The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

chemical sealant

Occabeka's picture

Granite Slab as Baking Stone

April 4, 2010 - 11:40pm -- Occabeka

Hi all. I am new to this forum and I would like to seek your advice.

I recently came into possession of a piece of black granite slab 3/4 inch thick which I intend to use as a baking stone. One surface has been polished to a sheen in the factory. I found out that the manufacturer uses a chemical to reduce the natural porosity of granite to prevent staining; either acrylic or polyurethane as a sealant.

My questions are: 1. Are these chemicals food-safe, since I will be baking on the slab?

2. How does one remove the sealant from the granite?

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