American Metalcraft PS1116 Cordierite Pizza Stone, Brown
Key features
- •Pizza Stone that is designed for baking pizzas
- •Made of Cordierite
- •FDA-approved
- •Brown, wood-like color
- •Measures: 16-inches in length x 14-inches in width x ⅞-inches in height
American Metalcraft PS1116 Cordierite Pizza Stone, Brown
List Price: $124.50$112.05DEALYou Save: $12.45 (10%)
Free shippingFree Returns – 30 daysFree Order CancellationSecure Payment2–3 Days DeliveryGet It June 23, 2026In Stock (5)No marketing spamNo account requiredFulfilment by FedEx / Amazon / UPS / ShipwirePayPal / Card Buyer Protection
Customer Reviews
Reviews sourced from verified Amazon purchasers2.2
out of 5
Based on 4 reviews
5★
50%
4★
0%
3★
0%
2★
25%
1★
25%
One Star
Shaun Hull✓ Verified Purchase•April 14, 2017
Looks like it would have been nice. Showed up cracked in half
great stone
Dee✓ Verified Purchase•October 18, 2014
Purchased as a gift for our niece. She loves the stone~ we loved her stuffed breads!
Nice while it lasted.
PaulC✓ Verified Purchase•July 7, 2013
Resulted in nice crusts and I got a dozen+ pizzas and several baguettes out of it in the 7-mos I owned it - before it cracked almost in half.
There will be many reviews and comments of one form or another about how to properly handle stone. Mine was well seasoned, with the usual use stains (but not excessive). I never water washed or wiped the stone after the initial seasoning, just scrapping of any excess drips with a bamboo brush. I never shocked it with cold or wet, since all my doughs are from scratch and risen at room temperature. And I always preheated oven with the stone in the oven, which is how it's meant to be used.
On the contrary, it actually cracked during cooling because it was still intact when the pizza came off. I only noticed that it was cracked the next time I went to use it.
No more stones for me. If the cast iron frying pan we've owned for over a decade is any indication, a cast iron pizza pan should hold up better.
There will be many reviews and comments of one form or another about how to properly handle stone. Mine was well seasoned, with the usual use stains (but not excessive). I never water washed or wiped the stone after the initial seasoning, just scrapping of any excess drips with a bamboo brush. I never shocked it with cold or wet, since all my doughs are from scratch and risen at room temperature. And I always preheated oven with the stone in the oven, which is how it's meant to be used.
On the contrary, it actually cracked during cooling because it was still intact when the pizza came off. I only noticed that it was cracked the next time I went to use it.
No more stones for me. If the cast iron frying pan we've owned for over a decade is any indication, a cast iron pizza pan should hold up better.
Manufacturers Information
Jim Braley•July 4, 2012
I called American Metalcraft to get this information. I did not buy this stone because of the temperature rating, but I'm giving it 5 stars because to do otherwise would be unfair.
Thickness of stone proper: 3/4". Thickness including "legs" 1".
Maximum sustained (cooking) temperature is 500 degrees F.
Thickness of stone proper: 3/4". Thickness including "legs" 1".
Maximum sustained (cooking) temperature is 500 degrees F.
