The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


Bev619's picture

Do I need to treat/proof/season my new cordierite (kiln shelf) baking stone?

January 11, 2011 - 10:55pm -- Bev619

I managed to get a cordierite baking stone cut to size for $60 (includes shipping), but I'm not sure if I need to do anything with it before slapping my dough on it.  After hearing the Fibrament issue, not sure if I'm supposed to do anything special with mine.  It is actually from a clay/potters supply place so is actually meant for kiln shelving, so it is super heat resistent, but do I need to burn off any weird coatings?  Thanks!

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