Struggling with Fishy Smells & Sticky Pans: Help Needed!

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Discussion Overview

The thread discusses challenges related to fish odors lingering on stoneware and difficulties with food releasing from loaf and muffin pans. Participants share personal experiences and suggestions for addressing these issues.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, mentions a customer struggling with fish smells on her round stone and difficulty with food releasing from her pans.
  • Another participant suggests using crescent rolls to absorb the fish smell as a potential solution.
  • Several users mention the importance of oiling the pans and suggest using a silicone brush for better seasoning.
  • One participant shares their experience using Baker's Joy and brushing oil on their stoneware, noting that it worked well for them.
  • Another participant raises the possibility that hairline cracks in the stone could be causing odors to seep in.
  • One user mentions that it may take multiple uses to properly season specialty stones.
  • Another participant shares their unconventional practice of washing stoneware in the dishwasher without experiencing negative effects.
  • Some participants discuss the impact of soap on stoneware seasoning and how it differs from strong food odors.
  • One participant notes that a customer's stone was over 10 years old, suggesting it might be time for a replacement.

Areas of Agreement / Disagreement

Views differ on the best methods for cleaning and maintaining stoneware, with no clear consensus on a single effective solution for the fish smell or food release issues.

Contextual Notes

Participants share a range of personal experiences with stoneware, including various cleaning methods and the effects of long-term use.

Who May Find This Useful

Consultants and users of Pampered Chef stoneware who are experiencing similar issues with odors and food release may find the shared experiences and suggestions relevant.

L
lanelly7
Messages
14
I have a customer who recently asked me two questions I couldn't answer.
1) Everything she cooks on her round stone still smells like the fish she cooked on it awhile ago. Can it be fixed?
2) Foods don't come out of her loaf pan and muffin pan easily. She said she has used them several times, and still oils the pans, but still a struggle to get the food out of the pans.

Anyone deal with this before? I'm still a relatively new stone user, so I didn't have too many tips to share with her.

Thanks!
 
As far as the fish smell, she can lay out a whole tube of crescent rolls so it covers the surface, bake and toss away. That shoule help with that.
 
does she spray oil?? Perhaps she should try using the silicone brush with oil till they get seasoned.
 
I've used the Baker's Joy on the fluted stone and also I've done oil brushed on. Both ways, for me, came out perfectly. Now, when I did the microcakes, I noticed a little bit more of residue. I definitely recommend the kitchen brush for cleaning all those nooks and crannies.For the fish smell... does her stone maybe have hairline cracks and the oil and odors are seeping down into it? I had a rectangular baker that did that and had it replaced. Is she cleaning it with really hot water and scraping it? Did she try making a baking soda paste?
 
It may take 10-12 uses (of brushing on oil) to season a specialty stone.

I would do as Wadesgirl suggests to try to get rid of the Fish smell - if not - call HO and see what they suggest ????
 
I know you are all GASPING right now and I never tell my hosts or guests this, but I put all my stoenware in the dishwasher. Have for years and never had a bad taste or a broken stone ( knock on wood) None of my stones are seasoned either and that is fine by me. I am just weird, if I make chicken or pork on something, I have to wash it with something more than hot water and a nylon scraper.
 
Q: Why does dish soap leave a flavor but garlic and fish don't?

A: Soap or detergent works to actually form a bond with fats and oils. On our stoneware, fats and oils are part of the seasoning of the stone, so when you try to rinse the soap away, it has actually bonded to the surface seasoning making it difficult to remove. A soap taste may then exist during your next usage. When you bake food with strong odors and flavors, there is nothing in the food that binds to the stone or seasoning. Garlic, fish, onion, etc., are natural food products and do not adhere to the stone. That's why you can bake fish one night and cookies the next without having a "fishy" cookie taste.

Q: If I'm not using soap to clean my stone, then how can it be clean?

A: Soap does not kill bacteria. Soap (and detergent) when combined with water molecules penetrates the pores of food residue to soften it. This softening of food residue just makes it easier for the residue to be removed. Hot water alone makes oil and other food substances more fluid and therefore easier to dislodge, especially when used in combination with the nylon pan scraper. This rubbing action will effectively remove food residue.
 
letscook04 said:
Q: Why does dish soap leave a flavor but garlic and fish don't?

A: Soap or detergent works to actually form a bond with fats and oils. On our stoneware, fats and oils are part of the seasoning of the stone, so when you try to rinse the soap away, it has actually bonded to the surface seasoning making it difficult to remove. A soap taste may then exist during your next usage. When you bake food with strong odors and flavors, there is nothing in the food that binds to the stone or seasoning. Garlic, fish, onion, etc., are natural food products and do not adhere to the stone. That's why you can bake fish one night and cookies the next without having a "fishy" cookie taste.

Q: If I'm not using soap to clean my stone, then how can it be clean?

A: Soap does not kill bacteria. Soap (and detergent) when combined with water molecules penetrates the pores of food residue to soften it. This softening of food residue just makes it easier for the residue to be removed. Hot water alone makes oil and other food substances more fluid and therefore easier to dislodge, especially when used in combination with the nylon pan scraper. This rubbing action will effectively remove food residue.
Click to expand...


girl, you are silly :) sorry you are sick. I have never had a soap taste on my stones ever. I am just weird about washing my stuff~ ha ha :) I have 18 pieces of stoneware and have washed every single one of them.
Not the postergirl for PC Stoneware. Of course, I never tell people ( except for all of you) that. I know quite a few people that do it. We are called OCD~ ha ha :)
 
merego said:
girl, you are silly :) sorry you are sick. I have never had a soap taste on my stones ever. I am just weird about washing my stuff~ ha ha :) I have 18 pieces of stoneware and have washed every single one of them.
Not the postergirl for PC Stoneware. Of course, I never tell people ( except for all of you) that. I know quite a few people that do it. We are called OCD~ ha ha :)
Click to expand...

I've been coughing my head off! LOL My voice is coming back. :sing:

I have this host that always puts her stoneware in the dishwasher:eek:
 
I had a customer with a similar problem. Well, getting down to the bottom of it, I discovered that her stone was over 10 years old. :eek: Definitely time for a new one.

Ask your host how old her stone is.
 

Frequently Asked Questions

1. Why do my pans smell fishy after cooking fish?

Fishy smells can linger in pans due to the oils and proteins released during cooking. If not cleaned properly, these residues can create unpleasant odors. It's essential to thoroughly clean your pans with hot, soapy water immediately after use to prevent smells from setting in.

2. How can I remove fishy odors from my pans?

To eliminate fishy odors, try soaking the pan in a mixture of baking soda and water for about 30 minutes before washing it. You can also use vinegar or lemon juice, which are natural deodorizers. Scrubbing with a paste of baking soda and water can help remove stubborn smells.

3. What can I do to prevent my pans from becoming sticky?

To prevent stickiness, ensure your pans are well-seasoned if they are cast iron or non-stick. Always preheat your pan before adding oil or food, and avoid overcrowding the pan, which can cause food to steam rather than sear. Using the right amount of oil can also help reduce stickiness.

4. Are there specific Pampered Chef products that can help with fish cooking?

Yes! Pampered Chef offers several products designed for cooking fish, such as the Non-Stick Bakeware and the Rockcrok® line, which are great for even cooking and easy cleanup. Additionally, the Silicone Baking Mat can help prevent sticking when cooking fish in the oven.

5. How can I properly clean my Pampered Chef cookware to avoid odors and stickiness?

To clean your Pampered Chef cookware, avoid using abrasive cleaners or scouring pads. Instead, use warm soapy water and a soft sponge. For tough odors or residues, soak the cookware in a mixture of baking soda and water. Always ensure it is completely dry before storing to prevent any lingering smells.

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