My wife throws out the caveat that you never want to cook a frozen pizza on those PC stones, but the instructions probably already say something to that effect. BTW, she loves hers. DM&FS At 11:55 AM 6/15/2007, Janet Sanford wrote: >To answer the question about if stones are different - yeah finally I can >contribute! > >Okay the best stones are by Pampered Chef (my web site >www.pamperedchef.biz/sanfordchef) or Sassafras (they have those on Amazon) > >The reason is the PC or Sassafras are fired to a higher degree and are not >porous (only water can penetrate into the center of the stone) - What this >means is that you can bake anything on them including foods with fat like >chicken, cookies, etc. - and the steam from the water keeps the food moist >(if baking chicken, etc.) > >The other stones can only bake dry food like bread dough - so less >versatile - only bread or pizza (if you bake other types of foods, it will >seep through and drip out the bottom and sometime the food spoils that is >stuck in the stone between baking) > >Janet |
Please note - During the past 17 years of operation, several gigabytes of
Vanagon mail messages have been archived. Searching the entire collection
will take up to five minutes to complete. Please be patient!
Return to the archives @ gerry.vanagon.com
The vanagon mailing list archives are copyright (c) 1994-2011, and may not be reproduced without the express written permission of the list administrators. Posting messages to this mailing list grants a license to the mailing list administrators to reproduce the message in a compilation, either printed or electronic. All compilations will be not-for-profit, with any excess proceeds going to the Vanagon mailing list.
Any profits from list compilations go exclusively towards the management and operation of the Vanagon mailing list and vanagon mailing list web site.