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Old 12-15-2008, 05:01 AM
chuckster's Avatar
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Location: Graham, North Carolina
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Default Oven Stone

I'm looking to purchase a stone that pretty much will cover one rack on my kitchen oven. Looking for comments on what type of stone will work, granite, marble, etc AND recommendations on a good thickness.

Anyone else do this?

Thanks - Chuck
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Old 12-15-2008, 07:32 AM
egalecki's Avatar
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Location: Virginia
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Default Re: Oven Stone

I've used unglazed quarry tiles cut to fit my oven rack. They work fine. What works better is to have two oven racks fitted out that way- that way you get the heat on top too. I like the tiles better than the stone because I can cover more area with them for less money.

This is acceptable indoors, but the wfo does work better for pizza and bread. Not to mention it takes nearly as long to properly heat up my oven with the stones in it as it does to heat up the wfo. Admittedly I have a VERY slow oven. That's actually why I built the wfo. Well, that and the fact that the wfo is very cool.
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Old 12-16-2008, 08:11 AM
chuckster's Avatar
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Default Re: Oven Stone

Where did you get the "unglazed quarry tiles"?

Are they stone or clay? How thick?

Thanks - Chuck
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Old 12-16-2008, 09:18 AM
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Default Re: Oven Stone

I got them at the local builders mart- you can check at tile stores too. I think I saw them at Tractor Supply a couple of weeks ago as well. They're clay floor tiles, really. No glaze on them, and they're about 1/2 inch thick. Some are 6 x 6, and some are 8 x 8, I think. They're red, or at least mine are.
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