That $60 baking stone I bought 3 years ago finally paid for itself last night

I was making two loaves of sourdough for a neighbor's party and my ancient stone cracked right down the middle at 450 degrees. Ran to the kitchen supply place on Main Street and grabbed a cheap $40 fibrament replacement, and honestly it gave me a better crust than the old one ever did. Has anyone else had a stone just give out on them after years of use, or am I the only one who pushes them past their limit?

2 comments

2 Comments

jamie_price2d ago

Last year my pizza stone did the exact same thing mid-bake during a big family dinner. I had five people standing around the kitchen island waiting for pizza and the stone just SPLIT with this loud crack sound. I panicked and flipped it over because the bottom was still intact and finished the pizzas on that side. Honestly worked fine but I felt like a mad scientist. Replaced it with a cheap one from the restaurant supply place too and it's been my favorite baking tool ever since. There's something about those affordable ones that seems to work better than spending a fortune.

rowanw3115h ago

Huh, see I had the opposite experience with the cheap ones. Got a $15 stone from the grocery store once and it cracked the second time I used it. Maybe it's just me but I feel like you get what you pay for with some of that stuff.