On Thu, 16 Mar 2006 22:43:53 +1100, "Shaun Ginsbourg"
> wrote:

>Can you make your own baking stone?
>
>I read it is a quarry tile (unglazed clay). I suspect they are susceptable
>to breaking if they're not made properly.
>
>Does anyone know a reliable method or should I give up and buy one?
>

My old baking stone (commercial) recently showed sign of failure with
a crack on both sides (still one piece though).I am considering a
fibrament stone to replace it. www.bakingstone.com

I considered the quarry tile idea, but I was afraid there may be
something in the materials used during manufacture that would not be
good for food items. Who knows where they are made,
or what fillers are mixed in with the clays?

After all, quarry tiles aren't designed for, or manufactured for food
use. They obviously don't carry the NSF certification ( www.nsf.org ).

(I remember when restaurant table legs and rebar were made with
radioactive metal from Mexico).
http://www.window.state.tx.us/border/ch09/cobalto.html