FibraMent Baking Stones are manufactured in Orland Park, Illinois (a suburb of Chicago).
Yes. Many years ago we made our product at our plant in the town of Dolton, IL. At that time, we used “D” for Dolton as part of our product name. After we relocated to Orland Park, IL we dropped the “D” from the product name. There was absolutely no change to the product, just a slight change to the name due to the change in location. Some e-commerce partners and resellers of our product still refer to it under the old name of FibraMent-D.
FibraMent is made from a patented blend of kiln-fired high temperature and conductive raw materials.
Yes, caution should be taken with products your meals are prepared on. You can feel confident placing your food directly on the FibraMent baking stone. FibraMent is certified by NSF, a global independent product testing and certification organization headquartered in the United States. The NSF mark is your assurance that FibraMent baking stones comply with all established standards and guidelines for safe contact with food. FibraMent is the only commercially available baking stone that has this certification.
FibraMent stones are backed by a 10-year warranty against defects in materials and workmanship.
No, thermal conductivity or heat transfer is independent of thickness. Baking stones provide even direct bottom heat to food items. Thickness of the baking 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 thermal conductivity is 6.52 Btu.in/hr.sqft.°F tested to ASTM Standard C177-95. This is the ideal heat transfer rate. We recommend 3⁄4" thick stones for home oven and BBQ grill use. The 3⁄4" thickness provides proper durability and weight for home use.
Thicker stones (1", 1 1⁄2" and 2") are primarily used in commercial ovens where additional strength and shorter recovery times are required.
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 or strength of FibraMent.
Measure the width and depth of the baking rack your stone will sit on in your oven or grill. Subtract 2 inches from each measurement to allow for a 1" gap on all sides for proper airflow. Any stone this size or smaller will work. Click here for more information on how to determine the proper size stone.
From the Home Use shopping page, select “Click Here to Customize the Size of your Rectangular Shaped Stone.” Then select a rectangular baking stone that is the next larger size than your required size and enter your desired dimensions (to the nearest 1⁄8th inch). There is a $15 fee per stone for trimming a standard size to your requirements. This additional fee is reflected in the price shown. If your desired size is greater than the largest baking stone listed on the order page, click here to Request a Quote.
The same formula composition is used for all baking stones. The FibraMent Baking Stone for the barbecue grill includes a separate metal pan flame diverter that protects the stone when used over an open flame. The FibraMent Baking Stone can be removed from the flame diverter for use in the home oven. (Note: since the metal used for the flame diverter has the same heat transfer properties as the baking stone, you may choose to leave the baking stone in the flame diverter when baking in a standard oven.)
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 though the stone was pre-dried at the factory, it will still pick up moisture during shipment to you. The at-home tempering process only needs to be performed once at home before the stone’s first use. Click Here for instructions for tempering your baking stone.
You may notice an odor during the pre-drying process. The degree of the odor is subjective and occurs only once when the baking stone is being pre-dried before its initial use. The odor is easily eliminated by using your oven's exhaust fan.
A thermal analysis was conducted by the National Brick Research Center to alleviate any concerns about the odor. Their test confirmed no emissions other than water vapor and carbon dioxide were detected when FibraMent was heated to 600°F.
FibraMent Baking Stones are highly versatile and provide an evenly heated baking surface, which improves the flavor and texture of a wide variety of foods. Dough-based foods like pizza, bread, pitas, pretzels, etc. can be cooked directly on the stone. Wet or greasier food items should be put in a pan or on a cookie sheet, parchment paper, or aluminum foil, that can be placed directly on the baking stone.
Yes. Take your pizza out of the freezer as you begin preheating the oven with the baking stone. The baking stone takes 30-45 minutes to fully absorb the heat from the baking chamber. During this time your pizza will thaw from 0°F degrees to approximately 32°F. This is the ideal temperature to bake frozen pizzas.
Yes, the FibraMent Baking Stone can be removed from the flame diverter for use in the home oven. We offer threes sizes with the flame diverter:
- A 13 5⁄8" round baking stone with a 14 1⁄4" flame diverter
- A 15 1⁄2" round baking stone with a 16 1⁄4" flame diverter
- A 15" x 20" baking stone with a 15 3⁄4" x 21 3⁄4" flame diverter
(Note: since the metal used for the flame diverter has the same heat transfer properties as the baking stone, you may choose to leave the baking stone in the flame diverter when baking in a standard oven.)
If you own one of these three baking stones and would like to purchase a flame diverter, click here to Request a Quote.
FibraMent Baking Stones are safe to use in gas, electric, convection, and quick heat ovens. Our barbecue baking stones (which include a separate metal flame diverter pan) can be used on wood burning, charcoal, or gas grills.
Yes, the FibraMent Baking Stone can be used in any barbecue grill including this style ceramic cooker. Allow at least a one-inch gap around the baking stone for proper air movement. Use the plate setter to elevate the cooking grid above the heat source (charcoal, wood etc). Place the baking stone on top of the cooking grid. Do not subject the baking stone to a direct fire, always use the metal flame diverter pan.
Although FibraMent has a 1500°F intermittent operating temperature limit, it cannot be exposed directly to flame. The metal flame diverter pan that is included with our baking stone for barbecue grills must be used. If a flame diverter can't be used, we have a special flame resistant material for your application. For pricing, click here to Request a Quote and note that you cannot use a flame diverter.
Yes. The aluminum foil will not alter FibraMent's baking properties. However, all baking stones are porous and will darken over time. Placing a sheet of foil over the baking stone will also help to minimize thermal shock and prevent excess moisture from coming in contact with the stone.
Yes, but be careful water does not come in direct contact with the baking stone. FibraMent is used in many commercial ovens with steam generators. The best way to add moisture is to pour water in a pan that is placed at the bottom of the oven. Some bakers add lava rock to the pan to increase steaming. Do not spray water directly at the baking stone. Cold water coming in direct contact with a hot baking stone creates thermal shock.
No, nothing should be placed on the element. Setting baking stones or pans on the element restricts the heat flow which gradually decreases the efficiency of the element until it fails.
No, but you can create a baking chamber that is more efficient using just two of our baking stones. Place one baking stone on the wire rack at the very bottom of your oven. This will be your baking surface. Use a second baking stone as the ceiling by placing it on the wire rack above. Adjust the height of the wire rack so it's immediately over the foods being baked. By greatly reducing the ceiling height of the oven and redirecting the heat back down on the items being baked, wall inserts are not necessary. Our tests show using this method improves the bake quality.
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, removing a hot baking stone from the oven can be hazardous.
FibraMent is porous and absorbs anything that comes in contact with it. It's best to take the baking stone out of the oven when it goes through the cleaning cycle. You can leave the baking stone in the oven if you prevent foreign residue from dripping on the stone.
Take a dry rag and wipe off as much of the residue as possible. Use a rubber spatula to remove any stubborn spills. Be careful not to damage the surface of the stone.
You can also bake off any 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 on the baking stone.
Remember, baking stones naturally darken and discolor with continued use. The grease and toppings that drop on the baking stone actually improve the baking properties. The patina that develops seals the surface and minimizes the chance of dough sticking.
Over time your FibraMent Baking Stone will naturally develop a patina that will minimize dough from sticking. But there are a few tips to prevent dough from sticking when your baking stone is new. Make sure your pizza stone is thoroughly preheated (start with the stone in a room temperature oven/grill and pre-heat it for 30-45 minutes). Carefully add a generous dusting of polenta or cornmeal to your pizza peel and the baking stone surface before sliding the pizza from the peel to the hot baking stone. Don’t overload your pizza with toppings as this may create excess moisture that can prevent the crust from crisping up and cause the dough to stick. Note: be very careful with the preheated baking stone as it will be very hot. Avoid touching, lifting or handling the hot stone as even oven gloves may not provide enough protection.
Baking stones provide even, direct heat from the bottom of the stone. Consistent thermal conductivity ensures the toppings and dough finish baking at the same time. Baking stones do NOT draw moisture out of the dough; they bake through the dough at an even pace.