Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Cookware >
Jan 7, 2008 10:29 PM

Baking Stone

I would like to purchase a baking stone. I am justifying this due to the abundant baking books I have and my desire for freshly baked bread. I am uncertain what type/brand would be sufficient for my needs. I have an electric oven, I don't know if this makes a difference or not. I do anticipate making pizza every now and again. But baking breads and other savory items are what I will be doing most of all. I appreciate any suggestions. Thanks!

  1. Click to Upload a photo (10 MB limit)
  1. You can get a nice baking stone via catalog/ internet from King Arthur, Chefs catalog among others, or in stores at Bed Bath and Beyond. I purchased my current stone at a Pampered Chef party.

    You can also buy terra cotta tiles at a home supply store, and place them on a 1/2 sheet pan.

    They work fine in both gas or electric ovens.

    1 Reply
    1. re: Kelli2006

      Supposedly the one from King Arthur is top rated by CI. I am also interested in hearing about people's first hand experiences with various stones.

    2. I bought a 12" square marble floor tile from Home Depot, which works well for my needs, though it's obviously too small for a large pizza. It's lasted longer than the ceramic baking stone that I paid much more for, and which cracked when I heated it up too fast or too hot or something.

      5 Replies
      1. re: Bat Guano

        look up stone in the yellow pages, they are likely to have a sink cut-out from a counter that they could trim to whatever size you want for a reasonable price if you want something bigger than the 12x12

        1. re: KaimukiMan

          I don't know about that. Most counter stone is treated with silicone or something to seal it I don't know how that would react to high temps in an oven with food in contact.

          1. re: Eric in NJ

            the sealing generally happens at the end of the process of making a counter, the sink insert is usually cut out before that step occurs.

            1. re: KaimukiMan

              Kind of late getting back on this but you are right I didn't think about that.

        2. Here's what I'm coveting right now. Expensive, but it gets great reviews. I've gone through one stone and two sets of terra cotta tiles and am ready for something I'm hoping will last a little longer.

          4 Replies
          1. re: JoanN

            I purchased one of the Fibrament stones (rectangular) about a year ago mostly for doing pizza. It may be a tad more expensive, but it's (by far) the best stone I've ever used.

            1. re: grampart

              Thanks for the empirical information (as in, your stone ain't blowed up) and the pointers, both of you (JoanN and grampart). Much appreciated.

            2. re: JoanN

              You can't expose this stone to flame. My favorite thing to do with pizza is throw the stone in the gas grill we have. Pizza in five minutes. Can't beat a grilled pizza. Hands down.

              1. re: archibam

                You're correct in saying the Fibrament stone shouldn't be exposed to flame, but you can grill with it as long as you use the model made for this purpose.

            3. I own a nice baking stone, but prefer to use a rack full of half-thickness fire bricks. They take a lot longer to heat up, but they also hold the heat better, so the results are closer to what you get from a brick oven. They're porous, so crusts come out right, and they don't deteriorate and crack like quarry tile.

              3 Replies
                1. re: aburkavage

                  I would look in your phone book under"masonry supplies" Masons who build chimneys will be able to get the firebrick that are required to construct the hearth.

                  1. re: Kelli2006

                    Welding supply outfits can also supply firebrick, or at least aim you at someone who does.

              1. I have an inexpensive round unglazed pizza stone, and it works great for baking bread. I can fit three medium loaves of ciabatta (say, 12 by 6), and it gives a great, crispy crust result.