I have a Fibrament stone. It works great. I recommnd it highly. The only disadvantage is that it takes a good long time to heat up - preheat, 30 mins for most baking (350-400 degrees) or up to an hour for pizzas or artisan breads (500+ degrees). I leave it on the bottom shelf of my oven in general, but take it out if making something that I want to do more quickly that won't benefit so much from the stone (quickbreads and sandwich loaves, for example, though the steadier, more even heat from the stone would probably be good for them, it just isn't always worth it to me to use the extra gas and take the extra time to preheat the stone.). Most of the advice above seems to be specifically for Pampered Chef stones - do not follow that advice if you get a Fibrament - the instructions specifically say that the stone should not be seasoned with oil.