Kona Pizza Stone

No, this cordierite stone does not require seasoning. Simply wipe it down with a damp cloth to remove any dust from packaging, let it dry completely, and it is ready for your first bake.

Yes, the stone is designed to withstand extreme heat and is perfectly safe to use on gas or charcoal grill grates. Just ensure it is placed on a stable surface and allow it to preheat along with the grill to avoid thermal shock.

Avoid using soap or a dishwasher, as the porous material will absorb the detergent. Instead, scrape off any burnt-on food with a spatula once the stone has fully cooled, and wipe it clean with plain water.

Measuring 12 by 15 inches, this rectangular stone is sized to fit comfortably in most standard home ovens. We recommend measuring your oven rack before purchasing to ensure you have at least an inch of clearance on all sides for proper airflow.

Unlike metal pans, which can conduct heat too quickly and lead to soggy crusts, cordierite is porous. It absorbs excess moisture from the dough while you bake, resulting in a consistently crisp, pizzeria-style crust.

Yes, it is completely normal for the stone to develop a dark, seasoned patina with repeated use. These marks are a sign of a well-loved stone and will not affect the performance or flavor of your food.