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Baking Stone - Your Favorite Uses

Hey all,

I'm in the process of selecting a baking stone to purchase (or possibly two if it'll make a grave difference to put one at the top of the oven as well)... http://chowhound.chow.com/topics/798050

I've been doing a good amount of bread baking, and expanding the types and variations... I know that there are oodles of wonderful things to do with a baking stone, but curious as to some of your favorite uses and/or recipes. Also curious as to your experience in how having the stone in the oven full time changes the way other things bake.

TIA, and I can't wait til I nail which one I'm buying down, and get to playing and experimenting!

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  1. I really like my baking stone for baking pies on. I always get a crisper bottom crust. I have quarry tiles now, the expensive one my aunt bought me broke in a move, but the tiles are just as good imo.

    1. Emme, if you're a fan of cast iron, Lodge has a pizza stone available. I'm thinking of investing, as I'm over broken stones, and somehow think the CI version would be much more durable.

      Two issues, the stone is not that large, just 14", and has a lip around the edge, but the amazon reviews are very encouraging:

      http://www.amazon.com/Lodge-Logic-Cas...

      I believe the CI model could be used as a stove top griddle also, as long as you have a large stove.

      How I use a pizza stone: bread, pies, pizza. I leave it in the oven at all times, unless I'm using both racks, mostly because I have no room to store it elsewhere in my very small kitchen. I don't like to leave it on the floor of the oven, as I find it affects the oven temp somewhat, although that is easily rectified by using a oven thermometer.

      Good luck in your quest.

      1. I'm not sure if I should answer here or in your other thread. Have you considered getting unglazed quarry tile? I've been using them for a few years and love them. I keep 6 on the bottom rack of my oven all the time. It does take longer for them to come to temperature so I preheat longer to make sure they're as hot. They help regulate the temperature of the oven so when I open the door, it doesn't take as long to come back to temperature (helpful when switching cookie sheets around). One advantage I never thought about when I first started doing it is they catch all spillovers. So nice not having to clean the bottom of the oven. And, they were about 35 cents each.

        8 Replies
        1. re: chowser

          thanks chowser, i did actually consider this as well. i can't remember, but i swear there was something i read that was negative about the tiles... maybe just that you have to be careful b/c they're not one solid piece, so things can slip through? prolly not an issue as i prefer to bake on parchment anyways. have you ever put tiles on the top rack as well? you keep them on the bottom of your oven, rather than the bottom rack...? ever noticed anything like what bushwickgirl above, about that impacting temperature? (thanks to you, bushwickgirl, as well... i do have an oven therm, so that'd be no biggie. will check out Lodge too)

          1. re: Emme

            I have three oven racks so leave one on the lowest. I have an electric oven w/ coils so can't put them on the bottom. As affecting the temperature, it does keep the oven temperature lower to begin with until they also heat up and come up to temperature but after that I find it helps to maintain the temperature--so helpful if you open the door at all.

            I haven't had any problems w/ the tiles. They fit closely together and don't move on the racks. It's worked fine w/ parchment and w/out, despite it not being a smooth surface. I've looked extensively for health concerns and you definitely want to make sure to get unglazed tiles for the lead concern. I haven't found anything, except for people asking about its safety.

            1. re: chowser

              wonderful, thank you! for 35 cents a piece, i might as well buy 12, and go hog wild...

              i'm looking forward to seeing how differently things cook... also for how having them on the top vs not will have an affect.

              i assume that for other baked goods (not bread) that i should remove tiles/stones from the top of the oven...?

              1. re: Emme

                I keep them in, on the bottom rack, all the time. I just allow for extra time to preheat the tiles. I haven't tried them on the top rack but don't see why that wouldn't work. I like them on the bottom because they catch the drip offs if I bake a too large lasagna. Much easier to clean than the bottom of the oven.

                1. re: chowser

                  i bought quarry tiles today, thanks! actually want a couple more... bought for both top and bottom racks. first pizza just came out of the oven... beautiful.

                   
                   
                  1. re: Emme

                    Nice pictures--looks delicious! I love how they can cover the rack (almost) and you can do multiple pizzas at at time, too. I'll have to try the top and bottom trick.

                    1. re: chowser

                      thanks! and really thank you for convincing me to go for the tiles. at a buck a piece, i'm glad i went this route first. going to bake some cookies and cake of some sort tomorrow, so i'm excited to see how they affect those!

                    2. re: Emme

                      Good, I think you made a very good choice, and now I'm rethinking the Lodge for my next purchase. Some of the comments here, thanks, chowser, as always, have brought me to that. God bless CH.

          2. Once I brush some grapeseed oil on the stone and achieve a hot, hot oven I roast all sorts of of things on the stone: potatoes, sweet potatoes, beets, cauliflower, carrots, onions, whole garlic, etc.

            Also use another stone for breads, pies, pizza, struedel, puff pastry, reheating or quick crisping of store-bought bread. Love the stone for taco shells, Naan, bagels in the morning.

            1. I was given an "Hearth Kit" and I love it - you need a pretty big oven for it to fit but check it out anyway - wonderful
              I then took my "stone" and use it on my bar - b - que (gas) for my pizza 'cause you can get your temp up sooooo much higher on than in a reg oven!