Bread-Bakers v104.n038.3

I've been using the Fibrament stone with good results now for a couple of 
years.  I think it's developed a hairline crack but that hasn't caused any 
problems.  I used to ALWAYS leave it in my oven, but lately I've been 
removing it so that it doesn't take as long to bake non-bread items.  Since 
you're not supposed to get it wet when it's hot, I keep it on my top shelf 
& keep a cast-iron pan with rocks beneath it for steam creation.