I just got a BGE Large stone. Last night I was cooking sausages on the egg and was going to make buns in the ovens when I thought hey, why not try baking them on the stone. So I did. They stuck, pretty badly.
This got me thinking, is there something that I should do in order to "season" the stone or is there some other method that people use to keep bread dough/pizza crust from sticking to the stone? I just washed the stone off for its first use and put it on the plate setter, legs up. 500 for about 20 mins and then backed it down to 400 to bake.
Mt Elgin Ontario - just a Large.