chefteresa1
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nikked said:If your looking for baking, it's called Pan-Eeze. For seasoning the stone, I think the crisco & salt is what you're looking for.
Pan-Eeze is simply equal parts flour, shortening & oil. I make it with 1/2 cup each and store in the fridge. It's solid out of the fridge, but turns soft really quickly.
HTH!
The best way to grease stoneware is to use a cooking oil spray or a small amount of vegetable oil spread evenly with a pastry brush.
We do not recommend using butter to grease stoneware as it can cause the stoneware to become too greasy and may affect the cooking results.
It is recommended to grease stoneware before each use to prevent food from sticking and to ensure even cooking.
Yes, you can use parchment paper as an alternative to greasing stoneware. However, it is still recommended to lightly grease the stoneware for the best results.
To clean stoneware after greasing, use a mild detergent and warm water. Do not use soap or harsh chemicals as they can damage the stoneware's non-stick coating. Do not soak stoneware in water for extended periods of time.