Baking Steel

My new Fiber-Reinforced baking Stone?


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Cookware 6

My new Fiber-Reinforced baking Stone?

1munchy1 | Jul 17, 2009 08:27 AM

I bought it from Forno Bravo

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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