Baking stones

Can you make your own baking stone?
I read it is a quarry tile (unglazed clay). I suspect they are susceptable
to breaking if they're not made properly.
Does anyone know a reliable method or should I give up and buy one?
Reply to
Shaun Ginsbourg
My old baking stone (commercial) recently showed sign of failure with a crack on both sides (still one piece though).I am considering a fibrament stone to replace it.
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I considered the quarry tile idea, but I was afraid there may be something in the materials used during manufacture that would not be good for food items. Who knows where they are made, or what fillers are mixed in with the clays?
After all, quarry tiles aren't designed for, or manufactured for food use. They obviously don't carry the NSF certification (
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).
(I remember when restaurant table legs and rebar were made with radioactive metal from Mexico).
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Reply to
QX
I tried it and wasn't happy with the results - they imparted a taste to the bread cooked directly on the stone -even with parchment paper. Besides, it's probably necessary to have a very long burn-in period on these quarry tiles which means empty oven at high temperature which translates to money. Considering that a brand new baking stone can be had from williams-sonoma for $31 with a lifetime guarantee it seems like a waste of time -and even money- to go the quarry tile route.
Patrick
> Can you make your own baking stone? > > I read it is a quarry tile (unglazed clay). I suspect they are susceptable > to breaking if they're not made properly. > > Does anyone know a reliable method or should I give up and buy one?
Reply to
pjc999
A question born of ignorance - what is the difference between a baking stone, and a pizza stone?
H. ============== In article ,
> Can you make your own baking stone? > > I read it is a quarry tile (unglazed clay). I suspect they are susceptable > to breaking if they're not made properly. > > Does anyone know a reliable method or should I give up and buy one?
Reply to
Rowbotth
Not really born of ignorance...
If it's called a "pizza stone" it will sell better -as far as I can see. Also a "pizza stone" is more likely to be round. But the rectangular baking stones are often marketed as a "pizza stone" just to sell more of them.
Patrick
Reply to
pjc999
Thank you for the kind response. (Actually, I really was ignorant about these things, but thanks anyway.)
So then the folks who are looking for the baking stones could use a pizza stone?
When I bought my Pizza stone, I had to go to a specialty store selling higher-end cooking appliances and gadgets. Lately, I see pizza stones in Safeway. So it looks like there is really no reason why one could not lay their hands on a pizza stone relatively easily?
HR. ============= In article ,
Reply to
Rowbotth
Shaun,
Did you get my email? I may have sent it as "reply" rather than "reply group"
Gordon Hayes
susceptable
Reply to
hayes.a
I recently had to replace my pizza stone. I have used tiles and stones for pizza over the past 5-10 years. The advantage of tiles is that they can cover the entire floor of the oven, providing more room for pizza and flatbreads. For less than $5.00 at Home Depot I bought the tiles and even cut pieces to size, to properly cover the area in my oven.
Unglazed quarry tiles are reddish, unpainted, safe for cooking, and in my experience better than a pizza stone because you get more usable area and the material is not so "mysterious" as a pizza stone.
Reply to
cumin

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