Stone is a natural material often with unknown flaws. I don't think washing damaged it.

You can still use a broken stone to bake. It will not effect the quality of your baking.

Find a metal tray of the right size to put your broken stone on so that you can carry it around.

dcarch

I even see people just use 6 inch tiles that they set side by side so I don't see why you couldn't use one that's broken in half unless it's in too small of pieces.

laceyvail, I know how you feel. A friend gave me a new, or practically new, Pampered Chef stone and it broke (all by itself)into 2 pieces. I replaced it with one from King Arthur. I committed the sin of omission when he asked if I was using my stone. I just said "I sure am"! Well, I am...

jude

Aww....sorry....R.I. P. baking stone!

One of these days I need to buy a new stone too. Mine has a small crack in it. This is a stone that I have had for about 12 years. It is always left in the oven and when I clean the oven, the stone also goes through the cleaning cycle. After 12 years I figure it really doesn't owe me anything.

Ann

Sorry. But Dcarch is right - Things just happen, and you can still use it as is. Putting it in a pan is a good idea.

After my dad died, I broke the treasured cast iron frying pan that had been his. I thought my heart would break, too. Who knew things like stone and iron could break?

As said already, you can use it as-is. The break doesn't matter. The stone's purpose is to store heat and be reasonably flat, and it still does that.

If you wanted to tinker, I would look into high temperature epoxy glues. Find one that will resist up to 500F or whatever temp your oven goes to. I found this one http://www.masterbond.com/tds/ep46ht-1 that claims:

"resistance to temperatures from -100�F to +550�F is required. It is 100% reactive and does not contain any solvents or diluents. It is formulated to cure rapidly at elevated temperatures. The cured epoxy produces bonds and seals with high mechanical strength and excellent chemical resistance."

Had a PC pizza stone for years that lived in my oven. It was totall "seasoned" (kinda black in places)... and I killed it by putting a frozen, thick crust pizza on it after it preheated. After a minute or 2, heard a load POP from the stove... cracked almost exactly in half. Probably should just pushed the 2 halves together and kept it.

Have heard of using unglazed tiles... but something about what might be in the clay they came from!?!

Johnliu--I used J-B Weld on my broken stone. Worked for a while but after a few uses, the 'weld' started disintegrating. J-B Weld is supposed to good up to 500 degrees. I crank my oven past the 500 degree mark; 500 is the max mark on my gas oven so I don't know how hot it gets past that mark.

(Cherry pie filling bubbled over on the stone & caused it to break. Now, I take the stone out of the oven for storage.)

Anyway, I ended up using glazed ceramic tile for a while--until I turned up another stone at a rummage sale.

klsieverd, you just reinforced my answer to DH the other nite. He wanted to use my pizza stone to cook the frozen pizza on, and I told him not to use it with frozen.

Regarding Pampered Chef.....how hot are they good for? I've got the large baker casserole pan. I guess they are supposed to heat up in a cold oven?

If you have a broken stone that's round, you can get stainless steel large hose clamps from HD to clamp them together.

They may not sell large clamps to work with large diameter circles, but you can connect several clamps in series. These clamps are very stronge and light weight.

dcarch

Here is a link that might be useful:

Thanks for all the replies. Of course, my "stone" is actually some kind of terracotta material, though quite thick.

I'd be very nervous about using glue--fumes in the food?

will probably use it as is--it fits together well--until I decide to spring for a new one.

Re Pampered Chef stones. The one my daughter-in-law bought from them broke the second time she used it.

I'm pretty sure Pampered Chef will give you a new one. I think they have a pretty good policy regarding their products, or they should for the price.
I have been through two stones already.

My original one was from Crate and Barrel. When that broke after years of use, I went right out and got another: I think it was at Bed, Bath, And Beyond. The kids were still at home, and we were making homemade pizza every week: could not afford to be without the stone.

When I was on an artisan bread kick a few years ago, my husband greased the stone, even though you were not supposed to (as I recall). It turned very black, except in the center. Now I'm a little concerned about using it. I'm afraid everything will stick. Does everyone else grease their stone?

Greasing isn't advised.

If you want to clean it, put it through the oven cleaning cycle. Just make sure you have your hood fan on high.

Ann

I have two pizza stones. My favorite is one I purchased from Rada several years ago. I have added a link. I use it for pizza, frozen pizza, bread, etc.

Here is a link that might be useful: Pizza Stone

I've had stones break in the oven several times. :( I keep a rectangular stone on the floor of the oven (as recommended by a professional baker) at the bottom of the oven. It helps keep heat more consistent in the oven. This stone lasted the longest, maybe 4-5 years. I don't mind it being broken, but the pizza stones are another story. I use them for baking scones, breads, and many type of baked foods, even fish sticks. Regardless, my method for fixing stones is not permanent but it can be redone, as needed.

I use reg. formula GORILLA GLUE. (if their is a better one let me know. aspiering3@gmail.com) Anyway, I called the company and they said it will not release into the food. Follow the instructions carefully, being careful not to use too much and place on WAX PAPER. I think my husband might even use a clamp. At this point in time, this is what I do. In fact later today, I will be doing another repair. I noticed quite a build up of glue from the last two times it was glued, so I will be sanding it off before re-gluing it. I hope this works for you.

And for the person whose kind family members oiled her stone. I wouldn't worry too much. Have you thought about sanding the surface to remove it? I certainly would not even put it in the oven with the self clean function on. It would certainly break at that high heat. Doesn't the temp climb to 600-700 degrees?

I have a pizza stone for my Big Green Egg, and the temps there can reach 1100° - high enough to melt aluminum - I know because I melted an aluminum pizza screen and then checked the temp with a temperature gun.

Jasdip... Frozen pizza is OK on PC stone... just nor put onto PREHEATED stones. Don't know specifically the max temp but assuming it should be good for highest temp in everyday kitchen oven?

Dcarch... that clamp idea is intriguing?!? Pizza stones aren't terribly thick. I'd be afraid the 2 pieces would decided to separate when being lifted out of 500+ degree oven.

Noticed Lodge makes a cast iron "pizza" pan. Can't see it being much different from a round griddle? Something like 15" diameter or so and weighs a TON!

Well, first rule is Never move a hot stone out of the oven. I use a no edge cookie sheet as a peel for all pizza manipulation.

DH just washed mine with dish soap the other day :( It is four years old and just starting to look ugly.