Author Topic: Cracked pizza stone  (Read 33244 times)

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Offline ChristineW

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  • Posts: 1
Re: Cracked pizza stone
« Reply #25 on: March 27, 2007, 04:43:25 AM »
Hi
My name is Christine and I am a new member of the forum. I found your comments whilst looking for clay baking stones that I could use industrially as I have just launched a new business baking cookies on clay stones. My kitchen is full of them, all shapes and sizes for domestic use, but none big enough for use in an industrial oven. I work for an American company, based in Chicago called The Pampered Chef, which also operates in Canada, UK and Germany. I am a UK consultant, have been with the company 6 years, based in the beautiful county of North Yorkshire. If anyone would like more info on Pampered Chef baking stones, please put a message on the forum giving me the area where you are living and I will send you the necessary contacts


Offline rebeltruce

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Re: Cracked pizza stone
« Reply #26 on: March 27, 2007, 07:26:48 AM »
Hi
My name is Christine and I am a new member of the forum. I found your comments whilst looking for clay baking stones that I could use industrially as I have just launched a new business baking cookies on clay stones. My kitchen is full of them, all shapes and sizes for domestic use, but none big enough for use in an industrial oven. I work for an American company, based in Chicago called The Pampered Chef, which also operates in Canada, UK and Germany. I am a UK consultant, have been with the company 6 years, based in the beautiful county of North Yorkshire. If anyone would like more info on Pampered Chef baking stones, please put a message on the forum giving me the area where you are living and I will send you the necessary contacts

I have and use a very old Pampered Chef pizza stone (15 years old) and it's never let me down. The original paperwork says 'No need to preheat the stone' I've ignored this particular advice. It rarely leaves my oven, and I always preheat the oven and stone for at least an hour before baking.

It is a thin stone probably about 1/2 inch thick...needless to say it is very well seasoned. If I clean it at all it's with a couple tablespoons of kosher salt and hot water rubbed with a paper towel, then air dried.

I've also had several baking stones that have cracked or split in two while sliding a dressed pizza onto the hot stone, these were all much thicker then my Pampered Chef stone. Not sure why this is, and it always worries me when I slide a pie onto the Pampered Chef stone, but the thing seems indestructible.

I don't remember what I paid for it being so long ago, I remember a woman at work was selling Pamapered Chef stuff so I bought it through her, kinda like the Avon lady, only cooking things.

Truce





Offline Jack

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  • Location: WA
  • Pizza; it's what's for dinner, breakfast........
Re: Cracked pizza stone
« Reply #27 on: March 28, 2007, 11:29:33 AM »
I agree.  Before going to my 19 inch fibrament stone, I cooked my pizzas on a 15 inch (+/-) Pampered Chef stone, even using it on the barbeque grill, with no steel liner under it and no issues.

They are good stones.  They might be a few dollars more than the ones folks have bought in stores, but it's been bullet proof.

Jack