Why Bake with Stone?
Posted 24th April 2009 by PamperedKitchen, tagged cooking, baking, Stoneware, stone
I have been cooking for a long time now, but just recently learned the secret of being a good baker. I was very skeptical about the whole thing, but now that I have had a chance to use it I am a true believer. A baking stone can be used anywhere a cookie sheet can be used. When you cook with stone the entire surface heats up and disperses the heat evenly. This is especially beneficial when making brownies because you will no longer have hard edges, which I personally hate. Stones come in rectangular, square, oval or round shapes. I keep my rectangular stone in my oven because I use it all the time. I use it when I make chicken, crossiants, pizza, brownies, cookies, garlic bread, etc. Stones are meant to brown and even blacken. The browning means that they are “well seasoned”. The browner the stone the better it is. Once a stone is seasoned you don’t have to oil it. You also never use soap on a stone. The stone will absorb the soap and ruin the stone; however, some people have told me that they put their stone in the dishwasher. I’ve never tried it, so I wouldn’t recommend it. The only way you should wash your stone is with hot water and the scraper it comes with. If you have a lot of oil on the stone you can use a paper towel to absorb the oil. Obviously, cooking with stone is not for everyone; however, it has changed my way of cooking for the better and I won’t ever go back to my pyrex. |
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