On Sep 12, 3:09*pm, monicakendle <monicakendle.
> wrote:
> 'Cheryl[_3_ Wrote:
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> > ;1659471']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.
>
> In order to clean my cast iron pan I use vegetable oil and salt. I know
> it sounds crazy but my uncle is a cook and he told me to do it and it
> really works. Try that if the other methods people have offered don't
> work.

If course it works. The salt acts as an edible abrasive powder to
remove stuck bits, and most vegetable oils harden after being heated.
I get the strongest skin with flaxseed oil, but most vegetable oils
are good.

Jerry
--
Engineering is the art of making what you want from things you can get.