FibraMent-D Rectangular Home Oven Baking Stone (15 by 20 inches)

I don’t often write reviews but I wanted to thank customer service for responding to me so quickly with a personal touch (no automated messages). I didn’t get my baking stone, reached out to them and they remedied this ASAP — and amid this Covid-19 pandemic nonetheless.As for the product, there are nice instructions in the package that require you to slowly heat up the stone to the highest oven temperature. This took me around 7 hours. There is a bit of a smell but opening the windows and exhaust fan helped. I can tell that this stone will last a lifetime with its heft and overall quality.I can’t wait to try out some pizzas with my 00 dough. ❤️👌

I read the review for several pizza/baking stones. A recurring complaint among all the brands is that they emit an unpleasant odor when initially heated/cured. As indicated in the directions, this stone too emitted an odor during the hours-long curing process. But now cured, the stone works beautifully at the purpose for which it is intended. Sourdough loaves spring well on the heated stone without burning the bottoms, and they taste the same as when baked in a Dutch Oven. I don't give 5 stars because nothing is perfect, but this baking stone is pretty darn good.

This replaced a pathetic (cheaper) oven stone. We are so glad we splurged as this one is terrific! It takes a bit of work and time (6 hours) to get it tempered but now we keep it in the oven all the time for everything we cook. It does a phenomenal job of making great crusts on pizza, bread and pies but it also works for casseroles, roasts and all of the other things we cook in the oven. We highly recommend it!

This stone is as advertised. It works great for bread baking which is what we bought it for. It lives in the oven, it is heavy and you’re not going to want to pull it out all the time. Make sure you follow the directions for first use, it takes most of a day.

Nothing else to add, takes an hour to pre-heat. It has a rough exterior for the best pizza. The rougher the better for pizza. All natural and it doesn't smell much at all even when new.

I love it ! Worked great in my oven!

Head for their website (bakingstone.com) and you can order a customized size AND save $$. I ordered the 15"x20", but cut in half for two 10"x15" pieces. Much easier to store and much easier to work with than a great big 15" x 20", 16 pound slab. I use them for baking rolls, bagels, etc. I already have a 16" diameter round stone for loaves of bread and pizzas, but this larger size enables 16 burger rolls or a full dozen bagels to fit for just one bake.The stone behaves very well (I did follow the break-in instructions thoroughly). I find that nothing sticks to it so long as I reduce baking time by 2-3 minutes, then allow to finish baking and then cool a bit right in the oven for 5-10 minutes.My only quibble is that the manufacturer's instructions say not only not to use soap on it (this is standard for baking stones and not a problem), but not to get the stone wet AND not to use harsh scrubbies. Hmm. Well if you get any amount of dough baked onto it, water and some gentle scrubbing does the trick. So far, this violation of the rules doesn't seem to have negatively affected my stone.

I love this stone! It takes a leap of faith. It needs to be cured? No water when cleaning? Use the rough side up? Take the leap! I am now making the best pizzas, every week. The stains are fine, you learn to love them. I brush it with a metal brush to remove the big spills. I use a sourdough pizza recipe and the crust are the best I've had, anywhere. I ended up buying from their website. It's funky and low tech, but they delivered it promptly and provided good instructions on the one-time curing process. This was an upgrade from a glazed stone I was using, before it broke. The results are so superior.