Exploding Baking Stone?????
Lately I've had a crazy hankering to make some Trinidadian "Buss Up Shut" roti (a wonderful variation on flatbread), which is done on what they often call a "baking stone" or "tawah". It's a very large griddle-like surface, over direct flame.
Therein lies my quandary....They often call it a "baking stone" but I'm wondering if it is actually cast iron. Is it OK to heat a baking stone (Pampered Chef) over a gas flame?
The instructions say no, but we all know that manufacturers are often ultra-conservative.
Will my stone explode into smithereens if I do this?