Comments on: Choosing the Best Baking and Pizza Stones: Ceramic, Steel, and Cast Iron Options Examined

By: Kerima

Kerima — Sun, 09 Aug 2020 18:08:07 +0000

I have a flat stone. I love it. But I use mine on the BQ Grill, makes great pizza. And homemade pizza is the best.

By: doreet

doreet — Mon, 23 Jan 2017 10:24:57 +0000

HI, I just looked up Cook’s magazine reviews of PIZZACRAFT ALL PURPOSE BAKING STONE. (ABOUT $30.) AND I was astonished as I tried to buy the PIZZACRAFT all purpose stone on Amazon.com, and everyone reviewed that stone as STINKING AND REEKING UP THEIR OVEN!!! WOW, and i just wrote an email asking their test kitchens,”are you sure this is the same stone you used and recommended?” cause I now am completely soured on going out and buying a pizza stone.

I have a metal, heavy-duty steel cookie sheet, and now I wonder, with corn meal sprinkled on it, would THAT WORK as a pizza stone? –or baking stone for bread? I never read about steel-metal, thick cookie sheets any where.But I have used it a lot for other items. What don you think? thank you!!!—dissappointed in Eugene
OR

By: Mypearl80

Mypearl80 — Sun, 31 Jan 2016 01:26:20 +0000

I have been looking for a good article on baking stones, and this one has to be the most informative. I think I would prefer a stone compared to a metal pan. I really liked that you included the fact that the pan/stone needs to be heated with the oven in order to prevent cracking. This was a great article for a baking stone newbies like me! Thanks for the awesome information.

By: MichelleVL

MichelleVL — Fri, 20 Nov 2015 03:03:08 +0000

Well I don’t even know what to say! Well I guess I can start by saying, Thank You. Thank you so much for introducing me to the baking stone world. I had seen many cooking shows before, but had never really acknowledged the existence of the baking stones. Seriously I didn’t even notice them until now. I totally took them for granted. I’m already envisioning all the cool and delicious recipes I can try once I get my own baking stone. A little earlier today, before I stumbled unto this article, I read a Spinach Calzone recipe in this site, and they mentioned the baking stones, and I wondered what in the world they were. I’m going to have to go back to that recipe so I can now visualize the whole process again so I can try the recipe, now that I know what baking stones are. Thanks again!

By: lebrennan

lebrennan — Tue, 22 Sep 2015 23:27:20 +0000

I have heard of stoneware pizza stones but not ones made from cast iron nor steel ones. I have a stoneware baking sheet and a stoneware muffin pan so if the first pizza stone is of the same material I am wondering why higher fat foods cannot be used on it when I can with my other stoneware pieces? I like my cast iron skillet and use it all the time so the cast iron pizza pan is appealing to me. The idea of using it for cooking meats and roasting vegetables sounds great too. The baking steal sounds really amazing as well, like it can do just abut anything, but the weight might be too cumbersome. I’ll have to look into them all more.

By: malarieours

malarieours — Tue, 04 Aug 2015 20:35:34 +0000

I cannot recommend a baking stone enough! I’ve used mine so so much. However, since I worked in a pizza place for years, I will give this advice: invest in a pizza peel. They make smaller ones that are just right for a home oven. This is a great article, the links to products are so helpful!

By: lachris15

lachris15 — Thu, 04 Jun 2015 00:39:02 +0000

I think that I would go with a stone. Although I liked the product my mom had one that was circular and had handles. I just do not know where she got it from. If I get the one without the handles, I would definitely need the pizza peel so that I do not burn my hand. I would also need the cutter in general because I always have trouble with the smaller, cheaper ones.

By: missbishi

missbishi — Tue, 28 Apr 2015 22:26:25 +0000

In reply to springbreeze. They are a fantastic invention and really make all the difference to your pizza. It' s well worth investing in one if you cook pizza regularly.

By: Portia88

Portia88 — Thu, 22 Jan 2015 11:57:46 +0000

A pizza stone is one of those things that I keep meaning to get, but so far I’ve never gotten beyond dreaming of making my own pizzas. I love the look of that pizza peel, and whatever fears I had of being burnt, are now gone.

I am also a huge fan of cast iron cookware – the older the better! I cook most of my bread in a Lodge cast iron Dutch oven, and I even make tart tatin in a cast iron skillet, as well as grilled cheese sandwiches, pancakes, and even pita bread. It beats me why people overlook it as one of the most amazing pieces of equipment you can have in your kitchen. I think the real reason people don’t use it more is because they worry about the care and seasoning of it.

By: lucibi

lucibi — Mon, 17 Nov 2014 09:40:14 +0000

Somehow I had never heard of a pizza peel before…you learn something new every day 🙂
I had no idea there were so many options out there for baking stones! Thank you for compiling this and including caveats like letting the stone warm up with the oven, I wouldn’t have really thought about it. I love making pizzas at home and always wondered why my crusts were disappointing! Hopefully this should help!