On 9/10/2011 10:30 PM, Janet Wilder wrote:
> On 9/10/2011 9:14 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.
>
> I use my pizza stone for baking challah. I have been using pizza stones
> for years as they helped make an RV propane oven work better and I never
> heard of seasoning them with anything. Of course, mine were cheapies
> from Kitchen Collection and not elegant ones from Pampered Chef <g>
>
> I solve the problem of cleaning it by putting a silpat on top of it.
>

Thanks sweetie. I will keep looking for how to use this thing. I have a
silpat. I also had to support my niece by getting one of those big PC
pizza cutters. Much better than my 20 year old one that rips through
the cheese if you don't angle it right. I miss the old fundraisers with
cheaper items.