Getting Dark All Over: Seasoning Your Stones

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Discussion Overview

The thread explores the seasoning process of stoneware, particularly focusing on the appearance and performance of stones used for baking. Participants share their experiences regarding the color changes of their stones and discuss various cooking practices related to stoneware.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant expresses confusion about the darkening of the edges of their stones while the cooking surface remains light, noting that the stones perform well.
  • Another participant reassures that it is normal for the sides of the bar pan to be dark brown while the cooking surface stays relatively light.
  • Several users mention that varying the types of food cooked on the stones can help even out the color over time.
  • One participant humorously notes that their stone has become "ugly" over time, indicating a sense of pride in its well-used appearance.
  • Another participant shares their long-term experience with an "ugly" stone, which they used to demonstrate to others what a well-loved stone looks like.
  • One participant discusses their preference for using sheet pans for cookies, stating they have not been convinced of the benefits of using stoneware for this purpose.
  • Another participant mentions using parchment paper for baking cookies on stoneware, highlighting its efficiency in cooling and reusing for multiple batches.
  • One participant shares their experience of baking cookies on metal pans, noting a preference for stoneware due to better results.
  • Several participants share their varying experiences with the appearance and seasoning of their stones, noting that each stone seems to season differently.

Areas of Agreement / Disagreement

Views differ regarding the effectiveness of stoneware for baking cookies, with some participants expressing satisfaction while others prefer metal pans. There is no clear consensus on the best practices for achieving an even seasoning on stones.

Contextual Notes

Participants share personal experiences and preferences related to the use of stoneware and metal pans, reflecting a variety of cooking habits and outcomes.

Who May Find This Useful

Consultants interested in the nuances of using stoneware for baking and those looking for shared experiences regarding the seasoning of their stones may find this discussion relevant.

babywings76
babywings76
Gold Member
Messages
7,266
Okay, I have a question...it's probably stupid, but please don't throw anything at me! :)

What is the seasoning process like for you? How do your stones get dark all over? My bar pans and rectangle stones and baker are staying light where the food is, but changing color around the edges and where there wasn't anything. Is this normal? They perform well and are doing well with becoming nonstick, but the color change isn't where the food is, so I'm confused.
 
That's normal. The sides of my bar pan are super dark brown, but the cooking surface is still fairly light (relatively, anyway).
 
Don't worry :) It's perfectly normal. If you change up the types of foods you make on your stone (stuff that doesn't completely cover it), you can even out the color.
 
And in time, you will have an ugly stone!! Gotta love an ugly looking stone!
 
Too funny! I was just talking to my mom about this today. I wondered if was normal too.
 
the first stone I ever purchased from PC was 11 years ago and still resides in my cabinet! It is UGLY! I used to take it to shows to let people know what a "well-loved" stone looked like, but DH made me stop! he said I was going to scare someone with it!
 
  • Thread starter
  • #7
It's funny how a few years ago I bought 2 round stones, thinking I was going to be making pizza a lot, then thought I'd get 2 rectangle stones for all the cookies I make, now those I hardly use because I use the bar pan so much instead. (pillsbury dough instead of my homemade because of convenience & it fits better in a rectangle shape than round) I still tend to favor my sheet pans for cookies though. I haven't been won over on doing cookies on a stone. Hey, does anyone have any tips about making cookies on the stoneware? Mine always seem to take forever to cook and I can't get a new batch going as quickly because it takes so long to get them to cool enough to remove from the stone. (did I just hijack my own thread?! :) )
 
babywings76 said:
It's funny how a few years ago I bought 2 round stones, thinking I was going to be making pizza a lot, then thought I'd get 2 rectangle stones for all the cookies I make, now those I hardly use because I use the bar pan so much instead. (pillsbury dough instead of my homemade because of convenience & it fits better in a rectangle shape than round) I still tend to favor my sheet pans for cookies though. I haven't been won over on doing cookies on a stone. Hey, does anyone have any tips about making cookies on the stoneware? Mine always seem to take forever to cook and I can't get a new batch going as quickly because it takes so long to get them to cool enough to remove from the stone. (did I just hijack my own thread?! :) )
Click to expand...

Two words: Parchment Paper!

I love this for cookies! Yes, the first batch takes a few minutes longer - but then, after the first batch, they actually don't take as long as normal.

I bake them on the PP, and then, when they come out of the oven, I slid the sheet of PP onto a cooling rack, and slide a new sheet on the stone, and pop it right back in the oven. It is so quick! The PP can be reused, so 2-3 sheets of parchment paper are all you need to do several dozen cookies!
 
make bunches of biscuits and baccon on your bar pan. That is the fastest way I have found to season a stone.
 
ChefBeckyD said:
Two words: Parchment Paper!

I love this for cookies! Yes, the first batch takes a few minutes longer - but then, after the first batch, they actually don't take as long as normal.

I bake them on the PP, and then, when they come out of the oven, I slid the sheet of PP onto a cooling rack, and slide a new sheet on the stone, and pop it right back in the oven. It is so quick! The PP can be reused, so 2-3 sheets of parchment paper are all you need to do several dozen cookies!
Click to expand...

I have a different two words: Sheet Pans!

Up until we started selling the sheet pans this season, I was a closet cookie maker on my 1/2 sheet pans from the food service store! I have never liked the way my cookies come out on a stone (even on parchment...even though that makes it at least POSSIBLE to bake them on stones). Guess it's to each his own! I :love:love, :love:love, :love:love my stones for everything else, just not cookies!!
 
My team was just laughing at my Large Round stone at our meeting b/c it's seasoned around the edges but is still very light in the middle. I guess each stone seasons differently!
 
  • Thread starter
  • #12
KellyTheChef said:
I have a different two words: Sheet Pans!

Up until we started selling the sheet pans this season, I was a closet cookie maker on my 1/2 sheet pans from the food service store! I have never liked the way my cookies come out on a stone (even on parchment...even though that makes it at least POSSIBLE to bake them on stones). Guess it's to each his own! I :love:love, :love:love, :love:love my stones for everything else, just not cookies!!
Click to expand...

I do love our sheet pans, I just wish they were bigger. I am so used to using my non-PC sheet pans that are restaurant quality and have rolled edges, aluminum, etc. They're my favorite! I just hate admitting that. I wish the PC ones were bigger cause then I'd use them more. I will try parchment paper on the stoneware and see how that works. I was wondering about that. Thanks everyone for the feedback! :)
 
That's so funny, because I always tell my customers my stones were seasoned with my daughter's choc chip cookie baking! It's probably been 10 years since I baked cookies on metal...
 
Ann F said:
That's so funny, because I always tell my customers my stones were seasoned with my daughter's choc chip cookie baking! It's probably been 10 years since I baked cookies on metal...
Click to expand...

I'm with you Ann! I tried baking cookies on the new sheet pan, and I burned 2 batches. I'm back to my stones now. LOVE them!
 
When the new sheet pans came out, I made a batch of cookies and baked 1 sheet full on a metal sheet, and the rest on the stoneware. The cookies baked on the metal pan were flat and icky. The only thing I use a metal pan for is under trays of convenience foods (the pre-assembled dinners from Costco).
 
My large round stone (came in my kit 5 1/2 years ago) looks like a bullseye. It is seasoned in a few different rings. And I don't make very many "rings" so not sure why it took that form. Weird!
 

Frequently Asked Questions

What is "Getting Dark All Over: Seasoning Your Stones"?

"Getting Dark All Over: Seasoning Your Stones" is a guide provided by Pampered Chef that explains how to properly season your stoneware to enhance its non-stick properties and improve cooking performance. Seasoning helps create a natural non-stick surface and can extend the life of your stoneware.

Why is it important to season my Pampered Chef stones?

Seasoning your Pampered Chef stones is crucial because it helps to build a protective layer that prevents food from sticking and enhances the flavor of your dishes. Properly seasoned stones also help to prevent cracking and chipping, ensuring that your stoneware lasts longer.

How do I season my Pampered Chef stoneware?

To season your Pampered Chef stoneware, first wash it with warm water and mild soap, then dry it thoroughly. Next, apply a thin layer of vegetable oil or shortening to the entire surface of the stone. Place it in a cold oven, set the temperature to 450°F (232°C), and bake for about 30 minutes. Allow it to cool in the oven before removing it.

How often should I season my stoneware?

You should season your stoneware whenever it appears dull or if food starts to stick to its surface. Generally, seasoning every few months or after heavy use is recommended to maintain optimal performance.

Can I use soap to clean my seasoned stoneware?

It is not recommended to use soap on your seasoned stoneware, as it can strip away the seasoning. Instead, clean your stoneware with hot water and a scraper or brush. If necessary, you can use a small amount of baking soda to help remove stubborn residue.

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