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 www.bakingstone.com ?

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.

QX > wrote in news:smg912137bb2lglhbb6lkn543piqm7m7ad@
4ax.com:

> 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 www.bakingstone.com ?
>
> 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.

Two quarry tiles stacked?

--

Charles
The significant problems we face cannot be solved
at the same level of thinking we were at when we
created them. Albert Einstein

QX wrote:
> 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 www.bakingstone.com ?
>
> 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.
I purchased a Fibrament baking stone (purchased from
www.backingstone.com) 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.

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

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!

http://www.dominicskitchenstore.com/...p?ITEM_ID=1471

http://www.dominicskitchenstore.com/...p?ITEM_ID=1472

On 26 Mar 2006 06:17:30 -0800, "Chef Dom"
> wrote:

>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!
>
>http://www.dominicskitchenstore.com/...p?ITEM_ID=1471
>
>http://www.dominicskitchenstore.com/...p?ITEM_ID=1472


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

http://www.bakingstone.com/order.php

Boron

Chef Dom wrote:
> 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!
>
> http://www.dominicskitchenstore.com/...p?ITEM_ID=1471
>
> http://www.dominicskitchenstore.com/...p?ITEM_ID=1472
>

Amazon sells it for a little less, at $24.95

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!

http://www.ultimatecooking.com/details.htm?catid=1287

Dave