The instruction in my box say 'This all-natural stone requires no seasoning or conditioning.  Simply rinse in warm water before the first use and allow to dry thoroughly.  Prepare your pizza or other baked goods on a flat surface such as a pizza peel or cookie sheet.  Lightly sprinkle the stone with cornmeal and slide the pizza or dough onto the stone.  Do not use flour on the stone, as it will burn. Most recipes suggest preheating the stone 15-20 minutes for even cooking and a shorter baking time.  Because the pizza stone retains heat, always wear oven mitts while handling the stone and place it in the serving rack (which came with my stone) to avoid heat damage to countertops or table surfaces.

The pizza stone is freezer, microwave and oven safe.  To prevent cracking the stone, avoid temperature extremes - from freezer directly to oven or from oven to cold water.  Do not place the stone over an open flame.  Before cleaning the stone, allow it to cool.  Then remove baked on foods with a spatula and rinse the stone in warm water.  Do not use soap or detergent, as they may leave a soapy aftertaste.  Let the stone air dry thoroughly before using again.

This information of course, does not help in the transferring process though but thought you would like to have some sort of instructions to go with your stone.

No, mine doesn't smell like onions after using them at all.  My consultant said the bowl was made out of surgical steel and therefore you can cook a savoury dish, wash it out and cook a custard or something and the small or taste isn't transferred to the next dish. I have put mine in the dishwasher occasionally, just to give it a damn good clean but not on a daily basis. Be interesting to see if others have this problem but certainly give Bron's suggestion a try to see if you can get it back to 'as new' again.

Sadly I'm a totally public doctor with a salary, so no business expenses.  Maybe if I make morning and afternoon tea every day....

You know, I just can't see my doctor using a Thermomix but that is probably a good thing because we find enough to talk about now without adding the TMX to the mix. DH & I emerge from his office to find the waiting room full of people due to the fact that a 10 minute appointment has stretched to 20 -30 minutes whilst we solved the problems of the world

It certainly looks like you do Karen as there are vegies in the first part of the recipe that you place around the formed meatloaf.  It does say add everything in the sauce recipe - might just be a way of getting vegies in there for the kids.

Yes, that can be the downside of the TMX - we are all bound to put on weight if we are that way inclined

Just love your recipe postings Paul and all the extra information that comes with them.  I was going through my old recipes last night and have made a list of those I want to try and convert - there was 1 pizza topping amongst them but several things to try so don't know how long it will be before it gets posted.  2 people can only eat so much food

Just for you Bron, I have upended the creme caramel to see how it went (wasn't going to do it until I got home from football later today).  I was quite disappointed in it as the custard had a curdly look about it so is not something I could serve up to visitors.  Tasted OK though - even at 8.30 in the morning! I did it in one of those alfoil containers but think it would have been better in a ceramic dish.  Can't win them all and I have been having a good trot of successes lately so was bound to have a failure sooner rather than later