FibraMent pizza stone

[james]

Does anyone have experience with the FibraMent pizza stone. The company that makes them also makes the cooking floors for commercial deck ovens (or more to the point they did that first and then came out with a residential product second). The stones are thicker and last longer than the mass market pizza stones. They also claim to have a more consistent heat transfer for more even high heat baking.

Of course the downside is that they are more expensive. Still, I have cracked too many pizza stones over the years.

Has anyone used one? Know anyone what has?

As a side question, do you stop using your pizza stone once you install a brick oven, or do you keep using it?

Thanks for your input.
James

[CanuckJim]

James,

I've kept my pizza stone for when I want to make small batches for just myself and friends. I use the big oven for big batches, and it just takes too much wood to fire it up for two to four loaves.

Jim