 3 sided stone, lacking only the top. I never take it out of my oven.
__________________
At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals.
www.kyleskitchen.net
Reply With Quote
  #3  
Old 06-22-2004, 07:17 PM
Jock's Avatar
Jock Offline
Registered User
Culinary Experience: At home cook
 
Join Date: Dec 2001
Location: San Francisco
Posts: 1,170
Default

About 15 years ago when I started making Pizza at home on a regular basis I bought 6, 6" x 6" x 1/2" thick, unglazed quarry tiles. They cost about $1.50 at the time (probably as much as $2 by now) and I have been using them ever since. They are cheaper than a bread stone and they cover a greater area in the oven allowing you to bake multiple loaves of bread at a time. Also the rectangular shape is more efficient than the round.
I agree with Kyle that more is better and closer replicates and heat from the bricks in a commercial deck oven.
If you are going to use tile, avoid the thin ones which break easily and make sure they are unglazed.

Jock
Reply With Quote
  #4  
Old 06-22-2004, 08:53 PM
chefboy2160's Avatar
chefboy2160 Offline
Registered User
Culinary Experience: Professional Chef
 
Join Date: Oct 2001
Location: Eugene, Oregon U.S.A.
Posts: 607
Default

I totally agree with what has been posted!I live in an apartment with an old electric range and I only have one cheap ceramic stone in it but the difference has been phenomanol. When using the oven stable heat(which even this cheap stone helps with) and a hot surface for your breads and pizzas realy makes the difference.More should be better in this circumstance as far as I am concerned.Doug.................
__________________
The two most common things in the universe are hydrogen and stupidity !
Reply With Quote
Reply

Bookmarks


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off

Similar Threads
Thread Thread Starter Forum Replies Last Post
Question ceramic or porcelain tile v. linoleum advice please Brook The Late Night Cafe (non-food/cooking discussion) 1 11-07-2008 03:03 PM
Advice on Pizza MiseInPlace Professional Chefs Forum 11 06-03-2008 07:22 PM
Using a pizza stone petitgourmet Cooking Equipment Reviews 5 07-25-2007 05:51 PM
Pizza stone Leethequeen Cooking Equipment Reviews 6 05-10-2003 09:01 AM
Pizza Stone Marzoli Cooking Equipment Reviews 5 02-09-2001 11:18 PM