Doug Weller wrote:
> The instructions say "you
> will find that by lightly oiling the surface of the Superstone Baking
> Stone and sprinkling it with a little cornmeal, food will not stick as
> readily to the stone, making clean-up a snap."

Put nothing on it for conditioning purposes. It will smoke you out of
the house.

It's good for bread and pizza. You can slide those doughs onto a
preheated stone from a board, the bottom of a sheet pan, or use
parchment paper. Forget about cookies unless you are simply using the
stone to regulate the oven, ie: it is on the bottom rack and the
cookies are on another. Stone will need about 30-35 minutes to preheat.