What is the max. amt. of oven heat the pizza stone can handle without damaging it?
870252
It seems to be listed as 500*F but I've had mine up to 750* on my Big Green Egg. Not recommending that, just saying that it worked fine.I always try to get it in while preheating so it heats slowly and then I leave it in when I shut it down, so it cools slowly.
870253
I've used it in the oven at 450 degrees, and we've also used it on the grill probably closer to 500 degrees. It is great, and I've had mine for years. It got discolored on the grill, but still is a champ.
1403337
If your oven has a clean mode you can put the pizza stone in and burn the food off. Otherwise just leave it in the oven and it will burn off over time. Do not put any water or cleaning products on your stone because it will cause the stone to expand and contract in the oven and it will crack.
791199
Get the Prograte and Tombstone combo kit. You'll need a decent pizza peel and something to turn the pizza...I use a pair of tongs...and some hardwood. Lots of hardwood! Remember, the hardwood is what gets the temp up to the 700+ degree range which cooks the pizza in about 2 minutes. Another really handy, but not "must have" is an infrared thermometer that goes up to about 1,000 degrees. This lets you know for sure how hot the stone is and when to add more briquettes and/or hardwood.
492910
It's best to heat it up at least a half hour before you use it. The stone will be really work at its best. Also if you have a gas stove place the stone on the bottom. If your stove is electric lower the rack to its lowest setting and place the stove there. Your pizza will be nice and crisp.
778697
I just spread some cornmeal out on the stone, put it in the oven for about half an hour to heat up, and then pull it out just long enough to set the pizza right onto it and throw it back into the oven. I've really enjoyed how the crusts on my pizzas have turned out when I do it that way. But I use the stone for all kinds of stuff...cookies, loaves of bread, etc. It's really diverse.
2239914
That must be a mistake on the labeling. I've been cooking for nearly 70 years and have never seen a skillet that withstands 800 degree heat, at least nothing that is advertised that way. The only time my oven is set for 500 is baking a pizza on a pizza stone.
1295784
Hi Carol, That will not be a problem from the standpoint of potentially damaging the stone; the stone can take enormous heat. Do note, however, that in heating the stone that fast, that you still want to get the inside of the stone hot and you must also make sure your grill leaves sufficient area around the stone to get the dome hot before you put a pizza on the stone. If you get the stone super hot and the dome is either not hot enough, or by opening the dome, you allow the heat to escape, you have a high risk of burning the crust without getting the toppings done. This is especially true in the super hot range and the most frequent cause of it is due to lack of side clearance around the stone; the stone gets 800-1000 degrees and the dome is only about 200--charcoal crust and barely warm toppings. As with anything, the hotter you go, there might be some trial and error, but the stone definitely will hold up. Thanks for your interest. Joe Hurly Falls Culinary, Inc.
679160
I normally use mine in a 425 degree oven and put it in before turning oven on. Preheat for at least 30 minutes before placing pizza on the stone. The more you use it the better the stone gets. Never place a wet or moist stone in the oven, it will break.
1403336
The stone needs to be 450 degrees or hotter. The pizza is the slid onto the stone. Flour or corn meal is used to slide the pizza off of a peal.
1629604
I do not see a problem with that as long as you keep the wind off it. Mine will reach 900 on a hot day, but I have found that 900 is to hot to cook a pizza in this oven. Mine come out good at around 700-800. At 900 I completely burned one up. This oven takes a little practice to get use to baking with it. I believe my review will help you if you buy the proper size peel for this item. I had trouble with my dough raising to much causing it to undercooked in this oven. I have ordered a pizza docker. Which does not pierce the dough, but rather pinches it together like the two side of a quilt. This helps keep the dough from raising to much when baking. Hope this helps you! I do not see a problem with that as long as you keep the wind off it. Mine will reach 900 on a hot day, but I have found that 900 is to hot to cook a pizza in this oven. Mine come out good at around 700-800. At 900 I completely burned one up. This oven takes a little practice to get use to baking with it. I believe my review will help you if you buy the proper size peel for this item. I had trouble with my dough raising to much causing it to undercooked in this oven. I have ordered a pizza docker. Which does not pierce the dough, but rather pinches it together like the two side of a quilt.... » Read More I do not see a problem with that as long as you keep the wind off it. Mine will reach 900 on a hot day, but I have found that 900 is to hot to cook a pizza in this oven. Mine come out good at around 700-800. At 900 I completely burned one up. This oven takes a little practice to get use to baking with it. I believe my review will help you if you buy the proper size peel for this item. I had trouble with my dough raising to much causing it to undercooked in this oven. I have ordered a pizza docker. Which does not pierce the dough, but rather pinches it together like the two side of a quilt. This helps keep the dough from raising to much when baking. Hope this helps you! « Show Less
385147
Place stone uncovered in oven and bake for one hour at oven's highest temp. This will continue to harden the stone beyond its initial firing. Every time you bake on the stone it will continue this hardening process. You may leave the stone in your oven during other baking functions to further this hardening process - cover it with foil to prevent drips and splatters on stone. To clean, scrape residue off with metal spatula or vigorously brush stone with BBQ grill brush after stone has cooled. Never use water to clean stone as this will leave a moisture residue in the pores of the stone which may in turn cause the stone to crack during heating. If you feel you have to use water to clean it, use plain hot water only - never soap or it will stay in the pores and cause your food to taste soapy. Never immerse hot stone in water or it will break. If water is used (after stone has cooled) allow stone to dry thoroughly before baking again. You can also dry the stone in a low temp oven after allowing it to air dry overnight before baking at high temps again. Never place stone on hot electric burner or open flame of gas burner - this will cause it to crack. Preheat stone at highest oven setting for up to 30 minutes for a crispier crust. Bake pizza on the flat side of the stone only. Stone may be used for other baked goods too - if you do - place a sheet of foil on the stone first to prevent sticking.
1204268
The Le Creuset website states that stoneware can go in the oven. The maximum oven-safe temperature is 500°F / 260°C. But this isn't a garlic roaster. This is just to store garlic in to keep the garlic from getting moist. Personally I wouldn't try putting this in the oven, especially not with the lid on it.
168124
I put my at the temp of the recipe. I usually cook pizzas at 400 degrees, and they come out fine. Basically any temp will work, as the stone draws out the moisture in the crust, and cooks it evenly on the bottom.
109735
The oven has a pizza stone for making "standard" pizza. It works quite well. I love it! It also comes with a teflon coated pan for "deep dish" pizza with I never use. I don't care for deep dish pizza.
778699
I just spread some cornmeal out on the stone, put it in the oven for about half an hour to heat up, and then pull it out just long enough to set the pizza right onto it and throw it back into the oven. I've really enjoyed how the crusts on my pizzas have turned out when I do it that way.But I use the stone for all kinds of stuff...cookies, loaves of bread, etc. It's really diverse.
168127
Yes, lower to recipe instructions. You should pre-heat the oven for at least 1 hour prior to baking so that the temperature is accurate. It makes a difference having the stone in the oven.
738575
Did you preheat the stones? For pizza we put them in the oven for half an hour on the highest temp the oven will go to before baking. For bread I don't think you'd want to go that high, but you do want the stones fully heated. You can also use parchment paper (shape your bread loaf on the parchment and bake the loaf on the paper on top of the stones). If that doesn't help, maybe you need a different bread recipe.