1. Join Chef Success Today!
    We're the #1 Pampered Chef Consultant Community. Increase your sales right now! Download 1000s of files, images, discussions etc! Totally Free!
    Dismiss Notice

Seasoning Stoneware

Discussion in 'Products and Tips' started by ChefChris, Jul 27, 2007.

  1. ChefChris

    ChefChris Regular Member Gold Member

    Messages:
    162
    Likes Received:
    0
    Question about seasoning stoneware.

    I know that I saw a thread that someone had responded to with a quick recipe to season stoneware. It used Crisco (I think) and something else and then put stone in oven at a low temp for so many minutes. Could someone help me out with the exact recipe for this? Thanks much
     
    Jul 27, 2007
    #1
  2. chefjwr

    chefjwr Veteran Member

    Messages:
    625
    Likes Received:
    0
    I can't help with exact recipe. However, I got a new stoneware fluted pan. I used canola oil and painted the inside with the silcone basting brush--a good heavy coat. I let it sit 30 min or more and sort of wiped out any that had pooled up and areas that looked to heavy and did the cake with the mix, 3 eggs and a can of pie filling. I microwaved 11 min- the cake was pulling away from the sides. I loosened it a little around the middle thing and flipped it over. It came right out. Not bad for the first use.
     
    Last edited: Jul 28, 2007
    Jul 28, 2007
    #2
  3. HockeyLover

    HockeyLover Novice Member

    Messages:
    99
    Likes Received:
    0
    My sister taught me this trick: Lay bacon flat in bar pan or baker, cook at 350 for 15-20 minutes. I usually turn the bacon halfway through. Don't know if you need to, but it is a habit. Wait for the grease to cool and scrape. It usually seasons in one try. And who can resist crispy bacon?
     
    Jul 28, 2007
    #3
  4. KellyTheChef

    KellyTheChef Legacy Member Gold Member

    Messages:
    7,786
    Likes Received:
    1
    Here is what I have saved:

    SEASONING stoneware - similar to seasoning cast iron...

    1/2 cup crisco and 1/4 cup salt - (trust me, it works!) spread over
    surfaces you want to be nonstick on stoneware.

    Bake in a 200 degree oven 30 minutes, remove to cool. Scrub with Kitchen
    Brush and hot water, not trying to remove all the oils, but just get the
    salt off. Shake dry, leave out.

    You're done - it's now nonstick! It works wonders for new stones.


    I also emaild the test kitchen about this and here is their response:

    Thank you for contacting The Pampered Chef regarding your product
    question. We have not tested this method and therefore cannot comment if
    this tip is successful. We would not think it would cause any harm to
    the Stone, but please be cautious about using too much Crisco on a
    smaller Stoneware piece. Our concern is that it would liquify and drip
    in the oven, causing some smoking.



    BTW, this REALLY WORKS!! I have done it with new pieces!
     
    Jul 28, 2007
    #4
  5. etteluap70PC

    etteluap70PC Legacy Member Gold Member

    Messages:
    3,696
    Likes Received:
    2
    For pans with an edge Bacon is awesome!

    BTW: Hi Chris!
     
    Jul 28, 2007
    #5
  6. missydivine

    missydivine Legacy Member Gold Member

    Messages:
    3,515
    Likes Received:
    0
    Kelly,
    I'm going to try that with my next new stone.
     
    Jul 28, 2007
    #6
  7. ChefChris

    ChefChris Regular Member Gold Member

    Messages:
    162
    Likes Received:
    0
    Thank you all for your input. And thanks to Kelly - I want to try this with a new piece of mine. Thanks much.
     
    Jul 28, 2007
    #7
  8. chefjwr

    chefjwr Veteran Member

    Messages:
    625
    Likes Received:
    0
    Kelly, what does the salt do?
     
    Jul 29, 2007
    #8
  9. itsjustCarla

    itsjustCarla Veteran Member

    Messages:
    686
    Likes Received:
    0
    yeah, what she said..... :confused:
     
    Jul 29, 2007
    #9
  10. scottcooks

    scottcooks Senior Member Gold Member

    Messages:
    1,873
    Likes Received:
    56
    Hi, ladies (and PC guys!)~!

    Kelly--allow me to step in--I am the one who originally submitted the new stoneware seasoning trick...I encourage all Cheffers to use it at your show when presenting stoneware from this point forward... - it came from my grandma's way of seasoning cast iron. 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.

    My original recipe said, do it twice in succession - why? For the same reason the Army makes its recruits polish their shoes twice in a row - in catches any spots you miss, and gives a better polished product:

    Smear the goop around, pop it in the oven at 250, and let it go for 30 minutes or so. 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 all of the surface...the salt rubs on it and smooths it just a little. Then pop it back in the oven, leave it for another 30 minutes, and then turn the oven off and leave it in overnight - this allows the oils to seep more into the stone[...bottom line, it lasts longer than if you just take it, let it cool, and rinse it out.] Then, rinse/scrape under hot water and voilla! Nonstick stoneware!

    - and what is important in the proportions, is twice the crisco/lard/grease, to salt. Certainly putting 1/2 cup of crisco in a small round stone is going to cause a drippy problem in your oven - so use 2 tablespoons crisco to 1 tablespoon salt, and you're good to go. (the quantity I suggested was specifically for a stoneware fluted pan)


    God Bless You! Take care. Praying for Paige and her family!

    FYI bacon works OK, but only where the bacon or grease touches the stone.
     
    Jul 29, 2007
    #10
  11. scottcooks

    scottcooks Senior Member Gold Member

    Messages:
    1,873
    Likes Received:
    56
    Hi, ladies (and PC guys!)~!

    Kelly--allow me to step in--I am the one who originally submitted the new stoneware seasoning trick...I encourage all Cheffers to use it at your show when presenting stoneware from this point forward... - it came from my grandma's way of seasoning cast iron. 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.

    My original recipe said, do it twice in succession - why? For the same reason the Army makes its recruits polish their shoes twice in a row - in catches any spots you miss, and gives a better polished product:

    Smear the goop around, pop it in the oven at 250, and let it go for 30 minutes or so. 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 all of the surface...the salt rubs on it and smooths it just a little. Then pop it back in the oven, leave it for another 30 minutes, and then turn the oven off and leave it in overnight - this allows the oils to seep more into the stone[...bottom line, it lasts longer than if you just take it, let it cool, and rinse it out.] Then, rinse/scrape under hot water and voilla! Nonstick stoneware!

    - and what is important in the proportions, is twice the crisco/lard/grease, to salt. Certainly putting 1/2 cup of crisco in a small round stone is going to cause a drippy problem in your oven - so use 2 tablespoons crisco to 1 tablespoon salt, and you're good to go. (the quantity I suggested was specifically for a stoneware fluted pan)


    God Bless You! Take care. Praying for Paige and her family!

    FYI bacon works OK, but only where the bacon or grease touches the stone.
     
    Jul 29, 2007
    #10
  12. Ginger428

    Ginger428 Legacy Member Gold Member

    Messages:
    4,499
    Likes Received:
    4
    Scott posted this quite a few months ago & I use this on all my stones ( except the flat ones) It is really great on the fluted stone...I tell all my guests that buy the flutes stone & they tell me how happy they are with the method.


    OH BTW Scott Rocks!!
    Thanks for ALL your info!! :D :D ;)
     
    Jul 29, 2007
    #11
  13. jenniferp417

    jenniferp417 Senior Member

    Messages:
    1,018
    Likes Received:
    0
    Thank you Scott for the further explanation of this.

    How to season a flat stone using your process?
     
    Jul 29, 2007
    #12
  14. dannyzmom

    dannyzmom Legacy Member Gold Member

    Messages:
    9,691
    Likes Received:
    11
    Funny that this thread pops up now. I was just looking at my NEW large round stone w/handles and thinking "how am I ever going to get this seasoned as well as my Large Round Stone (which is REALLY dark)
     
    Jul 29, 2007
    #13
  15. tlennhoff

    tlennhoff Legacy Member

    Messages:
    3,458
    Likes Received:
    8
    Thanks for the updated seasoning instructions Scott. I need to season a fluted and min-flured pans so that they stop sticking and this should do the trick.
     
    Jul 29, 2007
    #14
  16. itsjustCarla

    itsjustCarla Veteran Member

    Messages:
    686
    Likes Received:
    0
    Thanks scott.....I have a new fluted pan as well as a new mini loaf pan - I can season both at the same time.

    woooo hoooo!!!! :D
     
    Jul 29, 2007
    #15
  17. katie0128

    katie0128 Legacy Member Silver Member

    Messages:
    3,694
    Likes Received:
    0
    What about putting aluminum foil under the stone and creating a rim to catch any drips? In theory, I know it would work, but I didn't know if the aluminum foil does anything to the stone... I wouldn't think so, but asking just in case...
     
    Jul 29, 2007
    #16
  18. tlennhoff

    tlennhoff Legacy Member

    Messages:
    3,458
    Likes Received:
    8
    You could get one of those disposable tinfoil oven liners & put it on the shelf just below the flat stone. But I'd be careful as greese fires in the oven are dangerous and scary (yep, I know it from personal experience).
     
    Jul 29, 2007
    #17
  19. jenniferp417

    jenniferp417 Senior Member

    Messages:
    1,018
    Likes Received:
    0
    Thanks for the tinfoil suggestions - I *thought* that would work, but I'm not always good at working stuff like that out without missing something crucial.
     
    Jul 29, 2007
    #18
  20. KellyTheChef

    KellyTheChef Legacy Member Gold Member

    Messages:
    7,786
    Likes Received:
    1
    Scott~

    Thanks for answering here! Now I know who to give credit to for that SUPER way to season stones! (and I updated what I had saved and added what you mentioned here today!)

    :)
     
    Jul 29, 2007
    #19
  21. itsjustCarla

    itsjustCarla Veteran Member

    Messages:
    686
    Likes Received:
    0
    Wow.........I tried this a few days ago with my new fluted stone and my new mini loaf pan... IT WAS AWESOME!!!!!!!!! I can't believe I haven't heard of this sooner. EVERYONE should try this. Thanks Scott!
     
    Jul 31, 2007
    #20
  22. Chef Endora

    Chef Endora Veteran Member Gold Member

    Messages:
    914
    Likes Received:
    0
    Thanks to all for this thread!:)
     
    Aug 6, 2007
    #21
Have something to add?

Draft saved Draft deleted