silentking > wrote in
om:

> Wayne Boatwright wrote:
>> Darcy Legare > wrote in
>> news:1103774238.c8feb92ddc364ce3e169014edefbedd5@t eranews:
>>
>>
>>>I recently received a baking stone, minus the instructions and box. I
>>>do not have any idea how long to preheat the stone prior to use and how
>>>long it should be used as opposed to time in oven without the stone. If
>>>any one can help me I would be very happy to begin using the stone.
>>>Thank you
>>
>>
>> Place the stone in a cold oven (I keep my stone in the oven all the
>> time), and preheat at least 30 minutes. I don't generally adjust the
>> baking time. The object is not to speed up cooking, but to improve the
>> crust of most things baked on the stone. Your oven temperature remains
>> the same as if the stone wasn't there.
>>
> But I thought the Baking Stone (in addition to what you stated) was to
> even out the temperature inside the oven to keep it at a constant
> temperature. Is this an additional function of the stone? My oven is the
> worst one ever made (really!) and I was thinking of getting some
> Baking Stones for this purpose.
>
> P

Yes, the retained heat of the stone does help to maintain a more even temp.
You'll notice an improvement.


--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.