In article >,
Kenneth > wrote:
[...]
= 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...

I've been wanting something like that for years. Where did you get
your soapstone slab?

Is there an on-line or mail-order source? Or a local source who
may be willing to ship to me?

Thanks for any help!

Charlie
--
Charlie Sorsby

Edgewood, NM 87015
USA