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Old 10-31-2013, 07:08 PM   #11
is one Smokin' Farker
Join Date: 03-24-12
Location: Medina,Ohio

Originally Posted by buccaneer View Post
Pizza stone.
Think about it, the CI or metal trays do not absorb moisture at all they sizzle it causing steaming, the whole point of a stone is to crispy bake the base by using it's absorbent properties!

Just playing devil's advocate here but do you really think at 400 degrees or above that anything will absorb into a stone?
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