British BBQ Society Forums

But you can cook on the stone as well can't you?? Was thinking of getting one but the whole point for me would be to cook on the stone......

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I've cooked on the stone and its fine

Derricula,
no problem at all, we have avariant developed from a time of weight watching which is really rather acceptable and we did for the purposes of "quickie" on Friday.

The base is a square slightly thicj tortilla wrap supplied by the folk of warburtons. Their thicker nature makes them a splendid vehicle for those that like the classic Italian very thin base but are too ham handed, as in my case to make them for real.

We went for the direct on stone method, with fair success, but I was left with 2 concerns-

The heat of the stone browned the bases incredibly quickly barely time for the toppings to cook, admittedly I was using a big hooded thing so the air space above was vast Wondered if the tray was almost to shield the base?

The stone developed some nasty brown scrapings on it and I am not sure how to get this off. I am not sure the stone would stand wire wool or brush action....any thoughts or hints?

But it was a jolly good way to while an evening one slice of fresh pasta after the other.

And I think this confirms I am not dense!
Dheers

Tiny

from the manual:

"allow the stone and baking tray to cool down completely before cleaning. Use only hot water and ordinary liquid detergent. Do not leave to soak in soapy water, only in hot water. Clear with a cloth or scourer. Although the effects of heat and some foods such as sauces and sugar may cause the stone to miscolour over time, hygiene is unaffected. Stains can be treated using a scourer or by lightly polishing the stone with sandpaper. Remember to wash the stone afterwards. Use only hot water and ordinary liquid detergent"