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