They work great for peeling apples. Do bushels a year with one. Never tried them for curly fries so just a guess but it should work. Dave

The reason why Pampered Chef pizza stones don't need to be preheated is because they are thinner than most other baking stones. Thicker and heavier pizza stones are more likely to break if they are cold and you stick them into a hot oven. Another thing that makes Pampered Chef's stones different and in some cases better is that it's ok to bake foods that have oil such as cookies on them because they have a surface that isn't porous. Here is a link that might be useful: Perfect Pizzas Every Time With The Pampered Chef Pizza Stone

If you buy the pizza pan, make sure it is stainless steel instead of aluminum, as aluminum can melt on wood/charcoal grill. If you are using a gas grill, you will not get a smoky flavor - unless you are adding wood chips - and so there would be no point. I use a pizza stone on my charcoal grill, and I still get a smoky flavor, and so I do not think the holes in the bottom are really necessary for the smoke to flavor the pizza. They might help, but they are not needed for flavor. However, all of my pizza pans have holes in them, and so there may be another function to them. I used to have five pans, but now I have four... I've never seen a Pampered Chef store, and so maybe they are only in the East. Lars

I have tray cabinet dividers under my prep sink in an 18" cabinet. I store the extra oven racks, cutting boards, large round pizza stone, a pizza grid, a medium peel and a pizza pan, the stainless cover for the sink, some plastic cutting sheets, and a couple of oversized pot lids. I have the rest of the baking stuff over the refrigerator but I didn't want to be trying to wiggle that stone out above my head with fingertips.