Seasoning a baking stone ??
I've been looking around various posts to see what people are using for hearths in their ovens with much interest.
I live in the Catskills where there is a lot of cheap local bluestone, and I'd like to pick up a big piece that fits my oven rack well. I see others have used bluestone or thick slate, and some have mentioned "seasoning". What do you consider "seasoning", just heating slowly over time? Has anyone ever heard of oiling a stone with vegetable oil and baking to season it, like you would with cast iron, or would that be counter-productive to keeping the stone porous for humidity? Seems like oiling the stone may prevent cracking at high temps?
Currently, I use 1/4 inch thick untreated granite tiles leftover from my countertops. They produce great crusts, are porous, and have not cracked when misting, but the various scrap-pieces I need to cover my oven rack are messy to clean with cornmeal or other oven spills stuck in between pieces.