How Did You Season Your Fluted Stoneware?

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Discussion Overview

This thread explores various methods and personal experiences related to seasoning the Fluted Stoneware used for baking. Participants share their approaches and results, discussing different foods and techniques that may enhance the seasoning process.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, mentions using the Fluted Stoneware for baking cakes but feels that this does not effectively season it.
  • Another participant shares their intention to bake biscuits in the stoneware, seeking additional suggestions for seasoning.
  • Several participants note that baking meatloaf or cornbread may help with seasoning due to the oils involved.
  • One participant describes a specific seasoning method involving Crisco and salt, detailing the steps and claiming it works well for achieving a nonstick surface.
  • Another participant expresses that they have used chicken in the stoneware and found it to turn out well, despite initial concerns.
  • Some participants mention that even with proper oiling, cakes can still stick to the stoneware.
  • One participant discusses the importance of using foil under flat stones to prevent potential issues with overflowing oils.
  • Another participant questions the idea that oils can seep deeply into the stone, suggesting that only a surface layer is formed.
  • One participant shares their positive experience using Baker's Joy for seasoning, stating it has worked very well for them.

Areas of Agreement / Disagreement

Views differ on the effectiveness of various seasoning methods and the nature of how oils interact with the stoneware. Some participants agree on the usefulness of specific techniques, while others express skepticism about the depth of oil absorption.

Contextual Notes

Participants share personal experiences and methods without implying any official guidance or safety claims regarding the use of stoneware.

Who May Find This Useful

Consultants and users of Pampered Chef stoneware may find the shared experiences and methods relevant to their own seasoning practices.

MaryLou
MaryLou
Messages
44
Okay...so I use it to bake cakes...that is NOT going to get it good and seasoned. Suggestions?
 
I am going to try doing the grands biscuits in mine...like the pull apart bread. I am hoping that will work. I wouldn't mind more suggestions myself!
 
I have heard that if you bake a meatloaf in it, that will help season it. Also things like cornbread have more oils in them so try that.

I have used mine for the microwave cakes and have just oiled it really good before using. I haven't had too much problem with sticking.
 
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 saltMix 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 did a small chicken in it in the oven a few time... I felt kindof bad though having to "violate" the chicken and all, but it turned out well :D
 
I've done meatloaf and the Dancing chicken. My stone is fairly seasoned and my cakes still stick sometimes even when I oil really well.
 
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.
Click to expand...

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
 
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
Click to expand...
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.
 
I do the chicken as well....
 
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.
Click to expand...

I tell my customers Do NOT do this with the flat stones, cuz when the crisco melts it will slide off....;)
 
Many thanks to Scott! (And, also to Ginger for refreshing my memory.)For flat stones I recommend that people put a piece of foil on the rack below where they have their stone. I tell them to turn the edges up just a bit to catch any overflowing ooze.
 
These are some great tips!
 
I make chocolate chip cookies on everything. Yes, I will just take the dough and schmoosh it up the sides. Makes my family happy :).
 
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?
 
For the Fluted Stone I use Baker's Joy and it's seasoned it very, very well and now I don't use anything - even for my cakes!
 
I make meatloaf as the 1st thing I cook in any of our stoneware that has a lip on it and it works great.
 
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?
Click to expand...

Exactly! only water molecules absorb into the stone
 

Frequently Asked Questions

What is the best way to season my fluted stoneware?

The best way to season your fluted stoneware is to wash it with warm, soapy water and then dry it thoroughly. Next, apply a thin layer of vegetable oil or shortening to the surface, making sure to cover all areas evenly. Place it upside down in a cold oven, then heat the oven to 400°F (200°C) and bake for about 30 minutes. Allow it to cool in the oven before removing.

How often should I season my fluted stoneware?

You should season your fluted stoneware whenever it appears dull or has lost its non-stick properties. This can vary depending on usage, but generally, seasoning it every few months or after heavy use is recommended to maintain its performance.

Can I use cooking spray instead of oil for seasoning?

While you can use cooking spray, it is not as effective as using oil or shortening. Cooking sprays often contain additives that can create a sticky residue over time. For best results, stick to pure vegetable oil or shortening for seasoning your fluted stoneware.

Is it necessary to season my fluted stoneware before the first use?

Yes, it is highly recommended to season your fluted stoneware before its first use. Seasoning helps create a non-stick surface and enhances the stoneware's durability, ensuring better cooking results and easier cleanup.

What should I do if my fluted stoneware starts to stick?

If your fluted stoneware starts to stick, it may be time to re-season it. Clean the stoneware thoroughly, then follow the seasoning process again to restore its non-stick properties. Additionally, make sure to use enough oil or shortening when preparing your recipes to help prevent sticking.

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