Tempering (pre-drying) your Baking Stone Before Use

Before it's initial use, your FibraMent Baking Stone should be wiped with a dry or slightly damp rag and then must be properly tempered; the simple process is explained on the instruction sheet that’s included with each stone (click here for a pdf download). Once the stone has been pre-dried, it will provide years of carefree baking.

Proper Placement of the Baking Stone

For best results, place your baking stone on the lowest oven rack with at least 1" of room on all sides for proper airflow and the rough side of the stone facing up. Both sides of the stone may be used for baking but there is less likelihood that dough will stick to the rough surface.

Some people keep their stones in their ovens at all times to create more even heat for other baking. If you do this, be aware that it will take longer to pre-heat your oven.

Pre-Heating the Baking Stone

Place your baking stone in a room temperature oven/grill and pre-heat it for 30-45 minutes prior to use. Since the stone absorbs and retains heat, the preheating process will ensure your food bakes evenly with minimal sticking. When finished baking, allow the stone to cool gradually to prevent thermal shock or cracking.

Use Over an Open Flame/Heating Element

To prevent breaking, never place baking stones directly on a heating element or in direct contact with an open flame. For grill use, always use a metal pan flame diverter.

Type of Food that can be Baked on the Baking Stone

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 then be placed directly on the baking stone. It's important to avoid excessive contact with liquids (oils, water, etc.) as this will decrease the surface strength.

Cleaning the Baking Stone

Take a dry rag and wipe off as much of the residue as possible. Use a rubber spatula to remove any stubborn spills, being 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 stone.

Remember, baking stones naturally darken and discolor with continued use. The grease and toppings that drop on the stone actually improve the baking properties by sealing the surface of the stone and minimizing the chance of dough sticking to the surface.

Cleaning your Oven

When cleaning your oven, it's best to remove the baking stone as FibraMent is porous and absorbs anything that comes in contact with it.

Adding Moisture when you Bake

FibraMent is used in many commercial ovens with steam generators. The best way to add moisture when baking in your home oven is to pour water in a pan that is placed at the bottom of the oven while being careful water does not come in direct contact with the baking stone. Some bakers add lava rock to the pan to increase steaming. Do not spray water directly at the baking stone. Cold water coming in contact with a hot baking stone creates thermal shock and can cause your stone to break.

For more information about FibraMent Baking Stones, check out our FAQs for answers to the most commonly-asked questions.

Click here for a complete list of stone sizes and thicknesses available online