Baking Stones Actually Help
I’ve got a 50s O’Keefe & Merritt that’s just as quirky—those old ovens are stubborn. Baking stones or even unglazed quarry tiles on the bottom rack do help a lot. They act like a heat buffer, soaking up the hot spots and radiating it back out more evenly. I started using one mostly for pizza, but now I just leave it in there all the time. It doesn’t fix everything, but it definitely cuts down on the weird cold corners and burnt edges.
Just make sure you preheat the oven long enough for the stone to really heat up—like, at least 30-40 minutes. Otherwise, it’s just another cold spot. And yeah, still have to rotate pans sometimes, but it’s way less dramatic. Worth a shot if you’re tired of playing oven roulette.
Otherwise, it’s just another cold spot. And yeah, still have to rotate pans sometimes, but it’s way less dramatic.
I’ve had similar luck with baking stones, especially in older ovens that just don’t heat evenly. Like you said, preheating is key—otherwise, you’re just moving the problem around. I do wonder, though, if convection would make as much of a difference as the stone does. In my experience, convection helps with even browning, but it can dry things out if you’re not careful. Anyone else notice that? Sometimes I feel like the stone plus conventional heat gives me more control, especially for bread and pizza.
I’ve noticed the same thing with convection—great for cookies or roasting veggies, but bread and pizza seem to lose that chewy texture if I use it too much. The stone really does help even things out, especially in those older ovens that just don’t want to cooperate. Preheating’s a pain, but it’s worth it for the crust.
I totally get the pain of preheating, especially when you’re hungry and just want to get things going. Here’s what I’ve found after flipping a few kitchens and testing both types of ovens: convection is my go-to for anything that needs even browning—like, roasted potatoes or a tray of chicken thighs come out way crispier. But for bread or pizza, I actually switch the fan off. The first time I tried a sourdough in convection, it dried out so fast and the crust was tough, not chewy.
What’s worked best for me is this step-by-step: I preheat the stone for at least 45 minutes (yeah, it feels like forever), shape the dough, and then bake with just the bottom heat if possible. Sometimes I’ll even toss a little pan of water on the bottom rack for steam. It’s a bit of a hassle, but the crust is way better—chewy, not cracker-like.
Funny thing is, in one of my older houses, the oven was so uneven that the stone was basically essential. Without it, half the pizza would be pale and the other half burnt. Guess some old-school tricks still beat fancy tech sometimes...
Convection’s great for weeknight dinners when I’m rushing, but I totally get what you mean about bread and pizza. I tried baking focaccia with the fan on once—came out dry as a crouton. Learned my lesson fast. I’ve also found that for budget ovens (like the one that came with my house), just getting an inexpensive baking steel or stone really helps even things out, especially since replacing the whole oven isn’t in the cards for me right now.
That preheat time feels endless, but it does make a difference. I’ve started prepping everything else while the oven’s heating up, so at least I’m not just staring at the clock. And yeah, those old tricks—like tossing in a pan of water or even rotating the pizza halfway—seem to work better than any fancy convection setting when you’re dealing with uneven heat.
Honestly, sometimes I think these older ovens have more personality than sense... but they do keep things interesting in the kitchen.
