Pizza Stone for Best Crispy Crust Pizza, The Only Stoneware with Thermarite (Engineered Tuff Cordierite). Durable, Certified Safe, Ovens & Grills 16 Round, Bonus Recipe Ebook & Free Scraper

This is the best pizza stone I've ever bought,I've bought a couple over the years,its 2yrs now since I got it,never had any issue with it,I made sure my pizza stone is always 500° before I put the dough on it,but before I put my dough on, I sprinkle just a little bit of cornmeal to prevent the dough from sticking, ived used plenty of pizza stone and never came across one that the dough doesn't stick. My pizza comes out perfect every time,this pizza stone never failed me before,the stone does not stay pearly white and clean as the manufacturer's says, everything scrapes off easily when cleaning,I scrape mines when it's still warm ,but never had a problem scraping it even when it totally cooled down, I dont wash it or put oil on it, like I said earlier I make sure my stone is 500° before I put my dough on,for 2 main reason, to kill any bacteria and perfect crust, I just bought another one.got tierd of waiting for one pizza to be done to do another,wings and pizza night got a whole lot easier. I had the pizza stone in temperature above 800° and the thought never crossed my mind it might cracked, its very thick and high quality stone.i would strongly recommend it, little pricey but the results are priceless

No scraper and the manual on how to care for it was NOT in box!!

The Cast Elegance Thermarite 16" pizza stone is thicker and a greater diameter than my previous stone. The thickness retains the heat better and longer. The larger surface area means I never have a pizza that is too large for the stone. It is important to read the directions which state to preheat the stone at least 25 minutes to ensure the stone is heated through. It is important to place the stone in a cold oven or proprane gas grill, then turn on the heat so the stone heats up along with the oven or gas grill. Instructions for a charcoal grill are included. I have used the stone in the oven and on the grill. The pizza cooked in only 3 minutes on the grill. I shape my pizza dough by hand on parchment paper which makes it easy to slide a pizza peel under to transfer the dough along with the parchment paper to the preheated hot stone. The parchment paper can take the heat. There is never a need to wash the stone. The stone is porous, therefore any water or cleaning product will be absorbed by the stone. It is normal for the stone to darken with each use. If food has burned on the stone, simply scape it off. Allow the stone to cool before removing it from the oven or grill to store. I emailed the company with a question after business hours. I received an auto reply stating they would respond the next business day. Early the next morning, I received a personalize email from an employee which included her name and a little about her. She likes cats. Nice touch for a small business to make a connection with customers. The stone was well packed to ensure it arrived without breaking. Included in the package was a thank you note with email address for questions or problems and a card with clear instructions for "Using Your Stone" on one side and "Caring For Your Stone" on the other side. I appreciate the attention to details. I recommend this company and the stone.

Some people have complained about the stone coming in broken. My box had a dent and a rip on it which was probably done during shipping. The contents inside were in another box that was undamaged and the stone was nicely packed. It is fully intact and I am using the box to store the stone since it has lots of cut to shape padding. If the stone was chipped or broken, I'd just return it and get a new one. These are pretty big pizza stones so you'd have to expect some won't make the transit. Another complain that was listed had to do with receiving the recipe book. I simply emailed the address given on a nicely printed card. I was immediately sent a response that they received my email. The next morning I had the eBook in my inbox. So, either I was lucky or the company fixed their issue. I heated the stone to 600F and let it cool one day before using it in case there was a smell I needed to burn off. At no time did it put off any chemical smell. I just cooked 5 pizzas last night and they all came out better than any pizza I've had at a restaurant. (I use a 72 hour dough). I do use cornmeal as the ball bearing to get my pizza off the stone. This tends to char on the stone (remember, 600F), so it did leave some stains. This is not a beauty contest! At 600F the stone is sanitized and the stains are cosmetic only. I have used pizza stones before and they all get stains. Who cares? I do treat the stone very carefully and do pack it back in the box for storage once it has cooled.I also don't jam my grill lid down hard or do other things that would cause a stone to break. So far, so good.

These are beautiful, lg. (16”!), heavy pizza stones that you won’t regret buying (not to mention how beautifully packaged they are, so they won’t break; I’m saving the box because we are moving soon, & that’s what I’ll re-pack my stones in). I was astounded at how lovely, puffy, & crispy my pizzas turned out using these (I have 2 for 2 ovens). I placed the stones 4-5” from the element & heated the oven for an hour after it reached 500°F, which is what Cook’s Illustrated & other sites instruct. I also turned the oven onto “broil” 10 min. before use, switching back to bake (500°F) immediately upon sliding the pizza onto the stone - another Cook’s Illustrated suggestion - so I believe that extra heat allowed the stone to really shine. On numerous reviews for this & other stones, people complained about mold forming. Well, if you read the instructions that come w/it (ahem…), you’ll see they tell you if it gets wet, you need to dry it at 500°F for an hour. Otherwise, no matter how dry the stone feels, the inside stays wet which leads to…mold. 🤷🏼‍♀️ The plastic scraper that comes with it is large & well proportioned, fitting well in my hand. It did a great job of scraping up the burned pieces of cheese that melted off my pizza. Discoloration over time only leads to crispier crusts, so don’t be concerned that your stone isn’t perfect-looking after use. If you must, scrub w/water ONLY, then into a 500°F oven for an hour. I think scraping is enough; that’s what the manufacturer recommends, as well. Enjoy!