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Question about pizza stones

FanOfFanboysFanOfFanboys Posts: 2,047
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: 407
    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: 8,347
    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. - Move over coffee, this is job for alcohol!
  • busmaniabusmania Posts: 407
    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.
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