Reviewed by Valery Grin · · updated May 27, 2026
Onlyfire cordierite pizza stone 38 × 30 cm
Pizza-specific accessory · 1200°C rated, thermal-shock resistant
EDITOR'S PICKFrom€35
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The best-selling rectangular cordierite stone on Amazon Spain for kamado, BBQ and oven. Rated to 1200°C without cracking, withstands sharp temperature swings (cold water on a 600°C stone won\'t break it).
Cordierite is the reference refractory ceramic for pizza: high heat retention, moisture absorption and thermal-shock resistance. Onlyfire offers theirs in a large rectangular format for 35cm Neapolitan pizzas, focaccia, ciabatta or cookies. Compatible with the Weber GBS system and kamados.
The best value pizza stone on Amazon Spain.
Pros
- Real cordierite, up to 1200°C
- Thermal-shock resistant (600°C → cold water test)
- Large 38 × 30 cm rectangular format — 35cm Neapolitan pizza
- Under half the price of a Weber 8836
Cons
- No metal handle — peel required
- Chinese brand — after-sales support less consistent than Weber
Who it's for
For anyone making pizza, focaccia or bread in a kamado, BBQ or home oven.
Not for
If you need a general indirect-cook deflector — use a ceramic plate-setter (BGE ConvEGGtor, KJ heat deflector).
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Goes well with
Big Green Egg ConvEGGtor plate setter (Large)
En un BGE Large la piedra va sobre el ConvEGGtor — sin deflector, la base se quema antes de que la masa esté hecha.
€85
Kamado Joe Classic II 18"
La piedra rectangular 38 × 30 cabe en el Classic II apoyada sobre el sistema Divide & Conquer en posición de deflector.
€1,399
ThermoPro TP25 Bluetooth thermometer, 4 probes
Control de temperatura en pizza no es opcional: 250-300 °C de cámara separan crujiente de chamuscado, y la app gráfica avisa antes.
€65
OXO Good Grips 16" tongs
Sin pala dedicada — las pinzas largas son lo mínimo para meter y sacar la pizza de una piedra a 300 °C sin quemarte el antebrazo.
€22
FAQ
Can it double as a deflector for indirect cooking?
Can, but not ideal. It is built as a pizza stone — rectangular, no feet. For indirect briskets or pulled pork, a dedicated plate-setter (BGE ConvEGGtor, KJ heat deflector) distributes heat better because it sits raised above the coals. If this is all you have, place it on a low grate with ceramic spacers.
Does the 38 × 30 cm rectangular stone fit a 21" kamado?
Yes, it slips into any 21" classic kamado (BGE Large, Kamado Joe Classic, Pit Boss K22). The 38cm long side works the usable diameter well. If you own a Junior, Mini or Big Joe XL — check the cooking-area plan first; it may sit loose or not fit at all.
Do I have to preheat the stone, and for how long?
Mandatory. For Neapolitan pizza — kamado at 350-400°C dome temp with the stone inside for at least 30 minutes. The ceramic has to be heat-saturated; otherwise the base stays soft and the pizza takes longer, overcooking on top. Once hot, a pizza bakes in 90-120 seconds.
How do I clean it? Detergent or just a brush?
Dry brush only and, if needed, a spatula. Cordierite is porous: detergent soaks into the micropores and leaches out during the next cook — soap-flavoured pizza. Stains and burnt residue are normal and turn into a protective patina with use. If mozzarella escapes, let the stone cool and scrape with the spatula.
Will it survive a real thermal shock or will it crack?
Cordierite is the most thermal-shock-resistant refractory ceramic — the one used in industrial ceramic kilns. Onlyfire tests theirs to 1,200°C and it handles water splashes without cracking. What it does NOT survive is a hard impact (kitchen-counter drop) or going straight from a cold fridge to a 400°C kamado — that breaks any stone.
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