Pampered Chef Pizza Stone

I've used it a few times. Until I read of many people having them bust during a hot pizza cook. I just do personal pies on the small with a med. BGE stone. Much thicker and probably a different type of stone. BGE will back up that stone FOREVER! The Pampered people will just sell you another. Not to mention a pizza as well as a meal may be lost :ohmy:

There have been reports of the pampered chef stone breaking under normal use in the egg. My take on it is you're never going to use anything else to cook pizza on so use it 'til it breaks then upgrade. Keep the pieces, it's amazing how often little pieces of ceramic are useful in separating things so they are not in thermal contact. One use is lifting a drip pan up off the platesetter during an indirect cook so the drippings don't burn as easy.

Doug

Hi Tread,

I can tell you from personal experience that the pampered chef stone and the BGE do not get along. Ours cracked in half during the third pizza cook. Get the BGE stone, it works perfectly.

Tom

Hornhonk,

Pampered Chef replaced our broken stone. It is still as good as new as it has never been used -- why cook pizza in the oven :unsure: when you got the egg :laugh: .

Tom

I have also read and seen pictures of the PC stone breaking…
But, I have one and use it in the Egg. It’s an old devil and has seen many uses in the oven before getting the Egg experience. I haven’t had a problem yet.
I do now have a BGE stone, but use them both when making two (or more) pies.
OTOH, I always have the Egg up set for baking with my plate setter in, legs down with a spacer between it and the stone and I don’t bake at the super high temps. keeping to about 400 to 450 F.
There is no doubt that the BGE stone is superior in heft, but I’m still using the PC when I want two pies on.

I have a stone I bought at The Christmas Tree Shop on sale for $4.00 it came with a little carrier and a pizza cutter. I have used it for a couple of years with no problem, probably 30-40 pizzas. Just make sure you put the cold stone in the egg before it gets very hot and leave it in till it cools down. The pizza cutter was a piece of crap :laugh:

I have a problem paying $30 or more for a pizza stone.

It is doo doo!

Glad to see this discussion. I'm relatively new at this too. I just happened to have a PC stone and decided I'd try it rather than pay $40 for a BGE or other stone. So far it hasn't broken (maybe 8-10 tries), but I let it heat up slowly with the egg and cool down slowly with the egg, and I use the plate setter with the rack for a spacer, cooking at lower temps. I do think the PC stone does only a fair job at even heat. Probably has to do with the thinness and the material itself. I always have "hot spots" on the crusts. When this one breaks, I will buy a different brand.

I had to tell my wife to stop buying PC stuff from her friend. It is mostly gimmicky crap. Their corkscrew and bottle opener are horrible and most things never get used and just take up drawer space. However, we can't get rid of the stuff since she paid too much for it and she "might" use it in the future.

We do have the pizza stone so I'll use it until it breaks. Most of my pizza cooks have been with the plate setter legs up directly on the grid. I haven't made a homemade pizza yet for the Egg, but I will real soon. Just found a nice new-in-box Viking 5qt stand mixer for cheap and will be making pizza dough and will need the stone.

I think Alton Brown should do a show on Pampered Chef since he hates unitaskers...

I used a PC stone for around 10 months. It cracked due to my stupidness. I got it to hot (700) and threw a queso on it that had been coated in butter. As quick as it hit it split. If you have a thicker one use it. If not then go ahead with th PC. Just make sure you put it on and let it come up to temp with the egg and try to hold it under 600 or so. Who knows how long it'll last. Good luck.