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Emile Henry Rectangular Baking Stone, Black

4.3 out of 5 stars 109 customer reviews
| 14 answered questions

Price: $59.95 + $10.59 shipping
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  • 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
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Compare to Similar Items

This item: Emile Henry Rectangular Baking Stone, Black
Customer Rating 4 out of 5 stars (109) 4 out of 5 stars (227) 4 out of 5 stars (221) 5 out of 5 stars (322)
Price $59.95 $47.06 $28.99 $41.24
Shipping $10.59 FREE Shipping FREE Shipping $16.87
Sold By Chef Central Amazon.com Amazon.com Falls Culinary, Inc.
Color Black Black Yellow Tan
Dimensions 1 inches x 18 inches x 14 inches 2 inches x 16.5 inches x 14 inches 0.67 inches x 20 inches x 13.5 inches 0.75 inches x 15 inches x 18 inches
Item Weight 10 pounds 7 pounds 13 pounds Information not provided
Material Clay Clay Cordierite Ceramic
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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.

Product Information

Product Dimensions 18 x 14 x 1 inches
Item Weight 10 pounds
Shipping Weight 12.2 pounds (View shipping rates and policies)
Department unisex
Manufacturer Emile Henry
Item model number 717518
Customer Reviews
4.3 out of 5 stars 109 customer reviews

4.3 out of 5 stars
Best Sellers Rank #151,838 in Home & Kitchen (See Top 100 in Home & Kitchen)
#318 in Kitchen & Dining > Bakeware > Pizza Pans & Stones
#953 in Kitchen & Dining > Kitchen Utensils & Gadgets > Pasta & Pizza Tools
Date first available at Amazon.com May 10, 2011

Technical Specification

Warranty [pdf ]

Warranty & Support

Product Warranty: For warranty information about this product, please click here [PDF ]


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Customer Reviews

Top Customer Reviews

By M. Hill TOP 100 REVIEWER on August 9, 2011
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.
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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:

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.

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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Color: Black Verified Purchase
I bought this to replace an aging, cheapo, 12 inch round pizza stone. This is a fantastic replacement. It's larger size means I need to be much less accurate with the pizza placement, and it can accommodate larger pizzas than most stones. It also seems to maintain its heat very well -- in a 550 degree oven, it will read 550 with an infrared thermometer and still at 540 after baking a pizza on it for 6 minutes. I've done about a dozen pizzas in a row at a dinner party, and it never dropped below about 530. My old stone would drop to 450 after one pizza, and be at about 400 after several pizza in a row and the crust would be noticeably less crispy. I've also used it with great success for bread baking, pizza slice reheating, and broiling peppers, which isn't what I bought it for but turn out to be nice bonus uses.

My only complaint is that it doesn't clean up quite as easily as I expected it to. I'm wary of putting it in the dishwasher even though it claims to be dishwasher safe, so I've just attacked it with some soap, water, and a plastic sponge and it took a lot of elbow grease to get some of the burned-on pizza bits off. Even so, it definitely cleans up better than a regular pizza stone, and I'm very, very happy with my purchase.
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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 ›
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