Originally posted by marcb7:
So what other uses have you guys/gals used the stone for and any issues?
I just purchased a Emile Henry and within the info that came with the stone they have recipe's for fish...I was worried about absorption of flavors etc.
Any good cleaning tips?
And Dokta P uses his solely on the BBQ...can it be put on top of a gas stove? What temps, if put in the oven, do you use?
I prefer 'thin' crust just as an FYI.
As for cleaning, I generally use a bench scraper and scrape mine clean. Never use soap on the stone. If you must, you could probably wipe the stone with water, but not soapy water.
I also use mine exclusively on the grill, but I suppose you could use it on the stove top if you really wanted to.
I've used mine on the grill at temps in excess of 800 degrees, but I generally cook my pizzas more in the 500-550 degree range.
It takes time for the stones to come up to temperature - I generally put it on the grill and pre-heat for at least 30 minutes prior to cooking. And I always let it cool completely before moving it - you'll hear many stories of breakage from people who take a hot stone and move it from hot to cool.