This is wonderful!! My only question is...what about stoneware? I generally use only stoneware now for cookie baking, and I know the stones usually mean slightly longer baking times than what the recipe may call for. Have you tested this type of pan ever? We have heard of people baking very successfully on baking stones, but I would think you'd check them a little sooner since the stones would be quite hot. You'd want to flip a cookie sheet, place the parchment on top, scoop the cookie dough out, and then gently slide the parchment onto the hot baking stone in the oven (set to 350F). I'd check 1-2 minutes early to see if the cookies bake up quickly or if they need another minute or two. Kim@KAF

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