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Apr 24, 2012 10:36 AM

Emile Henri pizza stone - opinions?

I've been looking at the Emile Henri pizza stone, and I like the looks and also the fact that it can be brought to the table. They say that you can cut right on it without damaging the surface. Is this really true? Anyone have this stone, and do you like it?

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  1. I don't have one, so take that into consideration with my comment . . .

    I can't imagine bringing a pizza stone to the table. The whole point of a stone is that it gets hot, very hot, and retains that heat really well when baking. So the stone would be 500 degrees (or more) when you bring it to the table and would stay that hot for a while - which would keep cooking your crust.

    I did look it up online - and I see that maybe you could bring it to the table for a different purpose - e.g. cheese board, or just warm to serve the pizza on (if you used something else to cook the pizza on).

    I don't think I'd be a fan of the handles for how I use a stone - and honestly I prefer a square stone for when I'm baking other things on it - like baguettes, you can't fit 3 of 4 on a round stone since only the one in the middle will can stretch from side to side, the other ones fall off the edges.

    As far as the surface, I have no idea. Maybe another poster has used one.

    But that were my thoughts from a strictly practical standpoint of a pizza stone.

    4 Replies
    1. re: thimes

      Excellent point re bringing to table. I stupidly read the box, saw the handles and failed to think it through...really dumb! They even make it in red, so that it would look nice on a table!! One thing I found appealing about the round shape is that it would fit nicely on my barbecue, something I've never tried, but also promoted on the packaging.

      1. re: thimes

        Some people bake on a pan or some other surface and then put the pizza on a (cold) stone on the table in order to keep the crust crispy. (The stone is supposed to wick away any condensation that might form as things cool down.) Not sure how well this works. Personally I wouldn't want to cut on the stone anyway -- seems like a great way to destroy your cutting implement of choice...

        1. re: davis_sq_pro

          I use a very inexpensive pizza cutting wheel, so damaging it is not a concern. Also, can't imagine serving a hot pizza on a cold stone!

          1. re: josephnl

            Perhaps "cold" was the wrong word. You could preheat it a bit so that it feels warm, just don't crank it to 500 if you like your table to not have burn marks.

            As for the pizza wheel, replacing an inexpensive one on a regular basis because you keep messing it up by cutting on stone will add up... of course your definition of messed up and mine may not coincide.

      2. Avoid this overpriced thing and buy a regular, plain, unglazed, uncolored, unhandled ceramic baking stone. This thing is designed to appeal to peoples sense of style, rather than function.

        8 Replies
          1. re: BiscuitBoy

            I don't know, I kinda like the way it looks.

            Ok, I'm just trying to add a little humor to the conversation.

            1. re: mikie

              Oh, I like the way it looks too...Heck, if I had the $$$ I'd have a Ferrari...but using tommy's sensibility, I drive a Honda

              1. re: BiscuitBoy

                But a Ferrari performs better than a Honda (by most standards, no offense to your ride). I suspect this thing doesn't perform better than a stone.

                I have serving platters which I use for pizza. They serve their purpose and the stone serves its. Best of both worlds.

          2. re: tommy

            I kind of like the way it looks and if form and function happily coexist, I delighted to pay a bit more, I posted this thread wanting to know about function...does it bake evenly, does it clean up easily, does it scratch if cut on, etc.

            1. re: josephnl

              We own one of these stones and have used it extensively, both in the oven and on a grill. Obviously, it's very hot during the oven-table transition, but nothing that a few trivets or 4 potholders can't handle. We use one of those big pizza scissors to cut up the pies, and have had no problem with that technique. If you use a wheel, the stone would probably end up dulling it a bit with time. Cleaning up is very easy; there's very little sticking and the burnt bits come off with a short soak. It is quite nice for presentation.

              1. re: strangemd

                Thanks! They do say in their literature thar you can cut on it without damaging the surface...but who knows?

                1. re: josephnl

                  i agree that it's pretty but falls functionally short. it's small, the handles are a waste of surface area, and it stays in the oven/on the grill anyway so what does it matter that it's pretty? you're better off cooking your pizza on stone like tommy recommended, and for pretty and presentation effect, slide that pizza onto a beautiful cutting block and cut it with your largest, most intimidating chinese cleaver.

          3. I've got one and I love it. It makes beautiful pizza and cleans really easily unlike unglazed pizza stones. Though DP once cut the pizza on it with a super sharp knife (don't ask me why) and it did scratch the surface. Not majorly and not through the glaze, but you can see faint marks. I got it because of the ease of clean and because it was the only stone I found back then that wasn't made in china. I prefer to buy products that are made in the EU or US because of food safety.

            1. Serious Eats did a very comprehensive test of about 12 different pizza baking surfaces, including the Emile Henry:

              The other tests are very good reading as well. I'm leaning toward a cast-iron pizza pan myself:

              1. I have one but I've never cut on it because I leave it in the oven until it cools down which is sometimes overnight. I do cut on my cool pizza peel though. That is great!