I have a very nice, large (14 inch), round baking stone. It looks like pink fired terra cotta. (no pic this time). I've used it a few times for baking biscuits and crescent rolls and it works fine. And of course, it would be perfect for a large pizza.
I clean it with a wet cloth with just a tiny bit of dish detergent and then rinse. As it is porous, I'm afraid it will 'take on' the scent of the detergent.
I can season a cast iron fry pan to perfection, but have no idea how to season a baking stone. That is, even if they can or should be.
Ideas, Y'all?
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We have one and hubby loves it for pizza. I have put my pie pans (glass) on it to catch spills and defuse heat evenly, when I make apple pie.
Our cleaning rules are hot water, no soap, ever; never use sos or anything like that. Scrub gently with a sponge or clean dish rag. Occasionally he'll put a few drops of vegetable on it, but basically use, wash, air dry, store in on its side.
When he makes pizza he sometimes uses corn meal, but sometimes not.
He loves it. It is too heavy for my arthritic hands, but I do adore the pizzas!!!
You dont have to season it at all. I use corn meal on mine and when it is cool I wash in warm water. It will darken with use, and that is what they refer to when they say it is seasoned.
No seasoning for a baking stone. Best thing is to use it often :)
I have had a baking stone in my oven for years and just brush it off (crumbs onto a cookie sheet) as it is too heavy and awkward for me to remove.
I use it frequently and have never thought about seasoning it and it does not seem to have changed except to darken with use.
I think I will just leave it as is because it seems to level out the heat during any baking process and helps to make great pizza.
I was advised to NEVER use any chemicals, including detergents because the stone will absorb them . . . I wiped mine with a very thin amount of warm olive oil, then cleaned with a soft rag and cool water to remove any excess oil. Wish I had another one.
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