soapstone pizza stone?

SamMiller0

Does anyone use one of these? I have a co-worker that raves about them in his oven and am considering purchasing one for my large BGE.

http://www.soapstoneproducts.com/pizza-stone-14-3-16

Chubbs

I would consider calling customer service to see the heat ratig before dropping 75 bones.

chris123stock

+1  on checking rating, they do use it on woodstoves, It will hold the heat for a long time, a real bummer to clean, would definitely use parchment paper while using it. they look nice.

SamMiller0

good advice @Chubbs, I sent them an email. Will report back here with my findings.

Chubbs

Let us know what they say. They look nice for sure

tazcrash

Chubbs said:

Let us know what they say. They look nice for sure

Sure, but for how long? 

fishlessman

i have one thats less than half as thick and it lasted for years, always did it over an indirect setup. now when it eventually cracked i was cooking at 1200 degreesF
its cracked but not broken, still cooking on it. one side for pizza, the other side as a griddle. mine had a fancy copper band that is worthless now. i would think at that thickness it would be fine and if your afraid of exposure to flames, they make beautiful woodstoves in vermont from soapstone

jeroldharter

Check out Tulikivi wood stoves:

http://www.tulikivi.com/usa-can

Soapstone should work well. We used to have soapstone countertops. Soapstone is really heavy, soft, and porous. So handle with care.

CigarSmokinEgger

I've used a 17"x17"x1.5" stone in my oven for years and I love it!  I'm considering getting it cut down to fit my egg.  Wouldn't do pizza or bread without it

SamMiller0

got a response from Jay Tauber:

Thank you for contacting Soapstone Pizza Stones.

We have sold many of your soapstone pizza stones to customers with Big Green Egg grills and have not heard back any negative feedback, positive.

Our recommendations is 1 3/16" thick.  If you are interested in our 14, 16" or 18" x 1 3/16z round you can purchase on line. Or if you have a custom size let us know.

Little Steven

Soapstone is pretty porous. I was looking at it for our kitchen island and they said it needed to be oiled once a year. I wonder if that would be good on pizzas. I have a lodge ci pan and I put a little oil in it for every pie. Really crisps the bottom

cazzy

I suggest you spend the $75 on a Baking Steel.

http://www.bakingsteel.com

Fred19Flintstone

Soapstone can take tremendous abuse. The old tabletops in my high school chemistry lab were soapstone. Even as a young punk, the durability impressed me.

Mattman3969

Little Steven said:

Soapstone is pretty porous. I was looking at it for our kitchen island and they said it needed to be oiled once a year. I wonder if that would be good on pizzas. I have a lodge ci pan and I put a little oil in it for every pie. Really crisps the bottom

 The reason soapstone is recommended to be oiled is because it is so dense it will not let a sealer absorb and most people don't like the color of soapstone in its natural state, usually light gray or green so the oil is added to help achieve the patina or color that is desired. Normally applied once a year after patina is reached. Varieties with a high talc content will actually blow up or crack under high heat.  OK enough rambling, Sorry  

IrishDevl

Would buy but couldn't afford pizza ingredients after.

Mattman3969

I may have to see if we have any scrap outback of the shop.

IrishDevl

Little Steven said:

Soapstone is pretty porous. I was looking at it for our kitchen island and they said it needed to be oiled once a year. I wonder if that would be good on pizzas. I have a lodge ci pan and I put a little oil in it for every pie. Really crisps the bottom

A god damn Einstein you are.