Top Reasons Why Bakers Everywhere Use FibraMent baking stones:

Pizza on GrillThe FibraMent line of baking stones were developed by Illinios entrepreneur Mark O’Toole to meet the needs of professional bakers. Prior to FibraMent, bakers options were limited to ceramic and clay products that baked unevenly and cracked easily. FibraMent has become an industry standard for the baking industry and now is also available to home bakers seeking to duplicate the joys of hearth baking in their own kitchens.

  • FibraMent bakes great pizza, breads and bagels every time.
  • FibraMent NEVER needs cleaning. Simply brush excess crumbs off the baking stone.
  • Comes with a ten-year warranty.
  • FibraMent customer support is only a mouse click or phone call away.
  • FibraMent is safety tested and certified by NSF International, the widely recognized and respected independent certification organization for public health and safety.
  • Easy to follow baking instructions are provided.
  • FibraMent stones are designed for gas, electric and convection ovens, and also outdoor barbeque grills.
  • Stones available to fit most oven and outdoor grill sizes
  • FibraMent never needs to be removed from your oven.
  • FibraMent is a minimal long term investment which returns optimal results.

FibraMent Q & A

1. What is the composition of FibraMent?

FibraMent is made from a proprietary blend of heat resistant and conductive raw materials approved by NSF International for use in baking ovens.

2. What size FibraMent Baking Stone should I buy?

When measuring your home oven, allow approximately a one inch opening on each side of the stone for proper air movement.

3. Can I lay a sheet of aluminum foil over the FibraMent Baking Stone to keep it from staining?

Yes. The aluminum foil will not alter FibraMent’s baking properties. However, all baking stones are porous and will darken over time. Additional benefits of using aluminum foil are: thermal shock will be minimized and excess moisture will be prevented from contacting the stone.

4. Can FibraMent be used in wood burning ovens and outdoor patio grills?

Although FibraMent has a 1500°F continuous use operating temperature limit, it cannot be exposed directly to flame. The flame diverter that comes with our barbecue grill stones must be used.

5. Some bakery publications have recommend baking on quarry tile. How does FibraMent compare to quarry tile?

Quarry tile does not have the heat transfer properties necessary for quality baking. It is not engineered for baking oven temperature applications. Quarry tile becomes brittle after it has been heated and does not provide an even bake.

6. Can FibraMent be placed directly on a heating element in electric ovens?

No. Nothing should be placed on the element. Setting baking stones or pans on the element restricts the heat flow. This gradually decreases the efficiency of the element until it fails.

7. Do you provide FibraMent similar to the HearthKit’s that are available?

Yes, and you do not have to spend that much money. FibraMent is not only used as a baking stone. Our commercial accounts use FibraMent to line their oven ceiling and walls. For home ovens, place one baking stone on the wire rack at the very bottom of your oven. This will be your baking surface. Use a second FibraMent stone as the ceiling by placing on the wire rack above. Adjust the height of the wire rack so it’s immediately over the foods you are baking. Since we have greatly reduced the ceiling height of the oven, and are redirecting the heat back down on the items we are baking, wall inserts are not necessary. Our tests show using this method improves the bake quality.

8. Do thicker stones improve baking performance?

Thermal conductivity or heat transfer is independent of thickness. Baking stones provide direct bottom heat to your food items. Thickness of the stone does not change the heat transfer rate.

For baking stones to work properly the heat must be conducted evenly.Some baking stones conduct heat too quickly while other stones conduct heat too slowly.

FibraMent’s heat transfer rate is 4.63°F tested to ASTM Standard C177-95.This is the ideal heat transfer rate. Thicker stones (1″, 1 1/2″ and 2″) are primarily used in commercial ovens where additional strength and recovery times are required.

9. Why don’t you supply a wire serving rack with your pizza stone?

Baking stones should be left in the oven. Food bakes at temperatures over 200°F. FibraMent will stay above 200°F for at least thirty minutes after it’s taken out of a 400°F to 500°F oven. You do not want your food to continue to cook after it is taken out of the oven. Also, you will probably burn your fingers trying to take a slice of pizza off the hot stone.

Serving the pizza will also become a problem. You will not harm FibraMent by cutting your pizza directly on the stone but you will dull your cutting instrument very quickly.

10. Can I leave my baking stone in the oven during the cleaning cycle?

Baking stones are porous and absorb anything that comes in contact with it. It’s best to take the stone out of the oven when it goes through the cleaning cycle. You can leave the stone in the oven if you prevent any foreign residue from dripping on the stone.

11. When I baked my last pizza some sauce and cheese spilled onto the stone. How should I clean it?5-year_old_baking _stone

Take a dry rag and wipe off as much of the residue as you can. Use a rubber spatula to remove any stubborn spills. Be careful not to damage the surface of the stone.

You can also bake-off the heavy spills. Instead of turning the oven off when you are through baking, turn it up to the highest temperature setting for 60 to 120 minutes. This will charcoalize the residue spilled onto the stone.

Remember baking stones naturally darken and discolor over time with use (stone pictured here is 5 years old). The grease and toppings that drop on the stone actually improve the baking properties. This seals the surface of the stone and minimizes the chance of dough sticking to the surface.

12. 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.

Even if we predried the stone at the factory it would pick up moisture during shipment to you. To ensure there was a nominal amount of moisture in the stone the predrying process would have to be repeated.

13. When I opened the carton I noticed some chips on the edges. Should I be concerned?

Due to the inherent nature of the raw materials used in FibraMent, the edges may have some small chips. These areas do not affect the baking properties of FibraMent.

14. Some baking stone suppliers state their material absorbs moisture during the baking process. Is this the case with FibraMent?

Baking stones provide even, direct heat from the bottom of the stone.Consistent thermal conductivity ensures that the toppings and dough finish baking at the same time.

Baking stones do NOT draw moisture out of the dough. Rather, good quality baking stones bake through the dough at a even pace. It’s hard to imagine a stone heated up to 600°F can absorb moisture. Moisture evaporates very quickly at those temperatures.

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Baking Pizza Stones

Earlier Comments

81 thoughts on “Baking Pizza Stones

  1. Sharon Westburg

    I received my stone today & you say it can just stay in the oven all the time. Should it be on the lowest rack? I have a 1940 Wedgewood stove and it only has two racks in it.
    If I’m baking on a cookie sheet can I set it on the stone.
    Thank you

    • Hi Sharon,

      I mostly keep it in the middle which works well for me, but I didn’t notice any difference when it was lower. I think it could easily vary by oven type, so you might have to do a little experimenting.

      Yes, you can place a cookie sheet directly on the stone if you want.

  2. Bradley

    What oven rack should I use with this stone? I see in the picture above you are on the bottom shelf, is that the ideal height?

    • I actually mostly keep it in the middle which works well for me, but I didn’t notice any difference when it was lower. I think it could easily vary by oven type, so you might have to do a little experimenting.

  3. Marley

    Where is the stone made?

    • The factory is in Illinois.

  4. clarence day

    Is there a retail store in the Rochester, Mn area where i can purchase a baking stone?

  5. SarahP


    Yesterday while preheating my oven (and stone) for baking the coil in my oven caught on fire due to an apparent defect with this line of ovens. The oven coil is partially burnt away, the range no longer works and the interior of the oven is covered in ash. Thankfully, a worse disaster was averted and my house and family are safe. My stone shows no scorching (I was fast!) but it is very ashy. I know that I cannot wash it – but is it safe to use (once I get a new oven!)? I am supposed to prepare a meal (with bread) for a Church Youth Group event in 1 week- and I LOVE my stone ! Do I need to toss it or is there a way to save it?

    • I’m glad to hear all the important things are fine.

      You can wash the stone. Just don’t use any soap. Use a brush and plain water, then let it dry thoroughly. Before using again, raise the oven temperature somewhat gradually with the stone in the oven. It’ll be fine.

  6. bob

    I plan on purchasing a pizza stone but want to know if I can use it on my Charbroil Infared Gas Grill w/o the flame diverter. There is no direct flame on my grill, the gas flames are under a metal pan (to create the Infared heat). The grill will also reach temps of greater than 600 degrees. I know some pizza recipes call for cooking them at very high temps…has anyone tried this?

    • That will all be fine. Just be sure to run it through the one time seasoning instructions that come with it. Most of these stones are purchased by pizzerias who often use them at higher than normal home oven temps.

  7. Janice

    Several sourdough recipes say to put a pan in the bottom of your oven and add a couple of cups of water to the pan when the oven has preheated…creating steam which supposedly makes for a better crust……. in addition some call for water to be squirted on sides of oven, can we do this with the fibrament stone? I realize the direction say not to get water on the stones, I am new to baking so I don’t know what to do? Thank you for your help, Janice

    • Spritzing water from a spray bottle into the oven for steam won’t hurt the stone, even if it drifts onto the stone. You just don’t want to pour water directly on the stone.

  8. diane

    I just bought a pizza stone, put a store bought frozen pizza on it to cook the bottom of the pizza never cooked can anyone tell me why? thanks Diane

  9. SarahP

    Is it safe to use a pan of hot water under the stone and to spray the oven and bread with water (to create a steamy oven) when using these stones to make bread?

    • Hi Sarah,

      With these Fibrament stones, yes, absolutely.

  10. Al

    I scraped my stone with a metal spatula to clean it and the last pizzas I baked in my outdoor grill after that, stuck to the stone. Should I spray my stone with a non stick spray so they don’t stick or have I ruined the surface.


  11. Mary Lynn

    I have had a stone in my oven for about 25+ years. I do take it out when I do cake now, but for everything else it stays in. About 12 years ago a friend baked an overflowing peach pie on it, (and I did not get a a piece) then tried to clean it with “EasyOff”‘ without my knowledge. Next time I went to use the oven, the smell was horrid, then I found out about the EasyOff. All I could think of, is my bread laying on the stone, with the poison seeping into it. I thought it was ruined, so put it in my mother’s selfcleaning oven. Turned it onto clean, opened several windows, and three hours later, my stone was free of EasyOff and clean as a whistle. It is still in my oven doing its job. I have since run it thru the clean cycle when cleaning my ovens and it comes out like new.

  12. Marge Baes

    I love the stone for making pizza and free form loaves of bread, but I use stoneware pans for most of my baking, and have ruined cakes by leaving the stone in. So I remove the stone for all my baking except pizza and free form loaves.

  13. Manuela

    hello, I bought a stone and I wanna start with the pre-drying. Can I use for that the convection bake on my oven or not?



    • Sure, convection is fine.

      • Manuela

        thanks, now i’ve an other question the instructions for pre-drying say’s to increase till 550, but my oven is only going to 500 F, so is it still okay?

        • Yes, that’s fine too.

  14. Mike

    I, also, have lost the seasoning instructions. And, I did buy the stone from Breadtopia. Please provide seasoning instructions and I recommend adding them to the FAQs ….

    • Seasoning is a one time procedure that involves baking the stone in your oven starting at 200F degrees for one hour then 300 for an hour, 400 for an hour and finally at 500 for an hour.

      During seasoning it might smell bad just like turning on a furnace in the winter after it’s been off for months. That’s also a one time thing.

  15. Judy Dunn

    We have lost the seasoning instructions for the stone before launching it into its initial use. Please provide us the directions. Thank you.


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