Corierite

Hello.  I am wondering about using my cordierite as a versatile piece, not just for bread and pizza.  I have always used a Pampered Chef stone to bake store bought French Fries and homemade cut sweet potato fries.  The stone was well seasoned so I never needed to use anything on it and the fries came out crispy, which doesn't happen on metal pans.  Well, my stone broke and I bought a cordierite stone with handles because of the high temperature ratings AND  it was less than half of the price of buying a new Pampered Chef stone.  It seems like everything will stick to it, but does not say to use anything but heat for seasoning.  Can someone help me?  Will my fries cook well, without sticking to the stone if I season it at high heat for 1 hour?  Do I need to heat it for 1 hour every time I use it before placing anything on it?  Sometimes I like to sprinkle seasoning and olive oil on the fries, but I read that you should not put oil on cordierite even though that is what I used on the Pampered chef stone to season it.  Thanks so much.  I am clueless about the differences in stone types.