I've read to put your stone in the oven while cleaning. Mine is 14-1/2 x
15-1/2 and a thick Mr. Gourmet.
Has anyone done this with satisfaction?
Thanks.
Dee

"Dee Randall" <deedoveyatshenteldotnet> wrote in message
...
> I've read to put your stone in the oven while cleaning. Mine is 14-1/2 x
> 15-1/2 and a thick Mr. Gourmet.
> Has anyone done this with satisfaction?
> Thanks.
> Dee

Yes, ours never comes out. Brush it off after the cleaning cycle. That
stone was fired at much higher temperatures than your oven will ever see.

"Edwin Pawlowski" > wrote in message
m...
>
> "Dee Randall" <deedoveyatshenteldotnet> wrote in message
> ...
> > I've read to put your stone in the oven while cleaning. Mine is 14-1/2
x
> > 15-1/2 and a thick Mr. Gourmet.
> > Has anyone done this with satisfaction?
> > Thanks.
> > Dee
>
> Yes, ours never comes out. Brush it off after the cleaning cycle. That
> stone was fired at much higher temperatures than your oven will ever see.

Same here. However there is a faction that insists that the stone needs to
be "seasoned" like cast iron. These people will tell you to never clean the
stone with anything let alone put it through the cleaning cycle. That said,
I leave it in the oven and it comes out fine. I don't have any issues with
sticking, so I don't see any benefit from letting it say dirty.

"Vox Humana" > wrote in message
...
>
> "Edwin Pawlowski" > wrote in message
> m...
>>
>> "Dee Randall" <deedoveyatshenteldotnet> wrote in message
>> ...
>> > I've read to put your stone in the oven while cleaning. Mine is 14-1/2
> x
>> > 15-1/2 and a thick Mr. Gourmet.
>> > Has anyone done this with satisfaction?
>> > Thanks.
>> > Dee
>>
>> Yes, ours never comes out. Brush it off after the cleaning cycle. That
>> stone was fired at much higher temperatures than your oven will ever see.
>
> Same here. However there is a faction that insists that the stone needs
> to
> be "seasoned" like cast iron. These people will tell you to never clean
> the
> stone with anything let alone put it through the cleaning cycle. That
> said,
> I leave it in the oven and it comes out fine. I don't have any issues
> with
> sticking, so I don't see any benefit from letting it say dirty.
>
Thanks for your reply.
Mine is a mess from making a pizza with heavy cheese and shrimp the other
night. I put a second pizza in after the first came out, so it is really
burned on good. This happens not a lot, but enough to not want to cook
something on it again until it is 'cleaned off.'

(I don't clean it with anything.)
Dee

"Dee Randall" <deedoveyatshenteldotnet> wrote in message
...
>
> "Vox Humana" > wrote in message
> ...
>>
>> "Edwin Pawlowski" > wrote in message
>> m...
>>>
>>> "Dee Randall" <deedoveyatshenteldotnet> wrote in message
>>> ...
>>> > I've read to put your stone in the oven while cleaning. Mine is
>>> > 14-1/2
>> x
>>> > 15-1/2 and a thick Mr. Gourmet.
>>> > Has anyone done this with satisfaction?
>>> > Thanks.
>>> > Dee
>>>
>>> Yes, ours never comes out. Brush it off after the cleaning cycle. That
>>> stone was fired at much higher temperatures than your oven will ever
>>> see.
>>
>> Same here. However there is a faction that insists that the stone needs
>> to
>> be "seasoned" like cast iron. These people will tell you to never clean
>> the
>> stone with anything let alone put it through the cleaning cycle. That
>> said,
>> I leave it in the oven and it comes out fine. I don't have any issues
>> with
>> sticking, so I don't see any benefit from letting it say dirty.
>>
> Thanks for your reply.
> Mine is a mess from making a pizza with heavy cheese and shrimp the other
> night. I put a second pizza in after the first came out, so it is really
> burned on good. This happens not a lot, but enough to not want to cook
> something on it again until it is 'cleaned off.'
>
> (I don't clean it with anything.)
> Dee
>
I was looking thru a bunch of miscellanous papers just now (in my house,
"looking" for a paper is like looking for a needle in a haystack) and I
can't believe I picked up the "Instruction Guide and Recipe Book" for my
'Pizza Gourmet' stone that I bought in 1985!! -- On the last page (which I
opened first), it said

"5. If you desire to clean stone, put in self-cleaning oven set a oven
cleaning."

It does also say "Store stone in your oven." and "Use your stone for uniform
heat with all oven cooking."
Thanks again. (shaking my head at this coincidence!)
Dee

On Fri, 25 Feb 2005 21:50:09 GMT, "Edwin Pawlowski" > wrote:

>Yes, ours never comes out. Brush it off after the cleaning cycle. That
>stone was fired at much higher temperatures than your oven will ever see.

Same with ours -- this stone has been in the oven for over six years, and
countless self-cleaning cycles.

However, this month's Cook's Magazine warns that stones have been known to
"explode" during a self-cleaning cycle if they've been allowed to absorb too
much grease. YMMV.

-- Larry

"pltrgyst" > wrote in message
...
> On Fri, 25 Feb 2005 21:50:09 GMT, "Edwin Pawlowski" > wrote:
>
>>Yes, ours never comes out. Brush it off after the cleaning cycle. That
>>stone was fired at much higher temperatures than your oven will ever see.
>
> Same with ours -- this stone has been in the oven for over six years, and
> countless self-cleaning cycles.
>
> However, this month's Cook's Magazine warns that stones have been known to
> "explode" during a self-cleaning cycle if they've been allowed to absorb
> too
> much grease. YMMV.
>
> -- Larry

Guess I'd better get busy.
Thanks, Larry.
>
>

"Dee Randall" <deedoveyatshenteldotnet> wrote in message
...

> Thanks for your reply.
> Mine is a mess from making a pizza with heavy cheese and shrimp the other
> night. I put a second pizza in after the first came out, so it is really
> burned on good. This happens not a lot, but enough to not want to cook
> something on it again until it is 'cleaned off.'
>

I make up pizza and bread on parchment sheets and slide them into the oven
on the paper. The whole thing goes on a rimless baking sheet that acts like
a peel. This also makes it easy to remove the pizza. It prevents most of
the mess and you don't get an oven full of cornmeal that most people
recommend to use as a lubricant for the pizza to slide on. The paper may
get a little brown on the edges, but it does fine up to 550F for me. The
paper is poorhouse so it allows the moisture to wick into the stone. If you
do this, be aware that if you let the raw dough sit on the parchments
outside the oven for an extended time, it will moisten the parchment and the
paper will lose its strength and it also won't slide.

"Vox Humana" > wrote in message
...
>
> "Dee Randall" <deedoveyatshenteldotnet> wrote in message
> ...
>
> > Thanks for your reply.
> > Mine is a mess from making a pizza with heavy cheese and shrimp the
other
> > night. I put a second pizza in after the first came out, so it is
really
> > burned on good. This happens not a lot, but enough to not want to cook
> > something on it again until it is 'cleaned off.'
> >
>
> I make up pizza and bread on parchment sheets and slide them into the oven
> on the paper. The whole thing goes on a rimless baking sheet that acts
like
> a peel. This also makes it easy to remove the pizza. It prevents most of
> the mess and you don't get an oven full of cornmeal that most people
> recommend to use as a lubricant for the pizza to slide on. The paper may
> get a little brown on the edges, but it does fine up to 550F for me. The
> paper is poorhouse so it allows the moisture to wick into the stone. If
you
> do this, be aware that if you let the raw dough sit on the parchments
> outside the oven for an extended time, it will moisten the parchment and
the
> paper will lose its strength and it also won't slide.
>

"poorhouse" should have been "porous" damn spell checker!

"Vox Humana" > wrote in message
>>
>
> "poorhouse" should have been "porous" damn spell checker!

I hate it when that happens. OTOH, considering the price of paper, you can
end up there if you use a lot of it.

"Vox Humana" > wrote in message
...
>
> "Dee Randall" <deedoveyatshenteldotnet> wrote in message
> ...
>
>> Thanks for your reply.
>> Mine is a mess from making a pizza with heavy cheese and shrimp the other
>> night. I put a second pizza in after the first came out, so it is really
>> burned on good. This happens not a lot, but enough to not want to cook
>> something on it again until it is 'cleaned off.'
>>
>
> I make up pizza and bread on parchment sheets and slide them into the oven
> on the paper. The whole thing goes on a rimless baking sheet that acts
> like
> a peel. This also makes it easy to remove the pizza. It prevents most of
> the mess and you don't get an oven full of cornmeal that most people
> recommend to use as a lubricant for the pizza to slide on. The paper may
> get a little brown on the edges, but it does fine up to 550F for me. The
> paper is poorhouse so it allows the moisture to wick into the stone. If
> you
> do this, be aware that if you let the raw dough sit on the parchments
> outside the oven for an extended time, it will moisten the parchment and
> the
> paper will lose its strength and it also won't slide.
>
Thanks for the tip.
I think I could make up the pizza on a rimless cookie sheet I have on-hand.
I have tried making up a pizza on an upside down 11 x 17 baking sheet, but
it is a little too clumsy for me & the other size I have is too small. I
looked at my rimless cookie sheet and it is 14" wide, so this is the right
side for my stone of 14-1/2 x 15-1/2.

I don't usually use cornmeal on my wooden pizza peel, (ouch! teeth!), so
I've been using a slight dusting of flour. The problem with using flour on
a wooden pizza peel is that one can NEVER get out/off the flour engrained in
the wooden pizza peel and it will have to go back into the cupboard forever
with flour on it, or bag it; but my space for storing sheetpans is not
large enough to accommodate a bagged item.

Parchment is an excellent idea. I will try it and measure around it
carefully leaving enough area for sloppiness. I don't let my (next) pizza
sit on a peel much longer than 12 minutes, the time it takes to cook my
pizza. Do you consider this an extended time, or should I wait a few
minutes?

Thanks again.
Dee

"Dee Randall" <deedoveyatshenteldotnet> wrote in message
...
>
> Thanks for the tip.
> I think I could make up the pizza on a rimless cookie sheet I have
on-hand.
> I have tried making up a pizza on an upside down 11 x 17 baking sheet, but
> it is a little too clumsy for me & the other size I have is too small. I
> looked at my rimless cookie sheet and it is 14" wide, so this is the right
> side for my stone of 14-1/2 x 15-1/2.
>
> I don't usually use cornmeal on my wooden pizza peel, (ouch! teeth!), so
> I've been using a slight dusting of flour. The problem with using flour
on
> a wooden pizza peel is that one can NEVER get out/off the flour engrained
in
> the wooden pizza peel and it will have to go back into the cupboard
forever
> with flour on it, or bag it; but my space for storing sheetpans is not
> large enough to accommodate a bagged item.
>
> Parchment is an excellent idea. I will try it and measure around it
> carefully leaving enough area for sloppiness. I don't let my (next) pizza
> sit on a peel much longer than 12 minutes, the time it takes to cook my
> pizza. Do you consider this an extended time, or should I wait a few
> minutes?

I wouldn't get too fussy trying to cut the paper to fit. I just use a big
sheet and let the excess hang out. I think 12 minutes would be OK. You
just have to give it a try. I learned the hard way that if you let it go
too long, the paper gets wet and when you try to slide the pizza into the
oven the pizza tends to stick, sending the topping onto the stone! As long
as the paper remains dry, the whole works slides easily onto the stone.

On Sun, 27 Feb 2005 00:14:23 GMT, "Vox Humana" > wrote:

>.... I think 12 minutes would be OK. You
>just have to give it a try. I learned the hard way that if you let it go
>too long, the paper gets wet and when you try to slide the pizza into the
>oven the pizza tends to stick, sending the topping onto the stone! As long
>as the paper remains dry, the whole works slides easily onto the stone.

Heartily agreed that parchment is the only way to go.

We always prep our pizzas on parchment atop both wood and aluminum peels,
generally allow the dough to relax on the peel for up to a half hour before
adding toppings, and have never had your sticking experience. And we use no
flour or cornmeal on the peels, either. Maybe the underside of your dough isn't
floured at all when you move it to the parchment?

We do carefully position the dough right at the front lip of the peel, so it
only has to slide an inch or two before contacting the stone, and from then on
it slides right off in place on the stone.

-- Larry

On Sun, 27 Feb 2005 00:14:23 GMT, "Vox Humana" > wrote:

>.... I think 12 minutes would be OK. You
>just have to give it a try. I learned the hard way that if you let it go
>too long, the paper gets wet and when you try to slide the pizza into the
>oven the pizza tends to stick, sending the topping onto the stone! As long
>as the paper remains dry, the whole works slides easily onto the stone.

Heartily agreed that parchment is the only way to go.

We always prep our pizzas on parchment atop both wood and aluminum peels,
generally allow the dough to relax on the peel for up to a half hour before
adding toppings, and have never had your sticking experience. And we use no
flour or cornmeal on the peels, either. Maybe the underside of your dough isn't
floured at all when you move it to the parchment?

We do carefully position the dough right at the front lip of the peel, so it
only has to slide an inch or two before contacting the stone, and from then on
it slides right off in place on the stone.

-- Larry

"pltrgyst" > wrote in message
...
> On Sun, 27 Feb 2005 00:14:23 GMT, "Vox Humana" >
wrote:
>
> >.... I think 12 minutes would be OK. You
> >just have to give it a try. I learned the hard way that if you let it go
> >too long, the paper gets wet and when you try to slide the pizza into the
> >oven the pizza tends to stick, sending the topping onto the stone! As
long
> >as the paper remains dry, the whole works slides easily onto the stone.
>
> Heartily agreed that parchment is the only way to go.
>
> We always prep our pizzas on parchment atop both wood and aluminum peels,
> generally allow the dough to relax on the peel for up to a half hour
before
> adding toppings, and have never had your sticking experience. And we use
no
> flour or cornmeal on the peels, either. Maybe the underside of your dough
isn't
> floured at all when you move it to the parchment?
>

Yes, I think you hit on the problem. I tend to use very little no flour
when rolling the dough. I will try using a little next time for insurance.

"pltrgyst" > wrote in message
...
> On Sun, 27 Feb 2005 00:14:23 GMT, "Vox Humana" >
wrote:
>
> >.... I think 12 minutes would be OK. You
> >just have to give it a try. I learned the hard way that if you let it go
> >too long, the paper gets wet and when you try to slide the pizza into the
> >oven the pizza tends to stick, sending the topping onto the stone! As
long
> >as the paper remains dry, the whole works slides easily onto the stone.
>
> Heartily agreed that parchment is the only way to go.
>
> We always prep our pizzas on parchment atop both wood and aluminum peels,
> generally allow the dough to relax on the peel for up to a half hour
before
> adding toppings, and have never had your sticking experience. And we use
no
> flour or cornmeal on the peels, either. Maybe the underside of your dough
isn't
> floured at all when you move it to the parchment?
>

Yes, I think you hit on the problem. I tend to use very little no flour
when rolling the dough. I will try using a little next time for insurance.

Has anyone cleaned their baking stone in the oven--on top of the oven
racks that their owners' manual says shouldn't be left in the oven
during the cleaning cycle? I'm sure I've left the racks in while
cleaning before, but not with our big, heavy Hearthkit stone in place.
I'm worried that the racks will turn soft, bend, and drop the Hearthkit
to the bottom of the oven--but it's a pain in the neck to clean it any
other way.

C

"scikub" > wrote in message
oups.com...
> Has anyone cleaned their baking stone in the oven--on top of the oven
> racks that their owners' manual says shouldn't be left in the oven
> during the cleaning cycle? I'm sure I've left the racks in while
> cleaning before, but not with our big, heavy Hearthkit stone in place.
> I'm worried that the racks will turn soft, bend, and drop the Hearthkit
> to the bottom of the oven--but it's a pain in the neck to clean it any
> other way.
>
> C
>
This was just discussed a couple of weeks ago. Yes, it is OK and many of us
do it. No, the racks won't get soft for another 1200 degrees or so. Melting
point of steel is about 2500F

The plating on the racks will discolor though.
--
Ed
http://pages.cthome.net/edhome/

On Sun 06 Mar 2005 05:55:36p, Edwin Pawlowski wrote in rec.food.equipment:

>
> "scikub" > wrote in message
> oups.com...
>> Has anyone cleaned their baking stone in the oven--on top of the oven
>> racks that their owners' manual says shouldn't be left in the oven
>> during the cleaning cycle? I'm sure I've left the racks in while
>> cleaning before, but not with our big, heavy Hearthkit stone in place.
>> I'm worried that the racks will turn soft, bend, and drop the Hearthkit
>> to the bottom of the oven--but it's a pain in the neck to clean it any
>> other way.
>>
>> C
>>
> This was just discussed a couple of weeks ago. Yes, it is OK and many
> of us do it. No, the racks won't get soft for another 1200 degrees or
> so. Melting point of steel is about 2500F
>
> The plating on the racks will discolor though.

I had a Frigidaire range for which I had ordered "heavy duty" racks. I
always cooked with my baking stone on the lowest rack. I cleaned the oven
several times with the racks in but without the stone. No problem, except
for the discoloration. When I left the stone in, the rack sagged miserably
after cleaning. True, it didn't melt, but had to be bent back into shape.
Guess every product must be judged individually.

That said, the hearth kit is considerably heavier than the baking stone I
had. I would use caution with that.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

I used to take my racks out and lean the stone against the side of my oven.
Later broke the stone by dropping something on it... the replacement is
larger, haven't tried the lean and clean yet,

Rina

"Edwin Pawlowski" > wrote in message
...
>

>
> The plating on the racks will discolor though.

"scikub" > wrote in message
oups.com...
> Has anyone cleaned their baking stone in the oven--on top of the oven
> racks that their owners' manual says shouldn't be left in the oven
> during the cleaning cycle? I'm sure I've left the racks in while
> cleaning before, but not with our big, heavy Hearthkit stone in place.
> I'm worried that the racks will turn soft, bend, and drop the Hearthkit
> to the bottom of the oven--but it's a pain in the neck to clean it any
> other way.

My oven gives the option of leaving the racks in or not. If you leave them
in, they turn dark. I always leave them in with the stone on top of the
rack and haven't had a problem.