Pizza Stone - Anybody have one?

[ForeverRoses]

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!)

[AOIIalum]

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!

[PinkRose1098]

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.