I have had one of these stones for around 10 years, and I absolutely LOVE it! It is large enough to almost fill a shelf rack in the oven, so I just leave it in there. Yes, it is well seasoned!

If you bake bread, pizza, cakes or cookies, I consider a baking stone a must-have, as it evens out the heat of your oven so wonderfully to help your baked goods come out beautifully.

For breads, if they are free-form, just use a peel to slide them on to the pre-heated stone and let them bake the normal time called for in the recipe. The end result is a wonderfully crisp crust with a soft interior. For quick-breads or loaf pans place the pan directly on the stone – unless, of course, they are glass or stoneware themselves, as that could cause one or both to crack. The solution? Place a cookie sheet on top of the stone & place the glass pan on the cookie sheet.

For cookies, you can either take the stone out before pre-heating the oven & out the cookies directly on the stone & bake them that way, or leave the stone in the oven & slide a pan of cookies onto it to bake. I usually use a pan with a silicone baking mat (for easy clean-up) and slide it onto the stone.

If you bake – at all – a stone is a wonderful tool to help your baked creations come out better than ever!

Kitchen Supply Co. 14×16 Baking/Pizza Stone

We also have a link to a baking stone & peel set – they compliment each other perfectly!

14×16 Baking/Pizza Stone and Peel Set

Tags: baking, pizza stone

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