On Wednesday, January 2, 2013 2:42:34 PM UTC-6, James Elbrecht wrote:
> On Wed, 2 Jan 2013 12:22:25 -0800 (PST),
>
> wrote:
>
>
>
> >Anyone have any experience with salt bricks? Supposedly, you can get them super hot in the oven, then take them out and sear a steak on them.
>
> >
>
> >http://www.amazon.com/WBM-Himalayan-...dp/B004OHKJXI/
>
> >
>
> >--Bryan
>
>
>
> You should try *reading* rfc- There was a thread in the past week
>
> about just that.
>
I worked a lot of overtime last week, so I'm sure I missed a few things. I read most of what is posted here.
>
> Jim

--Bryan

On Wed, 2 Jan 2013 12:52:09 -0800 (PST), Bryan
> wrote:

> On Wednesday, January 2, 2013 2:42:34 PM UTC-6, James Elbrecht wrote:
> > On Wed, 2 Jan 2013 12:22:25 -0800 (PST),
> >
> > wrote:
> >
> >
> >
> > >Anyone have any experience with salt bricks? Supposedly, you can get them super hot in the oven, then take them out and sear a steak on them.
> >
> > >
> >
> > >http://www.amazon.com/WBM-Himalayan-...dp/B004OHKJXI/
> >
> > >
> >
> > >--Bryan
> >
> >
> >
> > You should try *reading* rfc- There was a thread in the past week
> >
> > about just that.
> >
> I worked a lot of overtime last week, so I'm sure I missed a few things. I read most of what is posted here.
> >

Koko has posted about cooking on hers several times. She made a pizza
on it a couple of days ago.

--
Food is an important part of a balanced diet.

sf wrote:
>
> Koko has posted about cooking on hers several times. She made a pizza
> on it a couple of days ago.

Was is Koko that bought hers last year and told about it...or was it
Pandora? I forget.

I can see the benefit of cooking a pizza on any stone (not just a salt one).
You can heat your oven up to 500F (and the stone). Then when you open the
oven to put in the pizza, you'll lose a lot of heat but the stone will still
be 500F

G.