Baking Stone Questions and Recommendations

Cafe Society
1

We just broke our Pampered Chef Baking Stone after a bout a year of use and are looking for another one. Strangely enough, didn’t break from heat shock, but from knocking a mini bottle of Jack Daniels from the cupboard. Hit dead center and broke into three pieces).:eek:

From what I’ve gathered so far the Fibrament baking stone seems like the favorite. As far as durability it looks like it’s also 3/4" thick.

However this also makes me wonder. We regularly took ours out of the oven. While baking bread ect. is nice, desperate times may also call for a frozen burrito occasionally. :smack: Now the Fibrament site mentions that they should be left in the oven, but how are you supposed to clean it then? Or is that only supposed to mean you should have the stone in the oven when you begin pre-heating?

Also are you supposed to take the stone out if cooking, say, brownies or something else that needs a different type of pan?

2

Measure your oven and then go down to Lowes and get a nice smooth piece of ceramic tile to fit for a small fraction of the price. I think I paid $7 for a 15" square. Works just as good.

As for leaving it in the oven, yes I do - unless I need to bake something on the bottom rack that I would prefer not to have a crusty bottom, then I remove it.

3

We never take ours out. Leaving it in can’t do any actual harm (except for the fact that it takes the oven slightly longer to warm up), while constantly manhandling the thing would be an accident waiting to happen.

4

… clean it? Oh.

Mine stays in. Makes the oven heat more evenly and it doesn’t hurt anything.