What are Baking Stones?

Baking stones are not literally "stones" but rather a piece of unglazed stoneware, which is essentially a food-safe reproduction of the brick used for centuries in traditional "brick ovens". Originally, most bread ovens were masonry or earth ovens, also known as a brick oven. Baking or Pizza Stones allow you to achieve a similar quality at home in your conventional oven, without having a brick structure in your back yard. Brick oven bread is known for it's great crust and fabulous taste. The same is true of brick oven pizza.

Baking Stones from Hartstone Pottery

New and Improved Pizza Stones and Baking Stones

Tired of handwashing your pizza stone? Has your pampered chef pizza stone broken while in the oven? Hartstone Pottery, an Ohio based Company has recently perfected the pizza stone product, making it dishwasher safe and partially vitrified (absorbs only a tiny amount of water - the primary cause of cracking and breaking). These new Baking stones are not only superior, but inexpensive at just $20.00 for some pieces, and are made in America, lead free...Visit HartstoneUSA.com

 





How to Bake on a Baking Stone / Pizza Stone

Baking on a Baking stone is just like baking on your regular alumininum, nonstick or traditional ceramic bakeware. Hartstone's new bakeware does not need to be seasoned, just oiled lightly with any cooking oil to help it's non-stick properties. Because it does not absorb moisture like other baking stones, you do not need to use any special treatment. You may find that your crusts get more crispy, but do not burn as quickly as with traditional pizza pans or other bakeware.

Older, traditional baking stones require seasoning, which is usually done by baking just the stone with oil, as mentioned in the baking stone's packaging directions. Unlike Hartstone Pottery's baking stones, traditional baking stones, like the original Pampered Chef baking stone, should not be washed with soap, just warm water. Soap will wash away the seasoning, and require that the stone be re-seasoned. If you have an older baking stone, do not wash it with soap or submerge it in water for an extended period of time.

Did you know?
Baking stones naturally discolor over time. This is a good sign of a well-seasoned stone, and is not a sign of a damaged stone.


Links