Dents/chips in pizza stone
I've used a pizza stone many times in the past but I only just got one of my own. For some stupid reason the instruction that came with it said not to put oil on it, and I for some even stupider reason, despite having used pizza stones for years by spreading olive oil with no problems, decided to believe it and make my first pizza on an unoiled stone. Lo and behold, shock of all shocks, the pizza stuck to the stone. Just like anyone with half a brain could have predicted. And it was REALLY stuck, the whole pizza was basically ruined because almost none of the bottom of the crust came off and it got torn apart horizontally in my attempts at removal.
Now that would have been fine if that was the end of it, I could just go back to making pizzas normally and throw out the idiotic instructions, except that much to my horror, after cleaning off the stuck on pizza dough with hot water and a plastic scraper, there were now dents on the surface of the stone. The dough had gotten stuck on so bad it pulled pieces of the stone off with it. I'm now very glad I failed at unsticking the bottom of the pizza and avoided accidentally eating stone, but now I'm not sure if I should use the stone at all anymore.
I know that small chips or cracks in stoneware can cause invisible microfractures all throughout, leading to them suddenly falling apart or exploding one day, but I'm also now quite worried that more is going to just come off with a less stuck pizza and I might not notice. Has this happened to anyone else and what do you think the odds are of it happening again if I only cook pizzas normally on it? And also if more does come off and I don't notice it how bad would it be to ingest a small amount of cordierite?