10 Best Oven Baking Stones

Ever wondered about using cooking stones? Here are a few tips and some use/care recommendations as well as my list of the 10 best oven baking stones!

10 Best Oven Baking Stones
10 Best Oven Baking Stones

This post contains affiliate links that, at no additional cost to you, I may earn a small commission. Read the full privacy policy here.

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 10 best oven baking stones on the market!  Buckle up and let’s get this ride started!

What Is An Oven Baking Stone?

Stone Baking Pan

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

Flat Cooking Stone

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 the hot stone out of the oven and spread cornmeal over it.  I lifted the dough, still on the parchment paper, and carefully turned it over onto the stone, peeling away the paper when I was done.

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 pre-bake.

Prebaked Pizza Stone

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

Homemade Pizza on Pizza Stone

HowTo Use and Clean A Baking Stone

Flat Pizza 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 it 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, although Pampered Chef stoneware is made with StoneFusion Formula so they can be washed with soap or placed in the dishwasher.

If an unglazed 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 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.

Large Pizza Stone

Large Round Stone

Take your pizza night to a whole new level! These pizza stones are pre-heat and oven-safe up to 550°F (287°C) so your pizza crust will be perfectly crispy every time. It has been designed with a raised lip on the back edge to make transferring that pizza on and off easier than ever (and keep it from falling off). Integrated handles make the stone easy to grasp and move about.

Pampered Chef Medium Stone

Pampered Chef Medium Pizza Stone

Whether you’re making your favorite homemade pizza or a frozen one, take pizza night to a whole new level!

Pampered Chef Personal Pizza Stone

Pampered Chef Personal Pizza Stone

When you cook your favorite homemade mini pizza on this stone, it’ll taste like it just came out of a professional pizza oven!

Pampered Chef Rectangle Pan

Pampered Chef Rectangle Pan

Get ready for the best cookies—soft in the center, crispy but never burned on the bottom! This stone also turns out the best pizza and flatbreads, appetizers, biscuits and scones, roasted vegetables, garlic bread, brunch braids, and so much more.

Pampered Chef Stone Loaf Pan

Pampered Chef Stone Loaf Pan

Bakers and breadmakers love how yeast bread, pound cakes, banana bread, and quick breads turn out beautifully golden brown and evenly cooked, every time. This versatile pan can also be used to make stuffing, tender and juicy meatloaf, and more.

Pampered Chef Deep Dish Pie Plate

Pampered Chef Deep Dish Pie Plate

The scalloped edge and neutral graystone glaze of the Deep Dish Pie Plate beautifully accent pies and casseroles. 9″ diameter, 6-cup capasity.  No preheating needed!

Pampered Chef Large Bar Pan

Pampered Chef Large Bar Pan

This unglazed stoneware is made with a new StoneFusion material making it the strongest and most durable stoneware yet. You can pre-heat, broil, and even put it in the dishwasher. Each piece features a ribbon pattern, so you can easily distinguish it from your original unglazed stones.

Pampered Chef Medium Bar Pan

Pampered Chef Medium Bar Pan

This pan is just the right size for packaged brownie mixes and ooey-gooey bar cookie mixes, biscuits, sheet pan dinners, chicken, frozen foods, crispy pizza, or reheating leftovers that are just as good or better than day one. Because the unglazed cooking surface draws moisture away, everything cooks consistently and turns out light and crispy. The integrated handles make it easy to move in and out of the oven.

Pampered Chef Small Bar Pan

Pampered Chef Small Bar Pan

This pan fits in most countertop ovens including the Deluxe Air Fryer and will be your go-to when heating or reheating small amounts of food. It’s a great size for appetizers, roasted veggies, grilled cheese, and reheat slices of pizza.

Pampered Chef Stonewear Starter Set

Pampered Chef Stoneware Starter Set

Our Stoneware Starter Set will be a great addition to your kitchen! You can make perfect pizzas every time with the Pizza Stone, create easy sheet-pan dinners on the Stone Bar Pan, and bake delicious banana bread in the Stone Loaf Pan.

Time To Get Your Bake On!

Stone Cooked Pizza

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,

Cynthia
cynthia@cynthiaeats.com

Please follow and like us:

20 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,
    Nina

  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.  

  5. Hi there, 

    I want to get a good oven stone for preparing pizza for my friends and I am torn between the pampered chef rectangular pan and personal pizza stone.

    I want to make a mega pizza that’s Hawaiian and another one that’s original veggies, what would you recommend I go for and why?

    I look forward to your response. Thanks.

    1. The choice of the pan for a pizza is really a personal choice.  I often use the Pampered Chef Rectangle Pan when making a large pizza simply because I like square pieces.  The large round would work just as well for making wedge-sized pizza pieces!  Please let me know which one you decided to go with!

  6. I love cooking in the stone. It is just give it’s more flavor and also the heat is very constant not like some other material. I love cooking the steak on the stone and just rest it there so the steak is still nice and warm, who likes cold steak? Your pizza looks great! I will check out the medium pizza stone out! 

    1. I love using stoneware for cooking meat as well!  I love that it keeps things warm until you’re ready to serve them.  I know you’ll love the pizza stone as well.  

  7. Hi Cynthia
    Thanks for sharing your views on the best oven baking stones. One of my friend uses the baking stone to prepare pizza and I always wondered how is going to take care of the dough stickiness, as he never shared the secret. Your article and the tips within helped me to understand everything about stone pans .Now  I am also planning to buy one and try it myself .
    Thanks and regards,
    Gaurav Gaur

  8. I have not used an oven stone before and was just suddenly wondering how heavy they are? I can see that it would be good for baking a pizza to get that crispy bottom, but which foods are the best to cook on an oven stone?

    I am confused though, as you mentioned that it is best to warm up the stone together with the oven. So what do you do when you are making a bread? Do you warm up the dish and when the oven is ready you take the dish out and pour the batter in?

    1. The loaf pan I have listed here is made using the StoneFusion formula which prevents sticking so you wouldn’t have to preheat them.  When baking dough or quick bread in a regular clay loaf pan, it would be advisable to line the unheated pan with parchment paper to ensure that the bread doesn’t stick to the pan.  When baking meatloaf or a similar dish, turn the oven on after placing the filled pan in the oven. 

      A clay loaf pan weighs about 3 lbs.

  9. Baking stones are awesome because they have the ability to distribute heat evenly, so you never get that “overcooked” crust of bread at the back end of it when it’s still raw towards the top part. They’re also really cheap these days. The good news is now we’ll always be able to find them just about anywhere if need be! Thanks for sharing! 🙂

    1. Not only are cooking stones low in cost, but they will also last forever if properly taken care of!  I am a recent convert to stoneware but I have I know friends who have owned their pieces for many years!

  10. Thanks for this introduction to baking stones.

    I must admit that I have never seen either the flat stone for pizzas, or the loaf tin before, but your review has certainly raised my interest.  Perhaps this is not the pace to be admitting it, but I have never made a pizza before and only ever used fresh or frozen ones bought in the supermarket!  But it is something that I always mean to do.

    Perhaps if I was to invest in a stone plate, then I would feel obliged to start making my own!

    The starter pack would be a good buy as it would give me everything I needed to use stoneware on a daily basis.

Leave a Reply

Your email address will not be published. Required fields are marked *