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Rockwool is a relatively popular material choice of pizza oven dome insulation in Europe, where it is more readily available, and often sold in big box DIY stores. But it is a poor choice in the US, because it is a less efficient insulator than ceramic insulation, it is very difficult to shape and cut, and because Rockwool is very porous and spongy, it can be very difficult to make a smooth exterior dome shape for the outer enclosure. Finally, it is very water absorbent (it’s used in hydroponic gardening!), so if water were ever to get into your enclosure, the Rockwool would hold soak it up, which is bad for the structural integrity of your oven dome.

If someone gives it to you, by all means, go ahead and use it. But don’t look for it and don’t buy. If ceramic blanket insulation is too expensive, use vermiculite or perlite concrete to insulation your oven dome.

Here are a few more details on Rockwool.

In refractory applications, rockwool serves as a highly effective and reliable insulation material, excelling in its ability to withstand extreme temperatures and provide robust thermal insulation. Derived from molten basalt rock, rockwool’s fibrous structure offers exceptional resistance to heat, making it an ideal choice for lining furnaces, kilns, and other high-temperature environments. Its inherent fire resistance and ability to maintain structural integrity at elevated temperatures contribute to enhanced safety and longevity in refractory applications. Whether used in industrial settings or for fireproofing structures, rockwool’s versatility and thermal insulation capabilities make it a valuable solution for maintaining the integrity of materials exposed to intense heat.