Pizza stones Tips please 1680

Sheldon

That's really not so true. The bit about proximity being of primary importance in radiative heat transfer that is. What matters is the energy that is incident on the stone. Now, admittedly the further the stone is from the source, the more of the energy from the source that will be incident on the walls of the oven rather than the stone. But there's still quite a large portion of that energy that falls onto the stone, and that won't be effected by distance (well, ok, ignoring the air effects, but those'll be quite trivial.) Plus, the oven as a whole is a pretty fair approximation of a blackbody, so most of the energy that hits the walls will be reemitted too and eventually hit the stone. Really, proximity is a very minor matter in this case. I recommend looking up the Stefan-Boltzmann law and reading up on how radiative heat transfer actually works.

This is also really terribly true. In fact, it's pretty much the opposite of true and one of the main advantages of a stone. You're right, it is a poor conductor, but that helps explain why it's slow to cool down.

Comparing pizza stones to HRSI tiles is such an apples to oranges comparison that I'm a bit amazed that anyone would make it. HRSI is made from low-density silicon fibers, pizza stones are made from ... rock. HRSI has many properties which are benificial to the extreme environments involved in reentry. Pizza stones ... do not.

That site doesn't do one darned thing to support your case.

-- Ernest