Stone surface for warming and cooking
Cook Slabs begin as freshly “grown” fieldstones that American Stonecraft hand-harvests at working farms. Artisans craft each cooking stone from scratch in our Massachusetts studio using custom built tools. Both sides of every Cook Slab are prepared for cooking.
On the Grill
- Excellent for items that would fall through the grill grates
- Suitable for delicate foods and vegetables such as fish, kabobs, or bacon
- Prevents flames from burning, charing, or drying out food
- The cooking stone radiates its heat evenly and prevents formation of hot or cold patches
- Not suitable for gas range unless lifted above the flames more than 3″
- To determine if cooking stone is to temperature, splash water and confirm that it evaporates in less than ten seconds
- Will not last forever but expected to provide a full year of grilling use
- Avoiding submerging in water, heat from cool rather than placing cold stone on hot grill
- Can and should be cleaned with grill scrapes and brushes
- Can be flipped over on grill to “burn off” any excess residue
- For simpler cleaning, consider a piece of foil between food and stone
On a Fire
- Make a fire. We prefer the upside down method.
- Wait for a good base of hot coals to develop. Poke the coals to create a level base.
- Carefully place the Cook Slab on the stable surface you’ve created. Try to keep it away from high flames so you can cook your food safely.
- Allow the Cook Slab to heat thoroughly. It shouldn’t take more than a few minutes. One way to test this is by throwing water droplets on the stone. If they sizzle and steam off, you are ready to go.
- Use a long spatula or barbecue tool to put your food on the stone and cook as normal. Be very careful not to get too close to the flames when attending to your food.
- Once the food is done, remove it from the stone and enjoy!
- We recommend waiting until the next day once the Cook Slab has cooled to remove it from the fire pit.
- After use on an open fire, the Cook Slab will be smoky and charred, although it is safe to use again. Use a wire brush to clean, and a barbecue scraping tool to scrape off excess buildup. It can also be flipped on the fire to burn off cooking residue.
At your Table:
– 550°, 45 minutes preheating
– Suitable for thin meat + dishes that cook quickly, <5 minutes
– Cooking stone will be smoky upon re-use
– Needs a protected table surface, heat is intense and can damage wood even with 1.5″ wood block trivet in between
– The bigger the stone and hotter you start, the more you can cook at your table. In our testing, a cooking stone that came out of the oven at 467° was about 261° 6 minutes later after cooking and flipping 9 smaller pieces of shrimp.
Our own custom-designed
Cook Slab Handle
makes it easy to move your Cook Slabto & from your heat source!
Place on stable & heat-safe surface
Place on stable & heat-safe surface
as a warming stone:
– Will retain heat and can be used as a warming tray for items such as pots, pans, casseroles, or baked items
– Would be expected to stain from direct food contact
– Surface is porous so if food comes in direct contact, sanitize by heating to suitable temperature to kill any pathogens
– Also suitable wrapped in a napkin and then placed inside a bread basket, or anywhere warmth is desired
Things to Avoid
– Do NOT heat Cook Slab on stovetop burner
– Don’t put Cook Slab in microwave or dishwasher
– Avoid submerging hot Cook Slab in water
– Don’t place hot Cook Slab on or near heat-sensitive items
Thanks for your interest in the Cook Slab!
Now that you have lots of inspiration about using your Cook Slab, we want to set your expectations about what a Cook Slab is not.
Basically the lowdown simple answer is that a Cook Slab is not a tool that will last forever, it is disposable. We aren’t really sure how long your stone will last because each stone is unique and each heating scenario is different. Higher heat, concentrated heat, and heating a wet stone will adversely impact its performance. Will it last 3 uses or a dozen uses? We don’t make any warranties about longevity. If you have a problem with reasonable use, contact us. We are human and will try to work something out.
If you want your Cook Slab to last as long as possible, we recommend the following best practices:
– Keep the heat lower
– Stick with a more uniform stone
– Avoid thermal shocks like heating one part of the stone rather than the whole stone or heating it quickly rather than slowly
And for heirloom quality stones that will last many lifetimes, we invite you to check out our: