Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
With winter in full gear, we’re enjoying all the awesome photos of EGGs in the cold weather. Stay warm with some of our favorite Dutch oven recipes: Chicken & Dumplings, Chili Con Carne and BLT Soup.

The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Question about pizza stones

FanOfFanboysFanOfFanboys Posts: 1,845
edited August 2013 in EggHead Forum
So my birthday was Fri and one of the gifts I got was the BGE pizza stone. While reading the paper that came with I noticed it said stone was made of same ceramic as the Egg itself. So then it's not a regular stone like say pampered chef? Is their an advantage to using the ceramic stone for a traditional stone?


  • busmaniabusmania Posts: 299
    I have read stories on here about the pampered chef stone breaking in the egg.  If you google it, I think I found the Pampered Chef stone to only tolerate temps up to 500-550.  I have a PC stone but only use it in the oven (ok, maybe I used it once or twice on the egg but kept the temp to 500ish).  I am waiting to get a BGE stone before doing anymore pizzas.
  • SkiddymarkerSkiddymarker Posts: 7,084
    The advantage is high heat. Some porcelain stones note temps up to 600º, most home pizza stones note 450-500º. If you like to cook your pies at high temps, the BGE stone is a good investment as it seems to be able to tolerate whatever the egg can generate. PC stoneware typically has a 450-500º max. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • busmaniabusmania Posts: 299
    O, one more note I just remembered.  My pampered chef stone is warped....I think it is from the 2 times I used it on the egg and temps spiking. 
  • dizzy1dizzy1 Posts: 34
    I've seen soapstones advertised anyone use one? They look like they would be great but very expensive.
Sign In or Register to comment.