theCenter of My Pizza Stone Wont Season!

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Discussion Overview

This thread explores the experiences of participants regarding the seasoning of their Pampered Chef stones, particularly focusing on the uneven seasoning patterns observed, especially in the center of the stones compared to the edges.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant mentions that their large round stone has only seasoned around the rim, with no color change in the middle.
  • Another participant shares their experience of using their stone for two years, noting that the seasoning is gradually moving inward.
  • One participant, identifying as a consultant, states that their stone has been light in the middle for ten years but feels smooth, indicating it is getting seasoned.
  • Another participant observes that it takes years of regular use for the middle to darken significantly and shares a personal anecdote about scraping burnt food from their stone.
  • One participant suggests that the seasoning occurs first in areas covered by food, particularly when using crescent rolls, and proposes baking cookies to cover more surface area.
  • Another participant notes that they have had their stone for 11 years with similar seasoning patterns, expressing love for their stones despite the uneven seasoning.
  • Several users mention that stones tend to darken more quickly on areas not covered by food, such as the handles and sides of bar pans.
  • One participant shares that all their stones have seasoned unevenly and expresses a strong affection for them regardless of the seasoning patterns.

Areas of Agreement / Disagreement

Views differ on the reasons behind the uneven seasoning of stones, with some participants attributing it to usage patterns while others share personal experiences of similar outcomes without clear consensus on a solution.

Contextual Notes

Participants share personal experiences with their stones over varying lengths of time, highlighting that seasoning patterns can vary widely among different stones and users.

Who May Find This Useful

Consultants interested in understanding the seasoning process of their Pampered Chef stones may find the shared experiences and observations relevant.

L
lilscrapmama
Messages
102
I've had my large round for awhile now...I use it more than any of the other stones I have, i do use the large bar often too...ANYWAY its ONLY seasonining around the rim, a thick rim of seasoninning but theres no color change in the middle!?:confused:
 
Mine too. Give it time. I've been using mine for 2 years and the seasoning is slowly moving inward.
 
Don't wory it is getting seasoned. My large round I have had for 10 years is very light in the middle (compared to the edges) run your hand over it. If it is feeling smooth it is getting seasoned.
 
My round stone as well is not turning color in the middle. From what I have seen it takes years of regular use to get it really dark in the middle. I can attest that it is seasoned though. My bar pan is still pretty light in the middle and I burnt (and I mean BURNT!!!) some meatballs the other day and I could scrape up the burnt meatballs and sauce (it was so burnt it was black!) no problem!
 
My guess is, you're probably using it to make ALOT of Pc Rings!! The seasoning will happen first on the areas covered by food, and those crescent rolls do a really good job of seasoning a stone. So....

If you are bothered by it, I would suggest that you bake some cookies on your stone, such as Peanut Butter cookies or Chocolate Chip cookies. That way, you're sure to cover more surface.

Another idea would be to bake a "crust" of crescent rolls, like for a "Cool Veggie Pizza", so you would cover the stone. After awhile of doing this, it should start to balance itself out, at least a little!!

I hope that helps!!

Paula
 
Yesterday I was at my directors house and saw her stones - they are almost black except for a small area in the middle but nothing sticks anywhere.
 
Paula R. Lewis said:
My guess is, you're probably using it to make ALOT of Pc Rings!! The seasoning will happen first on the areas covered by food, and those crescent rolls do a really good job of seasoning a stone. So....

If you are bothered by it, I would suggest that you bake some cookies on your stone, such as Peanut Butter cookies or Chocolate Chip cookies. That way, you're sure to cover more surface.

Another idea would be to bake a "crust" of crescent rolls, like for a "Cool Veggie Pizza", so you would cover the stone. After awhile of doing this, it should start to balance itself out, at least a little!!

I hope that helps!!

Paula
Click to expand...

I've never understood the seasoning process! I have had my large round stone for 11 years. I have made rings, cookies, crescent rolls, and crusts on it. It doesn't matter if I cover the stone or not, it has NEVER balanced out. It is very light in the middle and there is a 3 inch ring around the edge that is dark brown.

My rectangle stone...same thing only I have done braids on it, but also baked cookies, crescent rolls, and crusts. Same seasoning pattern as round stone....two 2" strips on the outside of dark seasoning and middle is light.

I've seen stones that are almost black...completely. Some people store their stones in the oven and I think that contributes to the "entire thing is black" stone. Also, I think some people continue spraying the stone with oil after the initial seasoning period.

I've got too many stones to put them all in the oven :) I used them all the time and each one has a different, no-rhyme-or-reason seasoning pattern.

I might not know why they season like that but what I do know.....I LOVE THEM and wouldn't trade them for ANYTHING!! :D
 
The color is only sort of related to the seasoning. Stones will turn dark more and faster on the areas that are not covered by food. That's why the handles and sides of bar pans "go dark" first.
 
chefann said:
The color is only sort of related to the seasoning. Stones will turn dark more and faster on the areas that are not covered by food. That's why the handles and sides of bar pans "go dark" first.
Click to expand...


Ah, come on Ann....you've just taken away my excuse to keep baking chocolate chip cookies every night (no joke...three are in the oven now :D ) I've been telling myself I need to do it so that I can even out the seasoning! LOL!
 
You can bake them and send them to me as a "Thank you" for posting info. :D
 
My large round is dark mostly around the sides, as well! My director is one of those that has a ring that is about 13 years old and even hers (which is mostly BLACK) still is lighter in the center.

All of my stones have seasoned very unevenly, too. Guess it's just the way it is...but I agree I LOVE THEM and wouldn't trade them in!!
 
chefann said:
You can bake them and send them to me as a "Thank you" for posting info. :D
Click to expand...

Oops...sorry...I just ate them!! Maybe tomorrow night :)
 
Uh-oh Lisa... I wouldn't say that... because now you just made me want to get in line for some of those choc chip cookies. Can I have Saturday's batch? :)
 
Sorry Alison and Ann....Now that I think about it...the cookies really aren't as good when they're cold so I'll eat them warm out of the oven and THINK about Ann on Friday and Alison on Saturday :)
 
Pbbbht..... :p
 

Frequently Asked Questions

1. Why isn't the center of my pizza stone seasoning properly?

The center of your pizza stone may not be seasoning properly due to insufficient oil application or not enough heat exposure during the cooking process. Ensure that you are using enough oil and that the stone is preheated adequately before placing food on it.

2. How can I improve the seasoning of the center of my pizza stone?

To improve the seasoning, try applying a thin layer of vegetable oil or a high-smoke-point oil to the surface of the stone before each use. Additionally, bake foods that release moisture, like pizzas or bread, to help create a better seasoning layer.

3. Is it normal for the center of the pizza stone to remain lighter in color?

Yes, it is normal for the center of the pizza stone to remain lighter in color, especially if it has not been used frequently. Over time and with regular use, the stone will darken and develop a more even seasoning across its surface.

4. Can I use soap to clean the center of my pizza stone?

No, you should avoid using soap on your pizza stone as it can strip away the seasoning. Instead, scrape off any food residue with a spatula or brush and wipe it down with a damp cloth. Allow it to dry completely before storing.

5. How often should I season my pizza stone?

You should season your pizza stone every few uses, especially if you notice that food is sticking or if the surface appears lighter. Regular seasoning helps maintain a non-stick surface and enhances the flavor of your baked goods.

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