Granite Slab as Baking Stone
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?
Any help or suggestions greatly appreciated. Thanks.