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Use it several times a week during the summer on the outdoor gas grill. For mussels, asparagus, sausage, pizza, brussel sprouts, etc. etc. A WONDERFUL stone.Published 16 days ago by Nancy Bray
Cracked after one use. great customer service and the return process was great. Product needs more r&d to figure out why so many crack so easily. Read morePublished 27 days ago by Ronald Feder
Unlike my previous Emile Henry Rectangular Baking Stone, THIS ONE DOES NOT HAVE THE SAME (semi-shiny) FINISH. Read morePublished 1 month ago by lavenderrose
This is our second stone, first one lasted two years of weekly pizza baking at 500F. Very well made, finish is very nice and slick enough that it doesn't require grease. Read morePublished 1 month ago by tom4416
I baked a pizza on it and it was beautiful. when I went to get it the bottom was stuck and the pizza was destroyed. Read morePublished 2 months ago by victoria g.
Absolutely the best baking stone I have ever used. Bakes perfectly, heats fast, and is easy to clean.Published 2 months ago by JMOregon
I use this to make pizzas and pita bread. Both of these need a really hot surface with the mass to transfer a lot of heat by conduction to the dough. Read morePublished 3 months ago by A. Forsyth