Intrepid_Chef
Silver Member
- 5,161
I bake a lot of cookies at Christmas time and share some of them with my siblings and others. I was really looking forward to using my PC products in the kitchen this year, including my newly acquired small scoop, mix & chop, cookie press and of course ... my bar pan. I was looking forward to seeing how some of my tried and true recipes baked on this thing.
Well, I started with Peanut Butter cookies and popped some on my stone and then thought, WHAT IN THE WORLD WAS I THINKING?
Because my thoughts immediately turned to Bradley, my 9-year-old nephew, who has a life-threatening allergy to peanuts and tree nuts.
When I baked for my sister's house, I am obsessive and don't even bake nut-containing cookies on the same day as hers. Everything is washed carefully with soap and water before it is used to produce nut-free baked goods.
Try as I may, I know of no reliable way to remove nut oil from my baking stone. I don't trust water to do it.
Does anybody know a way I can do this without ruining the stone completely? I've heard something about baking soda and then re-seasoning. Any tips would be so I can use the stone next year. I do not have time to re-season my stone now.
Well, I started with Peanut Butter cookies and popped some on my stone and then thought, WHAT IN THE WORLD WAS I THINKING?
Because my thoughts immediately turned to Bradley, my 9-year-old nephew, who has a life-threatening allergy to peanuts and tree nuts.
When I baked for my sister's house, I am obsessive and don't even bake nut-containing cookies on the same day as hers. Everything is washed carefully with soap and water before it is used to produce nut-free baked goods.
Try as I may, I know of no reliable way to remove nut oil from my baking stone. I don't trust water to do it.
Does anybody know a way I can do this without ruining the stone completely? I've heard something about baking soda and then re-seasoning. Any tips would be so I can use the stone next year. I do not have time to re-season my stone now.