Wasted $40 on a fancy baking stone that cracked in two weeks

I bought this thick cordierite baking stone from a kitchen supply store downtown to up my pizza game. Followed the instructions exactly, preheated it slow, never put cold dough on a hot stone. After maybe six bakes, I pulled it out to cool and heard a loud ping, then a crack straight down the middle. $40 down the drain. Anyone else have better luck with steel instead of stone?

2 comments

2 Comments

umar599d ago

Baking stones are hit or miss with temperature changes. Swapped mine for a steel plate from a local metal shop for like $30 and it's been solid for years, heats up faster too. Never looked back after that crack happened to me.

john6509d ago

Yeah, steel is totally the way to go after a stone cracks on you. Did you ever worry about the steel rusting if you don't dry it right away?