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I have owned several pizza stones over the years - some better than others. Last one cracked when I got a new oven that went to 500 degrees. So in my search for a replacement that could tolerate the higher temp, I ran across this cast iron option and couldn’t be happier with it and their customer service is amazing - they are a family-run business with excellent communication and follow up and no generic emails or out of country calls which seems rare in today’s world! When I received the stone there was an issue with it related to shipping. I contacted them on Friday afternoon and had a response that evening! I so appreciated the personal, engaging, and accommodating customer service - and replacement was received within 2 business days!! Some tips I have discovered when using this stone: I always had to place my stone in the bottom rack in order to cook bottom relative to top of pizza, but this stone gets hot quickly and holds the heat better so I moved it to second rack from bottom. It makes amazing pizza on any rack in your oven - and can be used in the grill as well! This morning, I placed the stone on my electric stove and made pancakes! It is so much more versatile than any stone you are considering buying - trust me - you will not find a better option! Highly, highly recommend this product and company!! 😄

Get's a little hotter than a typical pizza stone so you might have to adjust your oven heat about 25 degrees down from what you would typically use or your crust will crisp up before the cheese is perfect. Remember this stone can also be used for heating other items but remember there is no lip on the stone so any oils on the stone will run over the edge. I use it on my gas outdoor grill for most things. A very useful tool for your cast iron cooking collection. With a gas top grill great for crepes or for heating up tortillas. I would not buy this for use on a glass top stove but a coil stove would work fine and as I said gas is best for stove use. Remember to wear oven gloves on both hands. The stone is heavy if you decide to remove it for slicing. High quality and absolutely flat. I leave it in the oven when I cook to allow better distribution of heat in the oven. I did season mine but it appeared to be pre-seasoned.

Up until the handle cracked, I LOVED this thing! I use it for pizza but also baked a whole fish on it and used it as a griddle for pancakes. It also happens to be warped (it is shallowly convex), but that may have happened after purchase (I only noticed it after owning it for a while).Anyway, one of the handles is cracked all the way through at the joint and I am reluctant to use it for fear the handle will break off while it is hot and full of food! Major bummer!

So far i have cooked two pizzas on the grill and they turned out really nice considering it was my first attempt. The bottom was a little overdone, but practice with adjusting the grill burner temperature should yield even better results. In addition to pizzas i use it to cook tortillas, which is really convenient because i can cook several at a time. The other thing that i really like is that the cast iron heats up much faster than a pizza stone made out of "stone" material, therefore it doesn't take forever to come up to temperature on the grill. My only gripe is that finish is very rough and will shred paper towels when you attempt to season it with oil, other than that it is a big plus to have in my cookware arsenal.

I chose this product for several reasons - durability, thermal mass and flat surface. The two ceramic stones I've had eventually cracked. I don't think this one will. Cast iron absorbs more thermal energy than ceramics and transfers it more evenly. Finally its completely flat surface is much more sensible than the rimmed cast iron pizza 'pans'. I think the rim would just be a hindrance.Overall its a good quality product that performs well. I couldn't give it five stars because of the handles. The upward angle is so slight they're useless for lifting it from a flat surface.Good news! Patina Premium redesigned the handles making a good product great. Now its easy to lift from any surface while still performing just as well as the original. I use the stone in my range oven set to maximum, 550F, in combination with the broiler. The results are, IMO, very near pizzeria quality. Sorry, no photo. Maybe later.

Good stone, but the price has more than doubled since my purchase a few months ago....

They call this "Premium", but some parts of it look like hammered sh*t and I had to file a sharp burr off the surface. Its made in China and you can tell. I've bought several pieces of American made cast iron over the last few years and none of them looked anywhere close to this bad. Will it work, yes. Will it fall apart prematurely, who knows. I bought this one because it was 1" bigger than the Lodge. Should have bought the Lodge (for 1/3 less).

This stone helped me make a pizza with a crispy chewy crust. It is truly heat shock proof and will not crack even when cutting on it.I heated the stone up the oven for about an hour, then used the handles to remove it and put the dough on it and the toppings on it, while it was out of the oven, rather than hassling with a pizza peel.The bottom of the dough, cooked, sizzled and bubbled while I was putting on the toppings. Then I put the pan and pie back in the oven on a bottom rack beneath another pizza stone on a top rack. The cheese melted quickly, and the rest of the dough cooked thoroughly inside, without burning the top crust, in about five minutes.The double pizza stone method makes the oven really hot, even if your oven only goes to 450 or 550 degrees.