FoodBanter.com - View Single Post - Seasoning a baking stone and using it questions

TFM®[_1_]

On Sun, 11 Sep 2011 23:25:04 -0400, Cheryl wrote:

> On 9/11/2011 8:56 PM, wrote:
>
>> You don't season a baking stone -- the pores must be open to cook things
>> properly.
>>
>> You dont clean a baking stone, other than to scrape off any obvious burned-on
>> black stuff. The heat of the oven does short-term cleaning under normal
>> conditions.
>>
>> The stone will be cleaned ultimately during the oven's self-cleaning cycle --
>> after which you just wipe off any grey power with a damp sponge.
>
> First, I don't have a self cleaning oven. Second, the instructions said
> to season it. I'm a little surprised everyone is saying not to when the
> instructions say to do so.

Maybe because everyone has actually used one and not just rubbed magic oil
on it.

Put it in the oven and forget it's there. Scrape it with a steel spatula
and wash it like you would a cutting board when you feel the need, then
return it to it's home in the oven where it should stay no matter what
you're baking.

TFM®