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skihorn
skihorn Posts: 600
edited November -1 in EggHead Forum
I have done cookies a few times using a cookie sheet. I tried it with the pizza stone tonight and had a little issue with sticking. It seems more authentic to use the stone. Is there a secret to avoid sticking? For breads or pizza I use corn meal on the stone but that would seem like a bad idea for cookies. The sticking was manageable but a pain. Also, is it bad for the pizza stone? Obviously, cookies leave a lot of oily residue. Is that good seasoning or did I just mess up my stone?

Freddie
League City, TX
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