Baking stones

[Adillo303]

Who uses a baking stone? Except for loaves for sandwiches, I balka all of my bread on a stone. I am considering one or two Fibrament stones. FibraMent Baking Stone Available For Home Use! - bakingstone.com

Anyone have one? Any opinions?

Thank You

AC

[GotGarlic]

Originally Posted by Adillo303

Who uses a baking stone? Except for loaves for sandwiches, I balka all of my bread on a stone. I am considering one or two Fibrament stones. FibraMent Baking Stone Available For Home Use! - bakingstone.com

Anyone have one? Any opinions?

Thank You

AC

I don't know anything about that brand, but I have two Pampered Chef baking stones, and I love them. They're much less expensive than those Fibrament stones.

Large Round Stone : Stoneware : The Pampered Chef, Ltd.

HTH.

[JMediger]

I have 3 ... 2 round and one rectangular. That's all we use - for everything! I would love to get a few loaf pans. Love them!!

[Michelemarie]

I use my pampered chef stones all the time - two round stones, two jelly rolls (bar pans)- one large and one medium, loaf pan, deep dish pie plate, round casserole and 8x8 - they are wonderful!

[mittshel]

I want to bake a frozen pizza on a baking stone. Will that work? Thanks for any comments. Betsy.

[KitchenScrapbook]

I have one baking stone, a large Pampered Chef one. I don't use it very much, but it bakes great! What I don't like about it is it's so heavy and either it's hard to get off of the oven rack or I have to use that rack thing under it. Another thing is that when I scrape that stoneware with a metal spoon, it grates and gives me goosebumps. So, I never bought more stoneware, but I agree that stoneware bakes well and even.

And yes, mittshel, I've baked frozen pizza on mine (works good), although we prefer pizza directly on the oven rack for a crispier crust.

[Andy M.]

Originally Posted by mittshel

I want to bake a frozen pizza on a baking stone. Will that work? Thanks for any comments. Betsy.

Putting a frozen pizza on a super hot stone in the oven will probably cause the stone to break from thermal shock.

[mittshel]

I baked the pizza on the stone before I saw your post, Andy. It worked perfect. Used the conv. oven and until I master a homemade pizza, no more $20+ pizzas for us. Thanks again for the help.

[AMSeccia]

Andy is exactly right, and you also want a good 80% of your surface area covered. Ideally, you want whatever you're cooking and the stone to come to temperature at the same time to prevent thermal shock. Areas where there is no food will come to temperature before the rest of the stone and MAY cause a problem if dense or frozen. The one exception would be for homemade pizza ... in that case I preheat the stone and put the pizza together on a pizza paddle and move to the stone when it's screamin hot.

I have every stone PC has ever made and wouldn't be without 'em, except my first deep dish baker that was perfectly seasoned and just gorgeous and my dear hubby shattered. Waaaaaaaaaaaah.

[mittshel]

Andrea - Let me make sure I get this right. Put the frozen pizza on the room temp. stone and put them in a preheated oven? Correct? Thanks for the help. Betsy.