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My new Fiber-Reinforced baking Stone?

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I bought it from Forno Bravo
http://www.fornobravo.com/store/Profe...

I forget the manufacturer, Fiber something.

My last Pizza stone was not fiber reinforced, and cracked when a well meaning assistant threw water on it to make steam.

This one requires curing in my oven. It says to start at the lowest temperature, and every hour up the temo 100 degrees till it reaches 5oo, then let it go at 5oo for two hours.

It's summer, it's hot, and this does not sound fun right now.

The litrature mentions "explosive fragmentation" if the curing isn't followed.

Has anyone bought or used this kind of stone?

I ws going to cure it tonight till I realized what would do to the temperature inside my little house. OF course, there is always air conditioning-but geesh.

Is the curing really necessary (stupid question, I guess

)

Also, how do fiber reinforced stones perform?

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  1. From the FAQ for *FibraMent*:

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

    Why is it necessary to predry/temper the stone?

    Since baking stones are porous they absorb moisture. Moisture turns to steam at 212°F. If the moisture is forced out of the stone too quickly it can develop cracks. This is why a slow, gradual temperature increase is so important.

    1 Reply
    1. re: Joe Blowe

      Thanks! That's the brand!!!!

      the cure is just initially, right. I don't have to do that whole song and dance every time I want a pizza, do I?

    2. Take it back, and get a stone made from an actual refractory material, and not one with a marketing department.

      3 Replies
        1. re: 1munchy1

          fibrement have a good advertising campaign. They don't have a good product. There are all sorts of refractory ceramics that are much better suited to being used for baking stones. Fibrement has neither the strength, the thermal conductivity nor the resistance to thermal stress to be used as a refractory. It's so much better than nothing, though, that people with no basis for comparison rave about it.