SMF Premier Member
- Joined Dec 22, 2019
I’ve used an old pampered chef one for years. I recently bought a Old Stone Pizza Stone brand. It works great as well.
You might want to check these guys out, steel not stone. I owned a pizza shop in a previous life and swear by a good stone oven but I've been watching these for a while for home use and really considering it.
I have a couple no names at home and a Pampered Chef one that was a gift. I've had that one to 550 and had no problems but I'm still thinking the steel one is in my future one day.
Well, I used to have a pizza stone.........I have a cordierite rectangular stone that I use quite a bit. It has gone to 650 On my grill and it works well. My only problem is that it tends to produce a burnt odor when using indoors. Even when I scrape really clean. Anyone have any hints or tricks to get rid of the smell? I have also been thinking of a steel. I bake a lot on my stone now and my 13 inch cast iron too.
Pizza stones are great if pampered.
Various precautions need to be taken with them.
- Must be completely dry
- Cannot drop cold pizza sauce on them when cooking pizzas.
- Must be handled carefully.
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