The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Can you leave stone in oven all the time?

JoMama's picture

Can you leave stone in oven all the time?

Can I leave a baking stone on the very bottom of my oven all the time?  

My heating element is in the top of my oven.


Thanks for your replies!

janij's picture

I use quarry tiles and never take them out.  I did the same with stones.

flournwater's picture

If I owned a gas oven I'd leave my baking stone on the bottom all the time.  My electric oven has only two racks so leaving the stone in the oven means, depending on what I'm cooking, I'd have to move the stone in and out more often than I'd like.

If it isn't an inconvenience to leave the stone in your oven I see no reason why you couldn't leave it in there; it'd sure help keep your oven temperatures more consistent.


davidg618's picture

except when I need the third shelf. I've baked with the same stone for more than twenty-years. I wish I knew the manufacturer because it seems indestructable, but I'd now like a bigger one. Unfortunatly, there are no markings on the bottom.

When I run the oven on "clean cycle" I leave the stone in. Any spills on it burn off; I just wipe away the gray ash.

David G

SylviaH's picture

I have electric wall ovens and they came with a couple of thick stones that sit in a shelf for them.  They cover the complete width and length of the oven if the two of them a placed on the shelf.  The ovens directions said to remove them when not in use.  They said it interfers with the even temperature and when the confection cycle is on will not work as effectively.


flournwater's picture

Yeah, Sylvia, I had forgotten that a convection oven might be thrown out of balance with a stone left in it all the time.  That would probably create a hot spot that would defeat the purpose the the convection process.  Thanks for pointing that out.

marc's picture

I leave mine in my bottom oven.

During these frigid months, I bring a 2.5 quart calphalon pan full of water to a boil, place the lid on, and set it in the back of the oven on the stone. Between the pot of hot water and the stone, which seems to absorb and retain some of the heat, it's the perfect environment for proofing my sourdoughs during bulk fermentation. By keeping the lid on the pan, there's no condensation buildup inside the oven.

Janknitz's picture

But it does take longer to preheat the oven when it's in there. 

I do remove it if something messy (like roast chicken) is going to be cooked in the oven so that the grease and smoke don't permeate the stone. 

JoMama's picture

Thank you very much for your answers!  

Since my electric oven heating element is on the TOP of the oven, I've put the stone on the bottom ... we'll see how it goes.


rayel's picture

I agree, the stone will increase preheat time. How important it is when not baking bread, is a good question. Ray

JoMama's picture

Well ... for a follow-up ... so far so good !  :o)

JoMama's picture

LOL ... note to self ... don't let those coarse corn meal crumbs build up in the oven ... kitchen got a little smoky when I opened the oven door ... turned off oven & let it cool down & immediately swept up the excessive crumbs ... LOL ... I'm learning!  :o)

scottsourdough's picture

I wouldn't leave a stone in the oven all the time unless you don't have another convenient place to put it. Leaving the stone in the oven won't damage it, but you'll waste a ton of energy by letting it sit in the oven and absorb heat. Like some other people said, it will also increase pre-heating time.