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On Mon, 16 Jan 2006 16:25:24 -0700, (Charlie
Sorsby) wrote:

>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

Hi Charlie,

I'd suggest that you just look in a local Yellow Pages for
headings such as "Brick and Stone."

Also check for suppliers of granite counters in your area:

The "waste" created when they cut out the area for a drop in
sink is just about perfect for a baker. If you charm them,
you are likely to get such a piece for very little money.

All the best,
--
Kenneth

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