Who Uses A Baking Stone In Their Gas Oven?

[Stingingfork]

Could someone offer some clarifications as to the use of the baking stone in an RV gas oven. My range only has one moveable rack with two slots available for placement of the rack. My oven has a metal shield just above the gas burner which runs completely from front to back and side to side. Would you place the stone on top of the shield and just below the lower rack position for the best baking? It just makes sense to me that I would get more even heat distribution from using the stone but I would like opinions from others that currently are using the baking stones or ones who have tried them and for one reason or the other they stopped using them. Thanks in advance for your help!

[Capt. Mike]

Originally Posted by Stingingfork

Could someone offer some clarifications as to the use of the baking stone in an RV gas oven. My range only has one moveable rack with two slots available for placement of the rack. My oven has a metal shield just above the gas burner which runs completely from front to back and side to side. Would you place the stone on top of the shield and just below the lower rack position for the best baking? It just makes sense to me that I would get more even heat distribution from using the stone but I would like opinions from others that currently are using the baking stones or ones who have tried them and for one reason or the other they stopped using them. Thanks in advance for your help!

We baked a couple of pies that did not bake the bottom crust evenly...some spots burnt, some spots where the dough was, well, dough-y. We bought one square of kitchen quarry tile - I think it is 12" or maybe 13" square - and put it on the oven rack, with the pie on top of the tile. Worked like a charm, and we figured if the tile had been fired enough to glaze it, 350 to 375 degrees in our oven wouldn't hurt it a bit.

[Dave_Monica]

I use 4 - 6x6" unglazed ceramic tiles sitting on top of the metal shield over the burner...definitely evens out the heat. Others have reported good results with a pizza stone in the same location.

Dave

[tomjsas]

I use a square pizza stine and it helps a lot

[Stingingfork]

Thanks everyone for your input. I will go ahead and purchase a 14" x 16" baking stone and place it on top of the shield above the burner but I would assume that I need to take it out when traveling and put it back in after we get to the CG. The wife had previously complained about the uneven baking with the oven as is. We had used a round pizza stone in our electric oven at our home for a number of years and it's always worked better than using a metal pizza pan so I thought a rectangle baking stone would help in the RV's gas oven. Thanks again for the confirmation.

Oh btw, when you initially light the pilot light do you gradually bring up the temp in the oven or just immediately set it to your normal baking temperature? Didn't know if the stone needed to be heated up gradually or not.

[wrvond]

If you wrap the edges of the stone in a pool noodle you should be able to store it on the oven rack while traveling.

[WLLMAP]

hi my name is lianne and i love using a stone in the range or a concave ( only rotate...it is great in oven...to bake evenly get a clay lid for the top keeps temp more even....using a special marble slab as well on top of oven....your metal dish works wonderfully on top of the oven with gas to make wonderful pitas for stuffing after with hot or cold items in it....roasts cook half the time if you get adobe clay roast pan or clay can sit on metal bottom or bottom rack...make sure you add a bit of warm water in the bottom of clay pot....the marble is great for rolling out pie crusts to as they stay coll and the pastry doesnt stick with minimal flour...also use in bbq mouth watering melt in your mouth...too...hope my rambles help a bit....

[WLLMAP]

heat stone up gradually

[Herk7769]

I Do!

Really makes a big difference. Do not "go cheap." Get a true stone and it should not crack when you use it. Ours has ridden thousands of miles without a crack.

http://www.crateandbarrel.com/pizza-...-stone/s668435

[Oaklevel]

Don't buy a cheap one we had a cheap one that broke into 3 large pieces a loud pop while the DW had the oven on.

[Stingingfork]

The stone I'm looking at is made by Old Stone Oven and they sell a variety of sizes. I was looking at the 14" x 16" which looks to fit the bottom of our oven perfectly or go with the 6" x 6" set of 6 smaller tiles which could be grouped together. The company write-up states that it's made of heat resistant clays which have been fired at over 2000 degrees. These tiles fall in the $40 to $50 range although I've seen some made from soapstone which runs just under $100 but the one we currently use at our home from Pampered Chef appears to be the clay type like the ones from Old Stone Oven. Again I would like to thank everyone for their comments, you've made my decision to purchase one so much easier.

I will also try the suggestion of protecting with the pool noodle, if I go with the larger stone, that seems like it would keep us from having to move the stone in and out of the oven while traveling.

[ependydad]

So, it seems that some are putting it directly on the bottom of the oven and others are putting it on the rack with the pie pan on top of it?

Is there a fairly even split?

[Stingingfork]

Originally Posted by ependydad

So, it seems that some are putting it directly on the bottom of the oven and others are putting it on the rack with the pie pan on top of it?

Is there a fairly even split?

It definitely sounds like it works either way!

[mjones12]

Originally Posted by ependydad

So, it seems that some are putting it directly on the bottom of the oven and others are putting it on the rack with the pie pan on top of it?

Is there a fairly even split?

Also sounds like a lot of people take theirs out of the oven for travel. We have never taken ours out, and never had a problem. It has a very low center of gravity.

[dannyabear]

I would be careful about getting too large of a stone my oven will hold a 16" sq. tile but i'm afraid that using that large a stone especially on the bottom, will force too much heat into the surrounding cabinets.

[Helmsey]

We have a 15" round stone in ours, sitting on the metal tray above the burner. The only time it has come out was to move it from one camper to another. Never had any issues with it riding in the oven.

[tomjsas]

Originally Posted by Helmsey

We have a 15" round stone in ours, sitting on the metal tray above the burner. The only time it has come out was to move it from one camper to another. Never had any issues with it riding in the oven.

X2. Have only moved mine from one rig to the next.

[camper1999]

We use an insulated baking pan. Works great, is lighter, and no risk of breaking

[Stingingfork]

Originally Posted by dannyabear

I would be careful about getting too large of a stone my oven will hold a 16" sq. tile but i'm afraid that using that large a stone especially on the bottom, will force too much heat into the surrounding cabinets.

That's a good point I hadn't thought of - maybe my 14 x 16 oven bottom would be better off with a 12" round or a 12 x 12 square...

[OL Creeker]

Originally Posted by wrvond

If you wrap the edges of the stone in a pool noodle you should be able to store it on the oven rack while traveling.

With my luck, sooner or later I'd smell "pasta" burning, if you get my drift!