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I purchased a large egg for the hubby for Father's Day. Yeah, I know - good wife! He has expressed an interest in a pizza stone. Will any old stone do or should I spring for the name brand? Any thoughts on the half / whole pizza stone benefits?
The BGE stones are much thicker than most. The general consensus seems to be that thinner ones will crack after awhile. It's probably worth a little extra investment, IMO.
Great gift, hubby is a lucky guy.
A lot of posters, who are not hesitant to suggest a cheaper alternative, have said that the BGE brand is worth the extra cost for the pizza stone. Based on that, both of my stones (Large and Med) are BGE. No problem whatsoever. Since I never have used anything else I can't comment. But you will probably get some posts from those who did crack an off brand and switched and never had a problem since.
I'm with Bacchus. Buy a quality stone.
The thiner cheap ones work great at normal baking temps but high temps and direct flames have taken many of the cheaper stones.
Darian
I have a Williams and Sonoma outlet stone. I have used it in the oven once and in the egg twice, both times around 500 degrees. Its been fine thus far.
Another excellent stone besides BGE are the ones from Ceramic Grill Store, 5/8 thick, several diamaeters to choose from.
Pampered Chef seems to be the worst choice for name brands mentioned here, although I have one that has given yrs of good service in the oven, much lowere temps though.
I, like someone else, managed to break the Pampered Chef stone the second time I used it. I have had a BGE stone for about two years and have put it through H---, and it's still in one piece.
The first time I made pizza on the Egg I used a stone from Younkers and it cracked in three pieces. The Egg stones have held up very well. I would get the Egg stone.
I used my wifes Pampered Chef for my first pizza.....It is now in about 40 pieces. Since then I bit the bullet and got the BGE stone. Done maybe 20 pizzas between 600 and 700 and still good as new.
Bottom line.....Pampered Chef if probably not the best compliment to the Egg. As for other brands, I have no experience and therefore no opinion
I've been using a pampered chef one for 2 1/2 years now. With no problems. I think I have pushed my luck and I did pick up a BGE one when we stop by the mothership the other day. When using the pampered chef I only went to 500 degrees and warmed the egg with the stone in.
Wow! Thanks everyone for the great suggestions! Looks like I'll head back to the dealer and pick up the BGE stone just to be safe. I don't want him to mess with any of my pampered chef gear!
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Great gift, hubby is a lucky guy.
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0 • Off Topic Disagree Agree Likebough BGE stone and @yrs later still cooking.
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0 • Off Topic Disagree Agree LikeA lot of posters, who are not hesitant to suggest a cheaper alternative, have said that the BGE brand is worth the extra cost for the pizza stone. Based on that, both of my stones (Large and Med) are BGE. No problem whatsoever. Since I never have used anything else I can't comment. But you will probably get some posts from those who did crack an off brand and switched and never had a problem since.
Freddie
League City, TX
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0 • Off Topic Disagree Agree LikeThe thiner cheap ones work great at normal baking temps but high temps and direct flames have taken many of the cheaper stones.
Darian
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0 • Off Topic Disagree Agree LikePampered Chef seems to be the worst choice for name brands mentioned here, although I have one that has given yrs of good service in the oven, much lowere temps though.
Capt Frank
Homosassa, FL
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0 • Off Topic Disagree Agree LikeIt has a ceramic coating on the top side.
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0 • Off Topic Disagree Agree LikeGordon
Vero Beach, FL
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0 • Off Topic Disagree Agree LikeBottom line.....Pampered Chef if probably not the best compliment to the Egg. As for other brands, I have no experience and therefore no opinion
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