baking stones

I can't give advice on making them, but some caution on using them: We had an oven stone on the bottom shelf, where we used it for pizza. My wife was going to bake muffins, and she had a few more than would fit in the muffin tin on the top shelf. So she set the extras (in their little paper cups) on the hot oven stone. A few minutes later the stone cracked in two! Apparently, the muffins cooled down localized areas in the center of the stone and set up thermal stress. So, use it only for big things like pizza or flatbreads, etc. Or maybe just get a bunch of smaller bricks, so there wouldn't be a possibility of a big stress over a big distance.

Best regards,

Bob Masta dqatechATdaqartaDOTcom D A Q A R T A Data AcQuisition And Real-Time Analysis

I use a 5/8 inch thick kiln shelf as a baking stone. Zero problems.

Steve Bath UK

In article , Bob Masta writes

Do you use it in your pottery kiln?

Do you barefoot or do you cover both sides of the pizza in topping and stilt it!!??

pbhj Newport South Wales

Stephen Mills wrote:

In article , pbhj writes

No, Oven.

Thanks Stephen. I had a quick look at some prices and it seemed as though a kiln shelf would be just as expensive (Aus$56 for a kiln shelf of decent size). My father-in-law has an angle grinder and may be able to scavenge some materials through working in the building industry but I don't know what to look for.