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  • Emile Henry Rectangular Baking Stone, Black
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Emile Henry Rectangular Baking Stone, Black

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List Price: $60.00
Price: $59.95 & FREE Shipping
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Black
  • 18-Inch by 14-inch rectangular flame top grilling/baking/pizza stone is made in France of all natural materials
  • Designed for use: On grills- gas, charcoal and natural wood; In ovens-conventional and convection; Can also be used under the broiler
  • The glaze is micro-crazed contributing to crispy well baked crusts; It is also perfect for baking breads and making pizza
  • Baking stone can withstand high oven temperatures; You can also cut directly on the glazed stone without damaging or scratching the surface
  • Easy to clean with soap or water; also dishwasher safe
12 new from $59.95

Frequently Bought Together

Emile Henry Rectangular Baking Stone, Black + Kitchen Supply 14-Inch x 16-Inch Aluminum Pizza Peel with Wood Handle + RSVP World Class Pizza Cutter
Price for all three: $93.07

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Color: Black
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Product Details

Color: Black
  • Product Dimensions: 18 x 14 x 1 inches ; 10 pounds
  • Shipping Weight: 12.2 pounds (View shipping rates and policies)
  • Shipping: This item is also available for shipping to select countries outside the U.S.
  • Shipping Advisory: This item must be shipped separately from other items in your order. Additional shipping charges will not apply.
  • ASIN: B004VLXMX6
  • Item model number: 717518
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (87 customer reviews)
  • Amazon Best Sellers Rank: #21,502 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description

Color: Black

For five generations, Emile Henry has been making bakeware, cookware and tableware in Marcigny, France. True to tradition, all Emile Henry pieces are carefully hand-crafted from Burgundy clay which is found naturally in the region. The mineral-rich clay is combined with 100-percent natural ingredients to create Flame Top, an innovative line of ceramic cookware that is lightweight, versatile, and unsurpassed for even heat distribution. The Grilling / Baking Stone is made of all natural materials, and is manufactured using Emile Henry's proprietary Flame technology. The Grilling / Baking Stone can withstand high oven temperatures. The glaze is micro-crazed, which contributes to crispy, well-baked dishes. The Grilling / Baking Stone is not recommended for use on the stovetop. You can cut directly on the glazed grilling / baking stone without damaging or scratching the surface. The Grilling / Baking Stone is easy to clean with soap and water and is dishwasher safe. The stone can also be used as a grilling platter and is ideal for baking breads. Microwave, broiler, convection and conventional oven safe is has a 2-year warranty against manufacturing defects.

Customer Reviews

Excellent for grilling fish, making pizza.
Cristina Bucur-Druga
I've had several successes using this baking stone in the month I've owned it - good results when cooking bread, roasting vegetables and cooking oven fries.
rlrmb
It is easy to clean and is dishwasher safe.
peace

Most Helpful Customer Reviews

60 of 65 people found the following review helpful By Dianne E. Socci-Tetro TOP 100 REVIEWERVINE VOICE on July 27, 2011
Color Name: Black Vine Customer Review of Free Product ( What's this? )
I have had a set of pizza tiles that I have used for years. This product takes pizza stones to the next level as it can be used for searing meat and can be used on the grill. However, pizza and bread are what I am used to cooking on stones so I wanted to base my review on something I know.

Pizza for me can come out different every time I make it, depending on toppings and so forth, the bigger issue is that I generally make a larger pie than this tile can handle. Now, my recipe for Italian bread dinner rolls is consistent, and consistently good, and there is no constriction due to size So is the recipe I chose to use the first time I used this new stone.

I put the stone on the bottom shelf and preheated to 500 to see if the stone could handle the temperatures with which I like to cook pizza and Italian rolls. Then set my rolls to rising. Soon it was time to bake.
The first issue I faced was the handles getting in the way of my paddle. I had to sort of wobble my rolls onto the stone, but with a little patience I got all 8 of them on. I set the timer at 12 minutes. I had about half of my dough left so I decided to make a small loaf to see how the stone would do in that area as well. I checked the rolls at 11 minutes and they were gorgeous dark gold and perfect.
The surface of the stone is truly non-stick so removal of the rolls was a breeze and I was able to put the new loaf in the oven immediately. Twenty minutes later, the loaf was done...and beautiful... as well.

On to the tasting: It made a loaf with a nice crust, excellent color, and perfect moist interior. It was delicious. I couldn't buy a better bread.

So I like this stone particularly for its easy cleaning and its versatility.
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38 of 40 people found the following review helpful By M. Hill TOP 500 REVIEWER on August 9, 2011
Color Name: Black Vine Customer Review of Free Product ( What's this? )
I own several baking stones and after two weeks of use, this one is now the one I grab first. The glazing makes clean-up easy and yes, I realize it shouldn't matter, but the finish keeps the appearance of the baking stone very attractive. This is a beautiful piece of equipment. It is dishwasher safe, but I will probably always just wipe if off because of concern that a soap flavor may somehow be absorbed and affect the taste of the food.

The fact that it can withstand temperatures up to 750 degrees is a significant improvement over my other baking stones which shouldn't be used at temperatures above 425 degrees. The stone should be preheated if used on the grill, or for baking bread or pizza, but not if baking cookies or the dough will begin to melt when placed on the stone.

The oatmeal cookies I baked had a lovely crunchy outside texture and a chewy middle, but sufficient time was needed for the stone to cool down before the next group could be placed on the stone, slowing my progress considerably. Allowing for this cooling-off time may make the use of a baking stone for cookie making, inconvenient if a big batch is planned.

Avoid thermal shock to prevent cracking the stone. Heating the stone and putting room temperature pizza dough or bread dough on it is fine, but a frozen pizza on a hot stone is probably asking for trouble.

Bread and pizza cooked on baking stones are significantly improved with a crispy crust unattainable from baking either directly on the oven rack, or on a metal baking sheet. Additionally, when not in use for baking, the stone may be kept on the bottom rack of the oven to help regulate the temperature, providing even heat. I find less loss of heat when I open and close the oven door when the stone is present.
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25 of 26 people found the following review helpful By Desert Gypsy TOP 500 REVIEWER on October 22, 2011
Color Name: Figue
So far I've used this baking stone with chicken, roasted vegetables, and pizza in an electric oven at temps up to 500 degrees with very good but not stellar results. Here's my take on it:

Positives:
I love the Figue color - it is a real show-stopper in the kitchen and part of the reason I purchased this particular stone over others.
I like that it can be used with virtually any heat application. Handles super high temperatures with aplomb.
Cleans up easily even in a dishwasher which btw I would not try because of the ability for the unglazed part to absorb soap residue.
No need for a cutting board is another big plus.

Negatives:
Oddly enough - the color; I did not know when I bought it that the black version has a matte surface as opposed to the smooth glossy one of the other colors offered; I have since read a review that suggests the black/matte version can make a better pizza crust.
Built in handles reduce the size of pizza or other baked goods I can make.
The smooth finish makes the thin crusts a little "slicker" than I'd like and it is a little less crispy than my old unglazed stone which I broke when attempting to use it on an outdoor grill. I can remedy this somewhat by using a little cornmeal on the stone to rough the crust up a bit or I've even turned the stone over and baked on the "wrong" side which gives me a slightly crisper crust. Still a little deficient in the crust creating department in my opinion.

In my small kitchen this baking stone may not be perfect at cooking any one thing (especially pizza) but it is versatile enough and has enough work-arounds to accommodate any recipe quirks.

Rather than try to store four or five large baking pans for each thing I like to cook, I'm eager to discover how I can bring out the best in this stone and how it can bring out the best in my favorite recipes.
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