Once again, Baking Stones...
Greetings to all in this pre-Holiday time! Before the Seasonal baking orgy gets into full swing, I need opinions on the following: Soapstone &/or Granite as an oven stone?
The details: As I finish my home Kitchen renovation, I will have sizable remnants of Soapstone ( 1.25" new, countertop, deluxe!) and polished granite (.75", old, polished countertop.) I understand that the soapstone is the preferable ovenstone which will go into the primary oven, but can I use the smaller, older polished granite counter pieces as baking stones as well in the other oven?
I suspect that the granite was of the cheap Chinese variety; any reasons why I shouldn't use it as a baking stone?
Plan B: the granite will go to my local vocational high school's culinary program to use for chocolate & pastry work.
Thoughts & opinions greatly appreciated, regards, bobdrob