Talk:Baking stone

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This article was copy edited by Northamerica1000, a member of the Guild of Copy Editors, on 12 October 2017‎ (UTC).Guild of Copy EditorsWikipedia:WikiProject Guild of Copy EditorsTemplate:WikiProject Guild of Copy EditorsGuild of Copy Editors articles

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Hot stone cooking

Is a baking stone really a variation of hot stone cooking? I think only in the sense that all cooking is a variation of it. Anyway, I removed reference to "pierrade" and "steengrillen" because those methods are clearly not baking, but a kind of grilling or barbecueing. Richigi (talk) 19:19, 18 November 2012 (UTC)[reply]

merger

I'm in favour of merging this section with the pizza stone article. I think it's a good move because they are both stubs and the pizza stone is just a specific application of the baking stone. — Preceding unsigned comment added by 24.212.169.28 (talk) 03:56, 10 June 2013 (UTC)[reply]

Nb. Pizza stone was merged into this article. North America¹⁰⁰⁰ 01:14, 12 October 2017 (UTC)[reply]

Content Errors

There are a number of content errors on this page, but since it is currently under consideration for merging with another page, I'll just present the errors and corrections here and leave it up to someone to make the necessary changes.

1. "Food is put on the baking stone, which is then placed in the oven, though sometimes the stone is heated first." From the page http://bakingstone.com/faq/ Item 20, "Baking stones provide even, direct heat from the bottom of the stone. Consistent thermal conductivity ensures that the toppings and dough finish baking at the same time." Obviously, failing to preheat the stone would make using it worthless.

2. "Baking stones are used much like cookie sheets, but may absorb additional moisture for crispier food." From the same reference, "Baking stones do NOT draw moisture out of the dough. Rather, good quality baking stones bake through the dough at a even pace. It's hard to imagine a stone heated up to 600°F can absorb moisture. Moisture evaporates very quickly at those temperatures."

3. "Because of the possibility of rapid temperature change, baking stones should not be left in an oven while it is in self cleaning mode." Same reference, Item 15: "Can I leave my baking stone in the oven during the cleaning cycle? FibraMent is porous and absorbs anything that comes in contact with it. It's best to take the stone out of the oven when it goes through the cleaning cycle. You can leave the stone in the oven if you can prevent any foreign residue from dripping on the stone."

There's probably more factual material on that page, but I am not a writer, just someone who has researched the product and found good reference material on that site. — Preceding unsigned comment added by 98.226.89.6 (talk) 03:18, 22 January 2014 (UTC)[reply]

I have copy edited the page, which included the addition of many sources to properly verify content. North America¹⁰⁰⁰ 00:44, 12 October 2017 (UTC)[reply]

Looks good, thanks! Jytdog (talk) 01:00, 12 October 2017 (UTC)[reply]