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baking stone

post #1 of 2
Thread Starter 
my baking stone is cracking but still good ... however I can't find the same kind anywhere and before I buy another if it cracks completely I thought other material I have here would work ... I have flag stone and natural slate tiles ... I assuming that I can bake on these stones ... can I use the flag stone on the oven bottom of a gas oven ... Is it better to put the baking stone on the bottom or on the rack ... thanks
post #2 of 2
1. Don't use a cracked stone. A cracked baking stone is a structurally weakened stone. There's a pretty good chance it won't crack any further, but at the same time, it might. You don't want to end up with a shard of stone in your bread/baked good. Believe me, I know.

2. Flag stone and slate can't handle the thermal shock of baking. Sorry. Soap stone is the only stone I'm aware of that can handle the extreme changes in heat.
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