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raebates said:Someone shared a seasoning recipe. I'd give credit if I could remember who it was. However, my wee little brain did not retain that information.
I recently seasoned several pieces for a good customer. It works really well. I share the recipe with people purchasing stoneware at my shows.
You’ll need:
1/2 cup Crisco
1/4 cup salt
Mix Crisco and salt. Spread over surfaces you want to be nonstick on stoneware. (This is enough to do the Stoneware Fluted Pan. You may have mixture left over.)
Bake in a 250 degree oven 30 minutes. (You can put a piece of foil on the rack below the one your stoneware is on.) Take the stone out of the oven and let it cool with the melty goop still there. When cool enough to touch, take a paper towel or silicone brush and smear it all around, making some attempt to contact every part of the surface. The salt rubs on it and smooths it just a little.
Pop it back in the oven. Leave it for another 30 minutes. Turn the oven off, and leave the stoneware in overnight. This allows the oils to seep deeply into the stone. (Bottom line, it lasts longer than if you just take it out, let it cool, and rinse it off.) The next morning, rinse/scrape under hot water and tada! Nonstick stoneware! It works wonders for new stones.
Why does it work? The salt acts as a sandpaper - the "grit" is activated when you rub it around. And, unlike sand or sandpaper, salt rinses out/melts away under hot water. The smoother surface and the heat/oil saturation, make each work together to season the stones.
Interesting note: This works well on cast iron, too.
I asked the Test Kitchen about this and they said it is fine, just don't do it on the flat (non-sided) stones as it could cause a fire in your oven.Ginger428 said:This method was shared with us by Scott...it is Wonderful & I tell everyone that buys this stone about it! I still spray because of all the nooks & crannies....HTH
pamperedlinda said:I asked the Test Kitchen about this and they said it is fine, just don't do it on the flat (non-sided) stones as it could cause a fire in your oven.
babywings76 said:The only question I have is where it says "This allows the oils to seep deeply into the stone". I thought that doesn't happen w/ our stones? I thought it just forms a seasoned layer that only is on top, not through it?
To season your fluted stoneware, start by filling it with hot water and letting it soak for 15-20 minutes. Then, empty the water and dry the stoneware completely. Rub a small amount of vegetable oil or shortening all over the inside of the stoneware, including the fluted edges. Place it in a cold oven and heat to 350°F for one hour. Let it cool before using.
No, it is not recommended to season stoneware in the microwave. The high heat can cause the stoneware to crack or break. It is best to season it in the oven following the instructions provided.
After the initial seasoning, you do not need to season your fluted stoneware again. However, it is important to wash it by hand with hot water and a mild detergent after each use to maintain its non-stick surface.
No, it is not recommended to use cooking spray on stoneware as it can create a sticky buildup over time. The seasoning process provides a natural non-stick surface.
It is best to avoid using soap on stoneware as it can absorb into the porous material and affect the flavor of your food. Instead, use hot water and a mild detergent to clean the stoneware after each use.