gumbyjb
Lake Cumberland
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Ok! Thanks for the replies! I didn't wash the stone I had (always just scrape any extras off and let it go. Had a great patina to it!). Not sure why it broke other than just having too much heat all at once.
When you put the stone/tile in, do you lay in on the bottom rack or directly on the bottom of the oven? I'd laid mine on the bottom of the oven.
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Super_Dave
Sacramento, CA
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Quote:When you put the stone/tile in, do you lay in on the bottom rack or directly on the bottom of the oven? I'd laid mine on the bottom of the oven.
I've done both depending on my mood and the depth of the pan I'm putting in the oven. Either way works but I prefer on the rack.
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SWMO
Southwest Missouri
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I'm in the broken gang, ours broke when the bottom shelf popped from the heat, that was about 3-4 years ago and we're still using the floor tile. Its just to absorb some heat and the distribute it, and it will do this as easily in two pieces as in one.
We use ours on the burner shelf and a 12X12 fits perfectly without blocking any holes. There's really nothing to gain by using an expensive tile, unless you're going to cook directly on it, a floor tile will work just a swell. They are about $4 at a home repair store and it doesn't matter if its glazed or not.
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Beacher
Long Beach, CA
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SWMO wrote:.... and it doesn't matter if its glazed or not.
The glaze for floor tile might contain lead.
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96Bounder30E
Orange County, CA
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Beacher wrote:SWMO wrote:.... and it doesn't matter if its glazed or not.
The glaze for floor tile might contain lead.
I could see it containing lead if you bought it from a small town in another country.........if you're worried if the tile you bought contains lead just get a lead detection kit from any Home Depot or Lowe's.........
Using an inexpensive modern day glazed tile is a good choice!
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SWMO
Southwest Missouri
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I can't see the lead being a problem. If you use it on the bottom self and don't cook food on it, which I wouldn't. As far as the glaze goes, I believe they put it on at around 800 degrees, or something in that range, so it shouldn't put off any fumes, should it?
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stfnwuf
Vacaville, CA
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We use a 13x13 floor tile we had left over from a remodel project at home. It seems to work well. I also tried Cruzette's suggestion of using an airbake cookie sheet and had good luck with that. I was lucky and had two small spare cookie sheets that are now residing full time in the trailer.
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ventrman
Erin, TN
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There is really no need to purchase a pizza stone. A tile from your local Hardware store will work just as well and costs less.
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Super_Dave
Sacramento, CA
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ventrman wrote:There is really no need to purchase a pizza stone.
We just like cooking on it direct for everything from cookies to french fries. Something I don't have to wash either, that in itself makes it worth the price for me.
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85Eagle
Louisville, KY
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Cruzette wrote:gumbyjb, I use an airbake cookie sheet to keep things from burning in the RV oven. Just place on the oven rack and place whatever it is you are cooking on the cookie sheet.
An airbake cookie sheet doesn't weigh as much as a stone and they don't break either.
FOLKS THE AIRBAKE COOKIE SHEET IS THE BEST WAY TO GO.
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