Reliable baking stone for home use

I had this problem and frankly I'm STILL using the same stone. It cracked nicely in two and I simply prod the two halves together and make sure the crack is running from the oven door to the back of the oven.

It leaves a funny line on the bottom of the piza/bread/etc. but it still works just fine. (I bought this stone for my late mother and I hate to throw it out). If it breaks again, I'll probably retire it, but so far so good, and I routinely bring it up to 450 degrees. In fact, its preheating for a pizza to go in the oven in 15 minutes!

If you're worried about price vs. quality, go to the local Home Depot, Loew's, or whatever the regional home improvement store is and pick up some unglazed floor tiles. The typical tile is 12" but they do carry 18" and 24" on occasion (for a higher price!). These are cheap enough that if you break them you can buy new ones relatively often. Just make sure they are unglazed. They're the red clay colored ones.

Good luck!

Robert

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Curly Sue wrote:

Yes, I can use it broken in half but I want to be ready for when/if the pieces break.

Sue(tm) Lead me not into temptation... I can find it myself!

Is this it?

Sue(tm) Lead me not into temptation... I can find it myself!

Yes, that's it. I got it about 7 years ago and it was $20 then.

I've used unglazed quarry tiles for about 3 years now, and have been very happy with results. Once or twice we dropped hot tiles and they broke. However, most hot tiles are fragile. I chewed out my clumsy son. He finally learned.

Anyway, I am in the process of starting a bakery, and I can't use the tiles in the bakery. Why not? They aren't NSF approved.

Just because something isn't NSF apprpved doesn't mean it's dangerous, just that you can't use it in a commercial kitchen. No NSF certification also usually means it's cheaper....

In order to produce a more hearth-like effect in our revolver oven, and to keep the inspectors happy, I'll be adding a fibrament stone. When that happens, hopefully in the next month or so, I'll report here comparing fibrament with quarry tiles. I will also do a non-commercial test bake in the same oven with tiles to make the comparison fair.

Mike

I use the rectangular one here:

is 14" x 16", which fills most of an oven rack. It has been great for acouple of years of use. I cook pizzas on it fairly often at 500degpreheated for 1 hour. It also works well for breads. Bryan

I just went to Home Depot and got a slab of soap stone. Just set it on the bottom rack of your oven, you never have to take it out.

That ought to work. What are the dimensions? what'd it cost you?

I can't remember the dimenstions, sorry. My oven is 5.0 cu ft. The tile is

1/2" thick, and fits in the oven with about 2 inches of clearance on all sides. Cost less than 30 bucks.

Help............what is a Baking Stone?,

Are you familiar with the Sorceror's Stone?

David

Sincerly,

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