Pizzacraft PC9899 20 x 13.5 Rectangular ThermaBond Baking/Pizza Stone Oven Grill (Pack of 3)

Was in the market for a pizza stone, this looked like a comparable one to the more expensive pizza stones out there. How wrong was I! After about 5 uses this stone had developed a horrible smell. It would become smoky and smelly. Filled up my house in seconds with a smell that makes you instantly nauseous and the smoke makes your eyes burn. Caused me to have an instant headache as well. This should not be happening at all. Take my advice and get a better made pizza stone that isn’t going to make you sick by using it.

Had funny odor

We gave it over a month hoping to burn off whatever chemicals were inside the stones. We finally could not stand it any longer and stopped using and they sit in the bottom drawer of our oven now for many many months. The smell was awful, but what was worse was the burning in our eyes, not one person with sensitive eyes but everyone in the house, no matter where you were in the house. What a disappointment and total waste of money! Sadly we bought 2 :(

So I got this in the mail and opened it up. The seller packaged this well. It was packed with styrofoam then put into a box. The. It was then put in a second box. Pulled it out and it was perfect. It was a little dusty but I wiped it with a damp towel and let it dry before I baked it for an hour at 500 degrees. It's still in one piece. It's really important you do this to season the stone. It's also important that you put the stone in when the oven is cold and let it warm with the oven. Follow the directions included in the box and you will be fine. If you choose to ignore them, then the stone will crack and you have no one to blame but yourself. Some people have complained about the smell when the stone is heating in the oven. I will tell you that I think that the more sensitive your nose is, the worse this smells. I don't have a super sensitive nose so I can tell you that it smelled fine to me. If you have ever been to a pizza place with a wood fired oven and got the chance to sit close to the kitchen, it smells like that. It smells like heating brick or like the hot stones in a sauna when you pour water over them. If you are sensitive to this, then you would be better off with ceramic or cast iron.It fits in my standard size oven with room to spare. I'm very happy with this. Would definitely buy again

We have had this thing for 2 months and I'm finally throwing it away... I thought it would eventually stop stinking up the whole house, but it doesn't. Don't buy it

I love it. I bought this for baking bread in what might be the world's worst oven. It does everything a stone should do for baking, and helps me mitigate a thermostat that is clearly not adhering to the laws of physics. It's a well-made, quality product, and am very pleased with it. Well worth it. If anything happens to the one I have, I will promptly buy another.This stone is a big plus for any somewhat serious baker who doesn't want to spend on tiles, expensive baking steels, etc. I, myself, am an amateur, relatively new to baking, but serious as heck about my pizza and Italian bread. I can't imagine not using it, or outgrowing it, any time soon.

I bought this to address my electric oven's massive inability to properly arrive at and hold a steady temperature. It fits really well (my oven is a standard GE home standalone electric oven), unlike the circular pizza stones I've owned in the past. I did not experience any acrid smells when I used it the first time so I'm not sure why the reviews are going on about that. I was able to bake a perfectly pleasant batch of macarons for the first time, successfully, thanks to the temperature regulation this provided! It acts as a really efficient insulator and keeps my oven from losing tens of degrees when I open the door.I haven't tried it with bread or pizza yet but any home baker who is serious about making sure their oven yields consistent results should make this type of purchase. It makes sure the bottom of my cookie sheets have really even heat distribution and acts as a thermal insulator to prevent massive temperature fluctuation. And it was at the tight price! Arrived in one piece in expected amount of time.

This is perfectly sized for my 30' gas range oven racks. It is heavy, well made, delivered on time in perfect condition, and thick enough to hopefully last a long time. I've used it twice to make rectangular deep dish pizzas, and the crusts came out uniform and flawless! Hints: I first place and roll my pizza dough and add toppings on a rectangular edged standard sized cookie sheet covered with parchment paper. When it's ready to bake, just slide the pizza with the parchment paper onto the preheated baking stone. The parchment paper does not affect the uniformity of the baked crust, and eliminates the need for cleaning the stone after each use. Because the stone retains and distributes heat for a long time after the oven is turned off, the best results are obtained by either turning off the oven before your food is fully cooked to your liking, or removing it from the stone immediately when it is at your desired state of done. This stone will now be a permanent fixture on the bottom rack of my oven even when not in use just to help maintain more constant oven temperatures.

I've had this pizza stone for about 8 months. When it first arrived it was cracked in half, straight down the middle, as other reviewers also experienced.

Love it. Great for bread baking.

This is my second stone. I already purchased one a year before, and used it happily. It was time to add another one to maximize my oven capacity and I did just that.

Works fine. Is strong. Bread comes out great. Stains easily, but I bake at 450 degrees so that's expected. Definitely recommend.

The negative reviews consistently are about smell.....not about the quality or performance of the stone.

It’s so so heavy! Almost impossible to lift out of the oven. 😬

Great and fits the oven

Hold on to it tight. It is heavy and once you have cooked it at 500 degrees for 3o minutes its a little difficult to hold on to.

If you only bake pizza with this stone, it's fine. HOWEVER, if you use it to bake pastries or cookies... you're in for trouble.

Standing up to daily use.