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A comment on Chemistry of Cast Iron Seasoning (2010). Parent comment

Re:Chemistry of Cast Iron Seasoning (2010) by DanBC on Saturday November 15, 2014 @10:41AM (#8611856)
Is that actually how a pizza stone works?

Doesn't it just provide a very hot surface that boils off any local moisture? That's would happen with a cast iron skillet.

It would explain why cast iron pans or glazed earthenware is used for baking no-knead bread.

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Re:Chemistry of Cast Iron Seasoning (2010) by dpark on Saturday November 15, 2014 @02:22PM (#8612385)
No, it's absolutely not how baking stones work. A 450 degree chunk of stone isn't wicking anything with a boiling point of 212. If it were possible the stone would explode as the wicked water flash boiled inside the stone.
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