On Tue, 10 Jan 2006 17:47:37 -0800, QX >
wrote:

>On Tue, 10 Jan 2006 17:27:17 GMT, "Vox Humana" >
>wrote:
>
>>
>>"Todd K." > wrote in message
roups.com...
>>
>>>
>>> Slightly OT: If I decide to just use the quarry tiles (with no
>>> Fibrament stone), do I bake directly on them or put a baking sheet on
>>> the tiles?
>>
>>You can bake directly on the tile or you can made-up the product on a sheet
>>of parchment an slide the whole works on the stone. I wouldn't use a metal
>>baking sheet.
>>
>
>I have heard from a friend that quarry tiles may contain lead, and you
>should ensure that they are lead free before cooking on them. Is this
>true? I know there are test kits available to test for lead in painted
>surfaces etc. Should I be concerned about lead, or is the concept an
>urban legend. (not knowing what is used to make the tiles).

Howdy,

I don't have a clue about what's actually in quarry tiles,
and would be a bit hesitant to accept the information that
might be provided me by some nice person working at Home
Depot.

The alternative that I would suggest is a slab of natural
stone. I had a piece of soapstone (about 2" thick) in the
bottom of my oven for nearly 20 years.

It held an amazing amount of heat, and really improved my
baking.

The slab cost me just a few dollars...

All the best,
--
Kenneth

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