Baking Stone(s) Updated Advice Needed

[Emme]

Through some fortunate miracle, I have been pre-gifted a baking stone... I was told to get "the good kind," and the benefactor would reimburse me "every penny." (She's an odd woman, but a stickler like that.) Now, I've been coveting various baking and pizza stones for years, but I haven't really settled on one, as I hadn't committed in my head to buying one yet. I've combed through the previous posts on the topic, and still have a few questions, and desire for more recent input... hope that doesn't offend. So, here's where I'm at....

1. So many different brand recommendations... and positive and negative reviews on both
Fibrament http://www.bakingstone.com/order.php
Pampered Chef http://www.pamperedchef.com/our_products/use_care/detail.jsp?productId=164
King Arthur's Flour http://www.kingarthurflour.com/shop/items/pizza-baking-stone
Emile Henry - PIzza Stone http://www.emilehenryusa.com/Pizza-Stone-Figue-plu377514.html or the Grilling/Baking Stone http://www.emilehenryusa.com/Flame-Top-Grilling-Baking-Stone-Olive-plu877518.html
Sur La Table - the Charcoal Companion http://www.surlatable.com/product/PRO-685883/Charcoal-Companion-Rectangular-Pizza-Stone or the Pizza/Baking Stone http://www.surlatable.com/product/PRO-7986/Pizza/Bread-Baking-Stone
Williams-Sonoma http://www.williams-sonoma.com/products/baking-and-pizza-stone/
Oneida -- leaning away from this, as I read a significant number of negative reviews
World Market -- cheap but also read mostly negative reviews

I'm sure many have many different ones, but if anyone has had more than one, and can compare or tout the merits... I don't want to spend gobs, but I don't want to buy one that is rubbish, and have to buy another one anyway...

2. One baking stone or two.... I know you can buy one and put in on the floor of your gas oven. I also know that to simulate more accurately a kiln, you can place a second stone on the top rack of your oven. Some questions... should I fork over the dough for two stones? Do I need to purchase the same stones for top and bottom, i.e. can I go a little cheaper for the second/not totally necessary stone? I understand I can leave the bottom stone in the oven at all times. (Any reason not to though?) If I do opt for having two, should I remove the top one, after it's cooled of course, from the oven if I'm baking other things?

3. Any advice you have for use would be much appreciated. I have the basics down, and want to avoid cracks at all cost. Consistent, gradual cooling and heating; no cleaning with soap; clean with water and allow to fully dry before using again... Does anyone routinely bake cookies or muffins or cakes on the stone (within another pan obviously)? Will I be a convert? ;)

Thanks in advance so much for tolerating a semi-repetitive post... I just want to get something I will love, and that will last me a long time (given careful use).

Cheers!

Side Note: Does anyone have one of these Himalayan Salt Plates? Like it, love it, need it?
http://www.surlatable.com/product/PRO...

[Nanzi]

I have the Pampered Chef pizza stone, and one round 2 or 3" sided pan. The pizza stone gets the most use, for pizza, meatza(a lowcarb pizza with meat as the crust). I also have the big bowl from Pampered Chef, which I overturn to cover a chicken in the round pan, and do roasts in. I often leave the pizza stone in the oven on the middle shelf and cook baked fish in a stainless pan on the stone. It seems to cook more evenly. The stones after they are well seasoned can be washed with soap as it will no longer absorb the flavor.
I don't know about the double stones and the other questions you have. My daughter has several pieces of Pampered Chef stone ware also and has had no problems with them.

We also have a huge stone that came with our Kamado Grill that we hardly use. Just thinking we should try the Meatza out there on that stone for a smokey taste. Sausage & ground turkey with a smokey taste & fresh tomatoes.......hmmmm, there is a plan!!

Dunno if any of that helps. hope so! BTW I've had my Pampered Chef over 10 years. It's been a good product

[Emme]

thanks, that's good to know!

[Nanzi]

Made the Meatza on the grill lastnight, not on the Pampered Chef stone. OMG it was so good, had a slightly smokey flavor, and was an easy fix. Love it done out there, and it keeps my kitchen cooler!!

[splatgirl]

I think it depends on what you do with it. Moreso than anything, baking stones are sensitive to thermal shock. I bake quite a bit of bread and just lost my last 20ish year old pampered chef stone to thermal shock secondary to this. I have two---one has been in three pieces but otherwise completely functional for a looong time.
From what I understand, corderite kiln shelf material or Fibrament stones are more tolerant to thermal shock, but I have not acquired or subjected one to use to know for sure.
So what will you cook on the stone?
Do you care about the greater thermal mass of a thicker stone vs. the ~1/2 to 5/8 stones that are commonly available?
Do you care about cost? Stones that are commonly available in a retail setting (or home party) are all the same, IMO. If I were in the market for just a pizza stone, I would buy whatever is cheapest and expect that it's not going to last forever.
If it's mostly about pizza for you, are you aware of the steel plate? Rumor has it this works just as well if not better.

[Emme]

well, i bit the bullet today, and went to a tile store, and picked up some quarry tiles... i actually wish i'd bought more, as i underestimated the size of my oven. got some to cover the bottom, and need two more to completely fill out the top rack.

plan on breads, pizza, and many other things i'm exploring :)

first pizza just came out of the 550 degree oven. looks gorgeous... will have to post pics later!

thanks to all for the helpful advice. i'm gonna see how these go for now, and as a 10 dollar investment, if i decide to buy a "real" stone later, i don't think it was an expensive first go... thanks again!

[BIGGUNDOCTOR]

I see stoneware at thrift stores fairly often, most look unused. I picked one up at a Goodwill for a friend who just had her's break for $5.