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Your cart is empty.Product Description
Compatible with ovens, grills, and open flames; Suitable for daily meals, family gatherings, and outdoor events; Great for pizzas, artisan breads, cookies, and more
Evenly distributes heat up to 680°C (1,256°F); Achieves crispy pizzeria-style crusts; Ideal for home chefs seeking professional results
Cleaning Instructions
Cool completely before wiping with damp cloth; Remove residue with plastic brush; Air-dry naturally for next use (no soap required)
M. Adams
Reviewed in the United States on April 8, 2025
This works great. Cordierite is a good stone for baking, it's nonabsorbent and pretty tough, provided you don't drop it. It does scratch, but not severely. The stone really helps get that lighter crust on a pizza. Absolutely no bad smell when baking. The thermal shock on cordierite is like over 1400 degrees, so you aren't going to deal with the heat cracking it unless you are eating your food at volcano heat levels, not gonna happen.This stone is easy to clean up, don't need soap, actually they don't recommend it. Just scrape off anything that sticks like cheese and scrub with some water, let it dry.Stones do take a bit to preheat, unlike a pan-but also unlike a pan, you are less likely to burn the bottom because it conducts the heat slower so you are usually going to cook the whole thing at more of the same temperature.And, if you are trying to do bread on the grill, bread is always going to be better on a stone than a pan. Make sure you close the lid on the grill if you do bread. You may need to experiment, and probably use a cooking thermometer to make sure it's cooked on the inside before you pull it off. It's so much nicer, though, in the hot summer to cook bread outside than inside. There is a reason our ancestors had "summer kitchens"!
Amanda B.
Reviewed in the United States on April 23, 2025
This worked well for cooking our pizza in an oven. It kept the bottom from burning, while making sure the cheese and toppings melt evenly. It fits a regular size frozen pizza well. You may want to spray or use parchment on the stone, as the dough did stick to the stone. You will need a brush to scrape off or clean it. Fairly heavy, and recommend letting it completely cool down before moving it. Would recommend
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