alfreda89: 3 foot concrete Medieval style gargoyle with author's hand resting on its head. (Ukrainian Easter Eggs)
alfreda89 ([personal profile] alfreda89) wrote2009-04-12 05:17 pm
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Bread/pizza stones

Does anyone own a bread/pizza stone they recommend? It is too lowly a topic for Consumer Reports, but the comments I've seen at Amazon and elsewhere suggest that they vary a lot. Alton Brown uses a quarry tile -- but you need to find a quarry near where you live, and we have limestone and marble quarries in the area. Not the right thing, I imagine -- no one talks about marble bread stones. He does say don't try one under 1/2" English.

Other sources say quarry tiles start to disintegrate almost immediately. Yeah, they're a buck each, maybe, but with gas for the car, that could add up. I don't want to be constantly worried abut the stone cracking. I already have a cooking crock with a crack in the lid.

I need bread with no yeast other than natural sourdough sponge, so I need to make my own. To get good results, it seems everyone recommends a stone.

Cook's Illustrated likes the Baker's Catalog stone -- only 1/2", but slightly over 14" by 16" in size. King Arthur sells them, says they are made in the USA, plus they're an employee-owned company, and have great products. I've seen stones cheap, and I've seen them pricey. There is a FibraMent type of baking stone -- comes with a 10 year guarantee. Alton Brown also likes soapstone, but says they are devilish hard to find. I found several on-line -- mostly with stainless or copper handles, running $100 or slightly more for something like 14-15 x 16-18 inches. They are usually at least an inch thick.

Any users around here?

[identity profile] ramblin-phyl.livejournal.com 2009-04-13 01:17 am (UTC)(link)
Don't know about baking stones, but my mom used a marble slab--actually the top of an antique nightstand after the wood deteriorated--as a cutting board. It made great pie crust which needs to be cold and marble retains the cold.

Marble has good uses....

[identity profile] alfreda89.livejournal.com 2009-04-13 01:22 am (UTC)(link)
Yes, I know about those, hope to have one someday. But I've never seen anything on heating marble. Taking the butter out from a low temp fridge and immediately cutting it into the flour is a good substitute for marble!

[identity profile] reudaly.livejournal.com 2009-04-13 02:37 am (UTC)(link)
I've been very happy with my Pampered Chef baking stones. I've had one for so long it's black. I don't know what kind of stone it is, but they're in the $30-$50 range and mine have taken a lot of abuse.

[identity profile] alfreda89.livejournal.com 2009-04-13 04:53 am (UTC)(link)
Thanks -- My sister got me one of their pie servers, with the protective sheath and everything. Their stuff is not cheap, but does seem to be good quality. I'll check them out!

[identity profile] cabin77.livejournal.com 2009-04-13 03:13 am (UTC)(link)
I have several stones from Pampered Chef and I love them. It's a home based company which means you either have to go to a home show (a la Tupperware) or you can order them online. They are reasonably priced, too. Pampered Chef has a lot of stoneware - lasagna pans, bread pans, pizza stones, cookie sheets and the like. I have a lot of them and I use them all the time!

Hope this helps!

[identity profile] alfreda89.livejournal.com 2009-04-13 04:50 am (UTC)(link)
My sister bought me something from them. If I decide I want one, I'll check with her first in case she's going to a show or would like to host one! Or I will check to see if anyone is doing shows here. (I've become acutely aware of the need for passive income, so am trying to seed the world in kind....)

Thanx --

[identity profile] apricot-tree.livejournal.com 2009-04-13 06:04 am (UTC)(link)
I don't much about stones, but I do know I've never gone wrong taking advice from the Cooks Illustrated folks.

[identity profile] alfreda89.livejournal.com 2009-04-13 06:24 am (UTC)(link)

That's good to know -- thanks!


I don't much about stones, but I do know I've never gone wrong taking advice from the Cooks Illustrated folks.

[identity profile] sparkylibrarian.livejournal.com 2009-04-13 11:56 am (UTC)(link)
It's still new enough that I haven't had any problems, but I got a cast iron pizza stone from my mom. My cajun heart believes in the power of cast iron. :)

[identity profile] alfreda89.livejournal.com 2009-04-13 03:27 pm (UTC)(link)
I've never seen a cast iron one!

You know, I really appreciate your generosity with the anime tapes. I'm watching for style on the days I can't do anything else! But I will return them eventually. I may break down and ask for the next diskettes instead of waiting on Netflix.

Did you say that you have all the Fruits Basket mangas?

[identity profile] madspark.livejournal.com 2009-04-13 12:55 pm (UTC)(link)
We had a nice pizza stone but it spontaneously broke in half.

We are currently using a cast-iron pizza plate -- I doubt it will crack!

[identity profile] alfreda89.livejournal.com 2009-04-13 03:29 pm (UTC)(link)
Any idea where your MIL got it? Sounds like I should go for thickness. Do you remember what the bad brand was? I've seen the Fibrament stones, and wonder what they're made of, and if it's not a good idea to bake on them...I'll need to read up more on them. I could buy slate, too....

[identity profile] madspark.livejournal.com 2009-04-13 04:00 pm (UTC)(link)
Amazon carries several brands, and she bought ours via Amazon.

Thickness, in stone, will give you two things: strength and thermal mass.

In the metal one, you get a boatload of mass and you don't need to worry so much about cracking.

[identity profile] alfreda89.livejournal.com 2009-04-13 04:51 pm (UTC)(link)
I'll poke around the Internet looking for a metal one.

[identity profile] alfreda89.livejournal.com 2009-04-19 11:03 pm (UTC)(link)
I should have been looking for a pizza stone. They have the Lodge brand pans with handles for around $50, and they are 2.5 inches thick, the deepest I've seen. So, will toss buying the one at King Arthur for this one, I think!