Andy M.
Certified Pretend Chef
I had a Pampered Chef pizza stone for several years and kept it in the oven (gas) at all times including during the cleaning cycle. The cleaning cycle worked great for getting spills off. The stone was kept upside down to keep the cooking surface clean for pizza.
Recently, during a self-cleaning cycle, the stone split in half. It had survived numerous cleaning cycles with no apparant ill efects before losing it during the last one.
Yesterday, I bought a new stone at Williams-Sonoma (I was able to avoid emptying my wallet to buy 20% off All-Clad). It's about 2" larger than the PC one and now I'm concerned about leaving it in the oven for the cleaning cycle. I wonder if this type of stone has a limited life regardless of exposure to high heat or if that was the cause for its demise.
Any thoughts?
Recently, during a self-cleaning cycle, the stone split in half. It had survived numerous cleaning cycles with no apparant ill efects before losing it during the last one.
Yesterday, I bought a new stone at Williams-Sonoma (I was able to avoid emptying my wallet to buy 20% off All-Clad). It's about 2" larger than the PC one and now I'm concerned about leaving it in the oven for the cleaning cycle. I wonder if this type of stone has a limited life regardless of exposure to high heat or if that was the cause for its demise.
Any thoughts?