Turns out I've got a crappy oven for baking, it's a propane and the heat is very uneven. So, , ,I'm using a pizza stone for now but want to upgrade to something larger. Of the three, Quarry Stone or clay or synthetic, anyone have experience with this?
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Originally posted by Whisky Fish View PostTurns out I've got a crappy oven for baking, it's a propane and the heat is very uneven. So, , ,I'm using a pizza stone for now but want to upgrade to something larger. Of the three, Quarry Stone or clay or synthetic, anyone have experience with this?
Tom
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I use the same ones Tom...Also the bigger one. Cheap & effective. Uhhh..got a piece of marble...It cracked.Sunset Eagle Aviation
https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!
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Originally posted by IrishChef View PostHit up a place that does granite/marble counter tops, and get a slab they cut out for a sink. Its about the right size and thickness, and might be free.
Originally posted by Gunslinger View PostHere ya go WF. I use 6-6 X 6 inch tiles in mine. You have to have open space around the outside of the rack, and these tiles fit my little oven perfectly. The grooves on the bottom that hold the grout, keeps them from sliding around on the oven rack too.
I'll check with Lowes.
Thanks guysJT
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Originally posted by Fishawn View PostI have a Pampered Chef, that I think is Clay?... But not sure. Its about 15 years old.. Alx recently busted one of some king, but he's hard on shit!
I think you and Hawg should go on tour Scott, you two have caused me to blow so much stuff through my nose in the past couple a weeks. And friggin 88 with his signiture pic daisy cutter bombs, has been on a roll too. He did one the other day and I think I still gotta hunk of biscotti lodged in my brain He could be the warm up act. Nice work MikeJT
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