This half-inch thick cordierite baking stone loves heat and is safe to 1450°F. It works in the oven or on the grill, and though it’s called a pizza stone, it’s just as good for breads and tortillas, producing crisp crust yet retaining the dough’s moisture. It gets better over time as the unglazed, unsealed stone is seasoned by food and oils with each use. Never clean a pizza stone with soap. Only clean your pizza stone after it has completely cooled. Always scrape off all spilled or cooked food with a stiff brush, scrubbing pad, or plastic scraper, and simply wipe the surface of the stone with a damp cloth. Putting a hot stone into tepid water will weaken its structural integrity and can cause small fractures that could lead to eventual breakage.