my sister uses hers for cookines and breads of all kinds,

as to cleaning, my dh had one of these my ssister got him for christmas one
year, he just scraped it clean with a plastic scrubber, not one that digs
in, then he wiped it with a damp cloth, I don't recall him doing anything
towards seasoning he just started using it.

beyond pizzas breads and cookies, he also uses it from time to time to
increase the temp of the oven, i can't recall the thing its called, but he
puts it on the bottom shelf and preheats with the oven then bakes a pie on
the higher shelf to cook the bottm more quickly so the picrust doesn't get
mushy.

Lee

ps, my best friend is well on her way to being his new best friend, as soon
after the house burnt she found his exact stone on ebay for cheap, lol, Lee
"Cheryl" > wrote in message
.com...
>I bought a Pampered Chef baking stone, first stone I've ever owned. I only
>bought it to support a sales drive my niece was doing for a party otherwise
>I wouldn't have bought one so expensive. But it sure is nice. Much bigger
>than I expected at 15". Nice handles for lifting. Is there any reading
>for how to use these things? The only instructions I got with it said to
>season it with cooking spray or cook things like high fat refrigerator
>biscuits for the first few uses. Not to use soap or dishwashing liquid, and
>of course, not dishwasher safe. Other than that it just says to scrape off
>any food but how do you clean it? I don't even own any cast iron so I
>don't get the concept of how to clean something that you can't use liquid
>detergent on.
>
> I also noticed the instructions said to use it only if you can cover most
> of the surface with food. Are there any good tips out there for what you
> can use a 15" baking stone for other than a large pizza? Thanks.