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Onlyfire piedra para pizza cordierita 38 × 30 cm
Onlyfire piedra para pizza cordierita 38 × 30 cm

Analysis by Valery Grin · · updated May 27, 2026

Onlyfire

Onlyfire cordierite pizza stone 38 × 30 cm

Pizza-specific accessory · 1200°C rated, thermal-shock resistant

EDITOR'S PICK

From€35

Reference price on Amazon (June 2026) · subject to change

Amazon does not have it available right now

We checked on September 20. The review stays up because it is still useful for comparing, but it cannot be bought on Amazon.es today.

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Quick answer

Yes, the Onlyfire cordierite pizza stone 38 × 30 cm is the best value-for-money pizza stone on Amazon Spain, and our analysis backs that up. Its cordierite withstands up to 1200 °C without cracking and handles thermal shock (you can splash water on it at 600 °C without it breaking), so it lives happily in a kamado, barbecue or home oven. It's the pick for anyone making pizza, focaccia or bread. If what you want is a deflector for general indirect cooking, jump to a ceramic plate-setter instead.

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.

Editor's verdict

The best value pizza stone on Amazon Spain.

8.7/10

Editorial rating from spec sheet, measurements and kamado fit · not a hands-on test

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).

Available at

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€35

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Goes well with

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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