No hay artículos en el carro
No hay artículos en el carroAmanda Gill
Comentado en los Estados Unidos el 7 de enero de 2025
I bought this for the camper oven to help distribute the heat more evenly. It takes a little longer to pre heat but once it's going we no longer burn our pizza crust when we are camping.
José Antonio
Comentado en México el 11 de marzo de 2024
Cuando lo compré leí algunas reseñas que la piedra se rompe tras algunos usos, pero me animé a comprarla. Las instrucciones decían dejarla remojando antes del primer uso, y meterla antes de prender tu horno. Eso es el secreto: así evitas un golpe de calor, que es lo que la rompe. Tras esto, la piedra no se lava (ni siquiera la he sacado del horno), ahí se calienta y se enfría lentamente, por lo que no hay un efecto que la dañe.La usé al máximo de mi horno (la piedra llegó a 270 grados celsius según un termómetro infrarrojo).Las pizzas salen deliciosas: una corteza crujiente y sólida, mejor que una charola de horneado!
dfarley0
Comentado en los Estados Unidos el 11 de septiembre de 2024
I wanted a thin stone like one given to me which broke in two. I ordered this one hoping to get the same thin size and weight. I could not get the thin size I wanted - it was too thick, but did the job. It is a good stone, can’t complain.
Victor Carbajal
Comentado en México el 31 de diciembre de 2023
Materiales y funcionamiento como los esperaba.
Michael Belport
Comentado en los Estados Unidos el 4 de abril de 2023
This is a nice replacement for our old one that broke. I was sceptical because our old one was so good and this one is just as good so far.
Francisco
Comentado en México el 8 de febrero de 2022
Se quebró al primer uso.
Dan Greatley
Comentado en los Estados Unidos el 23 de julio de 2017
We bought this for our Atwood RV oven. It fits perfectly, and does great job at evening out the heat. It has not cracked with regular use or driving down the road. I do not pack it special, I just leave it on the oven rack and don't drive like a maniac.I recommend putting the stone on TOP of the rack and leaving it there. People seem to be having trouble with these breaking, but I suspect they may be putting them too close to the heating element and causing thermal shock. Keep it on top of the rack and there will be more air space to even out the heat. Handle it as little as possible. If you have to clean it, make sure it's thoroughly dry before you crank up your oven.There was some smell on our first use, but I haven't noticed it since.
Audrey
Comentado en los Estados Unidos el 22 de mayo de 2012
I've just used the stone for 4 pizzas so far. All baked really nicely on the bottom crust - crunchy and tasty brown just like out of a brick oven.All of the pizzas lifted easily onto the peel when cooked - no sticking. I am noting however, that baked on topping spills have stained the stone. I could scrape the surface of the stone to remove surface residue but no luck on removing the stains. I really am not concerned about the aesthetics of the matter, my concern is that the stains will reduce the porousness of the stone and result in less crispness or sticking. Will update if either comes to be.The surface of the stone is rather rough feeling, don't know if that's a good or bad thing but assume it has to do with its porous nature. I missed the fact that the stone was ceramic but don't know of any reason that would be a bad thing. Main reasons for buying this stone were -- right size, less expensive and it seems from other reviews that the stone stones are rather fragile.Not to do with the stone but I couldn't get the top crust to brown as I wanted it to be even if I let the pizza bake much longer than needed. It occurred to me that this large stone on the bottom rack would only allow hot air to rise around its edges, thus probably creating a cooler zone right above the pizza - just where you want the high heat. I turned on the convection feature of my oven for the last pizza and that improved the top browning. I'd recommend buying the smallest stone that will suit your needs to avoid this issue and using the convection feature if available, it might also help to raise the stone to the next higher rack position.In the process of baking pizza #6 I heard a loud crack from the oven, the stone had split in half right down the middle of the short side. Might have had to do with the stains bit, hey folks this is a ceramic tile. 500F should be a breeze. Will be contactingt seller to see about return.
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