On Sun, 28 Sep 1997, Lori Marks wrote:
> I have a pizza stone and love it! Pizza stones, like iron skillets need
> seasoning. You can do this on several ways. 1. Spread oil on it the
> first few times you use it ......
For another point of view..
I've never heard this before. My pizza stone has absorbed a small amount
of oil from cheese, but I've never seasoned it. I've never found
sticking to be a problem at all. I think the combination of preheating
and cornmeal (as I posted earlier) prevents sticking. I have a bigger
problem with the pizza sticking to the peel while I'm making the pizza
before I put it in the oven.
YMMV,
Susan Lehman
UNC-CH
GO HEELS!
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