Buy used:
$53.53
Condition: Used: Very Good
Comment: Item will come in original packaging. Packaging will be damaged.
Have one to sell? Sell on Amazon

Emile Henry Rectangular Baking Stone, Figue

4.2 out of 5 stars 105 customer reviews

Available from these sellers.
Figue
  • Enter your model number above to make sure this fits.
  • 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
2 used from $50.38
This item’s packaging will indicate what is inside and cannot be hidden.

Special Offers and Product Promotions

Color: Figue

Product Description

Color: Figue

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.

Product Details

Color: Figue
  • Product Dimensions: 18 x 14 x 1 inches ; 11.2 pounds
  • Shipping Weight: 12.4 pounds
  • Domestic Shipping: Item can be shipped within U.S.
  • International Shipping: This item is not eligible for international shipping. Learn More
  • ASIN: B005265Y9Y
  • Item model number: 377518
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (105 customer reviews)
  • Amazon Best Sellers Rank: #113,203 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
  • Product Warranty: For warranty information about this product, please click here

Customer Reviews

Top Customer Reviews

Color: 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.
Read more ›
2 Comments 44 of 47 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Color: 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.
Comment 31 of 32 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Color: Black Vine Customer Review of Free Product ( What's this? )
I am using the Emile Henry Baking Stone exclusively for baking... The pros are: It's easier to handle when hot than my more traditional, porous pizza stone, thanks to the build in handles which are easy to grip with silicone mitts. I like the idea of being able to use this as somewhat of a cookie sheet while hopefully reaping the benefits of baking on stone and the reputedly crisp enhancing "micro-crazed" glaze. I really like the idea that this can go on a grill, but our local fire ordinance is preventing me from testing that usage at this time. The first thing I baked on it were simple oatmeal/shortbread cookies. They came out very crispy, but more than half of them broke in attempts to loosen them from the surface of the stone. The stone needed a good scrubbing to remove the cookies crusts that would not just loosen up on their own. I do bake bread quite frequently, as commercially available breads have ingredients that are contraindicated to a medical condition my son and I have. I love baking bread and pizza from scratch and while I have been happy with my current pizza stone (the porous beige-y kind), the idea of a washable surface is quite appealing as I have spilled a number of toppings on my stone, though the performance doesn't seem impacted by the spills, it would be nice to be able to give it an easy scrub down once in awhile. The bread did come out crispy and more evenly baked, on the Emile Henry stone than on my regular stone, without any charring on the bottom. I made cheese bread, and the overflow of melted cheese on the stone was easily plucked off with silicone tongs, whereas I'd probably just let it burn off on my regular stone. Pizza wasn't as thrilling of an experience.Read more ›
2 Comments 26 of 29 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse

Most Recent Customer Reviews

Want to discover more products? Check out these pages to see more: emile henry pan, clay pizza oven, grilling platters