Emile HenryMade In France Flame Pizza Stone, 14.6 x 14.6", Burgundy

Overall I expecting more from this product. Have only used it twice so far and found it very difficult to clean and keep clean. Not super happy with this product.

Not at all easy to clean. Tried it on two occasions. Both times I completely covered the surface with olive oil, but the dough stuck in-between the grooves and had to soak to clean. It is big and heavy. I’ll probably drop it one day. I think the underside needs to have a glaze or something because it’s not good to slide on a counter or out of oven. Better to place it on a mat or wooden board. Overall, sticking with stainless steel.

This stone is fantastic! My son had one and when we used it, I immediately got one for us. The ridges allow air to flow making the bottom of the crust perfect! Absolutely worth the buy.

There are so many choices in pizza stones, and I just recently started making my own pizzas, using the breadmaker approach. I picked this one mainly because I thought the glazed surface might not stain as easily and clean up easier than a porous type stone.That turned out to be true. Holds the heat well, and browns the bottom of the pizza perfectly without burning it anywhere else. I preheat to 500, 20 to 30 minutes ahead, and it takes about 8 or 9 minutes to perfect pizza in my gas home oven.For a French product making an Italian cuisine in a Yankee kitchen, it does great! Love multiculturalism...esp in food.

We already had the Emile Henry Plancha Pan, however, it was knocked over by my Lab and was broken, but we already knew it was a great item, use it on our grille, best you can buy, have tried others, do not even come close to the Emile Henry product. That is why we also tried the Pizza Stone and it worked as well, we have had also tired other brands, no comparison to the Emile Henry Product. Loved the products, they were purchased for my hubby, as he using them, he loves them. No question for the money they are the best.

First one broke after a couple uses at 475 degrees, the temp the manual says to use, even though the description of the stone says for use with BBQ and to withstand temps to 900 degrees. The stone was replaced no problem and at no cost to me. The second stone has not broke and I'm still using it in the oven at 475. One good thing about the stone it does make a very crispy crust in about 8-9 min. The reason for the one star, it was easy to clean the first few times but gradually became stained in one small area and has now taken over the entire stone. Can't clean it off even using manufactures suggested cleaning.The stone now has a black sticky film all over it like gooey grease. The stains have leached through to the bottom side, it's not glazed on the bottom, and the stone smokes profusely when heated for hours before I can cook on it. I have stopped using it because after impossibly trying to clean it, after it has been dried, the black sticky film on the stone starts to flake off and is on the bottom of the pizza, who wants to eat that? I've read all the other reviews and no one has complained about this. Is it a fluke? Don't think so .And I'm not improperly using it, I've been making pizza for years on other stones, but never had a glazed one before.To bad, it does make a better crust though, about all it's got going for it, and the nice red color.

This is a really nice pizza stone. It cleans up really nice, nothing seems to stick to it. I suggest that after you use this stone in the oven and remove your pizza, turn off the oven and keep the oven door closed so that the stone can cool down gradually. This will insure that the stone will not break due to a quick change in temperature. I just leave the stone in my oven overnight and then wash it the next day. Super easy.

Previously used, and had been very happy with the Emile Henry pizza stone. I recently purchased the model with shallow ridges, which does make excellent pizza, with crispier crust. But: the ridges trap the baked-on food and grease, making the stone harder to clean.So: slightly more crispy crust, or easier clean-up?

I have this pizza stone used for a few weeks now and I'm absolutely happy with it. Put it into the oven when heating it up on max temperature until the oven shows that the temperature has been reached. Then put the already topped pizza onto it and wait until the cheese is bubbly and browned. In the meantime the hot stone will cook and brown the underside.Same with calzone - no more soggy bottoms there, everything is nice and crisp without turning the calzone and damaging it while doing it.

Not quite what i expected... I'm used to making homemade pizzas by using a few different recipes for the dough. In the past i have used i have been using a cheap steel pizza tin which has worked fine. After using the Emile Henry pizza stone, i find that the centres of the pizza a not cooking properly and my base is sticking to the stone! so quite useless for the purpose it is designed for. I normally cook my pizzas at 220C, maybe other people will have better luck at higher temps, or just use the thing as an expensive serving platter!!

Awesome product, highly recomended for baking pizza at your home.

Ho acquistato questo prodotto ad occhi chiusi in quanto mia moglie essendo una cuoca provetta, adora i prodotti di questo brand che hanno indubbiamente una qualità inarrivabile.La pizza cotta su questa piastra in coccio ė semplicemente squisita, veramente difficile trovare dei difetti...forse gli unici “nei sono rappresentati dal peso e dalla fragilità del coccio in caso di urti....ma sono 2risvolti della medaglia Insiti nel materiale stesso di cui ė composta la teglia.Presa in offerta ho fatto veramente un affare!

Me hacía mucha ilusión tener esta piedra y cuando la vi rebajada no lo dudé y la compré. ¿Qué falla? pues como caiga algún líquido mientras se cocina ahí queda para toda la vida. Yo la uso sólo para pizzas y una vez se escurrió el aceite de oliva que llevaba la receta junto con queso de cabra; ahí se quedó una cosa negra pegada y no sale con nada. Le he dado con todo lo habido y por haber y puedo decir que la costra no sale pero la piedra resiste lo que le eches, estropajos de alambre, lejía, rascar con cuchillo... ni se inmuta, no tiene una raya.