12 INCH Round Pizza Baking Stone, Food Safe,Heavy Duty Cordierite Pizza Stone for Oven and Grill, Thermal Shock Resistant, Ideal for Baking Crisp Crust Pizza, Bread and More
12 INCH Round Pizza Baking Stone, Food Safe,Heavy Duty Cordierite Pizza Stone for Oven and Grill, Thermal Shock Resistant, Ideal for Baking Crisp Crust Pizza, Bread and More
Regular price
$15.99 USD
Regular price
Sale price
$15.99 USD
Unit price
per
- Durable Construction: pizza stone is made of all natural Cordierite, sintered in 2100°F kiln for hours, no odor under proper use. Feature of superior strength, durability, heat retention and excellent thermal shock resistance, built to outlast all others. Heat resistant up to 1,450°F (787°C).
- Multi-functional : bread stone distributes heat evenly for optimal cooking, which is great for cooking fresh or frozen pizza on the grill or in the oven. Perfect for baking pizza, bread and cookies at home.
- EASY TO CLEAN: The pizza stone is easy to clean and maintain. Simply wipe it down with a damp cloth or sponge after use and let it air dry.
- THERMAL SHOCK RESISTANT: The pizza stone can withstand sudden temperature changes, making it suitable for use in both conventional ovens and outdoor grills.
FAQ
FAQ
Shipping
Shipping
Free shipping on all US order $100+
Return policy
Return policy
Returns & Exchanges
Return Policy
- You have 30 days after you receive your item(s) to be eligible for a return.
- To complete your return, we require a packing slip or proof of purchase.
- Once your item is received we will inspect and notify you if your item has been approved or denied.
- Please return it in the way you received it, with original packaging. Shortly after, you will receive a store credit via email if your item(s) have been approved. If your order is denied we will notify you as well.
- Customer is responsible for shipping cost of new item.
- Email us at Emma@cnperfects.com with your order #
USA Service
USA Service
General Questions & Order Inquiries
Phone: 425-531-5522
Email: Emma@cnperfects.com
Frequently Asked Questions: FAQ page