BOWHUNR - Why not?
I use Pampered Chef pizza stones - they season just like cast iron. But that's not the reason for oiling the stone in my instructions - oil the stone so the dough easily releases from the stone and transfers to the parchment paper. The same thing can be accomplished with lots of flour, but I prefer not to use excess bench flour. My pizza stones are seasoned so nicely now that they are completely non-stick and impervious to water. Dark, dark brown color - all pores filled with burned in oil.
