Get stoned!
Written: Mar 28 '00
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Product Rating:
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Pros: evenly cooked baked goods
Cons: stains easily ; weighs a lot
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| auntnono's Full Review: Baking Stones |
About 2 years ago, I was given a 15-inch round baking stone. I had never heard of baking stones before and didn’t have a clue what one was used for. I put it above my fridge and promptly forgot about it. Until now.
While preparing for a luncheon this past weekend, I ran out of cookie sheets. I decided to give the baking stone a try. I will never use a metal cookie sheet again!
What are baking stones?
Baking stones are natural stoneware that have been fired at extreme temperatures. They make ideal baking surfaces because they promote even heat distribution and moisture absorption. Stones are recommended for baking pizzas, breads and pies.
Compare the results!
I placed half my biscuits on a metal cookie sheet and the other half on the baking stone. I put the cookie sheet in the oven first at 350 degrees for 15 minutes. All of the rolls came out golden on top but the bottoms were dark, almost burnt. I put the baking stone biscuits in for the same length of time at the same temperature. What a difference! Not only were the bottoms the same golden color, but each of the biscuits was larger and flakier. They definitely appeared more appetizing. One bite proved they were.
Caring for your baking stone
The stones should never be subjected to quick temperature changes. Going from oven to freezer or vice-versa is not recommended as the stone could crack. Never place the stone directly over an open flame. For best results, have the stone at room temperature before using. Thaw frozen foods completely before placing on the baking stone.
Cleaning the baking stone
Baking stones should never be washed with soap! The stone acts like a sponge. Soap is absorbed into the stone and will leave a soapy flavor on your foods! Dishwashers are also off-limits. Should your baking stone accidentally be exposed to soap, it can be clarified by soaking in warm plain water for 15-20 minutes. Allow the stone to dry overnight and repeat for five to six nights. NOTE: This will only work if liquid soap has not been applied directly to stone.
Instead the stone should be allowed to cool to room temperature, then soaked in clear hot water. Do not put a hot stone into water.
Any excess food should be scraped off using a nylon pan scraper or spatula.
What didn’t I like?
The baking stone is very heavy. My 15 inch stone weighs close to 3 pounds. A person with arthritis in the hands or wrists could have a problem holding this.
It’s large size makes it hard to find storage space. To prevent breakage, nothing should be stored on top of the stone.
I also noticed a tendency to stain where the biscuits had been. I let the stone soak in water overnight, but the stains did not come out.
Worth the effort!
Obviously more care needs to be taken with a baking stone than a metal cookie sheet. But turning out bakery quality biscuits makes it worth the extra effort. I recommend this to anyone who bakes breads, cookies, or other pastries.
Recommended:
Yes
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Epinions.com ID:
auntnono
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Member: Norma Mueller
Location: Anaheim CA
Reviews written: 56
Trusted by: 104 members
About Me:
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