---
product_id: 327374
title: "Old Stone Pizza Kitchen Rectangular Pizza Stone for Oven and Grill, 14x16-Inch"
brand: "old stone"
price: "18537 kr"
currency: ISK
in_stock: true
reviews_count: 7
category: "Old Stone"
url: https://www.desertcart.is/products/327374-old-stone-pizza-kitchen-rectangular-pizza-stone-for-oven-grill
store_origin: IS
region: Iceland
---

# Generous 14x16 inch rectangular surface Withstands up to 1450°F heat Durable cordierite stone for even heat Old Stone Pizza Kitchen Rectangular Pizza Stone for Oven and Grill, 14x16-Inch

**Brand:** old stone
**Price:** 18537 kr
**Availability:** ✅ In Stock

## Summary

> 🍕 Elevate your home kitchen to pizzeria status — don’t miss out on the crust revolution!

## Quick Answers

- **What is this?** Old Stone Pizza Kitchen Rectangular Pizza Stone for Oven and Grill, 14x16-Inch by old stone
- **How much does it cost?** 18537 kr with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.is](https://www.desertcart.is/products/327374-old-stone-pizza-kitchen-rectangular-pizza-stone-for-oven-grill)

## Best For

- old stone enthusiasts

## Why This Product

- Trusted old stone brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Oven & Grill Ready:** Designed to perform perfectly in residential ovens, pizza ovens, and grills.
- • **Seasoned for Flavor:** Naturally seasons over time, enhancing taste and easy to clean with simple rinse & air dry.
- • **Pro-Level Heat Retention:** Thick cordierite stone absorbs and redistributes heat evenly up to 1450°F.
- • **Crisp Perfection Every Time:** Engineered heat core eliminates soggy centers for flawless crusts.
- • **Versatile Culinary Powerhouse:** Ideal for pizzas, breads, pastries, and even roasted veggies.

## Overview

The Old Stone Pizza Kitchen Rectangular Pizza Stone is a 14x16 inch durable cordierite baking stone that withstands ultra-high temperatures up to 1450°F. Designed for ovens and grills, it ensures even heat distribution with a specially engineered heat core to deliver perfectly crispy, non-soggy crusts. Its thick, rectangular shape maximizes cooking surface area, making it ideal for pizzas, breads, pastries, and vegetables. Naturally seasoning over time, it’s easy to clean and built to last, turning your home baking into a professional experience.

## Description

Product Description Where there’s a party, there’s pizza—and tonight the party’s in your kitchen. It doesn’t matter if the only guests are this Honey-Can-Do Oven Rectangular Pizza Stone, a bottle of Valpolicella and you in your finest sweatpants. You’ll be making pizzeria-worthy pies with delightfully textured crusts. In the blink of an eye, this large pizza stone bakes up your dough, draping it in a gooey blanket of cheese you can wrap yourself up in or actually eat. The best part? In addition to being the best pizza stone for your oven, it doubles as the best baking stone for happenin’ bread parties, too. desertcart.com Professional pizza and traditional European bread ovens are often lined with stone or brick. This is so heat is stored up and redistributed evenly. The resulting blast of heat from the Honey-Can-Do Oven rectangular pizza stone gives bread and pizza a nice chewy crust. The rustic French tarts called galettes are also well suited to a baking stone. To use the stone, place it in a cold oven and preheat to 500 degrees for pizza, or according to the recipe for bread or galettes. The stone is made of the same material that lines blast furnaces and kilns, so it can handle ultra-high temperatures. Wait until the baking stone is entirely cooled before attempting to clean it. Let it dry completely before using again. Some discoloration will occur over time; this is natural and will not affect baking. Using baking parchment may help delay that discoloration. Do not bake cookies, turnovers or other high-fat items on the stone; the stone would absorb the fat and proceed to produce smoke and bad odors. The stone comes with a flyer that contains detailed use and cleaning instructions, as well as recipes for bread, pizza dough, and two pizza toppings. --Garland Withers

Review: Great Stone! - Santa gave this to our house this past Christmas and it was an impulsive move by old Saint Nick. TBH, I wasn't sure how it would work out. Well, it's great! Here are highlights: Full disclosure: I worked for years at an East Coast mom 'n pop pizzeria and I know good pizza. I have my own dough recipe. I also have made bread for decades, and a good stone can make *all* of the difference. Surface: seems crazy, but I had a stone before that stuff just stuck to. No matter how much cornmeal or flour, it was like superglue. In my stone in my kamado style grill, it is split in two--again which can cause sticking or complexity. This product works really well. Seems nonstick in comparison. Surprises: there are little "feet" on the bottom (see photo) and I placed this right in the bottom of my gas oven. None of my prior stones ever had this, and it allowed me to get it extra hot, which led to a perfectly crispy crust! Hooray! Thickness: the stone is a bit thicker than most others on the market, and some that I have owned. Again, this is a good thing, as that mass helps translate into a crispy crust. It is all about the crust. Shape: I now greatly prefer the square to the round shape. It is so much nicer to have a more full cooking surface available to use. You loose square inches in the round shaped ones. Seriously. This extra space is important for rolls, multiple small loaves, sicilian style pizza, and the like. Even things that go on still in a *rectangular pan* that you may wish to get high heat from below, perhaps focaccia as an example. Value: This stone was *amazingly* priced at desertcart in comparison to the bricks and mortar options that I looked at. I'm glad I got it here. (Note: unbiased and uncompensated). Potential cons: it is heavier than most of the stones I have owned. I point it out as it may be an issue for some, depending upon abilities. Again, however, you truly want this mass for heat dissipation for your crust. Unboxing: it came packed extremely well by the manufacturer, with custom plastic foam (not styrofoam) and heavyweight cardboard. It is clear that a lot of thought went into this to ensure that it will arrive in one piece. That is appreciated. The cardboard went right into recycling. A suggestion for the manufacturer: I wish that plastic foam had markings or a symbol on it so it could have gone into our commingled bin instead of the trash. Happy baking!
Review: Fantastic. So good, I'll never make pizza without it again. - I bought this stone over 2 1/2 years ago, put it in the bottom of my oven, and left it there ever since, only removing it when doing the oven's self-cleaning cycles. It fit perfectly in my oven, even though it is convection and therefore is a bit shallower than a standard oven to allow space for the fan in the back wall. In all that time, it has never cracked. It is the right shape for an oven, and almost any pizza will fit on it just fine. (I did find some monster-sized pizzas from Target that hang over the edge a little bit, but they still work.) To use it, I heat the oven up to 500 degrees. Still a couple hundred degrees shy of a professional pizza oven (which reach over 700 degrees), but the highest temperature a standard oven will allow. I wait another ten to fifteen minutes or so after it reaches temperature to ensure that the stone is as hot as it is going to get, then slide the pizza on using a wooden peel that I bought separately. Ten minutes later, I slip it off the stone using the peel, and it is ready! This works with premade refrigerated pizzas, frozen pizzas, and homemade pizzas. It makes a great crust, which is never soggy regardless of topping overload, and is always crisp on the bottom. Alton Brown is a great source of information, so I have no doubt that his advice of getting an unglazed tile for this purpose will certainly work. However, rest assured that this is not a tile being resold at a high markup as a pizza surface. It has feet molded into the bottom to hold it off the surface, is a better shape and size for the oven cavity, and was manufactured for use with food, rather than being stacked on a pile of construction supplies. It is thick, but is engineered to withstand the kind of thermal stresses I've been subjecting it to for years without cracking. Sure, it is more expensive than a tile, but the cost is still low, and it really lasts. Makes great pizza, too! So, make your own choice about whether to use a tile or not, but keep in mind that the comments about the tiles being so much better seem to be coming only from people who don't own this stone. I don't see any comments like "I bought this and wish I had a cheap tile instead."

## Features

- Start making restaurant-quality pizzas, breads, pastries and even vegetables in the comfort of your own home with the Old Stone Pizza Stone and baking stone for oven and grills made from durable cordierite that can withstand heat up to 1450°F
- Ideal for use in residential ovens, pizza ovens, and grills, this baking stone absorbs heat and transfers it evenly for even baking with a specially engineered heat core that eliminates soggy centers, ensuring your baked goods are cooked to perfection
- This versatile pizza stone for grill and oven can also be used to bake bread, pastries, and vegetables
- Naturally seasons over time for extra deep flavors and cleans up easily. Just rinse and air dry
- Skip the takeout and make your own pizza at home tonight with Old Stone Pizza Stones

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B0000E1FDA |
| Best Sellers Rank | #13,657 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #33 in Pizza Pans & Stones |
| Customer Reviews | 4.4 4.4 out of 5 stars (3,465) |
| Date First Available | October 2, 2001 |
| Department | Kitchen & Dining |
| Is Discontinued By Manufacturer | No |
| Item Weight | 9.48 pounds |
| Item model number | 4467 |
| Manufacturer | Honey-Can-Do |
| Maximum Temperature | 1450 Degrees Fahrenheit |
| Product Dimensions | 16"L x 14"W x 0.75"Th |
| Size | 14x16 inch |
| UPC | 048002000147 |

## Product Details

- **Brand:** Old Stone
- **Color:** Stone
- **Material:** Stoneware
- **Product Care Instructions:** Wipe with Damp Cloth
- **Shape:** Rectangular

## Images

![Old Stone Pizza Kitchen Rectangular Pizza Stone for Oven and Grill, 14x16-Inch - Image 1](https://m.media-amazon.com/images/I/71OzfPQsIuL.jpg)

## Available Options

This product comes in different **Color** options.

## Questions & Answers

**Q: Is this the pizza stone that was top rated by cook's illustrated?**
A: No its not. Its a cheap China piece of junk. It seems they used to sell "Old Stone" in fact that's whats pictured in description, however they send "Honey Can Do" which is clearly marked "Made in China". Really need too delete the image showing "Old Stone" on the back of this 14" X 16" pan.

**Q: Can this be used outside on a gas grill?**
A: Yes.  I use it almost every week on a gas grill.  I light the grill and set the stone on it so they warm together.  I start on high then lower the heat as necessary for desired temp.  I shoot for 450-500 degree, cook for 5 minutes, rotate  pizza 90 degrees and check bottom and go for another 5 minutes.

**Q: Can this stone be used on a grill?  I'm looking for one that can go directly onto my cast iron grate.**
A: Absolutely! I use this stone exclusively on a powerful 36" Lynx grill. I cook Neapolitan style pizzas in 2 minutes, no turning or fuss.  Using an IR thermometer to test its surface temp, I've found the stone withstands rising to at least 790 degrees F in the grill. Just like using it in the oven, put it on the grill before firing up the heat.  And I suggest using indirect heat.  I set the flames to low or med-low directly beneath the stone, and crank those on either side to high.  Haven't had any problems... other than an intense desire to eat pizza every night.

**Q: Is this the Cooks Illustrated reviewed Product? Is size 14x16 or 14.5x16.5? Is thickness 0.5 or 0.8?**
A: As to thickness: I measure the stone proper at 0.5" thick. However, when on a flat surface it sits on small "feet" that may raise its height from the surface to 0.8; I haven't measured that height.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Great Stone!
*by A***S on February 1, 2020*

Santa gave this to our house this past Christmas and it was an impulsive move by old Saint Nick. TBH, I wasn't sure how it would work out. Well, it's great! Here are highlights: Full disclosure: I worked for years at an East Coast mom 'n pop pizzeria and I know good pizza. I have my own dough recipe. I also have made bread for decades, and a good stone can make *all* of the difference. Surface: seems crazy, but I had a stone before that stuff just stuck to. No matter how much cornmeal or flour, it was like superglue. In my stone in my kamado style grill, it is split in two--again which can cause sticking or complexity. This product works really well. Seems nonstick in comparison. Surprises: there are little "feet" on the bottom (see photo) and I placed this right in the bottom of my gas oven. None of my prior stones ever had this, and it allowed me to get it extra hot, which led to a perfectly crispy crust! Hooray! Thickness: the stone is a bit thicker than most others on the market, and some that I have owned. Again, this is a good thing, as that mass helps translate into a crispy crust. It is all about the crust. Shape: I now greatly prefer the square to the round shape. It is so much nicer to have a more full cooking surface available to use. You loose square inches in the round shaped ones. Seriously. This extra space is important for rolls, multiple small loaves, sicilian style pizza, and the like. Even things that go on still in a *rectangular pan* that you may wish to get high heat from below, perhaps focaccia as an example. Value: This stone was *amazingly* priced at Amazon in comparison to the bricks and mortar options that I looked at. I'm glad I got it here. (Note: unbiased and uncompensated). Potential cons: it is heavier than most of the stones I have owned. I point it out as it may be an issue for some, depending upon abilities. Again, however, you truly want this mass for heat dissipation for your crust. Unboxing: it came packed extremely well by the manufacturer, with custom plastic foam (not styrofoam) and heavyweight cardboard. It is clear that a lot of thought went into this to ensure that it will arrive in one piece. That is appreciated. The cardboard went right into recycling. A suggestion for the manufacturer: I wish that plastic foam had markings or a symbol on it so it could have gone into our commingled bin instead of the trash. Happy baking!

### ⭐⭐⭐⭐⭐ Fantastic. So good, I'll never make pizza without it again.
*by S***E on December 15, 2007*

I bought this stone over 2 1/2 years ago, put it in the bottom of my oven, and left it there ever since, only removing it when doing the oven's self-cleaning cycles. It fit perfectly in my oven, even though it is convection and therefore is a bit shallower than a standard oven to allow space for the fan in the back wall. In all that time, it has never cracked. It is the right shape for an oven, and almost any pizza will fit on it just fine. (I did find some monster-sized pizzas from Target that hang over the edge a little bit, but they still work.) To use it, I heat the oven up to 500 degrees. Still a couple hundred degrees shy of a professional pizza oven (which reach over 700 degrees), but the highest temperature a standard oven will allow. I wait another ten to fifteen minutes or so after it reaches temperature to ensure that the stone is as hot as it is going to get, then slide the pizza on using a wooden peel that I bought separately. Ten minutes later, I slip it off the stone using the peel, and it is ready! This works with premade refrigerated pizzas, frozen pizzas, and homemade pizzas. It makes a great crust, which is never soggy regardless of topping overload, and is always crisp on the bottom. Alton Brown is a great source of information, so I have no doubt that his advice of getting an unglazed tile for this purpose will certainly work. However, rest assured that this is not a tile being resold at a high markup as a pizza surface. It has feet molded into the bottom to hold it off the surface, is a better shape and size for the oven cavity, and was manufactured for use with food, rather than being stacked on a pile of construction supplies. It is thick, but is engineered to withstand the kind of thermal stresses I've been subjecting it to for years without cracking. Sure, it is more expensive than a tile, but the cost is still low, and it really lasts. Makes great pizza, too! So, make your own choice about whether to use a tile or not, but keep in mind that the comments about the tiles being so much better seem to be coming only from people who don't own this stone. I don't see any comments like "I bought this and wish I had a cheap tile instead."

### ⭐⭐⭐⭐⭐ Review
*by J***A on February 7, 2019*

Buen tamaño

## Frequently Bought Together

- Old Stone Pizza Kitchen Rectangular Pizza Stone for Oven and Grill, 14x16-Inch
- New Star Foodservice 50295 Restaurant-Grade Wooden Pizza Peel, 16" L x 14" W Plate, with 10" L Wooden Handle, 24" Overall Length
- Chef Pomodoro Aluminum Metal Pizza Peel with Foldable Wood Handle for Easy Storage, Pizza Spatula, Gourmet Luxury Pizza Paddle for Baking Homemade Pizza Bread (12 inch)

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*Product available on Desertcart Iceland*
*Store origin: IS*
*Last updated: 2026-02-15*