Quote:
Originally Posted by cabmando
Same here. And I don't use much water if any at all to wash the stone when I'm done. I read that if you wash it too much it will absorb water and pop as the trapped water turns to steam.
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The cheap stones I buy to use on the egg always break but those are used down low like a diffuser and it is darn hot down there.
The good stone we have only gets washed with a wet scrub sponge using coarse kosher or sea salt, no soap.
My wife washed it a while back with soap an water and it was noticeable in the taste of the food and the smell of the stone as it heated. It is finally back to normal.