What the Emile Henry pan has going for it is its looks. It has reasonable handles, but it doesn’t have the lip that the Lodge pan does. While the Emile Henry Pizza Stone is made from ceramic, it’s a special ceramic that can be used on the stove and on the grill. Emile Henry Pizza StoneĪside from the material, these pans are very similar in terms of their use.
In the oven, the same caveat applies-you don’t want liquids dripping over the edge. That means it’s great for burgers, French toast, grilled cheese sandwiches, and much more. On the stove, it can be used for any foods that don’t have a sauce and won’t produce an excess of liquid when cooking. This pizza “stone” is more expensive than cast iron frying pans, but its size and versatility make it quite a bargain. The Spruce Eats / Donna Currie Price: Affordable for the value It’s also great for reheating pizza by first heating it on the stove to warm the bottom, then placing it until the broiler just long enough to re-melt the cheese and warm the toppings. We certainly couldn’t cook a stew in it, but we used it for roasting a spatchcocked chicken, and on the stovetop, cooking burgers, toasting tortillas, and making quesadillas. The slight rim also made us confident enough to cook foods we wouldn’t even consider with a standard pizza stone. Because of the rim, the pizza had a stopping point when we slid our pizza peel underneath, so we didn’t need to worry about the pizza scooting off the back of the pan. In fact, it was actually quite useful, both when making pizza and when we decided to try cooking other foods. While most pizza stones don’t have a rim at all, we found that addition wasn’t a detriment at all. Since this pan was designed for pizza, its shape makes sense-it’s large and round with just a small rim. The Spruce Eats / Donna Currie Design: Built for success
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