After several years of use, my old baking stone has developed cracks on both sides. It hasn't separated yet, but I am sure that will happen.
Has anyone used the FibraMent-D stone from
It looks like it would make a suitable replacement. The company checks out with the Chicago BBB with no complaints over 36 months.
Any other ideas? I leave the stone in my oven all the time, letting it stabilize the oven temperature for all my baking (breads & dinner foods).
I like the thick stones rather than quarry tiles. Thanks in advance.