I think we must be talking about two different things here. The stone I'm
using has the pizza on it which is why I can't figure out the need for
parchment in this instance. I use parchment all the time for other things.
Wendy
----- Original Message -----
From: "Vox Humana" >
Newsgroups: rec.food.baking
To: >
Sent: Tuesday, December 20, 2005 10:18 AM
Subject: Pizza Screen vs. Stone
>
> "Wendy" > wrote in message
> news:mailman.1.1135090592.43463.rec.food.baking@ma il.otherwhen.com...
> > If the point is to season the stone I don't know how parchment paper
would
> > do that. I have a stone and love it. Works very well. As I recall I
> used
> > cornmeal to begin but not necessary now. wendy
>
> The point of using parchment is to get the pizza or other item into and
out
> of the oven. It has nothing to do with "seasoning" the stone. Like many
> problems in life there are often many solutions. You have to choose what
> works for you. Some people like parchment, some like cornmeal, and some
> like neither. I say use what works. Some people insist that you must
never
> clean your baking stone. I put mine through the self-clean cycle. It
works
> for me, but if someone else has a different idea, then they should do what
> works for them. When people have unsolved problems, I think they should
> keep an open mind, seek advice, experiment, and choose the best solution
for
> themselves.
>
>
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