Can I leave a baking stone on the very bottom of my oven all the time?
My heating element is in the top of my oven.
Thanks for your replies!
I use quarry tiles and never take them out. I did the same with stones.
If I owned a gas oven I'd leave my baking stone on the bottom all the time. My electric oven has only two racks so leaving the stone in the oven means, depending on what I'm cooking, I'd have to move the stone in and out more often than I'd like.
If it isn't an inconvenience to leave the stone in your oven I see no reason why you couldn't leave it in there; it'd sure help keep your oven temperatures more consistent.
except when I need the third shelf. I've baked with the same stone for more than twenty-years. I wish I knew the manufacturer because it seems indestructable, but I'd now like a bigger one. Unfortunatly, there are no markings on the bottom.
When I run the oven on "clean cycle" I leave the stone in. Any spills on it burn off; I just wipe away the gray ash.
I have electric wall ovens and they came with a couple of thick stones that sit in a shelf for them. They cover the complete width and length of the oven if the two of them a placed on the shelf. The ovens directions said to remove them when not in use. They said it interfers with the even temperature and when the confection cycle is on will not work as effectively.
Yeah, Sylvia, I had forgotten that a convection oven might be thrown out of balance with a stone left in it all the time. That would probably create a hot spot that would defeat the purpose the the convection process. Thanks for pointing that out.
I leave mine in while I'm cooking pretty much everything except meringues which need a really cool oven, or cakes which need a pretty cool oven.
If you never make meringues or cake, you can leave it in all the time--I think they make no difference or even help with most other kinds of oven cooking, like pizzas, casseroles, or roasts.
I leave mine in my bottom oven.
During these frigid months, I bring a 2.5 quart calphalon pan full of water to a boil, place the lid on, and set it in the back of the oven on the stone. Between the pot of hot water and the stone, which seems to absorb and retain some of the heat, it's the perfect environment for proofing my sourdoughs during bulk fermentation. By keeping the lid on the pan, there's no condensation buildup inside the oven.
But it does take longer to preheat the oven when it's in there.
I do remove it if something messy (like roast chicken) is going to be cooked in the oven so that the grease and smoke don't permeate the stone.
Thank you very much for your answers!
Since my electric oven heating element is on the TOP of the oven, I've put the stone on the bottom ... we'll see how it goes.
07 Jan 2010
You want a thick baking stone (1/2 inch or thicker); thicker stones work better. You want a large baking stone, but make sure you have at least 3 inches of space between the stone and the door and walls of the oven.
Yes, you can leave a baking stone in your electric (and a gas) oven at all times when cooking, roasting, broiling, and/or, obviously, when baking. I recommend covering the stone with aluminum foil when cooking or roasting or baking anything which can spill over onto the stone; the stone is pourous and spills will penetrate the stone - you don't want that to happen for several reasons which I won't go into here except to say only the surface debris will burn off, but not what penetrates the stone.
Also, some folks bake certain breads directly on the baking stone. Depending on the type of bread you are baking, especially when baking those with some kind filling, you may want to place parchment paper between the dough and the stone to protect the stone in the event of any spillage.
A baking stone will also aid in the "even heating" of an oven; most ovens don't heat evenly. Where you place the stone in the oven depends on what you are baking, but some folks simply leave it positioned near the mid or lower mid oven position at all times.
As you know, an oven should be at baking/cooking temperature for 45 min. to an hour before you begin baking or cooking. This also gives the stone time to come to heat. Yes, you can place a pan directly on a baking stone - I do it all the time, just make sure the bottom of the pan is clean... doesn't have baked-on residues... if it has baked-on residues, simply place either a piece of parchmentn paper, foil paper, a thin (old fashioned) cookie sheet or jelly-roll pan under the baking/cooking pan. Metal protectors (baking sheets, jelly-roll pans, and etc.) should be place in the oven so they are at baking/cooking temperature before you begin baking/cooking. And, as you know, when roasting, the roasting rack should be placed inside a roasting pan.
In other words, you can keep a baking stone in your oven at all times, but you want to protect your baking stone from spillage; a dirty baking stone (one which is no longer pourous as a result of accumulated spillage clogging its inner pourous structure) is not efficient and should be replaced.
NOTICE: Remove baking stones when using the the oven self-cleaning mode.
I've been leaving my baking stone in the oven during the self-cleaning mode repeatedly for more than twenty-years. Moreover, the purveyors of Fibrement stones, in their Q@A section, state you can leave your Fibrement stone in the oven during the cleaning cycle PROVIDED nothing is allowed to drip on it during the cycle.This is one of the reasons I bought a Fibrement stone recently.
During normal use, I only scrape burnt on drips from my old baking stone (although there are no restriction to it being wetted), and I only brush baked on bread residue from my Fibrement stone--it is restricted to bread baking use only--and, per manufacturer's intructions, I never wet the Fibrement stone.
During the cleaning cycle, the burnt-ons--99.9% from pizza on my old stone--are turned to ash that easily brushes off. I haven't run my Fibrement stone through the self-clean mode yet, but I intend to if I think it needs it. So far, just stiff brushing has been enough.
I agree, the stone will increase preheat time. How important it is when not baking bread, is a good question. Ray
Well ... for a follow-up ... so far so good ! :o)
LOL ... note to self ... don't let those coarse corn meal crumbs build up in the oven ... kitchen got a little smoky when I opened the oven door ... turned off oven & let it cool down & immediately swept up the excessive crumbs ... LOL ... I'm learning! :o)
I wouldn't leave a stone in the oven all the time unless you don't have another convenient place to put it. Leaving the stone in the oven won't damage it, but you'll waste a ton of energy by letting it sit in the oven and absorb heat. Like some other people said, it will also increase pre-heating time.