I use either straight oxygen through a sintered stone (usually for about a minute, full open), or a mix-stir until you need to stop.
I'll use the oxygen on bigger beers or ones where I have some concern about fermentation, but the mix-stir is great for normal beers. I didn't get the mix-stir until I started doing no-boil meads; it's invaluable for that. But now that I have it, it's much easier to do that than get out all the oxygen stuff. Cheaper too.