I have two and have never used either of them. They were Pampered Chef impulse buys.

Work great. I cook with the handle thing under it to take out and in easier.

Well, I am officially an idiot because at the last minute I saw on the side of the box in tiny print "wash stone and let dry completely before first use" so I washed it and let it dry a few minutes and plopped the pizza on and baked it. The bottom was very soggy because apparently the stone "soaked up" moisture and then kept my pizza moist. I will try it correctly next time. I make that crescent wrapped gouda all the time so am looking forward to trying it also.

Add us to the list of people who use one (every day probably) and love it. They're great for pizza, any kind of bread, and almost anything else you'd use a cookie sheet for.

We always put it in the cold oven and let it pre-heat with the oven -- there's a risk that the sudden change in temperature of putting a cold stone in a hot oven will cause it to crack. And it does heat more evenly that way.

Also, never use soap on it. Just water and a good brush to wash with.

And we've never used the metal handles/rack. I think we may have actually thrown it away.

I have a couple of pampered chef ones and love them. I also use them to bake cookies

I'm actually using mine right now to cook some egg rolls, and yesterday it was used to cook calzones. I ♥ my stone. :)

How do I get the melted cheese off of it if I can't use soap? I have scraped as much as I could off with a spatula but now it's just "discolored" in spots after washing it with water and a scratchy thing. Should I have transferred it to another pan before cutting the pizza, therefore getting melted cheese on it?

We always cut the pizza on the stone. Use hot water and a spatula or the scratchy thing.

And yes, it's discolored. That's normal.

I think the discoloration is part of "seasoning" it. The funkier it looks, the better! I love my pizza stone and I also have a round cassarole stone dish that is great for au gratin potatoes and apple crisp. My kids actually complain if I use another dish because it doesn't taste right!

I don't bake cookies on the stone though, when I have they are always really crispy. I prefer my cookies soft.

Oh, and stock up on extra scrapers if you get the chance. I use those things on all of my dishes and they work great (and don't scratch!)

My large bar pan lives in my oven and is literally seasoned to a non-stick black at this point. Absolute perfection, and all I've ever done to it is hot water and a scraper.

My PC consultant is one of my best friends, and she says if needed you can use baking soda to help remove any burned on food. Just rinse really well and never use soap!

One more tip, if you're looking to season new stoneware bake something using crescent rolls first (like crescent roll pizza!) Works like a charm!

I have two round stones and had a bar pan. Yep, I found out that broilers and stones don't mix. It was a very sad day in my house.

I love my stones! They see more use than any of my other cookie sheets. In fact, one of them is almost black. Don't worry about the discoloration. It's normal. They're also great for chicken fingers and such. It does an amazing job of heating them up and keeping them hot.

We recieved one for our wedding, but I lost the instruction booklet that comes in it. Google has done me no favors in finding the instructions online. I want to use it like others have described on GC, but it is a virgin stone. So, do I just throw it in the oven while preheating it? Any suggestions will be appreciated.

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I love baked brie, but the couple times I've made it, it was awful! What's the scoop, do you pare off the rind all over, just on the top, or the top and the sides? Help!!

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I hate Brie rind, so I usually cut it off completely. I also don't like baking the entire wheel at once, I spit it up into small pieces and wrap the dough around it and bake. It's so much quicker and far easier to serve.

Thank you - maybe it will taste better than the last time I make it!