Thanks Michael, I was surprised at how the seafood didn’t stick much to the stone. It’s thick, heavy and takes quite a while to heat up. It holds heat very well though, even after putting the cold shrimp on its temps did not fall at all. Fun to cook using different methods and accessories.[emoji16]
Yes, I would assume that a stone that think would hold onto heat for quite a while. In college, I cooked pizzas 2 big, gas fired, slate bottomed pizza ovens and those things would stay nice and warm.
Did you have to season them to get the non-stick properties?
BD