I have had mine about 10 years and they are in perfect condition. The tops appear seasoned and very smooth. It is the only way I can make biscuits or crescent rolls with an even bake. I have friends who have broken them but only when the stone was dropped on a hard floor.

IMO people are much more likely to post a review when they are displeased. I take reviews with a grain of salt.

Seems to me that being displeased with a product IS a review. Why ignore them?

There are also people who think every product and every business establishment is awesome. I get what you're saying, to a point, but the "everything's wonderful" reviews I discount more.

I do not ignore bad reviews, but I think when you are pleased with a product you are less likely to make the effort of reviewing it. I too am suspect of rave reviews, as they are often phoney and placed by people receiving compensation.

I had one for years. Used it all the time. When we moved, it broke, and I never replaced it.

You cannot put anything COLD on a HOT stone. That will cause it to break.

I suspect if one broke in the oven, a frozen or cold item was placed on it and put into a hot oven. Not that anyone might admit to that in a review. Mine is over 10 years old too and is fine.

I had one that I loved. In between the last two moves it disappeared.

I have quite a bit of Pampered Chef stoneware and really like it. I've never had a problem with mine, and most of it is between 20-26 years old. I have two of the medium and one large round pizza stones, the rectangular stone, 6 of the stoneware pie plates, two loaf pans, the toaster oven pan, and the rectangular baker. None of my Pampered Chef stoneware pieces are glazed -- they're all the original, plain stoneware.

If you have a stoneware piece in the fridge or freezer, you cannot put it directly into an oven that's hotter than 350º or it will crack. Never put a hot stoneware piece into the refrigerator or under cold water or it will crack (allow it to cool to room temperature first). The stoneware is safe in an oven up to 450º. Do not preheat the stoneware, although it's ok to keep a stoneware piece (like one of the round or a rectangular pizza stone) in the oven at all times to even-out the temperature, but don't put anything onto a hot stone.

I have one, the rectangular casserole. I never think of using it, to be honest, but I did recently with a bunch of chicken pieces, olives, peppers, garlic, etc, and it was heaven. And a breeze to clean.

My SIL uses hers a lot, especially for lasagna, and it's taken on a very dark patina, very well seasoned.

I never know if I'm supposed to put it in a cold oven, or a preheated oven, so thanks Lindsey for saying it's okay to put in a hot oven, and up to 450°. (not cold from the frig, I know)

Lindsey, I thought that you were supposed to put a stone in the oven, make it hot and then put a pizza on it bake it? I'm confused now?! Are you not supposed to do that and if not, how do you use them for pizzas?

Arkansas. I was just thinking the same. Another thing some crusts require a 500deg oven

I do not know about Pampered Chef stones but you can use the stones several ways. Cooking pizza on it is probably the most common but you can also use it to bake bread on it either plain or with a sprinkle of course cornmeal to lay the bread on. A friend used her small stone to keep things warm while traveling. It probably could also be used to in the raising cycle in making bread.

I have one. It's 25 years old. The weight and lack of handles make it difficult to deal with. I do have the rack --but they just get in the way when cutting. NEVER put frozen pizza on a hot stone. Where would you get such an idea. This is why they sent you through science in high school?!! It works for cookies, sweet roll rings....Many people find the companies owner's political practices objectionable. Maybe this is why they gave bad reviews? It's a good product, but I would never add to their coffers ever again.

I'm not talking about a frozen pizza arcy, I'm talking about a hand made pizza. I thought a stone was supposed to be hot for a pizza...what's the point of using a stone if it's cold? I guess I should just start a "how do you use a pizza stone?" thread! I guess I'll just go and google it though.

EDIT: OK so I'm not sure what others are talking about but in about a 2 minute's time of google searching..I found directions of using a stone for pizza. It clearly states that you put the stone in a COLD oven and you heat it to whatever temp, they suggest 500 degrees for pizza...then you put your pizza dough and toppings onto the stone and bake. It goes on to say to NEVER put a cold stone into a hot oven. So I think that probably all this confusion about how to use a stone is most likely why people are giving bad reviews. If you are putting a cold stone into your hot oven, it will likely crack...you know...the science in high school thing and all...

Now I am confused...and lucky mine has never cracked. If I heat the stone to 500 degrees, how on the heck can I manage to put the dough on that hot stone without burning myself?

Making homemade pizza and breads with a stone requires a tool...a peel. You prepare your pizza on the peel than slide it onto the hot preheated stone.

I've learned in cooking using a hot stone helps to draw out the moisture in the pizza dough which gives a much better crust.

Compliments to AnnT in cooking for this info.

Peel

https://en.m.wikipedia.org/wiki/Peel_(tool)

I knew nothing about stones until about a month ago when I started reading about pizza in cooking. I want to eventually make AnnT's crust which looks perfect. But I'm not comfortable making her crust yet. Lol

It wouldn't occur to me to put any kind of food into a room temperature oven, then bring it up to the desired temperature. That's a sure way to burn the bottom before the food is cooked/baked, whether a casserole, cake, pie, breads, or pizza.

Using a hot stone will give you a crusty dough that is soft inside. The thickness of the stone prevents burning.

Many people purchase a pizza peel at the same time as a pizza stone.

You can also use just an old school style cookie sheet that has no lip if you don't have a peel. But from what I've read, you are not supposed to put a cool stone into a hot oven or you run the risk of it cracking. I have a stone and I've always just left it in the oven and if I cook a pizza, I put it on the hot stone on parchment paper. I fix it on that old school cookie sheet and then just slide it on to the stone.