🍕 Cook N Home Rectangular Pizza Grilling and Baking Stone, 16x14-inch, 5/8-inch Thick, Cream Review

We have it in the oven all the time. When making pizza, we use a piece of parchment paper between the stone and the pizza. The stone never gets dirty and simply sits on the bottom shelf when not in use for pizza making. The stone was well packaged and made a very good first impression.

Bought because I hated the pizza cheese dripping in the oven but also the crust when I put the pizza on the baking sheet. Haven't used it on the grill yet but look forward to using it there as well as in the oven. Bakes pizza well.

I actually bought this to replace the heat deflector for my Kamado grill. The size was perfect, the stone was made for much stronger and hotter heat than I use it. The thickness is a great balance of strength without being too thick. Would (but not) buy again!

Does what it promises - I've made several pizzas with sourdough and this stone helps crisp up the base and keep the oven temperature stable. The size is perfect and it's a good weight so it won't slip when you take a hot pizza out of the oven.

Make sure you can insert the stone 16 inches deep and the door can close. I bought them so that I can now make homemade pizza on a pizza turner and immediately place 16 bricks on the circle. Some people don't get good results because they don't know what they're doing. You should preheat each oven with a stone in it, then add an extra hour to preheat both the stone and the oven. a metal pizza turner that fell off the stone.

I actually bought this as a heat deflector replacement for my Kamado grill. The size was perfect, the stone was made for much stronger and hotter heat than I use it. The thickness is a great balance of strength without being too thick. Would (but not) buy again!

Does what it says on the tin - I've made a couple of sourdough pizzas and this stone helps crisp up the crust and keeps the oven temperature stable. The size is perfect and it's a good weight so it won't slip when you take a hot pizza out of the oven.

A stone I had broken for years so I bought it as a spare. I like how thick the stone is and it works as it should. However, it gives off a terrible smell! I have never experienced that with any porcelain stoneware. I baked at 500° for 1 hour as directed and preheated etc. Have used it 3 times and the door is still so tight - open windows and powerful fans! I'm worried it's safe?

Make sure you can put the stone in 16 inches deep and the door can close. I bought these so I can now make homemade pizza on a pizza turner and immediately place them on the 16 inch round stones. Some people don't get good results and that's because they don't know what they're doing. You should preheat each oven with a stone in it, then add an extra hour to preheat both the stone and the oven. a metal pizza turner that fell off the stone.