Emile Henry Baking Stone mystery
I found an unglazed Emile Henry baking stone today at a local discount retailer (for $20). While it claims to be a newer "flame" rectangular baking stone, it baffles me because all the baking stones by Emile Henry appear to be glazed. Is this truly a deliberate mistake? In that case, I was wondering it worth keeping and using as normal stoneware, or if I should exchange it for a "correct" (black) version? Thanks in advance for your help.
<it baffles me because all the baking stones by Emile Henry appear to be glazed. Is this truly a deliberate mistake?>
Yes, most of the other Emile Henry stones are glazed, but this one is NOT a mistake. This is done intentionally as an alternative option because many do prefer unglazed stone. In fact, if you ask most pizza guys, they will tell you that they prefer unglazed stones.
"A proprietary kiln-firing method dries and hardens the stone for high heat-resistance up to 750 degrees. Unglazed surface allows for optimal moisture absorption for perfect crisp, brick-oven style crusts on pizza, breads and other baked foods. "
This unglazed stone has a higher temperature rating the the glazed counterpart.
<if I should exchange it for a "correct"...>
I don't think one version is more correct than the other. I think it really depends what you want, and if the baking stone can match your desire.
Thank you for the quick answer (I've read quite a few of your other discourses and usually find them well-reasoned)!
I only ask because I cannot find any literature or availability on Emile Henry unglazed stones, which worried me a bit. I was initially going to buy the Baker's Catalogue baking stone, so even if it was a factory mistake, this seemed to be a mistake in my favor. However, I'm a waffler, so when I read all the Emile Henry glazed stone reviews on Amazon, I was swayed by the raves about the ability to clean, cut, and not having to store it in the oven (I am not a pizza purist, so I appreciate some level of convenience). Definitely pros and cons I'll have to continue thinking about.
Well, I used the unglazed one three days in a row; the first two to heat up naan and kulcha, and tonight to make pizza. It has a few issues with sticking, but I'm sure over time, the seasoning will set in. I'm pleased as punch with the crusts and for $20, can't go terribly wrong.
Hi, pdx: "I keep my baking stone in my oven..."
I do, too, except when what I'm cooking doesn't allow room.
IMO, it works wonders when perched above no-knead bread--both keeps the top of the boule from browning too much *and* holds more heat when the oven needs to be opened.
I'm actually thinking of getting a second one...
Thanks to you both for this question and answer. I was just researching pizza stones and was puzzled by this same thing - Crate and Barrell shows an unglazed EH but everywhere else including the EH website only shows glazed. I did notice on the C&B website the words "Crate and Barrell Exclusive" so maybe that's why it only shows up there online. The unglazed stone is available at my local C&B store for pick up right away, and so is very tempting (wish it was the $20 price, though!) I love my EH lasagna pan, so will splurge for a baking stone, just have to decide which one, but it was a relief to see this Q&A to know I was not crazy!