I've broken two thin (3/8") pizza stones in two months after running my electric oven at 575+ deg F. It seems it cracks when I make a pizza with tomatoes-perhaps it's the moisture seeping through the crust before it sets up?
Anyway, I just bought the FB stone and note through the link that it holds heat much better. I hope it fares better in life expectancy too! I'm looking forward to getting it.
cliff |