Pizza Stone Baking & Grilling St... vs Calphalon Classic Bakeware 16-In...

The heat transfer from stone to dough is gentler with this ceramic than with steel. Awesome for my bread baking.

It is more than twice as thick, smooth and denser than the one i destroyed. Heavy foam padding is on all sides to protect the pizza stone from shipping damage. They are really crisp.

The stone has a very strange odor! It’s so bad my eyes burn. It seems to have some color coating on it. It is covered with oily stains. It means you can eat a pizza after almost 1.

The bottom of the bread is overdone while the top isn't cooked enough. Flouring the skin of the dough doesn't help. If you do use parchment paper, you have to make sure the piece is less than or equal to the size of the stone.

Buy it or don't buy it. Don't be like me and throw whatever amount this cost in the trash. Whats about the electricity cost? Do not buy.

Very easy to clean. Since it's truly nonstick, it cleans up very easily. These are the non-stick coated calphalon pans as opposed to the anodized standard coating.

Great product. It is fantastic. Pizza comes out perfect every time with no burnt edges or bottom.

Just as expected, needed a pan to get the crust crispy in a convection oven - not easy. Crust is nice and crisp.

Also works to reheat individual slices of pizza. Great for the grill as it heats evenly, not only on the top. Also great for reheating any kind of pizza.