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cooking stone
Stone surface for warming and cooking
Do you want to cook on stone?
I’m not surprised.
As humans, we’ve done this for thousand of years. It’s a primal instinct, and fun at home, while camping, or for cooking your freshly caught fish.
Our Cooking Stones are a ¾” thick high heat cooking and serving tool for your grill or oven; a perfect balance of heat retention, durability, and maneuverability.
Sure to be appreciated by the adept grill master who wants the culinary advantages of cooking and eating off a natural stone slab.
Our unique design includes a way to lift and transport a hot stone with a Handle and Resting Kit (sold separately).
Note: Competitors use resin-impregnanted stone, but American Stonecraft uses 100% natural stone, with no chemicals or resins in any of our Cooking Stones.
Why do I make these?
My first product was the Food Slab. To make them, I cut and polish colorful rocks I pick up at farmers’ fields. They are for serving food, as a trivet for something hot, or a stone you can chill prior to serving in the fridge or freezer.
My customers often asked if they could cook on them.The answer was no, because these rocks separated from the bedrock thousands of years ago and tumbled in the glaciers to give them their rounded shapes. This leaves them more susceptible to damage from extreme temperatures. Also, why use a rare colorful rock and then stain it by cooking on it?
However, given how popular the idea was, I wondered if there was a way to make something better quality and more beautiful product than what I could find on the market. I realized that using reclaimed granite that was a byproduct of stone masonry would fulfill my environmental mission, and that my removable handle was more elegant. Also, I could improve the safety of the product by using only 100% natural stone and no resins.
Why do I make these?
My first product was the Food Slab. To make them, I cut and polish colorful rocks I pick up at farmers’ fields. They are for serving food, as a trivet for something hot, or a stone you can chill prior to serving in the fridge or freezer.
My customers often asked if they could cook on them.The answer was no, because these rocks separated from the bedrock thousands of years ago and tumbled in the glaciers to give them their rounded shapes. This leaves them more susceptible to damage from extreme temperatures. Also, why use a rare colorful rock and then stain it by cooking on it?
However, given how popular the idea was, I wondered if there was a way to make something better quality and more beautiful product than what I could find on the market. I realized that using reclaimed granite that was a byproduct of stone masonry would fulfill my environmental mission, and that my removable handle was more elegant. Also, I could improve the safety of the product by using only 100% natural stone and no resins.
The Accessories:
Our Cooking Stones work with our removable handle to move it from the heat source to the dining table. We make the handle here at my workshop from stainless steel that we bend and weld into shape. The Accessory bundle is sold separately and includes a wire brush and wooden blocks to set the hot stone at your table.
The Accessories:
Our Cooking Stones work with our removable handle to move it from the heat source to the dining table. We make the handle here at my workshop from stainless steel that we bend and weld into shape. The Accessory bundle is sold separately and includes a wire brush and wooden blocks to set the hot stone at your table.
Instructions for Use:
- Heat your stone on the grill, in an oven, or over a fire. Do not heat on an electric coil style range.
- Do not leave steel tongs in stone while heating.
- Heat well above the heat source or inside an oven.
- Do not heat the stone unevenly, such as one part of the stone, but not other parts of the stone.
- To determine if cooking stone is to temperature, splash water and confirm that it evaporates. Water will sizzle off a stone over 250 degrees. A laser temperature probe is a precise way to measure the outside of the stone, but give enough time for the inside to warm as well.
- How long will it stay hot? In our testing, a cooking stone that came out of the oven at 467° was about 315° 6 minutes later after cooking and flipping 9 pieces of shrimp.
- Clean with grill scrape and included brush.
- Flip over on grill to “burn off” any excess residue.
- Surface is porous so if food comes in direct contact, sanitize by heating to suitable temperature to kill any pathogens between uses.
Benefits of a Cooking Stone:
- Beautiful presentation
- Stone becomes nonstick over 325 degrees
- Great for items that would fall through grill grates
- Suitable for delicate foods like kebabs, fish, or bacon
- Prevents flames from burning, charring, or drying out food
- A Cooking Stone radiates its heat evenly and prevents formation of hot or cold patches
- Will retain heat and can be used as a warming tray for items such as pots, pans, casseroles, or baked items, especially wrapped in a napkin (so it won’t burn small hands)
Care Instructions:
- Cooking Stones will stain, unlike our Food Slabs. If staining is a concern, consider a piece of foil between food and stone
- Heat from room temperature rather than placing a cold stone directly on hot coals
- Avoid submerging in water or soap as soap residue may linger in the stone
- Ensure your stone is completely dry (even the middle can absorb water) prior to use
- Heat it from above the heat source, with even heat across the entire stone
- Do not heat on an electric coil style
- Use caution about temperatures greater than 500 degrees
- Do not heat in a microwave oven
- Not recommended for dishwasher cleaning
- Do not place a hot Cooking Stone on or near heat-sensitive items, wooden blocks may smoke and not properly insulate temperature sensitive furniture from damage
what will you make?
Share your creations and experience cooking on stone with #CookingStone and #AmericanStonecraft
what will you make?
Share your creations and experience cooking on stone with #CookingStone and #AmericanStonecraft