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Hi Manda, is there a particular reason for not wanting to use a coated sheet?
How about a pizza stone?
When weeding, the best way to make sure you are removing a weed and not a valuable plant is to pull on it.
If it comes out of the ground easily, it is a valuable plant.
Hi Kitty, yeah I don't like the idea of non-stick, it always comes off however expensive it is. Plus apparently that is how it works at the molecular level, it doesn't stick because it sheds layers of molecules. *eek*
Anyway call me old-fashioned...
I'd thought about a 'pizza' stone (or unglazed porcelain tile), etc but they have to be heated in the oven and are quite fragile (or so say the reviews) and yet expensive.
To see a world in a grain of sand
And a heaven in a wild flower
It's surprisingly difficult to buy baking stuff that isn't coated these days . Even loads of saucepans have it which I'd not want to go near. Let us know if you find anything suitable. Funnily enough I think I did my last sour dough on my buffet style le creuset dish last time which I do use for baking now and again.
Last edited by Alison; 24-02-2013, 08:21 PM.
Reason: Predictive text correction......
Some of us live in the past, always talking about back then. Some of us live in the future, always planning what we are going to do. And, then there are those, who neither look behind or ahead, but just enjoy the moment of right now.
If you have an art college or the like nearby why not see if they have a ceramics dept. There tend to be chipped firing stones around that they don't use. A good clean and bob's your auntie
When weeding, the best way to make sure you are removing a weed and not a valuable plant is to pull on it.
If it comes out of the ground easily, it is a valuable plant.
What about vitreous enamel? I have several of these that I've been using for years. The only damage has been to the edges when I've dropped them
EDIT didn't see your post above!!
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