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13" Cuisinart Alfrescamore Pizza Grilling Stone Expired

$8.30
$24.99
+40 Deal Score
42,552 Views
Walmart has 13" Cuisinart Alfrescamore Pizza Grilling Stone on sale for $8.29. Shipping is free with Walmart+ (free trial here) or orders $35 or more.

Thanks to community member rsvpd for finding this deal.

Key Features:
  • 13" diameter, 3/8" thick stone heats evenly
  • Cordierite stone composition
  • Can be used with almost any grill or oven

No Longer Available:
  • Amazon has 13" Cuisinart Alfrescamore Pizza Grilling Stone on sale for $8.29. Shipping is free with Prime or orders $25 or more.
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Original Post

Written by
Edited September 12, 2021 at 06:10 PM by
sold & shipped by Walmart [walmart.com]has Cuisinart Alfrescamore Pizza Grilling Stone (CPS-013) for $8.29. Shipping is Free with Walmart+ or orders of $35+
  • 13" diameter, 3/8" thick stone (fixed typo with width)
  • Cordierite stone composition
sold & shipped by Amazon [amazon.com] has Cuisinart Alfrescamore Pizza Grilling Stone (CPS-013) for $8.29. Shipping is Free with Prime+ or orders of $25+

About this deal
  • My research indicates the Cuisinart Alfrescamore Pizza Grilling Stone (CPS-013) is $16.71 lower (~66% Savings) than the next best price from a reputable merchant with prices starting from $25 at time of posting.
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$8.30
$24.99
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Price Intelligence

Model: Cuisinart CPS-013P Alfrescamore Pizza Grilling Stone

Current Prices

Sort: Lowest to Highest | Last Updated 5/7/2024, 06:03 AM
Sold By Sale Price
Best Buy$19.99
Lowe's$22.82

50 Comments

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Featured Comments

Reviews, quite a few, say they stink after you heat them... like chemicals. Yikes One reviewer said the smell ruined her house.
·
pandemic math checks out
·
where do you see "3/4 inch" thickness on the amazon description page?

From the description following your link to amazon:

"Material Stone
Brand Cuisinart
Color Alfrescamore Pizza Grilling Stone
Item Dimensions LxWxH 13 x 13 x 0.4 inches"

0.4" is not 3/4 (=0.75) inches.
0.4" = 2/5th of an inch. Unless math has changed significantly during the pandemic.

That's a difference of 10 mm vs. 19.5 mm.

IOW, thin and you pay what you get -- if you want a thin stone.
·

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Joined Nov 2010
L6: Expert
> bubble2 1,475 Posts
326 Reputation
CreditGuy
09-13-2021 at 09:41 AM.
09-13-2021 at 09:41 AM.
We've had a pampered chef stone for 20 years and it works great. Just found two more at a garage sale. I now need to practice my dough making.
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Joined Nov 2003
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> bubble2 5,085 Posts
818 Reputation
gergev
09-13-2021 at 10:06 AM.
09-13-2021 at 10:06 AM.
Quote from milnerpt :
I've seen eBay is full of knock off pizza steel. Looks like someone just selling squares of steel with a handle cutout. If going this route, just ask metal fabricator for a piece of carbon steel? I'm sure there are different quality levels?
I don't know what kind of steel it was. The guy had various sheets of the stuff, and I pointed to one that seemed about the right thickness and he cut off a piece to my dimensions. Very reasonable. I used a dremel to sand down the corners and edges when I got it home. I followed those instructions I linked and seasoned it about 5-6 times. Having a baking steel almost as large as the oven rack is great for pizza, bread, etc. I'll usually just leave it in the oven.
I use a hard nylon scraper to scrape and dish soap/sponge to clean. I think you can find these scrapers at walmart
https://www.rangekleen.com/produc...sst-colors
They are amazing. So many uses, prying stuff open, etc. Last forever.
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Joined Jul 2013
L8: Grand Teacher
> bubble2 3,474 Posts
646 Reputation
MitchJ
09-13-2021 at 11:11 AM.
09-13-2021 at 11:11 AM.
Quote from SamQ :
Any reason to use this if I just use aluminum foil for frozen pizza? I understand for fresh pizza these might be better but I'd probably only use this for Digiorno which I have once every few months.
I'd say that foil is going to trap moisture on the bottom and you won't get as crispy a crust. For frozen pizza, you should just put directly on the rack. If you're worried about crumbs falling down, you should put a pan at least several inches below the pizza so the air can circulate under the crust and take away the steam.
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Joined Nov 2013
L3: Novice
> bubble2 129 Posts
18 Reputation
JustinA7404
09-13-2021 at 11:13 AM.
09-13-2021 at 11:13 AM.
a 3.5 lb stone? Do not even need to read the reviews to know to stay clear!!
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Joined Jul 2009
L8: Grand Teacher
> bubble2 3,265 Posts
591 Reputation
jeffricks2051
09-13-2021 at 11:17 AM.
09-13-2021 at 11:17 AM.
Quote from sdaddict001 :
When do you pull out the parchment paper? Like one or two minutes later?

It depends. If you have a really hot oven a pizza will be done in 5 minutes if you have an average oven it will be done in about 10 minutes. If you have a really hot oven you'll remove the parchment sooner than a regular oven a regular oven. You go by feel. Ovens and baking surfaces vary drastically. It's not rocket science though. Just start by leaving it in half the expected cooking time. Then back off the cooking time before pulling out parchment paper on subsequent pizza cooks till the borderline time where pizza sticks a bit too much. Then add a min that time and that's the time amount you'll use for your setup. Not hard. I'm being verbose to ease your noob nerves. Also Google parchment pizza see how people do it.
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Joined Jun 2005
L5: Journeyman
> bubble2 687 Posts
148 Reputation
sonoma03
09-13-2021 at 02:59 PM.
09-13-2021 at 02:59 PM.
Quote from SplendidRaccoon929 :
It just so happens this works well for pizza too, but it stays in our oven as a heat dissipator for ALL baking.
Do you put it on a low rack or directly on the bottom of the oven? I have an electric oven with the heating element hidden under the bottom panel. I baked a pizza with a pizza stone on the lowest shelf at 475 degrees and it burned the parchment paper, so I was thinking that I need to move it to a higher shelf.
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