Kalmia wrote:
> On Sep 12, 10:16 am, Brooklyn1 <Gravesend1> wrote:
>> On Mon, 12 Sep 2011 15:03:12 +0100, "Ophelia"
>> > wrote:
>>
>>
>>
>>
>>
>>
>>
>>
>>
>>
>>
>>> "Cheryl" > wrote in message
>>> .com...
>>>> On 9/11/2011 8:56 PM, wrote:
>>
>>>>> You don't season a baking stone -- the pores must be open to cook
>>>>> things properly.
>>
>>>>> You dont clean a baking stone, other than to scrape off any
>>>>> obvious burned-on
>>>>> black stuff. The heat of the oven does short-term cleaning under
>>>>> normal conditions.
>>
>>>>> The stone will be cleaned ultimately during the oven's
>>>>> self-cleaning cycle --
>>>>> after which you just wipe off any grey power with a damp sponge.
>>
>>>> First, I don't have a self cleaning oven. Second, the instructions
>>>> said to season it. I'm a little surprised everyone is saying not
>>>> to when the instructions say to do so.
>>
>>> I have never seasoned mine. As with others, mine lives in the oven.
>>> When
>>> I am not using it in particular, it gives mass to heat up the oven
>>> and keeps the heat.
>>
>> Actually what that stone does is waste energy by having to heat it,
>> and it stores no energy used for cooking because it never gets hotter
>> than the thermostat setting and any retained heat is wasted by being
>> retained after what's cooked is removed from the oven. Only the
>> imbeciles who failed grade school science think so-called pizza
>> stones do something, well they separate the dollars from those with
>> more dollars than brain cells.
>
>
> (lip quivering) Now you've got frugally oriented me wondering about
> this. I hope some others weigh in on this.

Eh... I have no stone and am not going to get one. I still make pizza. No
problems with it.

On Mon, 12 Sep 2011 08:17:29 -0700, "Julie Bove"
> wrote:

>Kalmia wrote:
>> On Sep 12, 10:16 am, Brooklyn1 <Gravesend1> wrote:
>>> On Mon, 12 Sep 2011 15:03:12 +0100, "Ophelia"
>>> > wrote:
>>>> "Cheryl" > wrote in message
>>>> .com...
>>>>> On 9/11/2011 8:56 PM, wrote:
>>>
>>>>>> You don't season a baking stone -- the pores must be open to cook
>>>>>> things properly.
>>>
>>>>>> You dont clean a baking stone, other than to scrape off any
>>>>>> obvious burned-on
>>>>>> black stuff. The heat of the oven does short-term cleaning under
>>>>>> normal conditions.
>>>
>>>>>> The stone will be cleaned ultimately during the oven's
>>>>>> self-cleaning cycle --
>>>>>> after which you just wipe off any grey power with a damp sponge.
>>>
>>>>> First, I don't have a self cleaning oven. Second, the instructions
>>>>> said to season it. I'm a little surprised everyone is saying not
>>>>> to when the instructions say to do so.
>>>
>>>> I have never seasoned mine. As with others, mine lives in the oven.
>>>> When
>>>> I am not using it in particular, it gives mass to heat up the oven
>>>> and keeps the heat.
>>>
>>> Actually what that stone does is waste energy by having to heat it,
>>> and it stores no energy used for cooking because it never gets hotter
>>> than the thermostat setting and any retained heat is wasted by being
>>> retained after what's cooked is removed from the oven. Only the
>>> imbeciles who failed grade school science think so-called pizza
>>> stones do something, well they separate the dollars from those with
>>> more dollars than brain cells.
>>
>>
>> (lip quivering) Now you've got frugally oriented me wondering about
>> this. I hope some others weigh in on this.
>
>Eh... I have no stone and am not going to get one. I still make pizza. No
>problems with it.
>
Get a perforated pizza pan, works wonderfully well and can be used for
many baking chores. I have the Chicago Metallic deep dish pizza pan
set, got it more than 30 years ago, but I can't seem to find it as a
set anymore, and their pan now has much smaller and fewer holes, so
this:
http://tinyurl.com/656wjx7
http://www.zappos.com/breville-bov80...crisper-black?
channel=126&mr:referralID=NA&mr:trackingCode=E677E 70F-0241-DF11-9DA0-002219319097

Works well with from scratch as well as frozen pizza... btw, frozen
pizza is raw, exudes as much water as any raw bread dough. Pizza
slices easily on a perforated pan and clean up is a breeze... I use
the flattened frozen pizza box as a trivet for the hot perforated pan
(the uneveness of the cardboard allows steam to escape). Modern
frozen pizza is better than todays artificial ingredient pizzaria pies
assembled with ingredients from a filthy dago kitchen, even better
than most homemade from scratch, and it's easy to add your own extra
toppings (I enjoy planning and adding toppings). I love having pizza
at my fingertips at all times right in my freezer, ready to eat in 30
minutes even when I decide at midnight, no driving to some chain joint
or waiting for delivery of cold pizza, and expensive. Frozen pies are
very reasonably priced, and they're clean, they are made totally by
automation, no human hands ever touches it... no pimply faced pizza
joint guido prepares it with dirty doodoo fingers and spits on it. ALL
human food handlers spit on the food, all fast food joints, all
delis... I see it... they continue to BS with each other while
handling food, I see the spittle spewing from their yaps... food
handlers today are disgusting. The ONLY well trained deli clerks
nowadays are at Walmart, they are properly attired and they don't talk
while they work with food... the Walmart delis are spotless, even
their slicing machines are now automated. The Walmart deli I
patronize has had the same clerk for three years, it's easy to tell he
knows proper food handling technique, he's very pleasant, he knows his
job, he loves his job... he's about 30 years old, he says he would
never go back to working at a private deli, Walmart treats him very
well. I talk to a lot of Walmart employees, they are all very
thankful to have their job. The economy is sick, very sick, stores
are practically empty, all stores... often I find I'm the only shopper
at the check out. Good employees are being laid off in droves,
businesses can't make their payroll. The last few times I was at
Lowe's only three registers were manned, there were very few shoppers
and not buying much. Be prepared to tighten your belts, this is only
the beginning.