How Do You Clean Hard Stains on Stoneware?

Click For Summary

Discussion Overview

This thread centers around the experiences and opinions of participants regarding the cleaning and seasoning of stoneware, particularly in relation to hard stains and the appearance of the stone during demonstrations. Participants share their personal cleaning methods and thoughts on the significance of a well-seasoned stone.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant expresses embarrassment over stains on their bar pan after cooking without seasoning, seeking suggestions for cleaning.
  • Another participant shares their experience using a baking soda and water paste to clean stains, noting that darker stones are normal and preferred.
  • Several participants mention that a darker stone indicates better cooking performance and is a sign of proper seasoning.
  • One participant discusses their experience with an old stone that looks bad but cooks well, emphasizing the importance of continued use.
  • Another participant highlights the value of showing a well-seasoned stone during demos to set expectations for customers.
  • Some participants note that they prefer to showcase both new and seasoned stones to illustrate the transition over time.
  • One participant recounts a humorous interaction with a child who thought a well-seasoned stone was dirty, reinforcing the idea that darkening is normal.
  • Several users mention that they enjoy the competition among customers regarding who has the darkest stone, viewing it as a positive aspect of usage.

Areas of Agreement / Disagreement

There appears to be a general agreement among participants that darker stones are desirable and indicate frequent use, although some express a preference for cleaner-looking stones for demonstrations. No clear consensus emerges on the best cleaning methods, as various personal experiences are shared.

Contextual Notes

Participants share a range of experiences with stoneware, including how they manage stains and the significance of seasoning. The discussion reflects a community of users who value the practical aspects of stoneware in cooking and demonstrations.

Who May Find This Useful

This thread may be useful for Pampered Chef consultants looking for insights on managing stoneware appearance and sharing personal experiences with customers during demonstrations.

debswork
debswork
Messages
134
I need some suggestions on cleaning my stoneware. I have a bar pan and made the greek chicken right away without seasoning the darn thing and now it has black and dark brown stains from baking the fatty chicken. I would like to use the bar stone to demo at shows but embarrassed now. HELP????
 
The only thing is to use a baking soda and water paste and let it soak, then scrub it off, it might help some, but your stone is going to get dark, it's supposed to, don't worry about it, the darker the better, my large round is almost black, I use it about 3 times a week at home to do frozen fries, chicken nuggets, pizzas, etc.
 
debswork said:
I need some suggestions on cleaning my stoneware. I have a bar pan and made the greek chicken right away without seasoning the darn thing and now it has black and dark brown stains from baking the fatty chicken. I would like to use the bar stone to demo at shows but embarrassed now. HELP????
Click to expand...

That is how you season it!
 
  • Thread starter
  • #4
I have a sm rd stone and its about 15yrs old and it looks horrible. I also have a new lg rd stone and I bake,cook frozen foods and pizza and its still looks new for demo's.. Guess I will have to inform everyone not to do when they recieve their stone or it will look like mine...Thanks for the advice.
 
Debbie - it is supposed to get dark - it cooks better that way!!! If you look in the catalog at the begining page of the stoneware, it shows how stoneware turns dark and seasons. Also, I saw Doris's first Large Round Stone on my Home Office tour this past summer and it is BLACK!
 
I like to bring my small oval to show how a new stone looks since I VERY rarely use it, then I bring out my almost black large round and tell them that is what they aspire to, lol.
 
debswork said:
I would like to use the bar stone to demo at shows but embarrassed now. HELP????
Click to expand...

The darker -- the better. I know what oyu mean though... BUT most of our guests know that it is going to turn and if they don't know - they will.
 
  • Thread starter
  • #8
Ok, thanks,but I like the cleaner look myself for demos,maybe I will have to buy another just for demos.
 
I think people like to see the darker stones so, as Jennifer said, they know what to aspire to. I always make sure to point out how seasoned my stone is and remind my guests that is how they want theirs to look, too. I think by using a "clean" stone you might be misleading your customers. (That language is probably a bit strong, but you get my idea.)
 
Just remember....the uglier it looks, the better it cooks! ;) And I'm talking about stoneware, NOT the chefs! ;) :D
 
Pre-consultant days I got a bar pan and after using it once (probably chicken) it had ugly dark areas - kind of purple-ish. I asked my director and she said "it's fine" - didn't even look at it. Well I hated it but kept using it in my kitchen, never taking it to shows. I have to tell you that NOW after using it MANY times it looks GREAT!! Keep using it and the seasoning will even out.

I never thought that I would need to season it before using it. I had always been told that the food seasons it. Now I tell my guests that for even darkening of the stone they should season it before using it for things that don't cover the entire surface like chicken.
 
I think it's good for people to see what a seasoned stone looks like. It keeps them from freaking out when their stone starts to darken.

Funny story: Several years ago my son had a friend over. I was making homemade pizza. Seeing my well-seasoned large round stone, the boy said, "My mom has one of those, but it's clean."

I assured him mine was clean. It just gets darker as you use it. Not sure I convinced him, but he loved the pizza.
 
I soak mine in hot water with a lot of baking soda. I am not concerend with the dark spots thought that just shows people that I use mine all the time.
 
I agree on the darker the better. Mine is unevenly seasoned because they are still fairly new, only a few months old. My DH's cousin showed me a round stone she has been using for years and that sucker was BLACK but she loves it and says it cooks like a dream. I think you should atleast tell people to expect (and want) their stones to darken with use.
 
kcjodih said:
Just remember....the uglier it looks, the better it cooks! ;) And I'm talking about stoneware, NOT the chefs! ;) :D
Click to expand...

LOL...in some cases though...LMAO!!
 
I always tell my customers...."once you go black you never go back!!!!" it always gets the room laughing!
 
Now now Darby, that's not nice, LMAO. Kinda reminds me of the 'never trust a skinny cook' saying.
 
http://www.beachcombs.com/seasonedstones.jpg

These are the three stones that I make sure to take to each show to show how the stone will become seasoned. I use the black one at least 3 times a week for the same reasons as above and have had that stone for I'm guessing 10 years! It was one of the first stones I'd ever bought. I find people like how the stone will change in texture and color, and they'll 'compete' with each other of who's is the darkest and how often they use their stones!
 
What an awesome visual! I think that looks better than the picture in the catalog!
 
ChefBeckyD said:
What an awesome visual! I think that looks better than the picture in the catalog!
Click to expand...

Thanks I've always thought the one's in the catalog were too 'staged' looking. I always say that these stones have had a real life :p
 
jdavis said:
I like to bring my small oval to show how a new stone looks since I VERY rarely use it, then I bring out my almost black large round and tell them that is what they aspire to, lol.
Click to expand...
That's exactly what I do!
I have a lg stone that is BLACK! Then my other is farely seasoned, then my small oval is practically new looking
 
lotsadots said:
http://www.beachcombs.com/seasonedstones.jpg

These are the three stones that I make sure to take to each show to show how the stone will become seasoned. I use the black one at least 3 times a week for the same reasons as above and have had that stone for I'm guessing 10 years! It was one of the first stones I'd ever bought. I find people like how the stone will change in texture and color, and they'll 'compete' with each other of who's is the darkest and how often they use their stones!
Click to expand...
WoooWeee
Those are beautiful!!!!
 

Frequently Asked Questions

1. What is the best way to clean hard stains on Pampered Chef stoneware?

The best way to clean hard stains on Pampered Chef stoneware is to soak the stoneware in hot water for a few hours. After soaking, use a non-abrasive scrubber or sponge with a mixture of baking soda and water to gently scrub the stained area. Rinse thoroughly and dry completely before storing.

2. Can I use bleach or harsh chemicals to remove stains from stoneware?

No, you should avoid using bleach or harsh chemicals on Pampered Chef stoneware as they can damage the surface and affect the cooking performance. Stick to natural cleaning methods like baking soda, vinegar, or mild dish soap.

3. How do I remove baked-on food stains from my stoneware?

To remove baked-on food stains, create a paste using baking soda and water. Apply the paste to the stained area and let it sit for at least 30 minutes. Then, scrub gently with a non-abrasive sponge and rinse well with warm water.

4. Is it safe to put stoneware in the dishwasher for cleaning?

While some stoneware pieces may be labeled as dishwasher safe, it is generally recommended to hand wash Pampered Chef stoneware to maintain its quality and longevity. The high heat and harsh detergents in dishwashers can cause damage over time.

5. What should I do if the stains persist after cleaning?

If stains persist after cleaning, you can try soaking the stoneware overnight in a mixture of warm water and white vinegar. After soaking, scrub the stains again with a non-abrasive sponge. For extremely stubborn stains, repeating the process may be necessary.

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