Written by Sara Ibrahim. Sara researches home and kitchen products for Cupindy.
Published November 2026 · Last reviewed November 1, 2026 · Cupindy is not affiliated with any brand on this page.
The short answer
Old Stone says to put its stone in a cold oven, then heat it to 500°F (260°C). Do that, and a stone is all most kitchens need. If you bake pizza now and then, buy a stone. If you bake it every week and want the crispest bottom your oven can give you, buy a steel. Our stone pick is the Old Stone 16-inch round. Our steel pick is the ThermiChef 16 by 16 inch plate, a quarter inch thick.
Neither one is hard to use. The one rule that matters is when the stone goes into the oven, and the makers don't fully agree on it. We cover that below, so you don't crack yours.
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Our stone pick
Old Stone Round Pizza Stone, 16 inch
A big, plain cordierite stone that fits a 14-inch pizza with room to spare. Old Stone says to put it in a cold oven, then heat to 500°F (260°C).
See the stone on AmazonWatch for: the listing gives two different heat limits. Stay at the lower one, 500°F.
Our steel pick
ThermiChef Pizza Steel, 16 x 16 x 1/4 inch
A slab of bare carbon steel made in Minnesota, the maker says. ThermiChef says it won't crack from heat, and it doubles as a griddle.
See the steel on AmazonWatch for: it arrives unseasoned and weighs 17.6 pounds (8 kg). You season it once before the first bake.
Pizza stone rules: what you can and can't do
These come from the makers' own instruction sheets and care pages. Where they disagree, we say so.
| Use | Yes or no | Who says so |
|---|---|---|
| Put the stone in a cold oven and heat them together | Yes | Old Stone, Outset |
| Put a cold stone into a hot oven | No | Outset, Baking Steel (Old Stone says its stone won't crack from heat) |
| Bake a frozen pizza on a hot stone | No | Baking Steel |
| Wash the stone with soap | No | Old Stone |
| Oil the stone | No | Baking Steel, Honey-Can-Do |
| Bake cookies or other high-fat food on it | No | Old Stone |
| Use it over a bare flame | No | Honey-Can-Do, Yoder |
| Cut the pizza on the stone | No | Old Stone |
| Leave it in the oven between bakes | Yes | Old Stone (Baking Steel: take it out before a self-clean cycle) |
The best pizza stones and steels at a glance
Sizes, materials and care rules come from each maker's listing or instruction sheet. We didn't test these in our own kitchen, and we won't pretend we did.
| Pick | Size | What the maker says | Watch for | |
|---|---|---|---|---|
| Old Stone 16-inch round. Cordierite stone for most home ovens. | 16 in round (41 cm), about 0.6 in thick | Cold oven, then 500°F; lead-free clays | Two different heat limits on the listing | See it |
| Old Stone 14 x 16 rectangle. Cordierite stone for square pizzas and bread. | 14 x 16 in (36 x 41 cm) | Cordierite, rated to 1,450°F | No cookies or high-fat bakes on it | See it |
| Cuisinart 3-piece grill pack. Stone, peel and cutter for the grill. | 13 in round (33 cm) | Cordierite stone, hand wash only | Small: a 12-inch pizza at most | See it |
| ThermiChef 16 x 16 steel. The crispiest crust. | 16 x 16 in (41 cm), 1/4 in thick | Bare steel, rated to 1,000°F | Ships unseasoned; 17.6 lb (8 kg) | See it |
| Chef Pomodoro 16-inch steel. Ready to use out of the box. | About 16 x 13.4 in (41 x 34 cm) | Pre-seasoned, finger hole for lifting | Listing doesn't say where it's made | See it |
| Primica steel XL. For shallow ovens. | 16 x 13.4 in (41 x 34 cm), 1/4 in thick | Carbon steel, hand wash | No heat limit or seasoning info on the listing | See it |
| VEVOR 16 x 14.5 steel. Budget steel. | 16 x 14.5 in (41 x 37 cm), 1/4 in thick | Pre-seasoned, may turn blue with heat | Max-temperature field says 500°F | See it |
How we picked: we started from the most-searched pizza stones and steels, then read each listing and, where we found it, the maker's own instruction sheet. Listings were last checked on November 1, 2026.
What are pizza stones made of, and what cracks them?
A cordierite stone (left) and a carbon steel plate. The steel is about twice as heavy.
You'll see two kinds of baking surface, and they behave very differently.
Stone. A pale slab of fired clay or mineral that soaks up heat and pulls a little moisture out of the dough, for a dry, crisp base. Most good ones are cordierite, a mineral makers fire into stones built to handle big swings in heat. Outset, for one, sells its cordierite stone on its "unmatched thermal shock resistance." Both Old Stone stones are cordierite, per Old Stone's instruction sheet, though Amazon's spec field calls them stoneware. The round's listing adds that its clays are lead-free. The Cuisinart grill stone is cordierite too. All three stones here are sold for the grill as well as the oven.
Steel. A plain slab of carbon steel, usually a quarter inch thick. It moves heat into the dough faster than stone, so the bottom browns in less time. ThermiChef, VEVOR and Primica all claim about 20 times the heat conductivity of a ceramic stone. Those numbers come from the sellers, so treat them as marketing. Home Depot's buying guide puts the difference more plainly: steels are far less likely to crack, and they're heavier and cost more.
| Cordierite stone | Carbon steel | |
|---|---|---|
| Can it crack? | Yes if dropped; makers disagree about sudden heat | Far less likely (Home Depot guide) |
| Weight of our picks | About 7.3 lb (3.3 kg) for the 16-inch round | 14.4 to 17.6 lb (6.5 to 8 kg) |
| Soap? | No, water only | No soap needed; dry and oil after washing |
| Needs seasoning? | No, it darkens with use | Yes, unless sold pre-seasoned |
| On the grill? | Yes, all three of ours | Yes |
| Doubles as a griddle? | No | Yes |
So what cracks a stone?
Here's the part the makers disagree on. Old Stone's own instruction sheet says its stone is highly durable and won't crack from temperature changes, only if you drop it. Other makers say the opposite. Outset tells you never to put a cold stone into a hot oven, and never to put cold food on a hot stone. Baking Steel, which sells steels and has every reason to talk stones down, lists the same causes: a cold stone going into a hot oven, frozen or fridge-cold food, a hot stone set down on a cold counter, and moisture soaked into the stone.
You don't need to know who's right. One routine keeps every maker happy:
- Put the stone in a cold oven and let it heat up with the oven.
- Bake room-temperature dough, never a frozen pizza straight from the freezer.
- Let the stone cool down inside the oven before you take it out.
- Never put water on a hot stone, and let a washed stone dry fully before it goes back in.
If a stone does crack, Baking Steel puts it bluntly: it's "a goner." Replace it.
Is lead a worry? None of our stone picks is glazed, and the round Old Stone's listing says its clays are lead-free. If you buy a glazed stone, look for the maker's own lead statement before you buy.
Pizza stone or pizza steel: which should you buy?
Buy a stone if:
- you make pizza a couple of times a month or less,
- you want something light enough to move in and out of the oven,
- you also bake bread and want a bit of moisture pulled from the base.
Buy a steel if:
- you make pizza most weeks and want the darkest, crispest bottom,
- you're tired of worrying about cracks,
- you'd like a griddle for smash burgers and pancakes as well.
The catch with steel is weight and space. A 16-inch steel weighs about twice what our round stone does, so check that your oven rack is sturdy and measure the oven's depth first. ThermiChef says its 16 by 16 inch plate fits most full-size ovens and suggests the 14 by 14 inch size for small or European ovens.
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Our steel pick
ThermiChef Pizza Steel, 16 x 16 x 1/4 inch
Good for: weekly pizza nights, the crispest base, and a griddle on the side.
Why it is here: a single plate of low-carbon steel, laser-cut and made in Minnesota, according to ThermiChef. The maker calls the quarter inch the right balance of heat and weight for most home cooks, and points back-to-back bakers to its 3/8-inch plate. ThermiChef says to preheat it at 500°F (260°C) for 45 to 60 minutes. There's no coating on it to chip or wear off.
The drawback: it ships bare, not seasoned. Before the first bake you wash it, wipe on a thin coat of oil and bake it at 375°F (190°C) for an hour, the maker says. Leave it wet and it will rust. And at 17.6 pounds it's a two-hand lift.
See the ThermiChef steel on AmazonBest pizza stones
Start here: the stone goes on the lower rack of a cold oven, and heats up with it.
Our stone pick
Old Stone Round Pizza Stone, 16 inch
Good for: most home ovens and anyone baking pizza a few times a month.
Why it is here: the plain, big stone most people need. At 16 inches across (41 cm) it takes a 14-inch pizza with room to slide it on and off, and at about 7 pounds it's easy to handle. Old Stone's instructions are simple: cold oven, bottom rack, heat to 500°F for 20 to 25 minutes, no soap ever. Ridges on the underside make it easy to pick up and set down, the listing says.
The drawback: the listing can't decide on a heat limit. One spot says 1,472°F, while the description recommends no more than 500°F in a home oven. Go with 500°F. Old Stone's sheet also rules out cookies, turnovers and other high-fat bakes on it.
See the Old Stone round on Amazon
Rectangle, for bread too
Old Stone Rectangular Pizza Stone, 14 x 16 inch
Good for: square pizzas, long loaves, or two small pizzas at once.
Why it is here: the same brand in a rectangle, listed as cordierite and rated to 1,450°F. A rectangle uses more of your oven. The listing says to put it in a cold oven and heat it to 500°F, and that it seasons over time.
The drawback: like the round, it's not for cookies or other high-fat bakes, since fat soaks into the stone. The spec table also calls it stoneware while the description says cordierite. We'd go by the description and still treat it gently.
See the Old Stone rectangle on AmazonBest pizza steels
The ThermiChef is our pick, and its card is above. If you want something ready to use the day it arrives, or a shape that suits a shallow oven, these three are the steels we'd look at next.
Pre-seasoned steel
Chef Pomodoro Pizza Steel, 16 inch
Good for: baking the day it arrives, and shallow ovens.
Why it is here: this one comes pre-seasoned, so you wipe it with a damp cloth and bake. It's a little smaller than the ThermiChef, about 16 by 13.4 inches, which helps in a shallow oven, and it has a finger hole in one corner for pulling it out. The listing rates it to 932°F.
The drawback: the listing doesn't say what grade of steel it is or where it's made. It's also hand wash only.
See the Chef Pomodoro steel on Amazon
Shallow-oven steel
Primica Pizza Steel XL, 16 x 13.4 inch
Good for: ovens too shallow for a 16-inch square.
Why it is here: a quarter-inch carbon steel plate in the same shallow shape as the Chef Pomodoro, at roughly 14 pounds (6.5 kg).
The drawback: the listing is thin on detail. It gives no heat limit and doesn't say whether the steel comes seasoned, so plan to season it yourself the way you would cast iron.
See the Primica steel on Amazon
Budget steel
VEVOR Pizza Steel, 16 x 14.5 x 1/4 inch
Good for: trying a steel without spending much.
Why it is here: it comes pre-seasoned, has a thumb hole for hanging, and VEVOR says to preheat at 500°F for 30 to 45 minutes. The maker warns that it can turn blue after high heat and says that's normal.
The drawback: its max-temperature field says 500°F, even though it's sold for grills and smokers. For a hot grill, ThermiChef's 1,000°F rating is the safer bet.
See the VEVOR steel on AmazonBaking Steel also sells its Original plate. It isn't one of our Amazon picks, so there's no button.
Pizza stone for the grill or smoker
On a grill, the stone sits on the grate and heats up with the lid closed, away from bare flame.
A stone turns a covered grill into a rough pizza oven. Put the stone on the cold grate, close the lid, and heat it with the grill, the same rule as the oven. Honey-Can-Do, which makes Old Stone, says not to use its stone over direct flame, and Yoder warns direct flame can crack one, so keep it on the grate.
If you want one box with everything, the Cuisinart pack is the easy buy.
Grill starter set
Cuisinart 3-Piece Pizza Grilling Pack, 13 inch
Good for: first-timers who don't own a peel yet.
Why it is here: a 13-inch cordierite stone, a folding stainless steel peel and a pizza wheel. Cuisinart sells it for the grill or the oven.
The drawback: the stone is small. At 13 inches (33 cm) it suits a 12-inch pizza at most, so a family will be baking in rounds. It's hand wash only.
See the Cuisinart set on AmazonA steel works on a grill too. ThermiChef says its plate can take direct flame without warping, and it doubles as a flat-top for burgers.
Do you need a pizza peel?
Yes, unless you like burned knuckles. A peel is the flat paddle you use to slide the pizza onto a hot stone and pull it off again. Build the pizza on the peel, dust it with flour or semolina so it slides, and give it a quick test shake before it goes in.
Semolina on the peel works like tiny ball bearings: the pizza slides off in one move.
Pizza peel
Chicago Brick Oven Aluminum Pizza Peel, 12 x 14 inch
Good for: any of the stones and steels above.
Why it is here: an aluminum blade with a tapered edge that makes it easier to slide under dough, the listing says, and a long wooden handle that comes off for storage. The blade is 12 by 14 inches.
The drawback: with the handle on, it's almost three feet long. The spec table also lists the blade as stainless steel while the title says aluminum, so check the photos if that matters to you.
See the peel on AmazonHow to use a pizza stone or steel
- Place it in a cold oven. Old Stone says the bottom rack.
- Heat it with the oven. Old Stone says 500°F (260°C) for 20 to 25 minutes for its stone. ThermiChef says 45 to 60 minutes at 500°F for its steel.
- Build the pizza on a floured peel, not on the hot stone.
- Slide it on in one quick move. Bake until the bottom is spotted brown.
- Pull the pizza off with the peel and cut it on a board. Old Stone says not to cut on the stone.
- Leave the stone in the oven to cool. Old Stone says its stone can always stay in the oven.
400°F or 450°F? Old Stone, Outset, ThermiChef and VEVOR all say 500°F (Outset says at least 500°F), so 400°F or 450°F is lower than any of them suggest.
Can you bake bread on a pizza stone?
Yes. A hot stone gives a loaf a firm, browned bottom, the same as a pizza. The rectangular stone fits a long loaf better than a round one. Old Stone lists bread and pastries for both stones, but its sheet rules out cookies, turnovers and other high-fat bakes. ThermiChef sells its steel for sourdough as well.
How to clean a pizza stone or steel
Stone: let it cool completely in the oven. Scrape off any stuck bits with a plastic scraper or nylon brush, rinse with water only, and dry it. Old Stone says no soap and no soaking. Dark stains are normal and don't affect how it bakes.
Steel: treat it like cast iron. Scrape it, rinse it, dry it straight away, and wipe on a very thin coat of oil before you put it away. If rust shows up, scrub it off and season again. Our cast iron guide covers the same routine, and carbon steel vs cast iron explains why steel needs it.
Pizza stone questions
Is a pizza stone worth it?
If you make pizza or bread at home more than once in a while, yes. A preheated stone or steel puts strong heat straight into the bottom of the dough, which a thin baking sheet can't do. If you only bake frozen pizza, skip a stone: frozen pizza shouldn't go on a hot one. ThermiChef says its steel handles frozen pies.
Should you heat a pizza stone first?
Yes, but with the oven, not before it. Put the cold stone in the cold oven and let them heat up together.
Should a pizza stone go on the top or bottom rack?
Old Stone says the bottom rack.
What size pizza stone should I get?
Measure your oven first. A 16-inch round or a 14 by 16 inch rectangle takes a 14-inch pizza. ThermiChef says its 16 by 16 inch steel fits most full-size ovens. Leave some space around the stone so hot air can move.
Is a rectangular or round pizza stone better?
A rectangle uses more of the oven and suits bread. A round stone is fine if you only make round pizzas.
Can you use cast iron instead of a pizza stone?
Yes. A large cast iron skillet or pizza pan holds heat well and is far tougher than a stone, though it's smaller. Our best cast iron griddle guide covers flat, uncoated cast iron.
Can you leave a pizza stone in the oven?
Old Stone says yes: the stone "can always be left in your oven" to help regulate temperature. Baking Steel agrees, but take it out before a self-cleaning cycle.
Why did my pizza stone crack?
Usually a sudden change in temperature: a cold stone into a hot oven, frozen food on a hot stone, water on a hot stone, or a hot stone set on a cold counter. A drop will do it too. Once it's cracked, replace it.
The verdict
For most kitchens, the Old Stone 16-inch round is the stone to buy. It's big, light enough to lift and simple to use, as long as you start it in a cold oven and keep it at 500°F. If you bake pizza every week and want the crispest base you can get at home, spend more on the ThermiChef steel. The maker says it won't crack from heat, and it's a griddle too. Whichever you pick, get a peel.
As an Amazon Associate we earn from qualifying purchases.
See the Old Stone round on AmazonSee the ThermiChef steel on Amazon
Related guides: Best non-toxic bakeware · Best cookie sheets · Best baking racks · Best rolling pins
Sources (opened November 1, 2026). Product facts for all eight picks come from each Amazon listing on the same date.
- Old Stone Pizza Kitchen: pizza stone instruction sheet (KCH-08410, KCH-08411, KCH-09011)
- Old Stone Pizza Kitchen: cordierite pizza stone instruction sheet
- Honey-Can-Do: pizza stone care and use instructions (4404)
- Yoder Smokers: pizza stone care instructions
- Outset: 16 1/2 inch round cordierite pizza stone
- Baking Steel: Why does my pizza stone crack and how to prevent it
- Home Depot: Best Pizza Stones for Pizzeria-Style Pies
Old Stone, ThermiChef, Cuisinart, Chef Pomodoro, Primica, VEVOR, Chicago Brick Oven, Outset, Baking Steel, Honey-Can-Do, Yoder and Home Depot are trademarks of their owners and are named here only to identify their products. Listings change; check the listing before you buy.
As an Amazon Associate we earn from qualifying purchases.
