I have one....
that I have used several times.
I've had it for a couple of years, and I vaguely remember some instructions I followed to prep the banneton before using. Unless memory totally fails me, I seem to recall mixing a tablespoon or so of cornstarch with enough water (maybe 1/4 cup) to make a slurry that was then brushed onto the inside of the banneton. It was then left to dry. I also dust heavily with flour before putting dough into it.
Another solution, which I use with other woven baskets, it to line the basket with a plain woven tea towel, also well floured, then place the dough into the lined banneton. It facilitates removal of the dough, and you still get the design of the reeds on the crust.
