The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

red quarry tiles for oven

dwcoleman's picture
dwcoleman

red quarry tiles for oven

I've been looking high and low for these tiles for a couple weeks and finally found some.

They are 6" x 6" unglazed straight from Italy, the cost was roughly $3.12 per square foot(ie 4 tiles).

I purchased them through a wholesaler named Olympia Tile, they are scattered throughout Canada and have some stores in the US as well.

 

Darren

dwcoleman's picture
dwcoleman

To the best of my knowledge red quarry tiles are the most natural and are food safe to use with cooking.

The glazing on tiles is a health concern, as well as most ceramic/quartz/granite tiles.  There are many posts on TFL discussing this topic.

The other option was to buy a Fibrament stone, but they are very cost prohibitive for me at this point in time.  Coupled with the fact that I inject steam with my oven when baking I didn't want to ruin a $90USD piece of stone.

 

Darren

asicign's picture
asicign

I haven't had much luck with quarry tiles.  They crack easily (at least in my oven).  Also, they don't provide a lot of thermal mass.  I recently got a Fibrament stone.  I haven't heard anyone complain about damage from steam.

tananaBrian's picture
tananaBrian

I've had "good enough" luck with quarry tiles, but they also tend to move around when you put bread on or off them.  I know FibraMent stones are good, but I've also heard of people using even thicker kiln shelves, cut to fit of course (fits oven with 1" or more gap around perimeter.)  Has anybody here used kiln shelves?

 

Brian

 

PeterS's picture
PeterS

and baking, unlike sculpting, cutting, sanding or otherwise modifying the granite where dust or fine particulate is being generated, presents no health risk. Proper masks and cutting techniques, like water saws, mitigate the risk for those who are engaged in the latter.

For the record, any mineral material with a certain particle size and ratio of length to width, otherwise known as an aspect ratio, e.g. asbestos, is a hazard. There is nothing chemically innate to granite that makes it a hazard; if so, there is no way that it would be used as a common countertop material.