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.