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Floor tile for oven heating?
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Posted by marys1000 (My Page) on Mon, Apr 21, 08 at 10:35
| I've been noticing that people use ceramic tiles for cooking on sort of like a pizza stone. I'm not sure I have a desire to try this but.....here in another thread on pie it was mentioned that to get a nicely browned crust put a pizza stone below the pie plate for good heat and heat distribution, and that additionally you could put one above it (sort of sandwiching the pie) for nice even browning of the top crust. Now, rather than go out and buy two pizza stones, I thought it might be ok to go buy a few travertine floor tiles for this purpose? |
Follow-Up Postings:
RE: Floor tile for oven heating?
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| Unglazed quarry tiles (terracotta clay) are cheaper than travertine, I would think, and they work great for me. Less than $1 at Lowe's or Home Depot, takes only 6 to line my bottom oven rack. Do not place any tiles on the bottom surface of your oven. Wipe new tiles off to remove any dust, then gradually heat them up a few times to sort of temper them. I baked pizza this past weekend on my tiles. Heated them in a 500F oven for about 30-45 minutes, then slid the pizza onto the tiles with a wooden pizza peel. Pizza baked in about 8 minutes. Leave an inch or more of space around the outside area of the tiles for good air ciculation in the oven. I leave the tiles in the oven pretty much all the time. |
RE: Floor tile for oven heating?
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| I purchased travertine tiles because I couldn't find the unglazed quarry tiles. I bought six 6inch square tiles for $2 each. They fit nicely on the oven rack and I get fabulous pizza on them! I saw an episode of Good Eats and Alton Brown said to get a large drip tray that goes under the very large terra cotta pots. |
RE: Floor tile for oven heating?
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| The more I think about this the less I think I'm going to do it. You just don't know what all else when into making that terracotta or travertine for that matter. right? |
RE: Floor tile for oven heating?
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| Mary, I would not do it either. I don't have enough background in Chemistry to assure me that it is safe to use items designed for none-food related purpose in my food preparation. Also, it is really not that costly even paying for a good pizza stone, especially if you will use it often for a long period of time. |
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