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Pizza stone with handles at Costco

  • r

Yesterday I was shopping at Winchester, VA and saw a round pizza stone perhaps 12-14" round with handles made of the same stone. I was going back to look at it more carefully, but forgot.

It was $19.99. I am wondering if anyone has noticed or bought this item. It is not listed as an online item for sale. Since I don't know the brand of it, I can't look it up. Help needed. Thank you.

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  1. I purchased one of these about a year ago. It broke within 6 months just like my previous Bed Bath and Beyond $19 pizza stone. You're better off paying the extra $20 for a cast iron pizza stone that will NEVER break and can double as a griddle. I recommend the Lodge, but Batali and Pampered Chef also make them.

    3 Replies
    1. re: monkeyrotica

      Thanks for your reply.

      Do you recall what brand it was?

      I have 4 pizza stones. Fortunately I've never had one break, but they have all be purchased with thought.

      This one is interesting in that it is smaller than anything I have, and the handles are an integral part of the stone (for serving).

        1. re: monkeyrotica

          My appreciation.
          Thank you for taking the time.

    2. The fact that it's round seems like a 'fail' to me...when it comes down to sliding the pizza off of the peel onto the hot stone, it is SO much easier if the stone is square.
      The round stone just doesn't make sense to me.

      2 Replies
      1. re: The Professor

        I've used both square and round stones as well as inverted cast iron pans and finally settled on the round Lodge Cast Iron Pizza Pan and the "cast iron broiler hack." I don't think shape matters so much as technique and practice.

        http://www.seriouseats.com/2007/03/br...

        1. re: The Professor

          Agree, I prefer the square that is about the size of the oven rack.

        2. Thanks to your thoughtful replies, I was able to resist this item - money in the mail!

          1. My first pizza stone had a stainless steel rack under it that terminated on both sides as handles. It was great, but I left it during a move and either haven't seen one since or decided that the other ones I bought were sufficient.

            1 Reply
            1. re: EWSflash

              I have a stone from Sur La Table. It was pricey but it's been a workhorse and it's the only one I've owned that hasn't cracked.

            2. I was at Costco the other day and this stone got my attention also. It comes with a good recipe book about pizza making also. I believe it was $17 and change. I am also looking for the brand as I read in the book that it does not have to be pre heated as a regular stone, but add your pie on it and put the whole thing in the oven at once. I had it in my cart and put it back LOL since I have a pizza stone and 2 Lodge cast iron pizza pans as is. I was thinking of going back to get it. The book that comes with it is worth $10-15 as is.

              3 Replies
              1. re: taurus30

                I still see it as I pass it by at Costco. I never noticed a book that comes with it. I'll have to give it another look, for book's sake.

                I have stones, too, but some things catch my eye.

                So, 1) you heat your oven. 2)You put your pie on the cold stone. 3) you put the cold stone w/pizza into the hot oven.
                ??????????????

                What's the deal -- are you undecided as to buying it for the book?

                1. re: Rella

                  Cooking and baking breads/pizza is my hobby, so I'm always looking. I looked at the pizza book quickly, and I'm sure it said does not require preheating. IMHO, I did not preheat my Lodge cast iron pizza pan first and it did not come out as good, but this is a different kind of material. I went with cast iron a while ago as I love it and don't have to worry about cracking, does a great job as a stone. Check the reviews on Amazon: http://www.amazon.com/Lodge-Logic-Cas...

                  1. re: taurus30

                    Taurus, I have several stones, etc. for pizza and bread. I was just curious as to this particular stone's book.

                    I love to bake bread and pizza, too :-))

              2. A broken pizza stone works just as well as one that isn't broken. Just shove the edges back together as tight as you can and carry on. No need for adhesive. But, when it comes to conventional clay stones, look for the thickest one you can find. Most of the ones I've seen are so thin you can just about be sure they'll break.

                Next piece of advice is put them low in your oven and *leave them there*. You'll have to preheat your oven longer to get the stone as well as the cavity up to temp but then the stone does an *excellent* job of keeping the temp constant. Even if you open the door to check on things. Meanwhile, you won't risk dropping it or the effects of thermal shock which are the two main reasons they're going to break.

                Finally, the Emile Henry ceramic stones are lighter than conventional stones and have convenient molded handles on both sides. I got one for my outdoor grill and I was stunned at the heat they can take. Like cast iron, it isn't porous so you lose the benefit to the crust but it's super easy to clean, attractive and it does the job.

                2 Replies
                1. re: rainey

                  Thanks for the tip Rainey. I just bought this one:

                  http://www.sears.com/shc/s/p_10153_12...

                  It is ceramic and I am worried about it cracking as I hear that ceramic cannot take high temps? I am planning on leaving it in the oven forever. Do you think it will be OK?

                  1. re: xiaobao12

                    I remember asking a potter friend of mine something similar and she literally laughed out loud. The oven she bakes ceramics in (aka a kiln) goes up to a few thousand degrees - you don't own anything that can get ceramics too hot unless you have very interesting hobbies.

                    What causes problems isn't the heat, it's how fast it changes. Setting cold ceramics onto a surface that's a few hundred degrees is a very different problem than letting the ceramic thing get hot gradually.