Emile Henry Rectangular Baking Stone : This Emile Henry Flame Baking Stone superbly cooks brick-oven style pizza in home ovens and on outdoor grills. Innovative proprietary Flame technology heats evenly to bake brioche, baguette or French bread and provide the golden browning to cookies and baked goods that is only achievable with natural clay. Absorbs moisture from dough while distributing heat, ensuring even baking throughout and perfect-texture, from the center to the outer edge. The special micro-crazed glazing ensures easy cleanup, and unlike unglazed stone, this baking stone will not retain food, stains or odors. You can cut pizza, bread or baked goods right on the stone without damaging the surface. This 14"W x 18"L rectangular baking stone goes in conventional ovens, under the broiler or in convection ovens, up to 750 degrees F. Heats up in about 15 minutes compared to nearly an hour for other stones. Wide handles for easy transport. Naturally nonstick and dishwasher-safe. Made in France. Founded in 1850 by the Henry family in France's mineral-rich Burgundy Clay region, today Emile Henry is the largest manufacturer of ceramic ovenware in France. The Flame process is a proprietary manufacturing process that is more resistant to thermal shock, mechanical shock, chipping or crazing than other ceramic products, including porcelain, stoneware and earthenware. Product Features Innovative Flame ceramic technology allows for high-heat cooking up to 750 degrees F Rectangular baking stone works in a conventional oven and under the broiler Turns gas, charcoal, natural wood or electric barbecue grill into an outdoor oven Absorbs moisture from dough to ensure crispy, well-baked crusts Evenly distributes and retains heat Footed base allows more even heat diffusion 30% lighter than similar cast-iron pans Cutting directly on the stone does not damage the surface Wide handles for easy transport Naturally nonstick surface does not absorb stains or odors This easy-clean stone is also freezer- and dishwasher-safe Manufactured in France from mineral-rich Burgundy Clay and other natural products
When I'm in the Kitchen, I become: Cooking Enthusiast
I just used my new Emile Henry baking stone for the first time. We made a scratch pizza dough using Alaska Amber as an ingredient and baked it on the stone. The crust browned very evently and turned out great. The stone was left in the oven to come up to temperature and to cool down with the oven. It looks like it has not even been used. Excellent!