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Put the metal thingy under the stone. This will allow you to lift it easier when you remove the finished goods from the oven.
I use mine when I bake bread or rolls. Typically, I wet it down and place it in the oven when it's preheating. This gives the bread a crisper crust.
I don't use it for cookies because it's so hard to get the grease out. The stone holds in flavors so don't soak it in soapy water. You are suppose to scrape it off and run water over it.
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