So...my stone is BURNT!
 

DH and I decided to try our bread revolution dough to make pizza for company. Dh read the instructions and he is the type of guy who will follow instructions to the letter. For pizza, the article said to turn your oven to it's highest setting or grill the pizza. So, my dh translates that to "get the grill as hot as humanly possible". He gets the grill up to 800+ degrees. We look out the back window to the grill and see flames leaping out of the back of the grill :jawdrop. So, now my stone is half black/burnt and the other half is white (looks like all of the seasoning of the stone is gone). Gah! Does anyone know if I can still use it? It just seems discolored, but I don't know if it will disintegrate when heating again or hurt the flavor of the bread etc... :scratch

:help

Re: So...my stone is BURNT!
 

I have no idea about the stone, but had to say that totally sounds like something my husband would do. :hug2

Re: So...my stone is BURNT!
 

Well, I only know about Pampered Chef stones b/c I used to peddle the stuff, and I'd say if it's that, then it's still fine. . . just scrub good with hot water. I don't think it will "flavor" your bread. . .

If it's another stone then I don't know, but I would be really wary of using other stones as I do know that some companies use lead in their clay :shrug

Re: So...my stone is BURNT!
 

My stone is totally black on the top just from using it so much. I suppose they are fired at 1400 degrees or some crazy temperature when they are made so it would take a lot to truly damage it from heat.
Dropping them on the other hand... should really be avoided.
(the voice of experience :doh)

Re: So...my stone is BURNT!
 

BTW, when we grill pizzas we just do it straight on the grill, no stone. Just asked dh and he said he keeps the dough pretty moist with olive oil and keeps the grill at a pretty low temp. Soooo yummy!

Sorry about your stone! My parents had one and I really do like them.