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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!)
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So I enter that I may grow in knowledge, wisdom and love.
So I depart that I may now better serve my fellow man, my country & God.
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