Pizzacraft 16.5" Round ThermaBond™ Baking/Pizza Stone - for Oven or Grill - PC9898

I bought this to replace a Pampered Chef Pizza Stone. I was not sure what to expect... this was a fraction of the price.I had it a few months and it is holding up well. Does a great job as a pizza stone. The extra thickness really helps hold and distribute heat.

I can't believe some places would charge $100+ dollars for a pizza stone when this one does the job excellently. Arrived packaged with foam and all I did before it's first use was just put it through a heat cycle once. I don't remember the temperature but just setting it at the temp a little higher then what I cook my pizza at, 525 F, and I never smell any stink coming from my oven except the smell of pizza. I can't speak for other peoples experience as it could just be the result of the batch but I can tell you that it was not my experience.

This stone is fairly thick and heavy. It is large, takes up the entire rack in a standard oven. It holds heat well but does take some time to come up to temp. Price is good for this size stone.Marked down one star because it does give off an odor when hot.

barely fit into my oven - check your first . But works great, cooked a pizza on it over the weekend. Crust came out perfect!For those that are saying they seasoned it and it smells horrible, that’s because you are putting oil on to a porous stone, it is soaking in and your are burning it off above the oil’s smoke point. Of course it’s going to smell like bitter rancid smoking oil. It’s not rocket science people. The stone will “self season” over time and turn dark and actually become more nonstick with use. Also, NEVER use any soap or even too much tap water to clean as if you have hard water or your municipal water has a lot of dissolved minerals or solids In It, that will also soak into the porous stone and burn off giving odors and/or smoking.

I needed to replace my much-loved and well-seasoned 10 year old pizza stone which cracked in two in my oven recently (cry!). If you've never used a baking/pizza stone for breads, pizzas, biscuits or cookies, you have indeed been missing out!The stone, although lacking some key product description details, seemed to be what I was looking for. Many thanks to reviewers who were open to questions before I finally purchased it! <3The stone is in fact 16.5" in diameter but it is also just over 1/2" thick (9/16" thick to be exact) which is good for home baking - not too thin yet not overly heavy and the edges are just slightly rounded to avoid a sharp edge. This stone is flat on both sides so you can use either side and it will sit on your oven grate (or possibly grill grate) flat.Stone arrived very well packaged, no breakage or chipping issues. The stone itself comes in it's own box but then is further packaged inside a larger box with adequate packing material.I have used it twice and gotten an evenly baked golden brown crust with no hot spots or sticking. I did not notice any chemical or other odor from the stone at first use. Can't wait 'til it's properly seasoned - The more you use them, the better they get! :)

UPDATE 2022-10-04:I put both of mine in a large propane grill, stacked, separated by a stainless cooling rack. I had all 4 burners running close to max with the lid closed. It hit 750f+ eventually and I just let the tank run dry. I think they were in there for about 60-90 minutes, but I did it a few months ago and can't recall exactly. After the tank ran out, I just left them to keep using whatever heat remained.That mostly got rid of the odor. It needed to burn off some uncured parts, I guess.I'm still very disappointed that I needed to do that, and disappointed with the noxious odors they initially produced. They're OK otherwise, but I don't recommend them because of the possibility of toxic odor and the necessary fic. The "Love This Kitchen" bakes a little more completely in the center, but some people had odor issues as well which didn't get better. Mine just needed one, long burn off and it wasn't remotely as bad as these stones.ORIGINAL 2022-06-10:Some stones stink, some don't. Some probably don't reach a high enough temperature to stink.My "Love This Kitchen" brand 16inch stone smelled just a little the first time I kept it in the oven for over an hour, but never again. Another, smaller stone from a retail store a long time ago smelled the first time, a little bit, and then never again.HOWEVER...I bought two pizzacraft 16.5inch stones and they caused breathing problems, irritation, headache, and the odor was extremely intense. It did not go away after the first time. I baked them a second time and regularly checked on them. I immediately turned off the oven once that familiar, intense toxic odor started to stink, so that I didn't have to air out my apartment for 3 hours and sit on my balcony until it was safe to go inside again.Obviously, some stones either weren't fired/cured properly during manufacturing, or they contain a bad mixture of cordierite causing this horrid, intense, dangerous, persistent odor.

Se calienta muy homogéneamente excelente para la pizza, solo que veo hay que congelar la pizza cruda antes para poder pasarla a la piedra de cocción

I can't speak for any long term durability issues, but I've taken this stone up to 900F in my Kamado and it has NO issues. When properly heated, you can make an absolutely amazing Neapolitan style pizza. I love this stone. Hopefully it lasts, because it is amazing. Highly recommended.

Developed some staining so decided place pizza on parchment paper before place on stone. Excellent job. Get very nice, crispy crust. Great size. Worth it to make large pizzas.

Me gusto que las pizzas se hornean uniformemente, la puse en el asador y quedaron excelentes, buena tabla para pizza y resistente a alta temperaturas.

La usamos para hacer pizzas directamente a la braza.