Date:         Sat, 16 Jun 2007 18:34:28 -0500
Reply-To:     Max Wellhouse <maxjoyce@IPA.NET>
Sender:       Vanagon Mailing List <vanagon@gerry.vanagon.com>
From:         Max Wellhouse <maxjoyce@IPA.NET>
Subject:      Re: Pizza Stones
Comments: To: Janet Sanford <sanfordchef@COX.NET>
In-Reply-To:  <003901c7af6e$0a636d20$0201a8c0@DFX18X91>
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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