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Pizza Stone

LadyGT
LadyGT Posts: 109
in EggHead Forum

What's the difference between the BGE pizza stone and those you purchase elsewhere?

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Comments

  • stemc33
    stemc33 Posts: 3,567
    Some have heat ratings. One example is the Pampered Chef stone. It's a really good stone, but if you search the forum you'll see they're not that great for the egg. I use mine on the egg, but I don't push the limits and go over 500°. Thickness is another thing that probably might come into play depending on your intended usage. I also have a small Brinkman that I only paid $13.00 from Home Depot. Works decent so far.
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • pgprescott
    pgprescott Posts: 14,544
    Do an internet search of exploded pizza stones. It's not pretty. I would buy a good one and be done with it.
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  • LadyGT
    LadyGT Posts: 109
    I did research here and online.  Saw pics of broken Pampered Chef stones.  I own one and wondered if it was safe to use.  I just thought pizza stones were all the same. The instructions for my stone will have to be located and see what the max temperature is.
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  • Carolina Q
    Carolina Q Posts: 14,831
    edited November 2014
    Pizza stones are made of a variety of materials. They also come in several thicknesses. I have a 14" BGE stone for my large. It is 5/8" thick, 5+ years old and has withstood pizza cooks from 475° to 900° without protest.

    Fibrament and Cordierite are common materials used. Also soapstone, cast iron and steel. Emile Henry uses yet another material (ceramic, I think) that people seem to like. Don't know what material is used for the bge stone. I LOOKS like the same ceramic material as the egg itself, but I'm not sure.

    I would suggest a thickness of 5'8" or more and would NOT recommend a Pampered Chef or one of those thin cheapies from BB&B.

    Then again, I have a pair of those Amazon 8" stones (1/2" thick) that have seen very little use, but there was one notable exception that was impressive. I was cooking a 900° pie and the bottom was done before the top. At 900°, you don't have long to mess around! I opened the dome, lifted the pie with my peel and placed one of the 8" stones (at ambient temp) directly on the 900° stone and then put the pizza on it to let the top finish. The 8" stone didn't break, not even a hairline crack. I don't know what they are made of, but it's good stuff!

    Here are the 8" stones... 


    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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