Review on Emile Henry Flame Pizza Stone: Authentic French Made, 14.6 x 14.6", Charcoal by Mike Lunde

The first broke after a few uses at 475 degrees, the temperature listed in the manual, although the stone's description says it can be used with a grill and temperatures withstand temperatures of up to 900 degrees. The stone was replaced without any problems and free of charge for me. The second stone didn't crack and I still use it in the oven at 475. One good thing about the stone is that it makes a very crispy crust in about 8-9 minutes. The reason for the one star is that it was easy to clean the first few times, but little by little it got dirty in a small area and now covers the whole stone. Cleaning is not possible even with the products recommended by the manufacturer. The stone is now covered with a black sticky film, similar to sticky grease. The stains have seeped into the underside, the bottom is unglazed, and the stone smokes heavily when heated for several hours before I can cook on it. I stopped using it because after unsuccessful attempt to clean it, after drying, the black sticky film on the stone peels off and is on the bottom of the pizza, who wants to eat that? I read all the other reviews and nobody complained about it. It's an accident? Don't think. And I'm not using it wrong, I've been making pizza on other stones for many years, but I've never tried glazed pizza. for it, and a beautiful red color.