Outset 76176 Pizza Grill Stone Tiles, Light Brown, Medium, Set of 4

I bought a set of these some time ago. At least a year ago, and have used them numerous times. They're inexpensive, have a very large footprint inside of my oven, clean up easily, and store easily. I bought them to make pizza with and I've made a bunch of pizza. I'd like a pizza steel, but who wants to pay that much for a single purpose item? Not me. As long as these things give me really good, restaurant quality pizza at home, I'll keep them. If they crack, I'll buy a new set to replace them.They're inexpensive, have a very large footprint inside of my oven, clean up easily, and store easily.As for clean-up. I scrape them off and wash them under warm running water. I scrub them if I need to. I then place them in the oven at 200F for an hour or two to completely dry them, and I'm done.

Works well

I didn't have the change to use them - just wanted to point few things for amateurs like me.First - they fit perfect for a standard oven.They don't weight too much (only 0.5 inch thick) and easy to store when unused.I've saw YouTube tutorials how to season a pizza stone with oil.Please do NOT do that !The oil is burning on high temperature - making high amount of a poisoning smoke which will smell bad on the house for days.I didn't know how stop the smoke and it was like I've lighted up a big torch - until I've eventually take the stones out from the house to get cold.Obviously, I ended up throwing the stones and ordering a new ones.Second warning - some pointed out the stones needed to be washes with a dish soap for cleaning.This is a big mistake - since the stone will absorb the soap and will emit this any time you'll use it.Only clean with water and leave it to dry before use - so it won't crack because the high temperature change.

This item was purchased as "used, like new" so it came from Amazon and was sold by Amazon. The stones themselves were just as expected and the stones themselves, if new, would be great. These were not priced low enough for what I found when I opened the package.

The four tiles arrived on time and clean out of the packaging, although they felt grainy to the touch. I am new at bread-baking and wanted to try some baguettes. I ordered these tiles because they could be arranged to accommodate 16" or even 18" loaves. Baking real sourdough takes three days to make a single batch of 3 loaves, not counting however long it took to start my own starter (14+ days) Bread baking is extremely labor intensive.Imagine delivering a flawless loaf into the oven...Halfway through, I open the oven to turn the loaves end for end to promote even baking and to my horror, found my loaves stuck AF. In the middleThe tiles have a horrible design, if one little design flaw can make a product awful. (1st pic) Probably because these folks maybe took unfinished floor tiles and marketed them for baking. They are beveled around the all the edges on both sides, as if I were going to stick them on something and apply grout. When you line two of these tiles up together, they form a tidy little channel for your grout to stick in, or as a baking stone, your slack dough to ooze straight into, and through. The he tiles seem to be too lightweight to hold a steady temperature, so when a loaf is placed on the tile in the 475F oven, it doesn't stay hot enough to set the bottom. (2nd pic new tiles vs old stone; thickness matters!!) You have to spray water on the bread and oven walls at intervals and these things don't hold temperature at all. Forget it if you have a stuck loaf and have the oven door flapping open.When the loaves get stuck, you gotta unstick them. Since the oven is already open and losing heat at 100F degrees per 5 seconds..well... try to finish baking sourdough in an oven that has cooled to 275F on tiles that are no longer hot enough. Three days of work gone. Twice. Forgive me for no pictures of that. My hands were full tryna save the bread.I thought I'd try to find at least something nice to say about these baking tiles, so I tried to use them to reheat some take-and-bake pizza. I preheated the oven to 425F for an hour.My pizza stuck to the tile itself, and at 7.5" x 7.5", one tile isn't big enough to hold a regular slice of pizza from a 16" pie.I'd return them but I discarded the packaging when I received them, and from reading some of the other reviews, I wouldn't want anyone to receive the tiles I returned in a new box because that's just disgusting.Really glad I didn't get rid of my old stone.

I chose these because I wanted to be able to use them in different configurations depending on whether I needed them in my oven, my toaster-over, or on my grill. They do an excellent job of crisping the bottom crust on pizza, pie, panini, etc. My one complaint is that they do not clean particularly well if you get cheese on them, or something like that. I scrape them vigorously with a bench scraper, but the material is porous and cheese is gloppy, so they hold onto some of it no matter how I scrub. But I can't say that affects how they function so far. As to durability, I haven't dropped them yet, so I can't really report on that, but I suspect dropping them would be a bad idea.

These are a great manageable size to build glass projects on in your work area and transport them to the kiln for firing. I’ve full-fused them a few times now at 1450 degrees, and none have cracked.Much cheaper alternative for kiln shelves than from a glass supplier.

like-size and storabilitydislike- doesn't store heat as well as my thicker stoneI bought because it was reviewed in COOKS mag. Wish I would have tired the metal tray which was recommended higher.