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.