When I started selling Pampered Chef, this product was in my "kit".  We starting using it immediately as we eat a lot of pizza in this house.  We tried it without preheating the stone and preheating the stone.  It seems to work the best by preheating it at say 475.  We also tried it with cornmeal on the stone and that also gave satisfactory results.  The darker the stone became, the better it worked.

 We have used it for cookies, bisquits, breads and even drying apples!  My husband likes to leave one in the oven all the time because it is easier for him to get at it.  We do have two of...