My oven has been broken about a month, and I am getting a new one delivered Saturday. But in the wake of a failed pilot on the bottom, I was curious about whether the broiler could replicate the baking conditions of standard use. I set up my pizza stone as a heat shield/sink, and ran the broiler for about thirty minutes. By the end of that time it had reached a pretty stable 350'F.
For the purposes of generic casseroles, or roasting vegetables, would the heat produced by the broiler via the pizza stone work the same as the lower heating element? Would I need to include some water to evaporate or anything else to make adjustments?
This is a solid idea. I would recommend another heat sink below your cooking area as well, perhaps on the bottom of the oven. That should hopefully provide a suitable oven-like environment. You also may want to consider foiling the top of your top heat sink, if you are still getting uneven temperatures at the top.
Neat idea. I hope it works out for you.
I was reading answers to this question How do I season my new pizza stone? and many people advised not to use soap on a pizza stone, I don't have a pizza stone but I have read similar advice for some pots and pans, My question is why you can't use soap to clean this stuff, is it just unnecessary (because a pizza stone is always in the oven and every thing on it will burn) or there is a reason NOT to do it?
Possible Duplicate: How do I season my new pizza stone? I have a ceramic pizza stone, but ive heard it needs to be "sealed" with a coat of oil before I can use it. Any thoughts on how to do this? So far I've coated the stone with a thin layer of vegetable oil and added some garlic and rosemary. I feel like I should bake it in the oven now, but for how long? Any help would be great.
I have a recipe that requires a grill. Its for pizza and specifically I am supposed to: Set the pizza on the grill and close the lid. Turn grill to medium high and cook for 5 to 8 minutes or until cooked through. Turn to medium for a thicker crust pizza and cook longer. Remove onto a cookie sheet with tongs. I don't have a grill so I was wondering if someone knows how to convert this into a recipe for the oven and/or broiler. This question on the Portable Hibachi Grill site mentions another recipe and someone says to use the same directions (temperature and time
While cleaning out my oven I noticed that there were some chips in my pizza stone (the one below is about 1.5" long). I would like to know what the impact is, if any, of worn pizza stone. What degree of wear and tear is to be expected, and what is dangerous or otherwise the point at which you just need to get a new one? (I.E. Do I need to replace mine for what appears to be such a minor, superficial problem?) Is there anything that can be done to repair cracks, or is it even necessary or advisable? What would be the impact of those varying degree of wear and tear, be it uneven heat
I would like to invest in a pizza stone and have read that leaving it in the oven is acceptable and possibly preferable in some ways. However, my oven my electric. Do I leave the stone on the lowest rack mere inches from the bottom heat source or should it be a particular distance from the coils? What about when I am baking casseroles, cookies, etc. Is it safe to put a pan directly on top of the stone? A final question... is using my oven in broil mode also safe for the stone? My electric in "broil" is just the top heat source turned up super high.
Years and years ago, I had a pizza stone, and discovered that it was great for making thin and crispy cookies. That pizza stone cracked in half, and it was only this year that I bought another one. Can I make cookies on a pizza stone? Will all my cookies taste like pizza? Will my pizza taste like cookies? Edit: My previous stone broke before I had made more than a few pizzas on it. I'm concerned that tastes might be retained by the stone over time; is this possible?
I have heard that you can leave a pizza stone in the oven all the time, essentially storing it there. What are the considerations to keep in mind when doing this (type of oven, placement of stone, etc.)? I currently have a gas oven with the element located inside the broiler drawer below. Can I put the stone directly on the bottom of the oven, or should I keep it on the lowest rack? Are there reasons to remove the stone from the oven, if you're cooking certain things?
So over the weekend I wanted to make a deep-dish pizza and ended up with a thick crust as the pan I have is only about half as deep as I would need and two inches wider than the recipe called for. For deep-dish should I bother with spending forty dollars on a black steel 2-inch high 12" pan (that would only be used for pizza basically), or would I be better served to pay half as much for a two... have a large stone (so good to go on thin crust), so I am looking to round out my options. Is there an alternate material or pan combination that works as well as cast-iron but might be lighter
** I would replace the thing but my kitchen is really small so I'm stuck with having to buy a very narrow oven which severely reduces the selection I can choose from. ... throughout; the top temperature is adequate for most of my needs, but on occasion I've wanted a really hot oven and it's never been able to get there. Is there anything I can do to make my oven better? How can I hack it? I've just bought a probe to use with my digital thermometer and the oven, but I was wondering if anyone could recommend anything else? I've considered the following options