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Category: Kitchen
Brand: Kitchen Supply
Model: 4413
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Kitchen Supply 4413 Review
Kitchen Supply 4413 Review by Pizza Lover (Gilroy, CA United States)
Very disappointed with this product. After using just two times, the stone developed a hairline crack - rendering it useless. The stone was placed on lower rack of oven and increased temperature slowly to 475 degrees. When finished, the stone would remain in the oven until it was completely cooled. I've used stones for baking pizzas, breads, etc. for over twenty years at approximately four to six times a year. My previous stones normally lasted 5 years. I mistakenly expected high quality for higher price tag. The Old Stone Oven Corporation needs to address the quality control on this product as it did not perform as advertised.
Kitchen Supply 4413 Review by Fred Telegdy (Stuarts Draft, VA USA)
I was working in the garage when I heard what sounded like a gunshot blast inside the house. I ran inside and found our old well-seasoned pizza stone cracked in three huge pieces and I was sad.
LESSON: Do NOT ever (EVER!) leave your pizza stone on stove-top burner that is turned on. It was an accident, but the result was loud, scary, and sad.
Quickly, we were in the market for a new pizza stone because we used it all the time and wanted to get a new one well-seasoned sooner rather than later. We bought the Old Stone version based on reviews and such and have been nothing but happy with it since we got it.
This pizza stone weighs a ton (about twice as heavy as our previous one), but it does a great job of retaining seasoning and cooling down. Our old one took a while to cool down, but this one seems to cool down a lot faster. If you're in the market for a pizza stone, I highly recommend this one.
A note on seasoning a pizza stone
Ask 100 people how to season a pizza stone and you'll likely get 100 answers. Here's mine. First off, NEVER wash a pizza stone with soap. The soap will get soaked into your stone and, well, make your food taste soapy. If anything, wash with water only. BUT, we never wash ours. Before you get all grossed out about it, we basically keep our pizza stone in the oven all the time. We cook everything we can on it (pizza, re-heated pizza, cheese sticks, heated sandwiches, etc.) and just let the juices and whatnot fall where it may on the pizza stone. By leaving it in the oven all the time, all of the leftover juices and whatnot basically gets burned into the stone and helps the seasoning process. In the end, through this process, the goal is to have a black pizza stone and that's when it will be completely non-stick and give you the best tasting pizzas you've ever cooked. It'll take a while (we've been going on almost a year now and it's just a dark brown), but it's well worth it.
Kitchen Supply 4413 Review by Chandler
I did some studying prior to buying my new pizza stone. We're a two chef household so artistan breads and baking are important to us...but we cook so much that we're known to even do gourmet pizzas on the grill. Often. Even some frozen pizzas!
Because we have a new grill, (A "Big Green Egg" which has a smaller top than our old one), our old stone no longer fit. I have a degree in art with an area of emphasis in pottery so that combo of culinary school and pottery knowledge of clay and high fire temps makes me a very picky consumer.
I had already discussed pizza stones that were strong enough to withstand even grill heat with others and knew some NEVER cut it (Pampered Chef is thin and will break on a grill almost every time according to the cooks on the Big Green Egg website and a friend with a grilling tv show) and some SOMETIMES cut it but might break, and then some others could take the heat AND stay IN the kitchen.
This was one. So I took the early recommendations then looked at Amazon reviews as well. This had some of the highest ratings and the low ratings were from it not being packed well in shipping...rarely from cracking easily as other stones were said to in their reviews. Granted, that doesn't make it UNbreakable. It's still ceramic. And sometimes cooks believe a ceramic piece to break suddenly (in the oven, in a dishwasher) when in actuality it had a hairline crack in it which caused it to break when heated...which I am not saying was the cause of the person who had theirs crack, but could be.
I say that only because I did quite a bit of research first for a commercial quality stone that can withstand not just ordinary oven heat, but also direct flame at very high heat on the grill. And this one came up the winner each time, even in a restaurant supply store (which by the way, was more expensive than my just ordering it from Amazon which I did as you can see from my purchase stamp. Kudos Amazon.) It had to be thick, of kiln-quality fire brick material...
I wanted brick oven pizza with the smokiness of the grill.
Success!
And when I cook my artistan breads or pizzas in the ove...it does just as well.
As an aside, you aren't supposed to put your dough directly on a pizza stone. Put cornmeal down first. It won't stick and is a nice addition anyway. Once it's black and well seasoned, you can then.
Always preheat your pizza stone as you heat up the oven or grill. Dont ever put it in a hot oven or grill. It's not good for the stone and it won't work...in order to get crispy crust, it must be hot when you put your dough on it.
It won't be non-stick until it's been used many many times..."seasoned"... How will you know? It's black by then.
...never wash it. Never put it under water. Scrape it. Trust me on this one although non-chefs expect to die from it. You won't. Google it...it's how you use a pizza stone. (grin) Also, if you put water or soap on it will absorb it. You dont want to eat pizza soap. Nopers.
This is the perfect size as it allows the heat to flow up AROUND the stone easily as well.
For easy homemade pizza, you can buy a box or bag of pizza dough mix in your pizza aisle if you don't want to make your own dough, make it up, get your grill hot, throw your formed dough down knowing it will rise some as it cooks, once it's cooked well on one side, flip it, add sauce, and yummy things like mozz. cheese, a little olive oil, a little fresh basil and some fresh ricotta and sliced tomatoes...ooooeeee.
p.s. you can also put pizza dough directly on grill grates...they create different flavors but it's harder not to burn that way.
NEGATIVES: There is a risk this could arrive broken if you have a crazy UPS man. Ours was packed well but apparently some others had this issue so the company may sometimes not pack well. Good news is that I've returned items before to Amazon and they have been good about refunds and exchanges. Ours was packed perfectly so maybe this is no longer a risk, but since it happened to more than one person according to the reviews I read, this may be an issue. I know there is always a risk when you ship something made from clay...but that would bother me to wait on an item that arrived broken as well.
More Reviews...
Kitchen Supply Old Stone Oven 13-inch Pizza Stone:: Description
Over 25 years ago the Old Stone Oven Company first introduced the original baking stone for home use, designed by international pizza expert, Pasquale Bruno. It is still the best on the market. Thicker than other stones available, it has a porosity and heat retention that is unmatched for giving a delicate crispy, restaurant-quality crust to any pizza, focaccia or bread in a standard home oven. Stone is a pure ceramic product made of clays fired at over 2000-degrees Fahrenheit. 13-inch size is perfect for small size or frozen pizza. Complete instructions and recipes are included. Made in the USA.
Kitchen Supply Old Stone Oven 13-inch Pizza Stone:: Technical Details
- Duplicates crispy pizzeria quality pizza - crust and all - in a standard home kitchen oven
- Made of clays fired at over 2000-degrees
- Similar to stone baking ovens
- 13-inch size is perfect for frozen pizza
- Instructions and recipes included
- Item Dimensions: 13 x 1 x 13 inches; 0 pounds
- Brand: Kitchen Supply
- Model: 4413
- Product Type: Kitchen
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