I don't know Kevin.
All of my stuff is steel, anodized or cast iron.
All of my stuff is steel, anodized or cast iron.
Janie I must make some of that this weekend! Thanks for sharing the recipe.
Kevin I had a pizza stone from Pampered Chef and loved it. You simply scrub with a sponge and hot water to clean, you can use a 2 sided srubbie sponge. Just remember to grease well before using, as with any baking pan. In time the stone become seasoned and brown with use and develop a non-stick surface of their own thus requiring less grease.
By the way they cost a small fortune new and I would take anyone I could get new, used, or otherwise they work wonderfully!
Kevin I had a pizza stone from Pampered Chef and loved it. You simply scrub with a sponge and hot water to clean, you can use a 2 sided srubbie sponge. Just remember to grease well before using, as with any baking pan. In time the stone become seasoned and brown with use and develop a non-stick surface of their own thus requiring less grease.
By the way they cost a small fortune new and I would take anyone I could get new, used, or otherwise they work wonderfully!
It has a very light sort of sourdough flavor.
I made some croutons from it to go in my chicken parm soup I made today. It was good.
I even made Jon some french toast from it this morning. He loved it. It didnt have a beer flavor to it at all.
I made some croutons from it to go in my chicken parm soup I made today. It was good.
I even made Jon some french toast from it this morning. He loved it. It didnt have a beer flavor to it at all.
