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Can I utilise a baking stone to make crepes?
Making cookies on a pizza stoneUse of pizza stone in gas ovenWhat kind of cookies can be shaped?Non-uniformly shaped cake methodsWhat can I make a baking form from?How do I make my baking powder biscuit dough stick together?Will pizza dough stick on steel platform in conventional oven?Why do you warm a Dutch oven up before baking bread?Simple stone ground flour breadHow can I bake Cannelés more evenely with a big silicon pan?
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If I will heat the stone in the oven, will it retain heat long sufficiently once out of the oven to make a few crepes? Will the dough not stick to the stone and will it distribute uniformly or it will form patches?
baking cookware french-cuisine
asked Jun 6 at 9:16
NoirNoir
1461 silver badge5 bronze badges
add a comment |
If I will heat the stone in the oven, will it retain heat long sufficiently once out of the oven to make a few crepes? Will the dough not stick to the stone and will it distribute uniformly or it will form patches?
baking cookware french-cuisine
asked Jun 6 at 9:16
NoirNoir
1461 silver badge5 bronze badges
Don't forget to check the tour if you want to know more about how the site works.
– Luciano
Jun 12 at 8:37
add a comment |
If I will heat the stone in the oven, will it retain heat long sufficiently once out of the oven to make a few crepes? Will the dough not stick to the stone and will it distribute uniformly or it will form patches?
baking cookware french-cuisine
asked Jun 6 at 9:16
NoirNoir
1461 silver badge5 bronze badges
If I will heat the stone in the oven, will it retain heat long sufficiently once out of the oven to make a few crepes? Will the dough not stick to the stone and will it distribute uniformly or it will form patches?
baking cookware french-cuisine
baking cookware french-cuisine
asked Jun 6 at 9:16
NoirNoir
1461 silver badge5 bronze badges
asked Jun 6 at 9:16
NoirNoir
1461 silver badge5 bronze badges
asked Jun 6 at 9:16
NoirNoir
1461 silver badge5 bronze badges
asked Jun 6 at 9:16
NoirNoir
1461 silver badge5 bronze badges
asked Jun 6 at 9:16
NoirNoir
1461 silver badge5 bronze badges
1461 silver badge5 bronze badges
Don't forget to check the tour if you want to know more about how the site works.
– Luciano
Jun 12 at 8:37
add a comment |
Don't forget to check the tour if you want to know more about how the site works.
– Luciano
Jun 12 at 8:37
Don't forget to check the tour if you want to know more about how the site works.
– Luciano
Jun 12 at 8:37
Don't forget to check the tour if you want to know more about how the site works.
– Luciano
Jun 12 at 8:37
add a comment |
3 Answers
3
active
oldest
votes
I think it's a bad idea...
Crepes are made with a batter (as opposed to a dough) spread thin over a hot metal plate (seasoned or oiled).
A baking stone has a porous surface and I suppose the batter would just get stuck to your stone. It doesn't happen with a dough because it has enough structure to not fill every pore of the stone on contact.
On the other hand, if you had a baking steel instead... that might work, they usually have enough mass to hold heat for some time (and they don't crack).
(disclaimer: I'm not associated with the brand, but I do have one of these and it's awesome)
Pre-heat it, brush oil over it and spread your batter. I'm not sure how many crepes you can do before having to send the steel back to the oven, and then it will take a while to have it hot again, so it might not be practical.
answered Jun 6 at 9:55
LucianoLuciano
1,6801 gold badge9 silver badges25 bronze badges
3
A good answer. When I put an unbaked dough, for instance pizza, on my stone I need to put a load of semolina, flour or the like to keep it from sticking like glue, a batter would be nearly impossible to get off.
– GdD
Jun 6 at 10:10
1
Thank you, Luciano. To me, however, utilising baking steel on top of such stone does not look like a very good idea either. Steel isn't known to be a non-stick surface...
– Noir
Jun 6 at 10:14
7
Like I said, you have to oil the surface. It's how crepe is traditionally made. Also I don't mean to use the baking steel on top of the stone, but instead of.
– Luciano
Jun 6 at 10:57
3
Not coated, just oiled stainless steel. If you search for "baking steel" you're going to find a few different brands with different thickness / sizes, but it's essentially a thick slab of steel (thick enough that it doesn't warp / bend).
– Luciano
Jun 6 at 11:26
1
@Noir A standard crepe hot plate is also made out of stainless steel. The non-stick-ness comes from seasoning it with oil.
– Sneftel
Jun 7 at 8:09
|
show 10 more comments
No, don't do it.
Good crepes are made within narrow parameters of heat exchange. You can observe this when making crepes on the stovetop - the first crepe is almost always bad. The pan seems to be either not hot enough, or too hot. After the first one, it somehow "stabilizes", or extra heat starts to creep on you. In the second case, it will get too hot after a while, and your crepes will start throwing bubbles on the first side and burning on the second.
If you are in the good zone though, and decide to reduce the heat - say because you have been making nice crepes for the past 20 minutes and now it is your last crepe and you want to turn off the plate early - you will end up with a bad crepe again, even if you think that you have enough heat left over from keeping the pan (and the plate below it) hot for so long.
Given that crepes are so sensitive to temperature, I wouldn't even start experimenting with your stone setup. If you don't have a stove, get a portable plate, they are cheap and versatile and don't take up much space. I used to have an induction unit that was quite nice and made good crepes.
answered Jun 6 at 15:34
rumtscho♦rumtscho
84.1k29 gold badges196 silver badges362 bronze badges
3
Good point, the first crepe is always eaten by the cook, because it's never presentable
– George M
Jun 6 at 21:05
1
Cooking crepes is a science (or more like alchemy, +1). There has to be a thousand ways you can make them, NONE of which DO NOT use a frying pan.
– Mazura
Jun 8 at 3:29
also works with a campfire... but only when making some bay beside it, where to push a little ember into; else they're black soon. baking steel might work, but distributing the batter might not work as expected - plus the risk of burnt fingers.
– Martin Zeitler
Jun 8 at 20:16
@MartinZeitler, how the batter will distribute on a baking steel, as you saw or imagine it?
– Noir
Jun 12 at 9:08
add a comment |
All of the baking stones I know need to be slowly heated and cooled down - i.e. they go into the oven before it's turned on, and stay in the oven (with the door closed) after it's turned off. Otherwise you might find yourself holding pieces of your baking stone, with the rest of the heavy and hot stone falling on your feet, wooden floor, pet, etc.
So don't try this for safety reasons.
answered Jun 8 at 20:15
NobodyNobody
1067 bronze badges
Really? Oh, good, thank you very much for the warning.
– Noir
Jun 9 at 16:09
add a comment |
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3 Answers
3
active
oldest
votes
3 Answers
3
active
oldest
votes
active
oldest
votes
active
oldest
votes
I think it's a bad idea...
Crepes are made with a batter (as opposed to a dough) spread thin over a hot metal plate (seasoned or oiled).
A baking stone has a porous surface and I suppose the batter would just get stuck to your stone. It doesn't happen with a dough because it has enough structure to not fill every pore of the stone on contact.
On the other hand, if you had a baking steel instead... that might work, they usually have enough mass to hold heat for some time (and they don't crack).
(disclaimer: I'm not associated with the brand, but I do have one of these and it's awesome)
Pre-heat it, brush oil over it and spread your batter. I'm not sure how many crepes you can do before having to send the steel back to the oven, and then it will take a while to have it hot again, so it might not be practical.
answered Jun 6 at 9:55
LucianoLuciano
1,6801 gold badge9 silver badges25 bronze badges
3
A good answer. When I put an unbaked dough, for instance pizza, on my stone I need to put a load of semolina, flour or the like to keep it from sticking like glue, a batter would be nearly impossible to get off.
– GdD
Jun 6 at 10:10
1
Thank you, Luciano. To me, however, utilising baking steel on top of such stone does not look like a very good idea either. Steel isn't known to be a non-stick surface...
– Noir
Jun 6 at 10:14
7
Like I said, you have to oil the surface. It's how crepe is traditionally made. Also I don't mean to use the baking steel on top of the stone, but instead of.
– Luciano
Jun 6 at 10:57
3
Not coated, just oiled stainless steel. If you search for "baking steel" you're going to find a few different brands with different thickness / sizes, but it's essentially a thick slab of steel (thick enough that it doesn't warp / bend).
– Luciano
Jun 6 at 11:26
1
@Noir A standard crepe hot plate is also made out of stainless steel. The non-stick-ness comes from seasoning it with oil.
– Sneftel
Jun 7 at 8:09
|
show 10 more comments
I think it's a bad idea...
Crepes are made with a batter (as opposed to a dough) spread thin over a hot metal plate (seasoned or oiled).
A baking stone has a porous surface and I suppose the batter would just get stuck to your stone. It doesn't happen with a dough because it has enough structure to not fill every pore of the stone on contact.
On the other hand, if you had a baking steel instead... that might work, they usually have enough mass to hold heat for some time (and they don't crack).
(disclaimer: I'm not associated with the brand, but I do have one of these and it's awesome)
Pre-heat it, brush oil over it and spread your batter. I'm not sure how many crepes you can do before having to send the steel back to the oven, and then it will take a while to have it hot again, so it might not be practical.
answered Jun 6 at 9:55
LucianoLuciano
1,6801 gold badge9 silver badges25 bronze badges
3
A good answer. When I put an unbaked dough, for instance pizza, on my stone I need to put a load of semolina, flour or the like to keep it from sticking like glue, a batter would be nearly impossible to get off.
– GdD
Jun 6 at 10:10
1
Thank you, Luciano. To me, however, utilising baking steel on top of such stone does not look like a very good idea either. Steel isn't known to be a non-stick surface...
– Noir
Jun 6 at 10:14
7
Like I said, you have to oil the surface. It's how crepe is traditionally made. Also I don't mean to use the baking steel on top of the stone, but instead of.
– Luciano
Jun 6 at 10:57
3
Not coated, just oiled stainless steel. If you search for "baking steel" you're going to find a few different brands with different thickness / sizes, but it's essentially a thick slab of steel (thick enough that it doesn't warp / bend).
– Luciano
Jun 6 at 11:26
1
@Noir A standard crepe hot plate is also made out of stainless steel. The non-stick-ness comes from seasoning it with oil.
– Sneftel
Jun 7 at 8:09
|
show 10 more comments
I think it's a bad idea...
Crepes are made with a batter (as opposed to a dough) spread thin over a hot metal plate (seasoned or oiled).
A baking stone has a porous surface and I suppose the batter would just get stuck to your stone. It doesn't happen with a dough because it has enough structure to not fill every pore of the stone on contact.
On the other hand, if you had a baking steel instead... that might work, they usually have enough mass to hold heat for some time (and they don't crack).
(disclaimer: I'm not associated with the brand, but I do have one of these and it's awesome)
Pre-heat it, brush oil over it and spread your batter. I'm not sure how many crepes you can do before having to send the steel back to the oven, and then it will take a while to have it hot again, so it might not be practical.
answered Jun 6 at 9:55
LucianoLuciano
1,6801 gold badge9 silver badges25 bronze badges
I think it's a bad idea...
Crepes are made with a batter (as opposed to a dough) spread thin over a hot metal plate (seasoned or oiled).
A baking stone has a porous surface and I suppose the batter would just get stuck to your stone. It doesn't happen with a dough because it has enough structure to not fill every pore of the stone on contact.
On the other hand, if you had a baking steel instead... that might work, they usually have enough mass to hold heat for some time (and they don't crack).
(disclaimer: I'm not associated with the brand, but I do have one of these and it's awesome)
Pre-heat it, brush oil over it and spread your batter. I'm not sure how many crepes you can do before having to send the steel back to the oven, and then it will take a while to have it hot again, so it might not be practical.
answered Jun 6 at 9:55
LucianoLuciano
1,6801 gold badge9 silver badges25 bronze badges
edited Jun 6 at 11:07
answered Jun 6 at 9:55
LucianoLuciano
1,6801 gold badge9 silver badges25 bronze badges
answered Jun 6 at 9:55
LucianoLuciano
1,6801 gold badge9 silver badges25 bronze badges
answered Jun 6 at 9:55
LucianoLuciano
1,6801 gold badge9 silver badges25 bronze badges
1,6801 gold badge9 silver badges25 bronze badges
3
A good answer. When I put an unbaked dough, for instance pizza, on my stone I need to put a load of semolina, flour or the like to keep it from sticking like glue, a batter would be nearly impossible to get off.
– GdD
Jun 6 at 10:10
1
Thank you, Luciano. To me, however, utilising baking steel on top of such stone does not look like a very good idea either. Steel isn't known to be a non-stick surface...
– Noir
Jun 6 at 10:14
7
Like I said, you have to oil the surface. It's how crepe is traditionally made. Also I don't mean to use the baking steel on top of the stone, but instead of.
– Luciano
Jun 6 at 10:57
3
Not coated, just oiled stainless steel. If you search for "baking steel" you're going to find a few different brands with different thickness / sizes, but it's essentially a thick slab of steel (thick enough that it doesn't warp / bend).
– Luciano
Jun 6 at 11:26
1
@Noir A standard crepe hot plate is also made out of stainless steel. The non-stick-ness comes from seasoning it with oil.
– Sneftel
Jun 7 at 8:09
|
show 10 more comments
3
A good answer. When I put an unbaked dough, for instance pizza, on my stone I need to put a load of semolina, flour or the like to keep it from sticking like glue, a batter would be nearly impossible to get off.
– GdD
Jun 6 at 10:10
1
Thank you, Luciano. To me, however, utilising baking steel on top of such stone does not look like a very good idea either. Steel isn't known to be a non-stick surface...
– Noir
Jun 6 at 10:14
7
Like I said, you have to oil the surface. It's how crepe is traditionally made. Also I don't mean to use the baking steel on top of the stone, but instead of.
– Luciano
Jun 6 at 10:57
3
Not coated, just oiled stainless steel. If you search for "baking steel" you're going to find a few different brands with different thickness / sizes, but it's essentially a thick slab of steel (thick enough that it doesn't warp / bend).
– Luciano
Jun 6 at 11:26
1
@Noir A standard crepe hot plate is also made out of stainless steel. The non-stick-ness comes from seasoning it with oil.
– Sneftel
Jun 7 at 8:09
3
3
A good answer. When I put an unbaked dough, for instance pizza, on my stone I need to put a load of semolina, flour or the like to keep it from sticking like glue, a batter would be nearly impossible to get off.
– GdD
Jun 6 at 10:10
A good answer. When I put an unbaked dough, for instance pizza, on my stone I need to put a load of semolina, flour or the like to keep it from sticking like glue, a batter would be nearly impossible to get off.
– GdD
Jun 6 at 10:10
1
1
Thank you, Luciano. To me, however, utilising baking steel on top of such stone does not look like a very good idea either. Steel isn't known to be a non-stick surface...
– Noir
Jun 6 at 10:14
Thank you, Luciano. To me, however, utilising baking steel on top of such stone does not look like a very good idea either. Steel isn't known to be a non-stick surface...
– Noir
Jun 6 at 10:14
7
7
Like I said, you have to oil the surface. It's how crepe is traditionally made. Also I don't mean to use the baking steel on top of the stone, but instead of.
– Luciano
Jun 6 at 10:57
Like I said, you have to oil the surface. It's how crepe is traditionally made. Also I don't mean to use the baking steel on top of the stone, but instead of.
– Luciano
Jun 6 at 10:57
3
3
Not coated, just oiled stainless steel. If you search for "baking steel" you're going to find a few different brands with different thickness / sizes, but it's essentially a thick slab of steel (thick enough that it doesn't warp / bend).
– Luciano
Jun 6 at 11:26
Not coated, just oiled stainless steel. If you search for "baking steel" you're going to find a few different brands with different thickness / sizes, but it's essentially a thick slab of steel (thick enough that it doesn't warp / bend).
– Luciano
Jun 6 at 11:26
1
1
@Noir A standard crepe hot plate is also made out of stainless steel. The non-stick-ness comes from seasoning it with oil.
– Sneftel
Jun 7 at 8:09
@Noir A standard crepe hot plate is also made out of stainless steel. The non-stick-ness comes from seasoning it with oil.
– Sneftel
Jun 7 at 8:09
|
show 10 more comments
No, don't do it.
Good crepes are made within narrow parameters of heat exchange. You can observe this when making crepes on the stovetop - the first crepe is almost always bad. The pan seems to be either not hot enough, or too hot. After the first one, it somehow "stabilizes", or extra heat starts to creep on you. In the second case, it will get too hot after a while, and your crepes will start throwing bubbles on the first side and burning on the second.
If you are in the good zone though, and decide to reduce the heat - say because you have been making nice crepes for the past 20 minutes and now it is your last crepe and you want to turn off the plate early - you will end up with a bad crepe again, even if you think that you have enough heat left over from keeping the pan (and the plate below it) hot for so long.
Given that crepes are so sensitive to temperature, I wouldn't even start experimenting with your stone setup. If you don't have a stove, get a portable plate, they are cheap and versatile and don't take up much space. I used to have an induction unit that was quite nice and made good crepes.
answered Jun 6 at 15:34
rumtscho♦rumtscho
84.1k29 gold badges196 silver badges362 bronze badges
3
Good point, the first crepe is always eaten by the cook, because it's never presentable
– George M
Jun 6 at 21:05
1
Cooking crepes is a science (or more like alchemy, +1). There has to be a thousand ways you can make them, NONE of which DO NOT use a frying pan.
– Mazura
Jun 8 at 3:29
also works with a campfire... but only when making some bay beside it, where to push a little ember into; else they're black soon. baking steel might work, but distributing the batter might not work as expected - plus the risk of burnt fingers.
– Martin Zeitler
Jun 8 at 20:16
@MartinZeitler, how the batter will distribute on a baking steel, as you saw or imagine it?
– Noir
Jun 12 at 9:08
add a comment |
No, don't do it.
Good crepes are made within narrow parameters of heat exchange. You can observe this when making crepes on the stovetop - the first crepe is almost always bad. The pan seems to be either not hot enough, or too hot. After the first one, it somehow "stabilizes", or extra heat starts to creep on you. In the second case, it will get too hot after a while, and your crepes will start throwing bubbles on the first side and burning on the second.
If you are in the good zone though, and decide to reduce the heat - say because you have been making nice crepes for the past 20 minutes and now it is your last crepe and you want to turn off the plate early - you will end up with a bad crepe again, even if you think that you have enough heat left over from keeping the pan (and the plate below it) hot for so long.
Given that crepes are so sensitive to temperature, I wouldn't even start experimenting with your stone setup. If you don't have a stove, get a portable plate, they are cheap and versatile and don't take up much space. I used to have an induction unit that was quite nice and made good crepes.
answered Jun 6 at 15:34
rumtscho♦rumtscho
84.1k29 gold badges196 silver badges362 bronze badges
3
Good point, the first crepe is always eaten by the cook, because it's never presentable
– George M
Jun 6 at 21:05
1
Cooking crepes is a science (or more like alchemy, +1). There has to be a thousand ways you can make them, NONE of which DO NOT use a frying pan.
– Mazura
Jun 8 at 3:29
also works with a campfire... but only when making some bay beside it, where to push a little ember into; else they're black soon. baking steel might work, but distributing the batter might not work as expected - plus the risk of burnt fingers.
– Martin Zeitler
Jun 8 at 20:16
@MartinZeitler, how the batter will distribute on a baking steel, as you saw or imagine it?
– Noir
Jun 12 at 9:08
add a comment |
No, don't do it.
Good crepes are made within narrow parameters of heat exchange. You can observe this when making crepes on the stovetop - the first crepe is almost always bad. The pan seems to be either not hot enough, or too hot. After the first one, it somehow "stabilizes", or extra heat starts to creep on you. In the second case, it will get too hot after a while, and your crepes will start throwing bubbles on the first side and burning on the second.
If you are in the good zone though, and decide to reduce the heat - say because you have been making nice crepes for the past 20 minutes and now it is your last crepe and you want to turn off the plate early - you will end up with a bad crepe again, even if you think that you have enough heat left over from keeping the pan (and the plate below it) hot for so long.
Given that crepes are so sensitive to temperature, I wouldn't even start experimenting with your stone setup. If you don't have a stove, get a portable plate, they are cheap and versatile and don't take up much space. I used to have an induction unit that was quite nice and made good crepes.
answered Jun 6 at 15:34
rumtscho♦rumtscho
84.1k29 gold badges196 silver badges362 bronze badges
No, don't do it.
Good crepes are made within narrow parameters of heat exchange. You can observe this when making crepes on the stovetop - the first crepe is almost always bad. The pan seems to be either not hot enough, or too hot. After the first one, it somehow "stabilizes", or extra heat starts to creep on you. In the second case, it will get too hot after a while, and your crepes will start throwing bubbles on the first side and burning on the second.
If you are in the good zone though, and decide to reduce the heat - say because you have been making nice crepes for the past 20 minutes and now it is your last crepe and you want to turn off the plate early - you will end up with a bad crepe again, even if you think that you have enough heat left over from keeping the pan (and the plate below it) hot for so long.
Given that crepes are so sensitive to temperature, I wouldn't even start experimenting with your stone setup. If you don't have a stove, get a portable plate, they are cheap and versatile and don't take up much space. I used to have an induction unit that was quite nice and made good crepes.
answered Jun 6 at 15:34
rumtscho♦rumtscho
84.1k29 gold badges196 silver badges362 bronze badges
answered Jun 6 at 15:34
rumtscho♦rumtscho
84.1k29 gold badges196 silver badges362 bronze badges
answered Jun 6 at 15:34
rumtscho♦rumtscho
84.1k29 gold badges196 silver badges362 bronze badges
answered Jun 6 at 15:34
rumtscho♦rumtscho
84.1k29 gold badges196 silver badges362 bronze badges
84.1k29 gold badges196 silver badges362 bronze badges
3
Good point, the first crepe is always eaten by the cook, because it's never presentable
– George M
Jun 6 at 21:05
1
Cooking crepes is a science (or more like alchemy, +1). There has to be a thousand ways you can make them, NONE of which DO NOT use a frying pan.
– Mazura
Jun 8 at 3:29
also works with a campfire... but only when making some bay beside it, where to push a little ember into; else they're black soon. baking steel might work, but distributing the batter might not work as expected - plus the risk of burnt fingers.
– Martin Zeitler
Jun 8 at 20:16
@MartinZeitler, how the batter will distribute on a baking steel, as you saw or imagine it?
– Noir
Jun 12 at 9:08
add a comment |
3
Good point, the first crepe is always eaten by the cook, because it's never presentable
– George M
Jun 6 at 21:05
1
Cooking crepes is a science (or more like alchemy, +1). There has to be a thousand ways you can make them, NONE of which DO NOT use a frying pan.
– Mazura
Jun 8 at 3:29
also works with a campfire... but only when making some bay beside it, where to push a little ember into; else they're black soon. baking steel might work, but distributing the batter might not work as expected - plus the risk of burnt fingers.
– Martin Zeitler
Jun 8 at 20:16
@MartinZeitler, how the batter will distribute on a baking steel, as you saw or imagine it?
– Noir
Jun 12 at 9:08
3
3
Good point, the first crepe is always eaten by the cook, because it's never presentable
– George M
Jun 6 at 21:05
Good point, the first crepe is always eaten by the cook, because it's never presentable
– George M
Jun 6 at 21:05
1
1
Cooking crepes is a science (or more like alchemy, +1). There has to be a thousand ways you can make them, NONE of which DO NOT use a frying pan.
– Mazura
Jun 8 at 3:29
Cooking crepes is a science (or more like alchemy, +1). There has to be a thousand ways you can make them, NONE of which DO NOT use a frying pan.
– Mazura
Jun 8 at 3:29
also works with a campfire... but only when making some bay beside it, where to push a little ember into; else they're black soon. baking steel might work, but distributing the batter might not work as expected - plus the risk of burnt fingers.
– Martin Zeitler
Jun 8 at 20:16
also works with a campfire... but only when making some bay beside it, where to push a little ember into; else they're black soon. baking steel might work, but distributing the batter might not work as expected - plus the risk of burnt fingers.
– Martin Zeitler
Jun 8 at 20:16
@MartinZeitler, how the batter will distribute on a baking steel, as you saw or imagine it?
– Noir
Jun 12 at 9:08
@MartinZeitler, how the batter will distribute on a baking steel, as you saw or imagine it?
– Noir
Jun 12 at 9:08
add a comment |
All of the baking stones I know need to be slowly heated and cooled down - i.e. they go into the oven before it's turned on, and stay in the oven (with the door closed) after it's turned off. Otherwise you might find yourself holding pieces of your baking stone, with the rest of the heavy and hot stone falling on your feet, wooden floor, pet, etc.
So don't try this for safety reasons.
answered Jun 8 at 20:15
NobodyNobody
1067 bronze badges
Really? Oh, good, thank you very much for the warning.
– Noir
Jun 9 at 16:09
add a comment |
All of the baking stones I know need to be slowly heated and cooled down - i.e. they go into the oven before it's turned on, and stay in the oven (with the door closed) after it's turned off. Otherwise you might find yourself holding pieces of your baking stone, with the rest of the heavy and hot stone falling on your feet, wooden floor, pet, etc.
So don't try this for safety reasons.
answered Jun 8 at 20:15
NobodyNobody
1067 bronze badges
Really? Oh, good, thank you very much for the warning.
– Noir
Jun 9 at 16:09
add a comment |
All of the baking stones I know need to be slowly heated and cooled down - i.e. they go into the oven before it's turned on, and stay in the oven (with the door closed) after it's turned off. Otherwise you might find yourself holding pieces of your baking stone, with the rest of the heavy and hot stone falling on your feet, wooden floor, pet, etc.
So don't try this for safety reasons.
answered Jun 8 at 20:15
NobodyNobody
1067 bronze badges
All of the baking stones I know need to be slowly heated and cooled down - i.e. they go into the oven before it's turned on, and stay in the oven (with the door closed) after it's turned off. Otherwise you might find yourself holding pieces of your baking stone, with the rest of the heavy and hot stone falling on your feet, wooden floor, pet, etc.
So don't try this for safety reasons.
answered Jun 8 at 20:15
NobodyNobody
1067 bronze badges
answered Jun 8 at 20:15
NobodyNobody
1067 bronze badges
answered Jun 8 at 20:15
NobodyNobody
1067 bronze badges
answered Jun 8 at 20:15
NobodyNobody
1067 bronze badges
1067 bronze badges
Really? Oh, good, thank you very much for the warning.
– Noir
Jun 9 at 16:09
add a comment |
Really? Oh, good, thank you very much for the warning.
– Noir
Jun 9 at 16:09
Really? Oh, good, thank you very much for the warning.
– Noir
Jun 9 at 16:09
Really? Oh, good, thank you very much for the warning.
– Noir
Jun 9 at 16:09
add a comment |
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