Old Stone Oven 14-inch Round Baking Stone
by Old Stone Oven
Product Summary
Manufacturer: Old Stone OvenBrand: Old Stone
Release Date: 2003-09-18
Model: 4404
Product features:
- Flat surface for easy placement or removal of food
- Made of the same firebrick material that lines blast furnaces and kilns
- High heat retention and even heat distribution
- Withstands thermal shock, will not crack when changing temperature
- Absorbs moisture
Kitchen and Housewares Reviews of Old Stone Oven 14-inch Round Baking Stone
Customer Review: 1st one arrived broken...exchange was EASY and stone is great, buy one!
Summary: 5 Stars
Several people have left poor reviews because the stone arrived broken. I have had good experiences with Amazon and decided to risk it. Sure enough, my first stone arrived in 2 pieces, split down the middle. I filled out an exchange request online that evening and had my new stone within a few days - it's been living in my oven for a week now, made pizza twice, focaccia once and is as good as the happy reviewers indicate. Manufacturer says stone will harden with use - don't let concern about breakage sway you, this is a fine stone and it is trivial to exchange if it arrives broken.
Description of Old Stone Oven 14-inch Round Baking Stone
Professional pizza and traditional European bread ovens are often lined with stone or brick. This is so heat is stored up and redistributed evenly. The resulting blast of heat from the Old Stone Oven Baking Stone gives bread and pizza a nice chewy crust. The rustic French tarts called galettes are also well suited to a baking stone. To use the 14-inch stone, place it in a cold oven and preheat, to 500 degrees for pizza, or according to the recipe for bread or galettes. The stone is made of the same material that lines blast furnaces and kilns, so it can handle ultra-high temperatures.Wait until the baking stone is entirely cooled before attempting to clean it. Let it dry completely before using again. Some discoloration will occur over time; this is natural and will not affect baking. Using baking parchment may help delay that discoloration. Do not bake cookies, turnovers or other high-fat items on the stone; the stone would absorb the fat and proceed to produce smoke and bad odors. The stone comes with a flyer that contains detailed use and cleaning instructions, as well as recipes for bread, pizza dough, and two pizza toppings. --Garland Withers
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