On Fri, 16 Dec 2011 18:22:55 -0800 (PST), Kalmia
> wrote:

> I'm kinda lazy. I leave the pizza stone in the oven all the time,
> unless the cooking vessel just won't fit on it. Is it best removed
> for, say, a sheet of cookies?
> Any caveats if I leave the stone in the oven as to time and temp? I
> theeeenk I have read that the baking is faster on the stone than on
> an open rack. What say you?

I wouldn't say it's "faster", but you get a nice even heat from the
bottom. I like placing my souffle dish on it to get that boost of
bottom heat.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.