Baking Stone cracked. Need recommedations for new one !

Mar 13, 2006 6 Replies
Q

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

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?



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.


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C

QX wrote in news:smg912137bb2lglhbb6lkn543piqm7m7ad@

4ax.com:

Two quarry tiles stacked?

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M

I purchased a Fibrament baking stone (purchased from

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for my oven over 3 years ago. It sits on the bottom-most rack of my electric oven all the time. I love it. Pizza crusts and breads turn out wonderfully crisp.

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G

Bought mine at Williams Sonoma at least 15 yrs. ago. No problem yet - it lives in the oven.

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C

This is the same one that William Sonoma sells, just cheaper and available in to different shapes and sizes. I use it all the time and have been for years, great piece!

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B

By the time you add shipping to that, you might as well consider the top of the line goods from Fibrament.

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D

Oddly, I saw a 13" dia. Old Stone Oven stone for $17.95. Never saw this size mentioned elsewhere, so don't know if it's a smaller stone, a typo, or actually truth in advertising!

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