When I prune my roses in spring I use the heaviest leather type. They are they only ones none of my roses have never managed to cut trough, pretty close to 100%. I often use no gloves at all, but when I need to lift a bunch of thorny off cuts, or handle canes a bit more than lightly I put on these. I actually think they are welding gloves, and they reach half way up to my elbow, nothing like the ones I see for gardeners. I have several types of gloves, but all I really use are these heavy ones, a pair of lighter leather gloves, and no gloves at all. I mostly use bare hands when I plant, and dig holes. I have started using glycerin hand cream when my hands get too dry and sore. I am a man, so I don't feel too guilty when gardening or work shows on my hands. I have to admit that it takes a day or two before all traces of gardening are gone when I don't use gloves, which I agree, really isn't that good. Even though I use soap and water several times, it's stuck there for a while.

I have a rather coarse textured rectangular one I bought and didn't like all that well that stays in the oven and gets spilled on etc. I don't cook on it, its just for stabilizing the oven temperature since I don't like it for anything else. I have a round pampered chef one that seemed almost pre-seasoned (which made me wonder with what) that I cook mostly cookies, biscuits etc. on since I'm yeast dough challenged. Choclate chip cookies make a mess of it so I take a soft mushroom cleaner type brush and with some plain water and the brush scrub off the worst of it. When cooking cookies I put the dough on the room temperature stone for the first batch, then after that since its hot I switch to the aluminum pans if making a whole batch (often I freeze the dough in small batches since I'm single and just cook one stone full of 6 cookies at a time). Haven't had a problem with the 'cold' stone going into the oven. Who wants to put dough on a hot stone?

dedtired, I know just the place you mean. What a treasure trove of oddball stuff that place has. My collection of dish towels were all hand-me-downs and gifts. A linen calendar from 1977 (which my Mum bought for me in 1995,at her church sale, because it was the year of my HS graduation), towels from places other family members have visited, a few won at Bunco games. I haven't found a dish washing cloth yet that I like. It seems like every few years I buy a new bunch from wherever, and then as they get grungy I start throwing them out until I need to go buy another pack. I have yet to find the perfect potholder. I will be investigating some of the suggestions here. Often I use a folded up dish towel. I have a mitt but it seems like the thumb always ends up getting stuck in the food because of the way I grab the dish, so I prefer the folded dish towel method.

There are a few options for high temp outdoor pizza ovens. There are a few countertop ones, but they generally can't handle a pizza any larger than 12 inches. The next step up is the Blackstone, which can get very hot and do pizza up to about 15 inches. In my opinion, the best for the buck. The next step up is the pizza party which comes as either wood only, or wood or gas and you can switch back and forth. BTW, most have said that having wood as the fuel source does not really impact the flavor, the pie cooks too quickly. You can get a great char with a gas oven like the Blackstone or the Pizza Party.