Yvonne,
I don't know what kind of baking stones you are using but when I worked
with Pampered Chef they said that we could remove some grease problems by a
paste of baking soda. Let it set awhile first before you remove it. We
also could put the stone in a self-cleaning oven to take it back to its
original pre-seasoned state if we wanted to start all over again.
They have a 10 inch round baker that would work well for the round loaves
someone was asking about. It has about a 1 inch side. They always said
that their unglazed stoneware absorbed out the extra moisture for nice
crusty bread.
Sharon
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