On 9/10/2011 10:14 PM, Cheryl wrote:
> I bought a Pampered Chef baking stone, first stone I've ever owned. I
> only bought it to support a sales drive my niece was doing for a party
> otherwise I wouldn't have bought one so expensive. But it sure is nice.
> Much bigger than I expected at 15". Nice handles for lifting. Is there
> any reading for how to use these things? The only instructions I got
> with it said to season it with cooking spray or cook things like high
> fat refrigerator biscuits for the first few uses. Not to use soap or
> dishwashing liquid, and of course, not dishwasher safe. Other than that
> it just says to scrape off any food but how do you clean it? I don't
> even own any cast iron so I don't get the concept of how to clean
> something that you can't use liquid detergent on.
>
> I also noticed the instructions said to use it only if you can cover
> most of the surface with food. Are there any good tips out there for
> what you can use a 15" baking stone for other than a large pizza? Thanks.

Never heard of seasoning a stone. I simply scape off excess food as it
instructs. That isn't a food safety issue because you always heat it to
high temperatures before use. This concept of cleaning is the same one
you use for cast iron.