Thursday, December 23, 2010

Getting more from your oven

I love the forum at .  It's the greatest place to learn new stuff from some really hands on people.  The focus is on permaculture - alternative building and energy, critter care, wild crafting, that kind of thing.  Head on over there and plan on bookmarking that site as you'll want to check back.
Yesterday someone had posted that they kept their baking stone in the oven.  There was more even heat and the oven didn't kick on as much.  I have a large square baking stone that was re-gifted to me (hey, I'll take about anything).  I put it on the middle rack of my oven before I baked some vegetarian lasagna for supper.  I can't say that I watched or rather listened to know if the oven clicked on more or less, but what surprised me was how long that stone held the heat afterwards.

I always leave the oven door cracked after turning it off so the heat comes into the room.  I bet there was heat still coming from that baking stone half an hour later!  So that's the new storage place for that baby.  It won't help when you're baking something for a short period of time as it will take a while for that stone to heat up, so take it out if you're just browning a pie crust.  For long time baking, even half an hour, it makes sense that it would help.

Simple stuff, but it works!

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