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Please note: The content is generated by an AI language model based on reviews. We are constantly improving the accuracy, however, its outputs may contain errors or offensive content from certain reviews. Please report any errors or offensive content to us. Also, please note that we will not collect your questions unless you click the thumbs up/down button to provide feedback. The answers displayed will be stored by us so if another Fakespotter asks a similar question we can provide them an answer faster. Your feedback will only help us make Fakespot Chat better! By using Fakespot Chat, you agree to Fakespot's terms of use and privacy notice.

Pros & Cons

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Pros

Highest quality baking stone i've ever owned--this is probably #7. Great long lasting stone. Very happy with our purchase.

Maintains heat wonderfully. The defects they cite are mostly not defects and the small actual defects would not affect performance. This stone is larger and has reduced, though not eliminated (no thanks to samsung engineering) those hot spots.

The surface is pebbly to allow easier release of the baked pizza. Pizza crust comes out crispy and cooks fast. We store our stone in the oven but remove it if we are baking something other than pizza that might spill on it.

Fibrament is the best stone you can get for baking sourdough bread. I like the bigger size because it covers most of the area of my oven and i can slide 2 loafs of bread at a time. My bread, which was good before, now gets rave reviews!

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Highlights

The AI used to provide these results are constantly improving. These results might change.

Quality


Quality product evidenced by the results love it


Highest quality baking stone ive ever ownedthis is probably 7


They are cheap considering the fact that you get a professional quality stone that will last a lifetime

Overview

  • How are reviewers describing this item?
    stone, good, great, most and made.
  • Our engine has profiled the reviewer patterns and has determined that there is minimal deception involved.
  • Our engine has discovered that over 80% high quality reviews are present.
  • This product had a total of 91 reviews as of our last analysis date on Mar 14 2024.

Helpful InsightsBETA

The AI used to provide these results are constantly improving. These results might change.

    Posted by a reviewer on Amazon

    I leave it in the oven and never have taken it out


    Posted by a reviewer on Amazon

    I heat the oven to 100° while i knead the dough and turn the oven off when i put the covered dough in the oven


    Posted by a reviewer on Amazon

    After 3 years a small crack has developed at the edge of the stone


    Posted by a reviewer on Amazon

    I have had 2 thinner stones crack and fall apart


    Posted by a reviewer on Amazon

    Like any pizza stone it doesnt tolerate moisture as water can get into the stone and then expand and crack it when heated


    Posted by a reviewer on Amazon

    The sides are undercut to allow it to be lifted more easily


    Posted by a reviewer on Amazon

    Ours came with 2 very minor chips at corners which in no way affect performance or the usable surface area


    Posted by a reviewer on Amazon

    Any baked on food is easily scraped off with a bench scraper

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Please note: The content is generated by an AI language model based on reviews. We are constantly improving the accuracy, however, its outputs may contain errors or offensive content from certain reviews. Please report any errors or offensive content to us. Also, please note that we will not collect your questions unless you click the thumbs up/down button to provide feedback. The answers displayed will be stored by us so if another Fakespotter asks a similar question we can provide them an answer faster. Your feedback will only help us make Fakespot Chat better! By using Fakespot Chat, you agree to Fakespot's terms of use and privacy notice.