FibraMent
May 16, 2007
I just ordered a FibraMent baking stone to replace mine which was broken on Friday while extracting a pizza from the oven.
I purchased the 13 3/8″ x 17 1/2″ version, which is US$50 shipped. It should fit nicely inside the oven and provide a (hopefully better than before) platform for baking of bread and pizzas. The stone I had before was around 3/8″ thick, and this one is 3/4″.
Though I don’t think it needs to be asked, are you going to post your observations on the effect of the thicker cooking stone?
Interested pizza chef that is currently using a 1/2″ stone.
Heh, sure. I actually wasn’t planning on doing much more than mentioning it, but I will.
I had a 3/8″ before and it generally worked fine. However, I can see a 3/4″ working better, since it’d retain more heat. However, it’ll also take a lot longer to warm up increasing pre-heat time in the oven. But on the upside, it’ll help stabilize the oven, which is good for cookie baking and such.
I had normally kept my old stone in the oven full-time and it made the oven a more consistent temperature. I’d think this one would be too.
By the way, did you see this? http://nuxx.net/gallery/v/food/IMG_7115.jpg.html
Niiice….