Pampered Chef Pizza Stone

EggME · July 2008

Has anyone ever used the Pampered Chef Pizza Stone on the egg to make pizza and if you did was it a bad experience? I don't want anything to happen to my stone but I really don't want to buy another one if I don't have to.

Bacchus · July 2008

Word on the "street" is that they break after multiple uses. Others have used with no problem. Best advice is to get the BGE stone, IMHO.

civil eggineer · July 2008

I have used one for over a dozen pizza cooks without incident. The stone and wirerack fits in my medium BGE which I place on the placesetter. I believe in pre-heating the stone with the egg and cook my pies at 400 dome temp for 30 minutes. If it ever breaks I will probably replace it with a BGE stone.

East Cobb Eggy · July 2008

Here is a pic from Naked Whiz's site on the pampered chef pizza stone.

Take a read through the link.

http://www.nakedwhiz.com/pizza.htm

Greg

The Naked Whiz · July 2008

This photo was sent to me by a reader:

That is how he found the stone, he didn't move it around. I wouldn't use one in the Egg unless you had something shielding it from direct radiant heat, like another pizza stone or firebrick. If you want to use it at normal pizza temps of 550-650 degrees, I think its days are numbered.

The Naked Whiz · July 2008

You beat me by a few seconds, lol!

Grillmama · July 2008

I have one and I am not going to use it because of what everybody says. I went to Walmart yesterday and bought a metal pizza pan with holes in it. It was only about $6.00 and change. It also came with a 12" crisper pizza pan.

East Cobb Eggy · July 2008

Definitely didn't forget to give you the credit. I owe it to you after those plans for the Restaurant Cart for the Small EGG.

Your instructions were spot on, and I saved a ton of $$.

Thanks again for that!!

Greg

stike · July 2008

ours did not hold up...

do you have a platesetter? is fo, you can buy a pizza screen and go with that on top of the platesetter.

my set up isn't too impressive. it's platestter legs UP, grid, with the pizza in an aluminum pizza pan (perforated) on the grid. when i stopped putting the pizza directly on stone, the bottoms stopped burning.

Little Steven · July 2008

I bought one and it broke after three pizza cooks.

Steve

407BGE · July 2008

http://www.fornobravo.com/store/Professional-Grade-Pizza-Stone-13-5-8-Round-p-16181.html

I have this one and it has a 10 year warrantee. It is pretty heavy and I have only used it a couple of times but no issues.

Last time I cooked pizza's at 800 on the stone that was heated for an hour. Pizza's were done in 4 minutes flat.

Unfortunately :blink: the gasket did not hold up as well. :blink:

Chef Charles · July 2008

I can personally echo the experience of others. Ours lasted only two cooks and looked just like the picture the Naked Whiz posted. We have since bought the BGE stone and we are going to christen it this coming weekend.

Spaceman Spiff · July 2008

I really like these...

http://www.bakingstone.com/

Spacey

thesadsack · July 2008

You are absolutly right re the temperature and the cook time. No pizza should ever take more than 4 minutes.

Bacchus · July 2008

Might want to get a nomex gasket for that 4 minute pizza cook.

Little Steven · July 2008

407BGE,

I have BGE stones for my Large and XL. I only have a medium egg available to me right now. Never had any problems wirh the BGE stones in many years of use.

Steve

Mariner Mike · July 2008

That's what I use and it works great. It's just a little darker now than when it was used in the oven.

Mariner Mike · July 2008

I wasn't aware of the problems with the Pampered Chef stone before posting. I've used mine for pizzas on about 10 ocassions. I use mine on a large egg, on top of a plate setter with the legs down. I preheat the plate setter and stone together.

Maybe I've been lucky. I might need to get a new stone.

BlackLabLover · June 2014

My Pampered Chef stone broke the very first time using it. :( I had that thing for decades!

RammaJamma · June 2014

Don't do it. Spend the extra money and get the BGE stone.

500 · June 2014

Still using mine. I already had it; so why not try it; thought it would crack; still hasn't after multiple 550* cooks.

NPHuskerFL · June 2014

:-? 2008 thread. I guess it's relevant today as well.

NPHuskerFL · June 2014

500 said:
Still using mine. I already had it; so why not try it; thought it would crack; still hasn't after multiple 550* cooks.

You'll be fine at those temps.
It's when you do a high temp pizza cook (650℉-750℉ and some go higher). I started using my wife's PC but, bought the BGE stone and have went as high as 800℉ w/ it. But, now I personally I like going 650℉-700℉. FWIW w/ a high temp you will ruin the PC because it's not designed to withstand those high of temps.

nolaegghead · June 2014

I had a big square pizza stone - thin like the pampered chef. I used it under the egg. Gerd durn thing broke from the heat. From what I can tell, the thicker the stone the more durable it is in the egg, and at these crazy high temperatures we can hit (that you can't hit in consumer ovens).

MJLivingston · June 2014

This thread proves Little Steven has been around a long time truly a legend.

Chef Charles · June 2014

The Pampered Chef company was pleased to replace our stone when we told the sales representative that it broke on us. It is still in prestine shape gathering dust in our basement.

Skiddymarker · June 2014

Product # CD4413-ROUNDPIZZASTONE-13IN +CD61220-12X13X22PIZZAPEEL-PIZZA-PEEL-SET
Retail $57.99 and up
On Sale $29.95Our pizza stone & pizza peel set can last for years! It is made from triple fired clay and it is very strong. Perfect for a crispy crusted pizza, every time. Our 13 inch round pizza stone is made from triple fired clay, here in the USA. It is a great choice for a crispy crusted bread or thin crusted pizza. This handmade stone is made of the finest heat retaining clays available and fired at over 2300 degrees F. With repeat use it will continue to harden and actually improve. Fits in any oven and most grills! It measures aprox. 13 in. diameter. This Pizza Stone is made from an exclusive and unique heat resistant compound. This PIZZA Stone is made in USA, Weight is aprox. 7 lbs. Ours is extremely durable. Pizza Peels are ideal for removing pizzas from hot pizza stones and ours is solid Basswood. This renewable wood source is environmentally friendly. A peel makes it easy to slide the pizza in or out of your hot oven or BBQ grill. Simple storage, hang it up or store it in or above cabinets, grill or the oven. Using a peel keeps hands away from heat source.
@Chef_Charles you should be using that stone for lower heat cooks. Further to this old thread, found the above a few months ago at the Chef's Depot. I use the 13" stone in my MBGE. They also offer a 16". The peel is average, I sill use an open baking sheet for getting the pie on and off the egg, SWMBO likes the peel for serving.

Eggdam · June 2014

Use mine all the time between 550 and 700. Perhaps the setup of the stone my be the issue. I use the platesetter legs down with a pampered chef pie plate upsidedown (as a spacer to get it above the gasket) with the pizza stone on top of that. I wouldn't use it on the grate.

Brisket_Fanatic · June 2014

I have used one for several years and so far no issues what so ever. I normally good pies around the 550 mark, I am sure someday it will break and when it does I'll invest in something thicker.

tarheelmatt · June 2014

I have never had an issue with mine. I use it because I already had it on hand. I use it on top of the PS with a few spacers.

Pampered Chef Pizza Stone

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