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The $28 pizza stone I bought last spring still hasn't left my oven rack
After five failed focaccia attempts with pooled edges and soggy bottoms, that cheap stone fixed my heat distribution problem overnight, but now I'm wondering if anyone else just leaves theirs in there permanently or do you actually take it out for other bakes?
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lisab321d ago
Leaving a stone in the oven full time is just asking for trouble. It changes how every single thing bakes, not just bread. Your cookies will spread weird, your sheet cakes will dome in the middle, and roasting veggies takes way longer since the stone soaks up all the heat. Plus, if you ever need to broil something, that stone will crack from the sudden temp swing, and then you're out 28 bucks. I pulled mine out after a week and only put it in when I'm doing bread or pizza. The extra 10 minutes of preheating is worth not ruining a whole batch of muffins.
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quinnperry14h ago
Kind of a life lesson there, everything works better when you use it for its actual purpose instead of keeping it around out of convenience.
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