I searched through the files and posts and found some nifty stoneware tips that I was thinking would be a handy cheat sheet for people new to stoneware. I am going to try and make up a flyer to hand to guests when they order a stone. Some of the tips I will give more detail for on the flyer than I have listed here. Tips I have so far are: Start the seasoning process by baking crescent rolls or another high-fat item Do not use the stone in place of a regular cookie sheet under pies, it may crack aluminum foil on the bottom of your oven will interfere with how the stone works use a baking soda and water paste every so often to clean the stone, it will also clear up any stickiness that may devlop avoid using aerosol spray oil, it will cause stickiness on the stone Should your stone be washed with soap accidentally bake a batch of crescent rolls on it and throw them out, they will absorb the soap Use the stone that is proportional to what you're cooking.Two thirds or more of the surface should be covered to prevent cracking Spread food out evenly on the stone, it should not be all clustered together Stones will not harbor bacteria or absorb soap Nver take a stone directly from the freezer to a hot oven, it needs to be thawed out a bit first Stones do not need to be pre-heated If anyone has any other tips that they think a new stone user would find handy feel free to post them. And I thank everyone who previously posted one of the tips listed above, some of these things I never knew until I went poking around earlier today.