10 Best Oven Baking Stones

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Baking stones.  Either you love ‘em…or you’ve never used ‘em.  I was in the second group until I attended a Pampered Chef party.  I ended up with a couple of cooking stones because I was curious and wanted to try cooking on them. I think the fact that I’m writing this would make you think I’m now hooked…and you would be right!

In this post, I’d like to go over the basics of oven stones and what I consider to be the best oven baking stones on the market!  Buckle up and let’s get this ride started!

What Is An Oven Baking Stone?

An oven stone is a portable cooking surface that is used for cooking and is one of the oldest cooking techniques known to man.  Its history can be traced back to the Early Paleolithic Age between 45,000 to 9,000 BC.  And, although we often think of baking stones as a pizza implement, they were first used to cook flatbreads and are still used for that purpose in many parts of the world.

The types I’ll be talking about here are made of clay but they can also be made of ceramic, cordierite, cast iron or stone.  While most of us use them in our kitchen oven, they’re also suitable for use on the grill or over an open fire.

Baking stones are not good conductors of heat.  This is actually a plus as your food is less likely to burn than when you’re using a glass or metal pan.  They also absorb moisture from the bottom of the food, resulting in a crispier bottom.

But…Back To Me

As I said before, I got some baking stones at a Pampered Chef party.  I was a little skeptical because it just seemed like food would stick.  The consultant assured me it wouldn’t so I went ahead and purchased a stone bar pan.

The first thing I did was to cook some teriyaki steak tips.  That’s a great test, right?   I mean, if anything is going to stick, teriyaki marinade would, right?  Nope.  The steak was delicious and the stone cleaned up with just a few wipes of my dishtowel.

After such a great experience with the new stone, I tried making a pizza on a stone I had been given a while back but had yet to use.  A friend had cooked a naan on it and I was so impressed that she gave me the stone.  I lightly oiled the stone, spread the dough over it and confidently put it in the oven to bake.  It stuck like glue.

Luckily, I was using this pizza dough recipe, which makes 2 thin-crust pizzas so I decided to try again.  After a bit of research, I spread some cornmeal over a piece of parchment paper and molded my pizza while my stone heated up in the oven.  The stone did smoke, perhaps because I had oiled it previously, but it didn’t set off the smoke detectors so it was fine!  I took it out of the oven, spread cornmeal over the hot stone, turned the crust over onto it and carefully peeled off the parchment.  Taking the stone out of the oven would seem to be a no-no from what I had read, but I really didn’t see any other way to do it.  The recommended method of “sliding it onto the stone” is, in my humble opinion, not possible with raw pizza dough.

Anyhow, in it went for a 5-minute prebake.

It came out a bit wonky looking, as you can see, but it didn’t stick so I considered that a win.  Covered it with toppings and back in it went for the final bake!  The finished result was a perfectly crunchy, New York-style crust. 

HowTo Use and Clean A Baking Stone

As you use your stones, they will darken and develop a smooth, nonstick surface.  This is referred to as seasoning.

Using  an oven baking stone is fairly straightforward:

  • Always place the stone in a cold oven and allow to preheat before using.
  • Never place frozen or very cold food on a hot stone.
  • Never place a hot stone on a cold surface.  If possible, remove food from the stone to serve and allow the stone to cool in the oven after turning it off. If the hot stone is removed from the oven, place gently on a room-temperature surface.
  • Don’t oil your stone.
  • Don’t drop your stone!
  • Store stone in a cool dry place.
  • Storing your stone in the oven is not recommended.  The repeated heating and cooling of a stone that is not holding food tends to damage the seasoning.

Cleaning my stones depends entirely on what I cook on them.  If I bake something that doesn’t leave residues, such as naan or rolls, I just brush off any crumbs and put it away.

If I’m cooking something a bit messier, I allow the stone to cool and clean it off with water and a dishcloth, using a plastic scraper or kitchen brush when necessary.  I don’t recommend using soap on unglazed cooking stones.

If my stone needs a deeper clean, I make a baking soda paste (½ cup baking soda to 3 tbsp water) and spread it over the surface of the stone.  I allow it to sit for 15 minutes then scrape off the paste and rinse with warm water.

Always allow your stone to dry completely before using or storing it

10 Best Oven Baking Stones

The Pampered Chef stones that I’ve recommended below are made with a StoneFusion Formula. I love them because they’re nonporous so foods and liquids won’t soak in.  Once cool, they’re also dishwasher safe, although cleaning them this way will take longer for a seasoned surface to develop.  I, personally, clean them in the same way that I clean my unglazed stones.

10” Pampered Chef Round Pizza Stone

Pampered Chef Stoneware Loaf Pan

Pampered Chef Stoneware Mini Loaf Pan

Pampered Chef 15” Pizza Stone

Pampered Chef Medium Stone Pan 11½” x 7¾”

Pampered Chef Rectangular Stone 12” x 15”

Pampered Chef Large Round Stone with Glazed Exterior

Pampered Chef Large Round with Handles

Pampered Chef Toaster Oven Stone 8.75 x 6.5

Pampered Chef 13” Pizza Stone

Time To Get Your Bake On!

If you haven’t tried oven baking stones, I hope you’ll take the plunge and choose one of these stones to begin your new adventure!

If you already use baking stones, please share your experience in the comment section below.

All my best,


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8 Replies to “10 Best Oven Baking Stones”

  1. I haven’t used baking stone yet either. I’ve already eaten food prepared in baking stone, and I’ve always found it great, but so far I haven’t thought about buying myself and starting to prepare my own food that way.
    Now your article 10 Best Oven Baking Stones has inspired me to think about buying one and start experimenting.
    I will go through your attached links and check the offer that is on the market a bit. Thanks for all the information and inspiration!
    Friendly greeting,

  2. Hey Cynthia. I had never heard of baking stones before! They seem neat! There’s so much ancient technology which can be very relevant today if we take the time to research them and aren’t afraid to try new things.

    I’m curious about what the difference is between a baking stone and, say, a porcelain tray/pan. Do you think the two are comparable?

    1. The main difference between clay and porcelain is the construction process.  Porcelain is baked at a much higher temperature, which makes gives it a glass-like surface that is less porous than clay.  And I agree with you…there’s much to be said for the methods of our ancestors!  

  3. Hey Cynthia! Thank you for the information on baking stones. One of my favorite dishes is homemade pizza but we only have a metal baking sheet. Sometimes I have trouble with it since the sheet holds the heat unevenly and some parts are slightly more cooked than others. For some reason, I always thought that baking stones were super difficult to come across nowadays, but I guess I was wrong. I will look at your suggestions. Thanks again!

    1. Alex, thank you for your comments!  I love homemade pizza as well and the cooking stone gives it a nice browned bottom.  I hope you invest in one so you can see what a difference it makes!

  4. I am loving these baking stones! I am always looking for better ways cook, I like natural methods of cooking food and truly believe that natural cooking products give food a better taste. Have you found that cooking on these stones changes cooking times? Are they easy to break and are they heavy like cast iron? 

    1. Clay cooking stones are breakable, much like dinner plates.  You should avoid dropping them or placing a hot stone on a cold surface (and visa versa).  The cooking time is about the same as with any other pan.  

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